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Ingredients
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1 kg whole chicken
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1 tsp garlic paste
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2 tsp pepper powder
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salt to taste
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1 tsp refined flour
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1 tsp pepper powder
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3-5 curry leaves
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1/2 cup water
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Preparation:
1. Clean and dry the chicken well. Rub with salt, pepper and garlic paste and keep aside for one hour.
2. Preheat a 2.4 cm Roaster on medium heat till the visiotherm pointer reaches the first red mark.
3. Roast the chicken on all sides till golden brown, following the general guidelines for roasting.
4. Cover and cook on low heat for 20-25 minutes, turning the chicken over once. Remove and place on a serving platter.
5. For the sauce, mix the flour, pepper and salt with the pan juices. Fry for a second or two, then add water and thicken till it reaches a sauce-like consistency.
6. Carve into pieces and serve the roast chicken with the sauce and streamed vegetables.
7. If desired, season the chicken with rosemary or thyme.
Prep Time: 45 minutes
No of Serves: 3 Members
