Whole Chicken Curry Roast

 

Whole chicken curry roast made in the pressure cooker... As always Friday brings a heap of smile and excitement for me. Summer is in its peak now, for the past couple of days it has been blistering hot at my place. One fruit I look forward to buying in summer is water melon. Water melon has anti aging oxidants and has very low calories. Eat as it is or blend it to juice, either way it tastes delicious and quenches the thirst. I love to make dishes with whole chicken. I mean using the whole chicken rather than cutting into small pieces. Yesterday, while making dinner I only had whole chicken in my freezer. I felt way too lazy to cut the chicken, hence I decided to make chicken roast using the whole chicken. It wasn't a bad idea after all. Since it takes a long time to cook the whole chicken, I made it in the pressure cooker and it was ready in less than 30 minutes. Other Whole chicken recipes Whole Chicken Curry Roast Ingredients Whole chicken, de skinned- 1.5 kg or 3 lbs To marinate

What you will need

Whole chicken, de skinned- 1.5 kg or 3 lbs

Ginger-Garlic paste- 1 tbsp

Kashmiri red curry powder- 2 tsp

Turmeric powder- ¼ tsp

Garam masala- 1 tsp

Coriander powder- 1½ tsp

Fennel powder- 2 tsp

Salt- to taste

Water- 2 tbsp

Garlic, chopped- 3 cloves

Ginger, chopped- 2 inch slice

Green chilies- 3 (or use more if you want it spicy)

Oil- 2 tbsp

Shallots or red onions, cut thin and long- 10 large shallots or 4 large red onions

Tomatoes, chopped- 2, large

Curry leaves- 1 sprig

Cilantro, chopped- ¼ cup

Salt- to taste

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