Flavors of the South : Kerala Style Chicken Tomato Roast. This dish is an easy and super tasty chicken roast that would be perfect for any occasion. 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. Chicken cooked and roasted in spicy onion tomato gravy.

Once tomatoes are cooked well, adjust salt in the gravy. Add marinated chicken pieces to it. Chicken tomato roast is teamed with simple pulav or. 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. You need 1/2 kg of Chicken.
2. It's of Ingredients for Marination.
3. It's 1/4 teaspoon of Turmeric powder.
4. Prepare 1 teaspoon of Red Chili/Kashmiri Chili powder.
5. You need 1 teaspoon of Vinegar.
6. It's to taste of Salt,.
7. Prepare of Ingredients for Masala.
8. You need 3 of Large size Big Onion; finely sliced.
9. You need 1 tablespoon of Each of Ginger & Garlic paste.
10. Prepare 2 1/2 teaspoons of Coriander powder.
11. Prepare 1 1/2-2 teaspoons of Kashmiri Chili powder.
12. It's 1 teaspoon of Garam masala.
13. You need 1/2 teaspoon of Fennel powder.
14. You need 2 of Large Tomatoes; finely sliced.
15. It's 3/4-1 cup of Thick Coconut Milk.
16. Prepare Leaves of Curry.
17. Prepare to taste of Salt.
18. It's of Coconut oil or any Refined oil (refer notes).

Dry roast the dry spices and cool them. Make a fine powder and add little water and make a paste. Do not add tomatoes to the pan till the chicken cooks to tender. I had posted the recipe for Spicy Kerala Chicken Roast long back.

Flavors of the South : Kerala Style Chicken Tomato Roast instructions

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.

Here is my mother-in-law's recipe for Chicken Roast which is slightly different from mine. Tomato Ketchup and Soy Sauce are used for additional flavoring. This Chicken Roast is absolutely mouth-watering and the masala is hot, sweet. With the juiciness and the tanginess of tomatoes, and a dominant kasuri methi flavour to it, chicken is roast along with a curry like preparation done Blend well and remove chicken roast from heat. By this time, chicken would have the flavours of the added spices.