A Noteb&.Before you start,a few tips on Chickenbthough the meat does not contain much fat unlike popular concept. If you remove the skin and use less of the leg portions ,you are avoiding the fat portions.By removing skin you are not actually using any fat at all.Fat content in chicken are mostly concentrated on legs only.
Chicken b 1 (remove the skin only)
Coriander powder b 11/2 Tbsp
Red chilly powder b 1 Tbsp
Black pepper b 1 Tsp
Ginger paste b 1 Tbsp
Garlic paste b 11/2 Tbsp
Garam masala b 1 Tbsp
Turmeric powder b 1 Tsp
Curry leaves b 2 big stems
Salt b To taste
Onions(medium) b 2 nos
Coconut oil b 1/2 cup
Coconut Milk b 1cup (Important to get the bkeralab taste)
For Stuffing
1. Potato b 2 Nos cut into long wedges
For Garnishing:
1. Tomato (medium) b 2 nos (cut into wedges or round slices and fried)
2. Onion Rings 1 nos
Skin the chicken, cut small gashes, marinate with salt and red chilly .Heat half a cup of oil cook the full chicken till it turns brown on both sides. Keep aside to cool.
In a deep vessel, add onions sautC) them until they are transparent. Lower the heat and add the ginger/garlic paste, peppercorn (whole or crushed) and sautC). Make a paste of the coriander powder, chilly powder, garam masala, salt and add them to the onion mixture and sautC) them until the oil separates.
Stuff the chicken with potato wedges and few spoons of masala. Return the stuffed chicken back to the vessel and add coconut milk and cook on low fire, until the milk and masala thickens. This should take about 15 minutes. Lower the flame and keep it for another 5 minutes more for the coconut milk and masala to coat the chicken completely.
Garnish with coriander leaves/Tomatoes/Onion Rings