Chicken is a versatile meat that can create mouth-watering dishes without a fuss. Here is how to make chicken curd roast
Chicken: 1 kilogram (cut into small pieces)
Lemon juice: ¼ teaspoon
Onion: 2 (thinly sliced)
Ginger and garlic: 1 tablespoon (crushed together)
Green chili: 5 nos
Green peas: 50 grams
Capsicum: 1 (cut into small pieces)
Turmeric powder: ½ teaspoon
Garam masala: ¾ teaspoon
Black pepper powder: ¼ teaspoon
Curry leaves: 2 leaflets
Poppy seeds (kasa kasa) and cashew nuts: ½ teaspoon (grated together)
Curd: 4 spoons
Coconut milk: ¼ cup
Salt: as per requirement
Fresh coriander leaves: as per requirement
Wash the chicken pieces thoroughly and drain them. Marinate the chicken with turmeric powder, lemon juice and keep it aside for at least 15 minutes.
Heat up a pan and add coconut oil. Once the oil is hot, add the onions and sauté till it turns brown. Then add the ginger and garlic, green chili, green peas and capsicum and sauté till they soften. The add the turmeric powder, garam masala, black pepper and curry leaves. Keep sautéing.
Once the mix is cooked, add the marinated chicken and salt. Mix well and cook until the chicken is half cooked. Then add the poppy seeds (kasa kasa), curd and coconut milk. Mix well and cook with the lid on. Once the curry becomes creamy and the chicken is cooked, add the coriander leaves and take it off the stove.
Mouth-watering chicken curd roast is ready.