Chicken Tomato Roast
Servings: 4
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.
- Heat oil in a wide pan and 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 more oil if required. 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 ;)
