• Kerala Chicken Tomato Roast

    Ingredients

    Chicken – 500 gm
    ForMarinatingtheChicken
    TurmericPowder–1/4tsp
    RedChilliPowder–1tsp
    Vinegar–1tsp
    Salt – to taste
    ForMasala
    Onion–3,sliced
    Ginger & garlic paste – 1 tbsp, each
    CorianderPowder–21/2tsp
    RedChilliPowder–11/2–2tsp
    GaramMasala–1tsp
    FennelPowder(perumjeerakam)–1/2tsp
    Cumin(Jeerakam)powder–1tsp
    Pepper – 1/2 tsp
    Tomato–2, sliced
    Thick coconut milk – 3/4 cup
    Curryleaves
    Corianderleaves
    Salt–1tbsp
    Oil ( prefer coconut oil )

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    Methods

    1.Remove the skin from the chicken and cut it into medium sized pieces. Wash and clean the pieces thoroughly. Soak it into water with 1 tbsp lemon juice for 5 minutes.  Drain and keep aside.
    2.Marinate the cleaned chicken pieces with ingredients listed under ‘for marination’ & keep in the refrigerator for one hour Heat oil in large frying pan and place the chicken pieces in oil and shallow fry each marinated piece, till it becomes golden brown.  Remove the fried chicken pieces from oil and keep aside.  Add sliced onions & salt to the same pan and fry  till it become golden brown in color.  Then add ginger & garlic paste & cook for  2 minutes ,then add coriander, red chilli, garam masala & fennel powders and fry it.
    3.When oil starts appearing, add sliced tomatoes and curry leaves and continue sauteing until the tomatoes have been cooked.  Then add the fried chicken pieces to and mix well, add thick coconut milk & cover & cook till the gravy is very thick, the  chicken pieces should be cooked well & coated well with masala. Garnish with coriander leaves.