Ingredients

• chicken - 1 small, about 800 gm, jointed
• potatoes - 200 gm, peeled and cut into julienns
• onion - 200 gm, sliced
• coconut milk - 300 ml
• cloves - 4
• cinnamon - 5 cm piece
• black pepper corns - 1/2 tsp
• poppy seeds (khus khus) - 2 tbsp
• shajeera - 1/2 tsp
• chili powder - 1/2 tsp
• green chilies - 6 to 8
• ginger - 2 cm piece
• coriander leaves - 2 tbsp, chopped
• curry leaves - few
• ghee or oil 1/2 cup
• lime juice - 2 tbsp
• salt to taste

How to Make Goan Roast Chicken in Gravy

• Powder all the ingredients from cinnamon to shajeera together.
• Add chili powder, green chilies and ginger, with little water and grind together to a paste.
• Mix the ground paste with coconut milk.
• (Use a carton of 200 ml thick coconut milk mixed with 100 ml water or grind 1.5 cup of grated coconut with water and extract 300 ml milk.)
• Mix in the coriander leaves and curry leaves.
• Add chicken and salt.
• Cook gently till the chicken is tender and gravy is thick.
• Lift out the chicken pieces from gravy.
• Heat oil or ghee in a kadai.
• Fry potato juliennes till golden brown.
• Drain from oil and reserve.
• Fry onions till golden brown and reserve.
• Add chicken pieces to the remaining oil and fry till well browned.
• Place chicken pieces on a serving dish. Cover with fried potato and onion.
• Heat the remaining gravy. Remove from fire.
• Add lime juice and pour over the chicken.
• Serve hot with steamed rice