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Tomato Chicken Curry
Tomato Chicken Curry

Before you jump to Tomato Chicken Curry recipe, you may want to read this short interesting healthy tips about Helping Your To Be Healthy And Strong with The Right Foods.

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We hope you got benefit from reading it, now let’s go back to tomato chicken curry recipe. To cook tomato chicken curry you only need 18 ingredients and 8 steps. Here is how you achieve it.

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

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