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 whole chicken

  • Ginger-Garlic paste- 1 tbsp
  • Kashmiri red curry powder- 2 tsp
  • Turmeric powder- 1/4 tsp
  • Garam masala- 1 tsp
  • Coriander powder- 1 1/2 tsp
  • Fennel powder- 2 tsp
  • Salt- to taste
  • Water- 2 tbsp

To Grind:

  • Garlic, chopped- 3 cloves
  • Ginger, chopped- 2 inch slice
  • Green chilies- 3 (or use more if you want it spicy)

While cooking chicken:

  • 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- 1/4 cup
  • Salt- to taste
Instruction
  • In a small bowl, combine the ingredients mentioned above “to marinate whole chicken” to a smooth paste.
  • Spread it over the cleaned whole chicken, cover with plastic wrap and refrigerate for 30 minutes or overnight.
  • In a blender, grind the above mentioned ingredients to a smooth paste.
  • Heat a large pressure cooker over medium heat, add oil.
  • Add shallots or onions to oil, add little salt to it and saute till it turns translucent.
  • Add curry leaves to the onion.
  • Add the ground ginger/garlic/green chili mixture to the onions and cook for sometime.
  • Add chopped tomatoes and cook for a couple of minutes.
  • Place the marinated whole chicken into the pressure cooker.
  • Rinse the bowl used for marinating the chicken with 1/4 cup water and add it to the pressure cooker.
  • Cover the pressure cooker with its lid and place the whistle on it.
  • Let cook for 30 minutes or until whole chicken has cooked well.
  • Open the cooker after the pressure has subsided, garnish the cooked chicken with chopped cilantro.
  • Taste and add more salt or chili powder if needed.
  • If the gravy is watery, cook uncovered till the gravy thickens.
  • Make sure you don’t over cook the chicken as it will fall apart.
  • Serve the whole chicken over basmati rice and spread the gravy over the chicken.
Tips:
  • You could use chicken pieces instead of whole chicken.

 

Whole Chicken Curry Roast
 
Ingredients
  • Whole chicken, de skinned- 1.5 kg or 3 lbs
To marinate whole chicken
  • 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
To Grind
  • Garlic, chopped- 3 cloves
  • Ginger, chopped- 2 inch slice
  • Green chilies- 3 (or use more if you want it spicy)
While cooking chicken
  • 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
Instructions
  1. In a small bowl, combine the ingredients mentioned above "to marinate whole chicken" to a smooth paste.
  2. Spread it over the cleaned whole chicken, cover with plastic wrap and refrigerate for 30 minutes or overnight.
  3. In a blender, grind the above mentioned ingredients to a smooth paste.
  4. Heat a large pressure cooker over medium heat, add oil.
  5. Add shallots or onions to oil, add little salt to it and saute till it turns translucent.
  6. Add curry leaves to the onion.
  7. Add the ground ginger/garlic/green chili mixture to the onions and cook for sometime.
  8. Add chopped tomatoes and cook for a couple of minutes.
  9. Place the marinated whole chicken into the pressure cooker.
  10. Rinse the bowl used for marinating the chicken with ¼ cup water and add it to the pressure cooker.
  11. Cover the pressure cooker with its lid and place the whistle on it.
  12. Let cook for 30 minutes or until whole chicken has cooked well.
  13. Open the cooker after the pressure has subsided, garnish the cooked chicken with chopped cilantro.
  14. Taste and add more salt or chili powder if needed.
  15. If the gravy is watery, cook uncovered till the gravy thickens.
  16. Make sure you don't over cook the chicken as it will fall apart.
  17. Serve the whole chicken over basmati rice and spread the gravy over the chicken.
Notes
You could use chicken pieces instead of whole chicken.

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