Indian curry with tomatoes recipe
Indian Curry with Tomatoes recipe
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Ingredients
| 4 tsp | curry powder, e. g. Madras-style |
| 4 tsp | vegetable oil |
| 1.1 kg | chicken breasts or thighs, boned, skinned and cut into 2 cm cubes |
| ½ tsp | brown mustard seeds, dry-roasted |
| ½ tsp | nigella seeds, dry-roasted |
| ½ tsp | cumin seeds, dry-roasted |
| ½ tsp | fenugreek seeds, dry-roasted |
| ½ tsp | fennel seeds, dry-roasted |
| 2 | onions, chopped |
| 4 tsp | tomato paste |
| 4 tsp | fresh lemon juice |
| 800 g | tomatoes, canned, chopped with juices |
| 250 ml | water |
| 4 tsp | garam masala |
| 16 | curry leaves |
| some | salt |
| some | freshly ground black pepper |
| some | chilli powder |
Instructions
Heat oil in a heavy-based oven-proofed pan/casserole and stir-fry the curry powder for about 3 minutes.
Add the dry-roasted seeds and stir-fry for about 1.5 minutes. Add onion over medium heat and stir for 2 minutes, do not overcook.
Add chicken pieces, stir and make sure each piece is lightly browned and coated with spices. Add tomato paste, stir a couple of seconds and add lemon juice, tomatoes, water, Garam Masala and curry leaves.
Stir, cover pot and place in preheated oven at 125ºC for 2 hours. Season to taste.
For the best result allow to cool, store in fridge and heat and serve the next day with e. g. Naan Bread.
Tip: substitute the chicken with lamb or beef
Preparation time:
ca. 15 min
Resting time:
ca. 1 day
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Indian curry with tomatoes recipe
Recipe type: xarchivex
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