Chicken Tomato Roast

Let’s just pretend that there wasnt a small break in between the posts. After all, without the game of the pretending, its kinda impossible to deal with the stuff around you, right? While we are still on the game of pretending… for the past few days, I was pretending that I didnt have a food blog at all! There’s no MariasMenu, no dotcom, nothing…. I just wanted to cook, without worrying about teaspoons & tablespoons, without worrying about how to plate the dish, without worrying about whether I’ll get the right color in the photos, without worrying about what to write as intro etc etc..you get the picture, right? I guess, now that phase is over and I’m slowly switching back to the blogging mode. There is a reason why I did that, but I’ll tell you about it later ;)

About this recipe…somehow I’ve a soft corner towards recipes that have ‘roast’ as its surname. Yeah, I do love their family. They usually have a thick bonding between the ingredients (read thick gravy) & some how I like that strong bonding thing ;) I’m referring to the Kerala style roasts here. One of my fav recipes here is the prawns roast, I just love it. So when I saw this chicken tomato roast, I was sold instantly & it didnt disappoint me. I do hope you will also like this.


(Btw, we had some issues with our comments section lately. Though we fixed it, I might have missed a few comments in between. So if you havent got a reply yet, please do buzz me again, ok?)
Here goes the recipe:

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Chicken Tomato Roast

Author: Maria Jose

Recipe type: Side Dish

Prep time:  30 mins

Cook time:  25 mins

Total time:  55 mins

Serves: 4

 

Ingredients

• Chicken – ½ kg

For Marination

• Turmeric Powder – ¼ tsp
• Red Chilli Powder – 1 tsp
• Vinegar – 1 tsp
• Salt – to taste

For Masala

• Onion – 3, sliced
• Ginger & garlic paste – 1 tbsp, each
• Coriander Powder – 2½ tsp
• Red Chilli Powder – 1½ – 2 tsp
• Garam Masala – 1 tsp
• Fennel Powder (perumjeerakam) – ½ tsp
• Tomato – 2, sliced
• Thick coconut milk – ¾ cup
• Curry leaves
• Salt
• Oil

Instructions

1. Marinate the cleaned chicken pieces with ingredients listed under ‘for marination’ & keep in the refrigerator for half an hour. 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 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 & when 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 used sunflower oil for this, but I guess coconut oil works best & I’m planning to use it next time. I didnt fry the chicken pieces, I just cooked the marinated chicken pieces in a non stick pan with very little oil. Recipe source: Adapted from Vanitha