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Chicken Tomato Roast

Chicken Tomato Roast

Servings: 4
Author: Maria Jose
Print Recipe

Ingredients

  • 1/2 kg Chicken cut into medium size piecec

For Marination

  • 1/4 tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • 1 tsp Vinegar
  • Salt to taste

For Masala

  • 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
  • Salt
  • Coconut Oil

Instructions

  • 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.

Notes

 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 ;)