Kerala Style Tomato Chicken
Tender chicken pieces cooked in a thick, spice-heavy gravy built on caramelised shallots and coconut oil. This is the kind of Kerala chicken dish that families argue about — whose mother makes it better.
Ingredientsfor 4 servings
- 1 kg Chicken pieces
- 1/2 cup Tomato puree
- 1/2 cup Onion — chopped
- 2 small Cinnamon (Karugapatta)
- 3 - Cloves (Grambu)
- 8 - Curry leaves
- Ginger garlic paste - 1 tsp
- Turmeric powder
- Salt, to taste
- 1 tsp Vinegar
- 2 - Kashmiri chilly powder
Preparation
Step 1
Grind cloves and cinnamons with vinegar.
Step 2
Marinate chicken with the above ground masala (cinnamon and cloves paste), tomato puree, ginger- garlic paste, salt and turmeric powder for 1 hr.
Step 3
Fry onions and curry leaves and add to the marinated chicken and cook the chicken until gravy becomes thick.
Step 4
Garnish with coriander leaves.
Tip
Do not boil the curry hard after adding coconut milk. A gentle simmer is all you need — vigorous boiling can cause the coconut milk to split.
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