Atul Kochar's Goa Style Roast Poussin with Coconut Gravy and Lentil Salad


2 double or 4 single poussin

4 small lemons, pricked with fork and softened by rolling with hands

4 tbsp vegetable oil

salt- pepper to taste



Spice Powder

2” cinnamon stick

4 cloves

3 tsp coriander seeds

1 peppercorns

10 green cardamoms

1 star anise

pinch of nutmeg powder

pinch of mace powder



2 tbsp vegetable oil

2 medium onion, sliced

1 kg chicken bones cooked to brown colour in the oven

5 tsp of spice powder

6 tbsp desiccated coconut, lightly toasted

300 ml coconut milk

600 ml chicken stock

salt to taste


Lentil Salad

200 gm black chickpeas, boiled

100 gm green lentil, boiled al dente

A small bunch of watercress or gem lettuce

1 medium tomato, diced

1 medium red onion, chopped

1 medium cucumber, diced

1 tbsp chopped coriander leaves

½ tsp chopped ginger

1 tbsp vegetable oil

1 tsp lime juice

salt to taste

1 green chilli chopped (optional)

½ tsp toasted cumin seeds, powdered 


For spice powder, toast all the spices lightly and powder them fine in blender.


Season the poussin with listed ingredients and 1 tsp of spice powder and roast in a pre-heated oven at 200C for 20 – 25 minutes or until almost cooked.   Remove and rest on a rack.


For gravy, heat oil and sauté onions till light golden in colour and add browned chicken bones, followed by desiccated coconut.  Add spice powder and cook for minute and then add chicken stock and bring to boil. Reduce to half, strain and then add coconut milk to lighten the sauce.  Simmer and thicken the sauce and correct the seasoning. 


For salad, mix all the ingredients and toss it well and serve immediately with poussin and gravy.