Step-by-Step Guide to Make Award-winning Flavors of the South : Kerala Style Chicken Tomato Roast

Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, flavors of the south : kerala style chicken tomato roast. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Flavors of the South : Kerala Style Chicken Tomato Roast is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Flavors of the South : Kerala Style Chicken Tomato Roast is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can have flavors of the south : kerala style chicken tomato roast using 18 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Flavors of the South : Kerala Style Chicken Tomato Roast:

1. Take 1/2 kg Chicken
2. Get Ingredients for Marination
3. Make ready 1/4 teaspoon Turmeric powder
4. Make ready 1 teaspoon Red Chili/Kashmiri Chili powder
5. Prepare 1 teaspoon Vinegar
6. Get to taste Salt,
7. Get Ingredients for Masala
8. Prepare 3 Large size Big Onion; finely sliced
9. Take 1 tablespoon Each of Ginger & Garlic paste
10. Take 2 1/2 teaspoons Coriander powder
11. Get 1 1/2-2 teaspoons Kashmiri Chili powder
12. Get 1 teaspoon Garam masala
13. Take 1/2 teaspoon Fennel powder
14. Make ready 2 Large Tomatoes; finely sliced
15. Take 3/4-1 cup Thick Coconut Milk
16. Get Leaves Curry
17. Prepare to taste Salt
18. Prepare Coconut oil or any Refined oil (refer notes)

Steps to make Flavors of the South : Kerala Style Chicken Tomato Roast:

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

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