Tomato Chicken Curry Recipe

Tangy & Spicy Tomato Chicken curry made with a base of tomatoes, dry red chillies, onions which gives a thick, silky and tangy curry. This South Indian tomato chicken curry is best served with rice, roti or paratha.

Tomato Chicken Curry Recipe

Each weekend hubby gets chicken for lunch, I will be looking for new recipes to try. This is one recipe which I came up with. This has tomatoes and chillies as dominant flavour and the taste was just yum.

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About this Recipe

Chicken curry, also known as curry chicken is a popular South Indian curry. It is typically made with a onion tomato base flavoured with ginger, garlic and variety of spices, which include turmeric, cumin, coriander, cinnamon, and cardamom.

Outside of India, chicken curry is made with curry powder, a pre-made spice mixture. Some recipes uses different mixture of roasted ground spices to make the curry.

This version of tomato chicken curry has a dominant base of chillies and tomatoes which adds spicy and tangy taste to the curry. It has no thickening ingredients like nuts, coconut. Onions and tomatoes serve as thickeners in this curry.

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• Pressure Cooker Chicken Curry Recipe
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• Chicken Curry without Coconut
• How to Make Pizza Base at Home

Like always I like to use coconut oil for cooking for curries. I use fennel seeds, curry leaves as tempering.

I used some onions in the masala. and more for sauteing in the curry which adds sweet caramelized note to the curry.

Some chicken curry needs coconut paste or any nuts paste like cashews or almonds to thicken the curry. But the thickening to this curry comes from the tomato onion chilli paste.

This tomato chicken curry goes perfect with chapati, rice.

Ingredients

• Chicken - use bone in chicken for making chicken curry which adds flavour and keeps the chicken juicy and moist. You can use country chicken in this, you might need to pressure cook it longer.
• Tomato Chilli Masala - Boil onions, tomatoes, dry red chillies and grind them to a paste. This adds as the thickener.
• Fennel Seeds & Curry leaves - tempered in coconut oil adds floral aroma to the curry.
• Onions - onions is sauted until golden brown which adds sweet taste.
• Ginger & Garlic - a must combination of ingredients for any non veg dishes.
• Spice Powders - I used chilli powder, coriander, turmeric, cumin and garam masala powder.

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Step by Step Pictures

Pressure cook chicken

1)Take cleaned chicken pieces in a pressure cooker. use bone in chicken for best flavour.

2)Add in turmeric powder and salt into the chicken.

3)Pour some water. Don't add too much water, 1 cup is enough.

4)Cover and pressure cook for 2 whistle. Let the steam release by itself.

5)Open the cooker to check whether the chicken is cooked.

Make Tomato Puree

6)Take onions, tomatoes, red chillies in a pot. Pour some water and place on heat to cook.

7)Cook until onions, tomatoes are cooked completely. Take it off heat and cool it completely.

8)Take the cooled mixture in a blender.

9)Grind it to a smooth puree. Set aside.

Make Curry base

10)Heat coconut oil in a kadai. Add in fennel seeds and curry leaves. Let them sizzle.

11)Add in sliced onions. Saute for 4 to 5 minutes.

12)Fry the onions till it gets golden brown in colour.

13)Add in ginger garlic paste and saute for a minute.

14)Add in spice powders. Saute the spices in the onions for 2 minutes till toasted.

15)Add in the cooked chicken along with any of the stock in the cooker.

16)Pour in tomato chilli puree and mix well. Season with salt.

17)Mix this well, taste and adjust salt. Cook this on medium high heat for 10 minutes.

18)Finally add in coriander leaves and mix well.

19)Serve hot with roti or rice.

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