Indian chicken curry with tomatoes recipe

Indian Chicken Curry With Tomatoes Recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Indian chicken curry with tomatoes recipe is a flavorful and aromatic dish that will transport your taste buds to the streets of India. Made with tender chicken pieces cooked in a rich tomato-based sauce, this curry is a perfect blend of spices and flavors. The combination of fragrant spices like cumin, coriander, and turmeric along with juicy tomatoes creates a deliciously tangy and spicy curry. Serve it with rice or naan bread for a complete meal that will satisfy your cravings for authentic Indian cuisine.

Keywords: Indian chicken curry, tomatoes, spices, flavorful, authentic

Indian chicken curry with tomatoes recipe details

Indian chicken curry with tomatoes recipe, recipe Rating: 4.7
Number of votes:120Ingredients
1. Chicken breasts or thighs, skinned, boned and cut into 2 cm cubes (1.1kg)
2. vegetable oil (4tsp)
3. curry powder of madras style (4tsp)
4. dry roasted fennel seeds (1/2tsp)
5. dry roasted fenugreek seeds (1/2tsp)
6. dry roasted cumin seeds (1/2tsp)
7. dry roasted nigella seeds (1/2tsp)
8. dry roasted brown mustard seeds (1/2tsp)
9. hot spices or garam masala (4tsp)
10. water (250ml)
11. tomatoes, canned chopped with juices (800gms)
12. fresh lemon juice (4tsp)
13. tomato paste (4tsp)
14. chili powder (some)
15. freshly ground black pepper (some)
16. salt (some)
17. curry leaves (16)
18. chopped onions (2)

Method of preparation
1. Take a heavy based oven proof casserole, place it over heat. Add curry leaves in it and fry it for about 3 minutes by stirring. Then add dry roasted seeds in it and fry them by stirring for about 1 ½ minutes.

2. Add onion in it and fry it by stirring for about 2 minutes over medium heat. Now add chicken pieces in it and fry them by stirring until they turn lightly brown in color and get coated with spices. Then add tomato paste, cook it for about 2 seconds and then add water, tomatoes and lemon juice in it. Cook it and add garam masala and curry powder in it.

3. Now cover the casserole and place it in the preheated moderated slow oven of 160 °C or 325°F and cook it for about 2 hours. Adjust the seasoning according to taste. When it gets cooked then takes it out from oven and keeps it to cool.

4. Place it in the refrigerator and serve it the next day by heating with naan bread.