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.