Flavors Of The South : Kerala Style Chicken Tomato Roast

Flavors Of The South : Kerala Style Chicken Tomato Roast - Plattershare - Recipes, food stories and food lovers
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
4.30 from 3 votes
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Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Served As: Dinner, Lunch
Recipe Taste: Savoury, Spicy
Calories 267 kcal
Servings 4

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
    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

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.
Also See:
Explore Recipes by Tags kerala recipeslunch idea recipes

Please appreciate the author by voting!

4.30 from 3 votes

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
Donna George

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