Tomato Chicken Curry

Tomato Chicken Curry

Method:

Heat ghee, add ingredients for frying and fry till fragrant. Add chicken, fry for about 5 minutes, then add water, cover pot and bring to the boil. Mix tomato puree with a little water. When curry is boiling, add tomato puree and continue boiling till chicken is tender. When serving garnish with mint leaves.

Ingredients:

  • 1.75 kg (3 kt) chicken – cut into medium sized pieces
Grind to a fine paste:
  • 2 pieces ginger – each the size of a walnut
  • 6 cloves of garlic
  • 6 medium sized tomatoes – cut into very small cubes
  • 2 medium sized onions – chop fine
  • 4 level tbsp coriander (ketumbar) powder
  • 2 level tbsp chilli powder
  • 1 level tsp turmeric powder
  • 5 sprigs big coriander leaves – break into pieces
  • 4 tbsp plain yoghurt
  • salt to taste

In a big bowl, combine chicken with all the above ingredients.

Ingredients for frying:
  • 1 onion – slice thinly
  • 4 cardamoms
  • 6 cloves
  • 2 sticks cinnamon – each 3 cm (1 1/2 in) long
  • 8 level tbsp ghee
  • 3 cups water
  • 2 level tbsp tomato puree
  • mint leaves – for garnishing