Chicken Tomato Roast

1. Chicken – 1/2 kg
For Marination
2. Turmeric Powder – 1/4 tsp
Red Chilli Powder – 1 tsp
Vinegar – 1 tsp
Salt – to taste
For Masala
3. Onion – 3, sliced
Ginger & garlic paste – 1 tbsp, each
4. Coriander Powder – 2 1/2 tsp
Red Chilli Powder – 1 1/2 – 2 tsp
Garam Masala – 1 tsp
Fennel Powder (perumjeerakam) – 1/2 tsp
5. Tomato – 2, sliced
6. Thick coconut milk – 3/4 cup
7. Curry leaves
Salt
Oil (sunflower oil or coconut oil)

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.

Dry Red Chicken

Chicken recipes always strike the right chord with many people. The aroma and the flavour are tempting and would be the right choice for any food lover.
Kanakalatha

1. Chicken 1/2 kg
2. Crushed ginger 1 1/2 teaspoon
3. Crushed garlic 2 teaspoon
4. Tomatoes cut into long pieces 3
5. Green chillies slit vertically 5
6. Kashmiri chilly powder 4 teaspoon
7. Curry leaves
8. Coconut oil 3 tablespoon
9. Turmeric powder 3/4 teaspoon
10. Salt

Pressure cook the chicken pieces with salt and turmeric. Then take a thick bottom vessel and pour little oil. Saute the ingredients from item 2 to 6. Pour little water and make it into a thick consistency. Then add the cooked chicken pieces with little salt and simmer it for some time till the gravy becomes thick. Finally add curry leaves and serve it hot.