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.
Equipment
Pressure cooker
Blender
Cooking Kadai
Ingredients
For Tempering
- 3 tablespoon Coconut Oil
- 2 teaspoon Fennel Seeds
- 2 sprig Curry leaves a small handful
For Base Curry
- 1 large Onion peeled & sliced thinly
- 3 tablespoon Ginger Garlic Paste
- 1 tablespoon Kashmiri Chilli powder
- 1 tablespoon Coriander Powder
- 2 teaspoon Cumin Powder
- 2 teaspoon Garam Masala Powder
- 1 teaspoon Turmeric Powder
For Pressure Cooking Chicken
- 500 grams Bone-in Chicken
- 2 teaspoon Salt to taste
- 1 teaspoon Turmeric Powder
- 1 cup Water
For Cooking & Blending (Masala)
- 1 large Onion peeled & sliced
- 3 large Tomato chopped
- 6 no Dry Red Chillies
- 1 cup Water
For Garnishing
- ¼ cup Coriander leaves finely chopped
Instructions
- Take chicken, salt, turmeric powder in a pressure cooker, cover with water and pressure cook for 2 whistle. Turn off the heat and let the steam go all by itself. Open the cooker and check whether the chicken is cooked. Set aside.
- Take onions, tomatoes, dry red chillies in a pan. Add some water and cook for 10 mins. Let it cool a bit, take it in a blender and make it into a fine puree. Set aside.
- Heat coconut oil in a kadai. Add in fennel seeds, curry leaves and allow them to sizzle. Add in sliced onions and saute till golden. Add in ginger garlic paste and cook for 2 minutes. Add in all the spice powders and saute for a minute.
- Now pour cooked chicken with the stock and the ground tomato mixture into the curry. Season with salt. Simmer for 10 to 15 mins. Garnish with coriander leaves and enjoy.
Nutrition
Nutrition Facts
Tomato Chicken Curry Recipe
Serving Size
1 servings
Amount per Serving
Calories
411
% Daily Value*
Fat
30
g
46
%
Saturated Fat
14
g
88
%
Trans Fat
0.1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
9
g
Cholesterol
104
mg
35
%
Sodium
1302
mg
57
%
Potassium
792
mg
23
%
Carbohydrates
17
g
6
%
Fiber
6
g
25
%
Sugar
7
g
8
%
Protein
21
g
42
%
Vitamin A
1948
IU
39
%
Vitamin C
48
mg
58
%
Calcium
96
mg
10
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.