Today’s recipe is spicy tomato chicken curry. This recipe is simple, that the chicken cooked in the tomato – yogurt based gravy. It has mild spicy, full of flavor, taste & bright red color. This chicken curry is best with steamed rice & parathas. Instead of coconut milk powder, use fresh milk this gives great taste & aroma to the dish.
Onion -1 large (finely chopped)
Red Wine Tomato / canned tomato – 2 nos. finely chopped
Ginger – 1 tsp crushed
Garlic – 5 cloves crushed
Green chilies – 3 crushed
Coconut powder – 1 tbsp (mix it in water)
Salt to taste
Chicken breast (boneless) – 250 gms (cut into small cubes)
Curd/ yogurt – ¼ cup
Turmeric powder – ½ tsp
Red Chili powder / Kashmiri red chili powder – 2 tsp
Coriander powder – 1 tsp
Garam masala – 1 tsp
Pepper powder – 1 tsp
Jeera powder – 1 tsp
Lime juice – 2 tsp
Salt – 1/2 tsp
Oil – 1 tbsp
Butter / clarified butter – 1 tbsp
Mustard seeds – 1tsp
Fennel seeds – 1 tsp
Cinnamon – 1 sticks
Cloves – 2 nos.
cardamom – 2 nos. crushed
Curry leaves – 1 strand
Marinate the chicken by adding yogurt, red chili powder, garam masala, lemon juice, turmeric powder, jeera powder, pepper powder, coriander powder & salt.
Heat the oil on the low flame, splutter the mustard seeds, fennel seeds, cinnamon, cardamom, cloves & curry leaves.
Now add the crushed garlic cloves, ginger & saute it for 2 minutes.
Add finely chopped onions, crushed green chilies, cook the onions until brown color .
After that add the chopped tomatoes and saute for 2 minutes or until mushy.
Now add the marinated chicken and saute it for 4 minutes.
Add the generous amount of water (1/2 cup) + coconut milk and mix it well.
Now cover the lid and cook for 10 minutes..
Garnish it with cilantro & curry leaves.
Serve it hot and enjoy it with dosa, idly, steamed rice & chapathi !!!