Spicy Tomato Chicken Curry !!

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.

Ingredients:

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

Marination:

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

Tempering:

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

Method:

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 !!!