So you might be making ready Flavors of the South : Kerala Style Chicken Tomato Roast recipes for your family however this tips may be useful.
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Flavors of the South : Kerala Style Chicken Tomato Roast
Flavors of the South : Kerala Style Chicken Tomato Roast

Before you jump to Flavors of the South : Kerala Style Chicken Tomato Roast recipe, you may want to read this short interesting healthy tips about Foods That Benefit Your Heart.

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We hope you got insight from reading it, now let’s go back to flavors of the south : kerala style chicken tomato roast recipe. To make flavors of the south : kerala style chicken tomato roast you only need 18 ingredients and 15 steps. Here is how you achieve it.

The ingredients needed to prepare Flavors of the South : Kerala Style Chicken Tomato Roast:
  1. You need 1/2 kg Chicken
  2. Provide Ingredients for Marination
  3. Provide 1/4 teaspoon Turmeric powder
  4. Use 1 teaspoon Red Chili/Kashmiri Chili powder
  5. Use 1 teaspoon Vinegar
  6. You need to taste Salt,
  7. Get Ingredients for Masala
  8. You need 3 Large size Big Onion; finely sliced
  9. Prepare 1 tablespoon Each of Ginger & Garlic paste
  10. Provide 2 1/2 teaspoons Coriander powder
  11. Take 1 1/2-2 teaspoons Kashmiri Chili powder
  12. Take 1 teaspoon Garam masala
  13. Get 1/2 teaspoon Fennel powder
  14. You need 2 Large Tomatoes; finely sliced
  15. Get 3/4-1 cup Thick Coconut Milk
  16. Prepare Leaves Curry
  17. Provide to taste Salt
  18. Prepare Coconut oil or any Refined oil (refer notes)
Instructions 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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