This dish is my husband’s favorite. The first time I tried it, I knew why. It was the perfect combination of sweet and spicy. A different flavor and lip smacking good. I then learnt it from my mother in law and love to make it for chapatis. I think they taste best with chapatis.
This recipe is a roast like recipe, but not too dry. Make this roast on a day when you would like to have chicken rather than gravy. And trust me, you can’t find a simpler recipe, because you need very few ingredients (basically just tomato). Hope you give this a try and enjoy it as much as I do.
For 2 persons,
- 250 gm chicken pieces
- 2 tsp kashmiri chilli powder
- 1/2 tsp turmeric powder
- 1 tbsp fennel powder
- 2 tomatoes chopped
- 2 green chillies slit
- 2 tbsp ketchup
- Curry leaves
1. Marinate the chicken pieces in chilli powder, turmeric powder, salt and fennel powder for half an hour.
2. In a heavy bottomed pan or kadai, add the marinated chicken pieces with little water. All the chicken piecea to cook for 5 minutes.
3.Once the water evaporates, add a little oil(2 tbsp) and shallow fry till they get a light brown tint.(or shallow fry in another pan)
4. In another skillet, heat 1 tbsp oil and add chopped tomatoes and green chilli. Allow the tomatoes to cook well and get mushy.
5.Once it gets a saucy consistency, add in the ketchup and shallow fried chicken pieces and a handful of curry leaves. On medium flame, mix the pieces in sauce till they are well coated for 2 minutes.