Chicken Tomato Roast

Ingredients

• 1/2 kg Chicken (cut into medium size piecec)
• 1/4 tsp Turmeric Powder
• 1 tsp Red Chilli Powder
• 1 tsp Vinegar
• Salt (to taste)
• 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

1. 1

   Marinate the cleaned chicken pieces with ingredients listed under ‘for marination’ & keep in the refrigerator for half an hour.

2. 2

   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.

3. 3

   To the same pan, add more oil if required. Add sliced onions & salt. Cook till onions become golden brown in color.

4. 4

   Add ginger & garlic paste & cook for 3-4 minutes.

5. 5

   Add coriander, red chilli, garam masala & fennel powders. Fry for a minute or so or till the oil starts appearing.

6. 6

   Add sliced tomatoes & curry leaves. Mix well & cook till tomatoes become soft.

7. 7

   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.