Tomato Chicken Curry | Lonumedhu

Tomato Chicken Curry

 

As you can tell from its name, this tomato chicken curry is made with lots and lots of tomatoes. During the cooking, the tomatoes soften and melt, giving the curry a really nice flavour and texture.

Serves: 4-5

Ingredients:

  • 1 kg curry cut chicken
  • ½ tsp. turmeric powder
  • 2 ½ tsp. red chilli powder
  • 2 tsp salt (or to taste)
  • 4 garlic cloves
  • 1 inch piece of ginger
  • 6 cardamom pods
  • 3 inch piece of cinnamon
  • 2 medium sized onions
  • ½ cup grated coconut
  • 2 tsp. fennel powder
  • 1 tsp. coriander powder
  • 1 tsp. cumin powder
  • 3 large tomatoes
  • 1 small tin of tomato paste
  • 3 tsp. chicken curry powder
  • 1 tsp. sugar
  • ½ githeyo mirus (scotch bonnet pepper)
  • ½ cup water
  • 2 tbsp. olive oil

 

Marinate the chicken:

  1. Defrost the chicken and remove skin.
  2. Add 1 tsp. red chilli powder, ½ tsp. turmeric powder, 1tsp. salt and combine well with the chicken.
  3. Cover and leave to marinate while you prepare the other ingredients.

 

Prepare the coconut spice paste:

  1. Chop 1 onion roughly.
  2. Peel the garlic cloves and ginger, and slice them roughly
  3. In a mixer blend together the chopped onion, ginger, garlic, seeds from the cardamom pods, scraped coconut, fennel powder, cumin powder and coriander powder. Blend until you get a smooth paste.

 

Make the curry:

  1. Slice 1 onion thinly.
  2. Remove the seeds from the tomatoes and cut them into small cubes.
  3. Heat olive oil in a large pot and add the cinnamon stick.
  4. Once you smell the aroma of the cinnamon, add the sliced onions.
  5. While stirring, cook until the onions until they become soft and begin to turn brown.
  6. Add the coconut spice paste and combine it well with the onions and cook for 1 minute.
  7. Add the curry powder, tomato paste and the cubed tomatoes and stir to mix all ingredients.
  8. Add the marinated chicken, 1tsp. salt, 1 tsp. sugar, 1 tsp. chilli powder, githeyo mirus and ½ cup water.
  9. Mix well and cover with a lid. On low heat, cook the curry for 20 to 30 minutes, stirring occasionally.

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