Flavors Of The South : Kerala Style Chicken Tomato Roast

4.30 from 3 votes

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
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Recipe Taste Savoury, Spicy
Servings 4


  • 1/2 kg Chicken

Ingredients for Marination

  • 1/4 tsp Turmeric Powder
  • 1 tsp Red Chili or Kashmiri Chili powder
  • 1 tsp Vinegar
  • Salt to taste

Ingredients for Masala

  • 3 Onion large size big, finely sliced
  • 1 tbsp Ginger Garlic paste
  • 2 1/2 tsp Coriander powder
  • 1 1/2 to 2 Kashmiri Chili powder
  • 1 tsp Garam masala
  • 1/2 tsp Fennel powder
  • 2 Tomatoes large, finely sliced
  • 3/4 to 1 cup Coconut Milk thick
  • Curry Leaves
  • Salt to taste
  • Coconut oil or any Refined oil, refer notes


  • 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
    Flavors Of The South : Kerala Style Chicken Tomato Roast - Plattershare - Recipes, food stories and food lovers
  • This curry has a semi-thick gravy. Serve hot with plain rice/pulav/roti/appam


  • 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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4.30 from 3 votes

Recipe Nutrition

Calories: 267 kcal | Carbohydrates: 13 g | Protein: 14 g | Fat: 19 g | Saturated Fat: 11 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Trans Fat: 0.1 g | Cholesterol: 45 mg | Sodium: 57 mg | Potassium: 501 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 621 IU | Vitamin C: 18 mg | Calcium: 52 mg | Iron: 3 mg

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Donna George
Donna George

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