37 Exotic Flavors of the South : Kerala Style Chicken Tomato Roast tasty & delicious

There are several sources of info on cooking. Some details is geared towards seasoned cooks and not for the typical person. It can be confusing to learn every one of the available info. Luckily, this Flavors of the South : Kerala Style Chicken Tomato Roast recipe is easy to make and will certainly offer you some great ideas. They will certainly benefit anybody, even a beginner.

Prepare Chicken.
You need to prepare Ingredients for Marination.
Use Turmeric powder.
Provide Red Chili/Kashmiri Chili powder.
Use Vinegar.
You need to prepare Salt,.
Prepare Ingredients for Masala.
You need to prepare Large size Big Onion; finely sliced.
Provide Each of Ginger & Garlic paste.
You need to prepare Coriander powder.
Provide Kashmiri Chili powder.
You need Garam masala.
Use Fennel powder.
Prepare Large Tomatoes; finely sliced.
Prepare Thick Coconut Milk.
Use Curry.
Use Salt.
Prepare Coconut oil or any Refined oil (refer notes).

Short Tips:

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.

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