Flavors of the South : Kerala Style Chicken Tomato Roast. Chicken cooked and roasted in spicy onion tomato gravy. A quite easy Kerala chicken roast preparation. It goes well with rice and chapathi / Indian breads.

Flavors of the South : Kerala Style Chicken Tomato Roast Chicken tomato roast is teamed with simple pulav or. Kerala chicken roast, a spicy and delicious Kerala-style chicken roast recipe with a semi-gravy consisting of onions and masala paste. This Kerala Chicken Roast is one of her specialties and we love it!

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Chicken cooked and roasted in spicy onion tomato gravy. A quite easy Kerala chicken roast preparation. It goes well with rice and chapathi / Indian breads.

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Ingredients for Flavors of the South : Kerala Style Chicken Tomato Roast:

Provide 1/2 kg for Chicken.
Need - Ingredients for Marination.
You need 1/4 teaspoon for Turmeric powder.
Require 1 teaspoon of Red Chili/Kashmiri Chili powder.
Provide 1 teaspoon for Vinegar.
Provide to taste for Salt,.
Require Ingredients for Masala.
Provide 3 - Large size Big Onion; finely sliced.
Require 1 tablespoon for Each of Ginger & Garlic paste.
Give 2 1/2 teaspoons Coriander powder.
Give 1 1/2-2 teaspoons of Kashmiri Chili powder.
Provide 1 teaspoon Garam masala.
Provide 1/2 teaspoon Fennel powder.
Prepare 2 for Large Tomatoes; finely sliced.
Give 3/4-1 cup Thick Coconut Milk.
You need Leaves Curry.
Give to taste for Salt.
Give Coconut oil or any Refined oil (refer notes).

Once I asked her for her recipe, especially the secret of the deep lovely colour of her special. 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 It was really yummy with all the coconut oil flavour and it brought out the typical nadan style chicken roast aroma. Everybody loved it and relished on it.

Flavors of the South : Kerala Style Chicken Tomato Roast making:

Wash and clean the chicken pieces and make deep gashes in them.
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).
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.
To the same pan, add the sliced onions a pinch of salt.
Cook till onions turn golden brown.
Add the ginger garlic paste and cook for about 3 to 4 minutes or till raw smell disappears.
Throw in the coriander, red chilli, garam masala fennel powders and fry for a few minutes till masala is cooked through.
Add sliced tomatoes curry leaves along with enough salt and mix well.
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.
Now add the thick coconut milk and mix well.
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.
This curry has a semi-thick gravy.Serve hot with plain rice/pulav/roti/appam.
Notes.
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!.
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.

Butter Chicken: The sibling of the Tandoori chicken born in the same exact kitchen(Moti Mahal), probably evokes a stronger Delhi bond to the Tomato Rice Recipe, South Indian Tomato Rice, Step by Step (Use oil instead of ghee. Learn how to make Kerala Style chicken tomato roast recipe. Kerala Chicken Roast (Bhuna Murg, Chicken Fry, Kozhi Varuval, Kodi Vepudu): A traditional South Indian Malabar style deep fried chicken popular in Kerala and Tamil Nadu. With the juiciness and the tanginess of tomatoes, and a dominant kasuri methi flavour to it, chicken is roast along with a curry like preparation done Blend well and remove chicken roast from heat. By this time, chicken would have the flavours of the added spices.

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