Chicken carrot roast recipe

INGREDIENTS:

1. Chicken - 1 kilogram
2. Chopped carrot - 1 (big)
3. Chopped onion - 2
4. Chopped tomato - 2
5. Chopped green chili - 2
6. Curry leaf - 10
7. Ginger paste - 3 teaspoon (tsp.)
8. Turmeric powder - 1/2 teaspoon (tsp.)
9. Chili powder - 1/2 teaspoon (tsp.)
10. Tomato sauce - 2 tablespoon (tbsp.)
11. Oil - 3 tablespoon (tbsp.)
12. Salt - as needed.

PREPARATION:

1. Marinate the chicken by adding turmeric powder.
2. Heat oil in a pan. Add onion, green chilies and sauté until onion turn translucent (golden brown).
3. Now add ginger paste and sauté until raw smell is gone.
4. Now add chicken, tomato, salt as needed and sauté by placing a lid and stir time to time avoid burning until the chicken is 1/2 cooked.
5. Now add carrot, turmeric powder and cook the chicken until all the liquid is gone. NOTE: no need to water as chicken will release necessary water to cook.
6. Now add the tomato sauce, curry leaves. Simmer and cook for 15 to 20 minutes until oil separates and serve. NOTE: stir time to time to avoid burning.

NOTES: