Tomato Chicken Curry
Tomato Chicken Curry

Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, tomato chicken curry. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Tomato Chicken Curry is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Tomato Chicken Curry is something that I’ve loved my entire life. They are nice and they look fantastic.

Reduce heat to medium and cook, stirring often and scraping up. Chicken breasts baked with a tomato, beer and curry sauce. Easy preparation with a gourmet touch and taste; my family loves it.

To begin with this particular recipe, we must prepare a few ingredients. You can cook tomato chicken curry using 18 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Tomato Chicken Curry:
  1. Get 2 tbsp canola oil
  2. Prepare 1 tsp cumin seeds
  3. Prepare 1 medium red onion
  4. Get 5 clove of garlic
  5. Take 1/2 tsp jarred chopped ginger
  6. Prepare 4 dried arbol chiles
  7. Get 2 large bay leaves
  8. Get 14 1/2 oz can of whole plum tomatos
  9. Get 1/4 tsp turmeric
  10. Prepare 1/2 tsp paparika
  11. Take 2 lb boneless chicken breast
  12. Take 2 medium red skinned potatoes, cut into 1 inch cubes
  13. Get 1 tsp honey/nectar
  14. Get 1 kosher salt, to taste
  15. Make ready 2 1/2 tbsp plain whole milk greek yogurt
  16. Take 1 tsp of Garam Masala
  17. Make ready 1 cooked basmati rice, for serving
  18. Get 1 chopped cilantro, for topping

Tomato Chicken Curry Recipe is a chicken curry made with lots of tomatoes and onions. It is a gravy recipe with a spicy touch to the chicken curry. This dish is perfect for rainy season or winter season as the curry gives a spicy flavor of the black peppercorns. Chicken curry can be made in many ways and it is very delicious.

Instructions to make Tomato Chicken Curry:
  1. Heat the canola oil in large, deep pot over medium heat until it simmers. Sprinkle in the cumin seeds and stir a bit. The cumin should begin to sizzle immediately, become fragrant and darken slightly.
  2. Immediately add chopped red onion and bay leaves to their pot. Cook, stirring often, until the onion is dark brown in color, about 12 to 15 minutes.
  3. As the onion cooks, drain the juice from the can of tomatoes in a liquid measuring cup; set aside. In a food processor, add the tomatoes, garlic, ginger, Chile's, turmeric and paprika. Puree a few seconds.
  4. Add tomato base to onion mixture and cook, stirring, until thick, about 10 minutes. It should be a paste-like consistency.
  5. When the mixture begins to stick to the bottom of the pot, add the chicken and potatoes. Cook, stirring, until the chicken is opaque and the sauce sticks to the meat and potatoes, about 8-10 minutes.
  6. Add the honey/nectar to reserved tomato juice, then add enough water to make 1.5 cups of liquid. Pour into pot. Season with salt as desired and bring to a boil. Reduce heat to medium-low and gently simmer, uncovered and stirring occasionally, until the potatoes are tender and the sauce is slightly thickened, about 30 minutes.
  7. Stir in the yogurt and sprinkle the Garam Masala.
  8. Serve over cooked basmati rice. Top with cilantro.

Sometimes we use tomatoes when we prepare chicken curry. Adding tomatoes give more taste to the dish. If chicken curry is made with tomato gravy, then it will be more tastier. Here is one of such chicken recipe made using tomato gravy. How to Make: Tomato & Coconut Chicken Curry Recipe.

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