Sunday, 16 October 2011

Chicken Roast

Roast as you know is any meat/chicken or fish in a semi-thick gravy. And chicken roast can be made with different gravies. The difference between the gravies are the ingredients used to make them. I would call the most basic one to be of onion and tomato. The variations from the basic is when consistency and richness is changed by addition to the basic. Fresh cream, coconut milk, cashewnuts or poppy seeds ground to a paste etc are to name a few. I will continue to update my blog with the variations in future.And today I am sharing a slightly different roast which centres itself around shallots and red chillies without the usual addition of spices. The shallots and red chillies really enhances the flavour of this dish and hits our senses so to speak. Potato and chicken have always been thick friends and here the crispy potatoes and onions makes this chicken roast absolutely mouth watering.

This roast not only looks luscious but is packed with awesome flavour. It's definitely worth a try. We absolutely enjoyed this dish and I hope you do too. Have a fun weekend :)


Chicken - 1/2 kg
Whole Red Chilli (seeded) - 12 (refer notes)
Shallots/Small/Pearl onions - 110 gms
Ginger - 1 medium piece
Garlic - 8 to 10 cloves
Vinegar - 3/4 tbsp
Salt - to taste
Turmeric powder - 1/4 tsp
Curry leaves - 2 sprigs
Potato (thinly sliced into rounds) - 1
Big Onion (finely sliced) - 1
Cashewnut - few


Marinate chicken in 1 tbspn vinegar, 1/2 tspn turmeric and a little salt for 1 hour. Soak red chillies in 1 tbspn vinegar mixed with 1 tbspn of water after taking out the seed and leave it for a while to soak. (split chili in half and tap it to get the seeds off).  Add a little water to the vinegar. Crush the ginger, garlic, shallots and the soaked red chillies and add the mixture to the chicken and cook for 20 min on medium fire. Heat oil in a pan and on medium fire shallow fry the chicken and set aside. Once all the chicken pieces are fried (read golden brown on both sides) pour the gravy into the pan and cook till oil clears the pan. Pour the gravy on top of the fried chicken. Decorate with fried potatoes, onions and cashew nuts.

Last weekend, we had an awesome time at Chikamagalur. We stayed at a beautiful homestay there called Thippanahalli Homestay. A lovely weekend getaway nestled in a scenic coffee estate. We had a relaxed holiday and saw quite a few interesting sights. Here are a few pictures of the interesting stuff we came across there.

Amazing right?! Yup...and these antiques had very interesting stories to tell.

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