Recipe: Delicious Tomato Chicken Curry

Tomato Chicken Curry. Add chicken strips and reduce heat to low. This easy chicken curry is our go-to on a Friday night rather than ordering from the local Indian restaurant! It has all of the flavour of a takeaway tomato based Indian chicken curry.

This dish is perfect for rainy season or winter season. How to Make: Tomato & Coconut Chicken Curry Recipe. Easy to make with basic ingredients - Tomato Coconut Curry Chicken! You can have Tomato Chicken Curry using 18 ingredients and 8 steps. Here is how you cook it.

Ingredients of Tomato Chicken Curry

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

Make Indian takeout at home with Aarti Sequeira's Chicken in Creamy Tomato Curry: Chicken Tikka Masala, from Aarti Party on Food Network. This Chicken, Coconut & Tomato Curry. It's quite possibly the easiest cook-from-scratch curry recipe you'll find, using just a handful of simple ingredients. Chunks of chicken cooked in a richly spiced tomato and yogurt sauce is an Indian takeout classic Add the tomato mixture to the saucepan and cook, stirring, until very fragrant and a shade darker.

Tomato Chicken Curry instructions

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..

Chicken breasts baked with a tomato, beer and curry sauce. Easy preparation with a gourmet touch and taste; my family loves it. Serve with new red potatoes and drizzle sauce over the potatoes, if. This recipe video shows how to cook Chicken Tomato curry recipe in Telugu with English subtitles. Pour in the tomato mix and bring this to a boil.