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We hope you got benefit from reading it, now lets go back to tomato chicken curry recipe. To cook tomato chicken curry you only need 18 ingredients and 8 steps. Here is how you do that.
The ingredients needed to prepare Tomato Chicken Curry:
- Prepare 2 tbsp of canola oil.
- Get 1 tsp of cumin seeds.
- You need 1 medium of red onion.
- Use 5 clove of of garlic.
- You need 1/2 tsp of jarred chopped ginger.
- You need 4 of dried arbol chiles.
- Prepare 2 large of bay leaves.
- You need 14 1/2 oz of can of whole plum tomatos.
- You need 1/4 tsp of turmeric.
- You need 1/2 tsp of paparika.
- You need 2 lb of boneless chicken breast.
- Use 2 medium of red skinned potatoes, cut into 1 inch cubes.
- You need 1 tsp of honey/nectar.
- Use 1 of kosher salt, to taste.
- Prepare 2 1/2 tbsp of plain whole milk greek yogurt.
- Use 1 tsp of of Garam Masala.
- Provide 1 of cooked basmati rice, for serving.
- Take 1 of chopped cilantro, for topping.
Instructions to make Tomato Chicken Curry:
- 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..
- 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..
- 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..
- Add tomato base to onion mixture and cook, stirring, until thick, about 10 minutes. It should be a paste-like consistency..
- 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..
- 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..
- Stir in the yogurt and sprinkle the Garam Masala..
- Serve over cooked basmati rice. Top with cilantro..
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