This chicken curry is one of the most popular recipes on the blog. The old pic wasn’t doing justice to the recipe and I wanted to give it a makeover for quite sometime. Finally I got around to it and took a decent pic, along with step by step pictures. If you’ve already tried this recipe, you know how good it is and if you haven’t tried it yet, make sure you do! It’s a good one.
So, here you go to the original post.
Let’s just pretend that there wasnt a small break in between the posts. After all, without the game of the pretending, its kinda impossible to deal with the stuff around you, right? While we are still on the game of pretending… for the past few days, I was pretending that I didnt have a food blog at all! There’s no MariasMenu, no dotcom, nothing…. I just wanted to cook, without worrying about teaspoons & tablespoons, without worrying about how to plate the dish, without worrying about whether I’ll get the right color in the photos, without worrying about what to write as intro etc etc..you get the picture, right? I guess, now that phase is over and I’m slowly switching back to the blogging mode. There is a reason why I did that, but I’ll tell you about it later ;)
About this recipe…somehow I’ve a soft corner towards recipes that have ‘roast’ as its surname. Yeah, I do love their family. They usually have a thick bonding between the ingredients (read thick gravy) & some how I like that strong bonding thing ;) I’m referring to the Kerala style roasts here. One of my fav recipes here is the prawns roast, I just love it. So when I saw this chicken tomato roast, I was sold instantly & it didnt disappoint me. I do hope you will also like this.
Here goes the recipe:
Chicken Tomato Roast
- 1/2 kg Chicken cut into medium size piecec
- 1/4 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1 tsp Vinegar
- Salt to taste
- 3 medium Onion sliced
- 1 tbsp Ginger & garlic paste each
- 2.5 tsp Coriander Powder
- 1.5 - 2 tsp Red Chilli Powder
- 1 tsp Garam Masala
- 1/2 tsp Fennel Powder
- 2 medium Tomato sliced
- 3/4 cup Thick coconut milk
- Curry leaves
- Coconut Oil
- Marinate the cleaned chicken pieces with ingredients listed under ‘for marination’ & keep in the refrigerator for half an hour.
Shallow fry the marinated chicken pieces till it becomes golden brown & the chicken is half cooked. Remove the chicken pieces from the pan.
To the same pan, add sliced onions & salt. Cook till onions become golden brown in color.
Add ginger & garlic paste & cook for 3-4 minutes.
Add coriander, red chilli, garam masala & fennel powders. Fry for a minute or so or till the oil starts appearing.
Add sliced tomatoes & curry leaves. Mix well & cook till tomatoes become soft.
Add fried chicken pieces & give a good stir. Add thick coconut milk & cover & cook till the gravy is very thick. The chicken pieces should be cooked well & coated well with masala. This curry has a semi gravy consistency.Serve hot with rice/roti/appam.
I didn't fry the chicken pieces, I just cooked the marinated chicken pieces in a non stick pan with very little oil. I initially cooked the chicken on low - medium flame and once the chicken is half cooked, increase it to med - high ,to brown the chicken on both sides.
This curry has a semi dry consistency, the chicken pieces are coated well with thick masala (refer the main pic). I forgot to take the final version for the step by step, hence you see the curry with gravy in the last step ;)