Indian curry with tomatoes recipe
Indian Curry with Tomatoes recipe
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|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|
|4 tsp||tomato paste|
|4 tsp||fresh lemon juice|
|800 g||tomatoes, canned, chopped with juices|
|4 tsp||garam masala|
|some||freshly ground black pepper|
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
ca. 15 min
ca. 1 day
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