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We hope you got insight from reading it, now let’s go back to flavors of the south : kerala style chicken tomato roast recipe. You can cook flavors of the south : kerala style chicken tomato roast using 18 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to prepare Flavors of the South : Kerala Style Chicken Tomato Roast:
- You need 1/2 kg Chicken
- Get Ingredients for Marination
- Prepare 1/4 teaspoon Turmeric powder
- Take 1 teaspoon Red Chili/Kashmiri Chili powder
- Prepare 1 teaspoon Vinegar
- Prepare to taste Salt,
- Take Ingredients for Masala
- Provide 3 Large size Big Onion; finely sliced
- Take 1 tablespoon Each of Ginger & Garlic paste
- Get 2 1/2 teaspoons Coriander powder
- You need 1 1/2-2 teaspoons Kashmiri Chili powder
- Prepare 1 teaspoon Garam masala
- You need 1/2 teaspoon Fennel powder
- Prepare 2 Large Tomatoes; finely sliced
- You need 3/4-1 cup Thick Coconut Milk
- You need Leaves Curry
- Use to taste Salt
- Get Coconut oil or any Refined oil (refer notes)
Steps to make Flavors of the South : Kerala Style Chicken Tomato Roast:
- Wash and clean the chicken pieces and make deep gashes in them
- Marinate the cleaned chicken with ingredients listed under “Ingredients for Marination” and keep in the refrigerator for half an hour(overnight marination provides best results)
- Shallow fry the marinated chicken pieces till it becomes golden brown on either side the chicken is half cooked (refer notes) Remove the chicken pieces from the pan
- To the same pan, add the sliced onions a pinch of salt
- Cook till onions turn golden brown
- Add the ginger garlic paste and cook for about 3 to 4 minutes or till raw smell disappears
- Throw in the coriander, red chilli, garam masala fennel powders and fry for a few minutes till masala is cooked through
- Add sliced tomatoes curry leaves along with enough salt and mix well
- When the tomatoes become soft and oil appears (add one or two splashes of water to get a nice paste like consistency), add the fried chicken pieces and give a good stir till the masala coats the chicken well
- Now add the thick coconut milk and mix well
- Cover and cook till the gravy is very thick(15 to 20 minutes approximately) The chicken pieces should be succulent coated well with the masala
- This curry has a semi-thick gravy.Serve hot with plain rice/pulav/roti/appam
- Notes
- You can use any refined oil for this dish but honestly coconut oil enhances the flavor and lifts the dish to a whole new level. So it’s totally your call!
- If you want to avoid excess oil usage, you can skip shallow frying the chicken. Directly proceed to cooking the marinated chicken pieces in a non-stick pan with very little oil and then adding this into the prepared tomato and onion masala with coconut milk
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