Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, flavors of the south : kerala style chicken tomato roast. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Flavors of the South : Kerala Style Chicken Tomato Roast is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Flavors of the South : Kerala Style Chicken Tomato Roast is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. 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 make Flavors of the South : Kerala Style Chicken Tomato Roast:
- Get 1/2 kg Chicken
- Prepare Ingredients for Marination
- Make ready 1/4 teaspoon Turmeric powder
- Prepare 1 teaspoon Red Chili/Kashmiri Chili powder
- Make ready 1 teaspoon Vinegar
- Prepare to taste Salt,
- Get Ingredients for Masala
- Make ready 3 Large size Big Onion; finely sliced
- Get 1 tablespoon Each of Ginger & Garlic paste
- Make ready 2 1/2 teaspoons Coriander powder
- Make ready 1 1/2-2 teaspoons Kashmiri Chili powder
- Get 1 teaspoon Garam masala
- Get 1/2 teaspoon Fennel powder
- Get 2 Large Tomatoes; finely sliced
- Get 3/4-1 cup Thick Coconut Milk
- Make ready Leaves Curry
- Take to taste Salt
- Make ready Coconut oil or any Refined oil (refer notes)
Instructions 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
So that is going to wrap it up for this exceptional food flavors of the south : kerala style chicken tomato roast recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
