Kerala 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 3 servings
- 1/2 kg Chicken
- 1 tbsp Chilly powder can add more if u want more spicy
- 1/4 tsp Turmeric powder
- 1 tsp Fennel seeds — crushed (Perinjeerakam)
- 1 nos Onion
- 2 nos Tomato
- Ginger garlic paste - 1 tsp
- Salt, to taste
- Oil, to taste
Preparation
Step 1
Marinate the chicken with chilly powder, turmeric powder, fennel powder and salt and set aside for 1/2 an hour.
Step 2
Boil the marinated chicken with onion and tomato. Leave some gravy for later use.
Step 3
Warm the oil in a pan.
Step 4
Get only the chicken pieces from the gravy, fry it and set aside.
Step 5
Cook ginger - garlic paste in the same oil.
Step 6
Add fried chicken pieces and Stir everything together thoroughly.
Step 7
Add the gravy to this and simmer until it gets coated on the chicken.
Step 8
Add salt if required.
Step 9
Garnish with coriander leaves.
Tip
Bone-in chicken gives a richer, more flavourful gravy than boneless. The marrow flavours the curry as it cooks.
Cook this in the app
Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.
More recipes you might like
Main Course
Ari Pappadam - Vishu Special
A traditional Kerala sweet snack made with care and a generous hand of ghee. The kind of thing grandmothers make for ...
Main Course
Avial - Traditional Recipe
A medley of vegetables cut into long batons, simmered until just tender, and bound with a rough-ground coconut paste ...
Snacks
Aval Nanachathu
A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...
Payasam
Aval Payasam | Poha Kheer
This mixed, also known as Poha Kheer, is a cherished dessert in Indian households.