Roast Lemon Chicken

Ingredients:
6 Boneless Chicken Breasts with skin
1 Onion cut into 8 wedges
500 gm Potatoes washed and cut into wedges
juice of 1 large Lemon
2 tsp Honey
1 1/2 tbsp Olive Oil
6 cloves Garlic, crushed
Salt and Pepper to taste
Mint and Coriander leaves

Method:
1. Preheat oven.
2. In a non-stick pan, dry-fry the chicken till well browned.
3. Place the chicken, onion and potato in a large roasting pan.
4. Mix the lemon juice, olive oil, honey, garlic, salt, pepper and chopped leaves and pour over the chicken in the pan.
5. Bake in the preheated oven till chicken is well cooked and potatoes are tender.
6. Serve immediately from roasting pan.

Coorg Chicken Fry

Ingredients:
1 whole Chicken (about 1 kg)
3 tbsp Oil

Spice paste:
12 green chillies
3 tbsp chopped garlic
2 tbsp chopped ginger
1 onion, roughtly chopped
1 tsp cumin seeds
3 tsp black pepper
1/2 tsp salt
juice of 1 lime


Method:
1. Wash and clean the chicken and cut into 8 pieces.
2. Grind fine, all the ingredients for the spice paste.
3. Rub spice paste over chicken and set aside to marinate for 1 hour.
4. Heat the oil in a pan and fry the chicken over low heat.
5. Add 1/2 cup water, cover pan and cook until the chicken is tender.
6. Serve hot with rice.

Chilli Chicken with Gravy

Ingredients:
600 gms boneless chicken, cut into 1inch dice
1 1/2 tsp salt
1/4 tsp finely chopped ginger
1 egg white
1 1/2 tsp corn flour
5 tbsp oil

Sauce:
2 tsp red chilli sauce
3 tbsp tomato puree
1 1/2 tbsp soy sauce
1 1/2 tbsp vinegar
2 tbsp stock
2 tsp corn flour
2 tbsp water

Method:
1. Marinate the chicken with salt and ginger for 10 minutes.
2. Beat together the egg white and corn flour and coat the chicken pieces with this batter.
3. Prepare the sauce by mixing the chilli sauce, tomato puree, soy sauce, vinegar and stock in a pan.
4. Make a paste of corn flour and water.
5. Place pan over medium heat for a minute. When the sauce starts to boil, add the corn flour mixture and thicken. Remove pan from heat.
6. Heat the oil in a frying pan and fry the chicken until tender.
7. Drain off as much oil as possible.
8. Heat the sauce once again and stir in the chicken.
9. Serve hot with steamed rice.