How to Make Perfect Flavors of the South : Kerala Style Chicken Tomato Roast

Hello everybody, welcome to my recipe site. Today I’m gonna show you a way to make a distinctive dish, Flavors of the South : Kerala Style Chicken Tomato Roast. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Flavors of the South : Kerala Style Chicken Tomato Roast Recipe. When the tomatoes become soft and oil appears (add one or two splashes of water to get a nice paste like consistency), add 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. Tomato Ketchup and Soy Sauce are used for additional flavoring.

You can have Flavors of the South : Kerala Style Chicken Tomato Roast using 18 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Flavors of the South : Kerala Style Chicken Tomato Roast

1. Prepare 1/2 kg of Chicken.
2. Make ready of Ingredients for Marination.
3. Take 1/4 teaspoon of Turmeric powder.
4. It’s 1 teaspoon of Red Chili/Kashmiri Chili powder.
5. You need 1 teaspoon of Vinegar.
6. Make ready to taste of Salt,.
7. Take of Ingredients for Masala.
8. Take 3 of Large size Big Onion; finely sliced.
9. Prepare 1 tablespoon of Each of Ginger & Garlic paste.
10. Make ready 2 1/2 teaspoons of Coriander powder.
11. Make ready 1 1/2-2 teaspoons of Kashmiri Chili powder.
12. Make ready 1 teaspoon of Garam masala.
13. You need 1/2 teaspoon of Fennel powder.
14. Prepare 2 of Large Tomatoes; finely sliced.
15. Prepare 3/4-1 cup of Thick Coconut Milk.
16. It’s Leaves of Curry.
17. Take to taste of Salt.
18. It’s of Coconut oil or any Refined oil (refer notes).

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Flavors of the South : Kerala Style Chicken Tomato Roast step by step

1. Wash and clean the chicken pieces and make deep gashes in them.
2. 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).
3. 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.
4. To the same pan, add the sliced onions a pinch of salt.
5. Cook till onions turn golden brown.
6. Add the ginger garlic paste and cook for about 3 to 4 minutes or till raw smell disappears.
7. Throw in the coriander, red chilli, garam masala fennel powders and fry for a few minutes till masala is cooked through.
8. Add sliced tomatoes curry leaves along with enough salt and mix well.
9. 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.
10. Now add the thick coconut milk and mix well.
11. 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.
12. This curry has a semi-thick gravy.Serve hot with plain rice/pulav/roti/appam.
13. Notes.
14. 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!.
15. 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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