Flavors Of The South : Kerala Style Chicken Tomato Roast
About Flavors Of The South : Kerala Style Chicken Tomato Roast
This dish is an easy and super tasty chicken roast that would be perfect for any occasion. A no fuss recipe and loaded with flavor. Chicken marinated in spices and cooked in a thick coconut gravy, heavenly is all I can say! This succulent chicken dish is so deliciously tantalizing. And when teamed up with simple jeera rice, pulav or phulkas, it is simply irresistible
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Recipe Time & More
Ingredients
- 1/2 kg Chicken
Ingredients for Marination
- 1/4 teaspoon Turmeric Powder
- 1 teaspoon Red Chillies or Kashmiri Chili powder
- 1 teaspoon Vinegar
- Salt to taste
Ingredients for Masala
- 3 Onion large size big, finely sliced
- 1 tbsp Ginger Garlic paste
- 2 1/2 teaspoon Coriander Powder
- 1 1/2 to 2 Kashmiri red chili powder
- 1 teaspoon Garam Masala
- 1/2 teaspoon Fennel powder
- 2 Tomato large, finely sliced
- 3/4 to 1 cup Coconut Milk thick
- Curry Leaves
- Salt to taste
- Coconut oil or any Refined oil, refer notes
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Instructions
- 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 chili, 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
Recipe 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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Recipe Nutrition
Calories: 267kcal | Carbohydrates: 13g | Protein: 14g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 57mg | Potassium: 501mg | Fiber: 3g | Sugar: 5g | Vitamin A: 621IU | Vitamin C: 18mg | Calcium: 52mg | Iron: 3mg
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Donna George
4 Comments
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Looks so flavorful! Thanks for posting.
Looks so delectable! Thanks for posting.
This looks divine! Can’t wait to make it.
Wow, this looks fantastic!