• Sangeethaa Siva

Jaffna Chicken Roast

Updated: Sep 22, 2017

A dry chicken masala recipe that is quick and easy. If you like quick chicken recipes, this one is for you!

"This one doesn’t require elaborate cooking. You just have to cook the chicken in all the spices until done and fry them till charred in coconut oil."


  • 600g Chicken breast cut into medium sized pieces

  • One Red onion, thinly sliced

  • 1 Tsp ginger and garlic paste

  • 1 1/2 Tsp Kashmiri chilli powder or any chilli powder

  • 1/4 Tsp ground black pepper

  • 1/4 Tsp turmeric powder

  • 1/2 Tsp soy sauce

  • 1 Tsp organic tomato ketchup

  • 1/4 Tsp garam masala powder

  • Coriander leaves chopped

  • 1 Sprig Curry leaves

  • Salt to taste

  • 4 Tbsp coconut oil


  1. Mix all the ingredients except oil, coriander leaves and curry leaves. Cover and cook in a pan for 20 minutes.

  2. Open lid and add coriander leaves. Cook on high heat till water evaporates.

  3. Heat oil in a pan and add curry leaves and onions until soft

  4. Then add cooked chicken along with the gravy.

  5. Cook till chicken is a little charred and the masala sticks to the chicken.

  6. Voila :)

If you like the color of chicken to be red, sprinkle a teaspoon of paprika/kashmiri chilli powder in the end and mix well. This will give you red color without adding the extra heat. Don’t you agree that red color makes this more appetizing?

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