Tomato Chicken Curry
Growing up, this was our Sunday chulah special, chicken simmered in a rich, tangy tomato gravy with whole spices and mustard oil's signature punch. I've tweaked it over years, and it never fails.
Ingredients
- 1 kg Chicken (cut and cleaned)
- 300 grams Tomato (chopped)
- 3 pieces Onion (finely sliced)
- 1 tablespoon Turmeric Powder
- 1 tablespoon Red Chili Powder
- 1 tablespoon Garam Masala
- 2 pieces Bay Leaves
- 2 pieces Cinnamon Sticks
- 6 pieces Green Cardamom
- 3 tablespoons Mustard Oil
- Salt to Taste
Paste
- 1 tablespoon Onion (pasted)
- 1 inch Ginger (pasted)
- 12 cloves Garlic (pasted)
- 5 pieces Red Dry Chili (pasted)
- 2 bowls Water medium-sized bowls (lukewarm)
Instructions
- I have prepared the dish on a chulah or earthen stove, but you can cook it on a gas stove on a medium to high flame. Fire it up and set the wok for cooking.
- Pour oil into the wok. (Pro tip: Heat mustard oil till it just smokes, then lower the flame. Raw smell of mustard oil ruins the curry's taste.)
- Add bay leaves, cinnamon sticks, and cardamoms to the smoking oil.
- When the whole spices release flavor, add finely sliced onions and stir until they turn light brown.
- Add chopped tomatoes and some salt. (You can use tomato paste instead of chopped tomatoes, but in that case, add it after adding the masalas.)
- Let the tomatoes cook and release their water. (Pro Tip: Don't rush this. Tomatoes are done only when oil separates and floats at the edges.)
- Once the tomatoes become tender, add red chili paste, onion paste and ginger-garlic paste. Give the mixture a good stir and add a tablespoon of water.
- Add 1 and ½ tablespoons of turmeric and red chili powder. Mix well and add another tablespoon of water.
- After the spices start releasing water, add chicken pieces and gently mix them.
- Add salt to taste and mix well with the chicken-tomato-spices mixture.
- Cover the pan with a lid and let it cook for 5 minutes.
- After 5 minutes, open the lid and stir for ½ minute, add garam masala. Cover the pan with the lid again.
- After a couple of minutes, open the lid and pour 2 medium-sized bowls of lukewarm water. Cover the pan again. (Pro Tip: Always use lukewarm water here. Cold water toughens the chicken instantly.)
- Let it cook for 8 to10 minutes on a medium flame, or until the gravy thickens and coats the back of a spoon.
- Tomato Chicken Curry is ready and transfer it to a bowl. Serve it with steamed rice, soft plain naan or any variations, roti, chapati, paratha, or vegetable pulao.
Video
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Notes
I always use fresh tomatoes to make this curry. Ripe tomatoes will add to the tangy taste and vibrant red color of the dish.
Sauté the spices slightly in hot oil or clarified butter, also known as ghee, especially the onions before adding the tomatoes, to add to the taste and aroma of the curry.
I use chicken pieces with bones to make this curry. The bones will add to the flavor and keep the meat moist.
Marinate the chicken. A combination of yogurt and lemon juice will make the chicken pieces soft and succulent. It will also add to the eventual taste of the curry.
Cook the dish on a low flame. This will allow even cooking and proper infusion of the spices and juice thereby enhancing the taste of the dish.
Nutrition Info (Estimation Only)
Nutrition Facts
Tomato Chicken Curry
Amount per Serving
Calories
316
Calories from Fat 117
% Daily Value*
Fat
13
g
20
%
Saturated Fat
2
g
13
%
Trans Fat
0.02
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Cholesterol
102
mg
34
%
Sodium
2093
mg
91
%
Potassium
1003
mg
29
%
Carbohydrates
15
g
5
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
37
g
74
%
Vitamin A
1284
IU
26
%
Vitamin C
12
mg
15
%
Calcium
62
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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