Chicken Pot roast

Hello dear readers! Today I will share the recipe of chicken pot roast. I have been preparing this dish since a decade and have prepared it countless times since then. The recipe was shared with me by a colleague . It has been my kids favourite and a very easy peasy recipe too.  I always prepare this dish when in urgency and never managed to take a picture till now. And it gets over in a jiffy. Recently I came to know about a new cooking method called OPOS and I think this recipe can be added in that category. OPOS means “One pot and all cooking is done at one shot”. My friend Uma Prem Kumar had introduced to me about this method but I still have not done deep survey on it.

Coming back to the picture part my sister Shanta Nayak came to my rescue  as she had prepared the dish today. And I thought of sharing the recipe in the space to the earliest.

Picture credit : Shanta Nayak

 

Ingredients:

Chicken – 1/2 kg

Chilly powder – 1tbsp or to taste

Soya sauce – 2 tsp

Ginger garlic paste – 2tsp

Salt – to taste

Ghee – 1 tsp

Cashewnuts – few, optional

Method:

1. Marinate the chicken with ginger garlic paste, chilly powder, soya sauce and salt.
2. Take a pressure cooker and add the marinated chicken.
3. Add 1/2 cup of water and take 2 whistles.
4. Once the pressure releases reduce the stock.
5. Once the stock reduces to 3/4th add ghee and roast it.
6. Garnish with roasted cashewnuts.
7. You may also garnish with roasted Curry leaves to give it a South Indian touch.
8. Serve it hot.

My notes:

• If you are following OPOS method, heat ghee in a pressure cooker.
• Roast some cashewnuts, add marinated chicken.
• Add 1/2 cup of water and take 2 whistles.
• Once the pressure releases, reduce the stock and roast the chicken.