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Chicken Country Roast

Chicken Country Roast
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
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A favorite Chicken Country Roast recipe which makes for a perfect barbecue dish on summer evenings. The chicken is roasted till golden brown and served as a starter or side dish with onion rings and lemon wedges.
  • 2½ lb. chicken, cleaned and cut into big pieces
  • 2½ cups grated coconut or ½ cup dessicated coconut
  • 3 tsp coriander (dhania) powder
  • 3 tsp chilly powder
  • 1½ cups sliced shallots (madras onions)
  • 1 pod of garlic (lehsun)
  • 1 " piece of ginger (adrak)
  • 2 springs of curry leaves (kadi patta)
  • 2 pcs cinnamon (dalchini)
  • 8 cloves (laung / lavang)
  • 1 tsp aniseeds (vilayati saunf)
  • 2 big sized tomatoes, finely chopped
  • 1 tsp ghee
  • 3 tsp oil
  • salt to taste
  1. Crush coarsely the curry leaves, the spices, shallots, garlic and gingers.
  2. Grind the coriander and chilly powder.
  3. Fry/ roast the coconut gratings in a dry pan till golden brown and grind it.
  4. Mix all these ingredients well with enough salt and oil.
  5. Put the drained dry chicken pieces & rub on the masala well on the chicken pieces.
  6. Put this in an oven proof casserole.
  7. Cover with lid or tin foil and roast in the oven. (if not for immediate use allow the gravy to dry.)
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