Naarangai Thengapaal Chicken Roast

by nizanashammas
This is my new try out and it comes out with a new taste .
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Votes: 1
Rating: 4
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Rate this recipe!
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
  • Chicken 750 grm -
  • Coconut milk : 2 cup -
  • pudina leaves 8 -
  • coriander leaves half sprig -
  • Green Chilly : 3 -
  • curry leaves 2 sprig -
  • Perumjeerakam : 1 tsp -
  • lemon 2 -
  • potato half -
  • onion 1 -
  • Salt to taste -
  • Oil as needed -
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
  • Chicken 750 grm -
  • Coconut milk : 2 cup -
  • pudina leaves 8 -
  • coriander leaves half sprig -
  • Green Chilly : 3 -
  • curry leaves 2 sprig -
  • Perumjeerakam : 1 tsp -
  • lemon 2 -
  • potato half -
  • onion 1 -
  • Salt to taste -
  • Oil as needed -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. First make a paste of green chilly, pudina leaves,coriander leaves and 1 lemon and marinate chicken using this mix and salt. keep this for half an hour.
  2. Heat a pan and add oil to it , when its hot add chicken
  3. When the chicken started becoming brown
  4. Add 2 to 3 tsp of coconut milk and stir well
  5. Then add onion and curry leaves to it.
  6. Saute it well and close the pan .
  7. When the chicken gets cooked well
  8. Add the remaining coconut milk to it.
  9. When it boils ,keep in low flame and close the pan.
  10. Stir the chicken for every 5 minutes
  11. When it becomes dried, add sliced lemon
  12. And the thin sliced potato
  13. Stir well and close the pan again for 5 minutes.
  14. Now our chicken is ready ,turn off the flame and add perumjeerakam to it.
  15. Serve hot
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