Whenever I make an Indian curry, especially If it's a South Indian, to be really satisfied I must end up with a HOT RED colored dish. I don't know why, I can't help it.
Even though for me a good chicken roast is well spiced I finally controlled myself and made a very MILD one. "Phewww at last", would say my hubby!
So everybody , even kids, can enjoy it. You know what? Even I enjoyed it! :)
Thanks to 2 key ingredients, the roast was mildly spiced with a lovely red color as well: tomato paste and paprika powder.
Here is the way I did.
Let's do it !!!
For the Marinade
Salt
1/2 tsp turmeric
1 tsp red chili powder
To shallow fry
Sunflower oil or coconut
I used Sunflower, but to get a Kerala style flavor, better using coconut oil.
The quantity of the oil is a bit more than regularly used. But don't deep fry.
Ingredients
1 kg Chicken
4 small or 2 large onions - lengthwise sliced
2 large tomatoes
4 cloves garlic - paste
1 piece ginger - paste
1 green chili - Optional: you can remove the seeds, so it's not hot.
1 tsp red chili powder
1/2 tsp turmeric
2 hipped tsp red paprika powder
1 tbsp tomato paste
1/2 to 1 tsp sugar
2 or even 3 Tbsp coconut oil
Curry leaves
Step ONE
Cut the chicken into small pieces, add the spices and marinate at least for 30mn.
Step TWO
In a large pan heat the oil. When the oil is really hot, fry the chicken till it's well cooked and a nice brown color appears on the chicken pieces. Don't over fry them.
Put the pieces aside and don't throw the oil.
Step THREE
In the same pan that contains the oil used for frying the chicken:
Even though for me a good chicken roast is well spiced I finally controlled myself and made a very MILD one. "Phewww at last", would say my hubby!
So everybody , even kids, can enjoy it. You know what? Even I enjoyed it! :)
Thanks to 2 key ingredients, the roast was mildly spiced with a lovely red color as well: tomato paste and paprika powder.
Here is the way I did.
Let's do it !!!
For the Marinade
Salt
1/2 tsp turmeric
1 tsp red chili powder
To shallow fry
Sunflower oil or coconut
I used Sunflower, but to get a Kerala style flavor, better using coconut oil.
The quantity of the oil is a bit more than regularly used. But don't deep fry.
Ingredients
1 kg Chicken
4 small or 2 large onions - lengthwise sliced
2 large tomatoes
4 cloves garlic - paste
1 piece ginger - paste
1 green chili - Optional: you can remove the seeds, so it's not hot.
1 tsp red chili powder
1/2 tsp turmeric
2 hipped tsp red paprika powder
1 tbsp tomato paste
1/2 to 1 tsp sugar
2 or even 3 Tbsp coconut oil
Curry leaves
Step ONE
Cut the chicken into small pieces, add the spices and marinate at least for 30mn.
Step TWO
In a large pan heat the oil. When the oil is really hot, fry the chicken till it's well cooked and a nice brown color appears on the chicken pieces. Don't over fry them.
Put the pieces aside and don't throw the oil.
Step THREE
In the same pan that contains the oil used for frying the chicken:
- Add the ginger garlic paste, saute till cooked.
- Add the onions, mix well till they become very soft.
- Add the spices - chili , turmeric, paprika - cook until the row flavor disappears.
- Add the tomatoes, cook them till they become soft and are well combined with the onion and spices.
- Add the tomato paste and mix.
- Now you can add the sugar little by little. This helps to reduce the acidity of the tomato paste.
- Add the fried chicken and mix very well. All the chicken pieces must be well coated.
- Last step : add the curry leaves and pour some coconut oil over the chicken. Lid on (so the coconut oil's flavor infused well)and turn off the heat.
Now you are ready to indulge it ! :)
Looks delicious.
ReplyDeleteThank you ... :)
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