Chicken Spiced Tomato Curry

This Sunday, I thought I will make a different gravy recipe with chicken so here I go with the 'Chicken Spiced Tomato Curry', a very simple recipe using simple ingredients, onion, tomatoes, chillies both red and green, ginger garlic paste and curd. The Ginger Garlic Paste along with the curd and salt is used to marinate the chicken, the flavour of the curry basically lies in the marination of the chicken.

Also to add a little extra flavour, I added mustard seeds and curry leaves to hot oil. This gives an extra zing to this cuisine. I call it a simple chicken curry, it blends well with rice and rotis. Relish the Chicken Spiced Tomato Curry hot with your rice or rotis.

Ingredients

1 and 1/2 Kg Chicken, Cut in Small Pieces
1 Large Onion
3 Large Tomatoes
1 Medium Sized Green Chili
1 Medium Sized Dried Red Chili
2 Tbsps Ginger Garlic Paste
150 gms Curd
6 Tbsps Oil
8 - 10 Curry Leaves
1/2 Tsp Mustard Seeds
1/2 Tsp Garam Masala
1 Tsp Coriander Powder
1 Tsp Cumin Powder
2 Tsp Parsley or Coriander Leaves for Garnishing
Salt as per taste.

Servings / Time

8 Persons /1 Hour Marination, 50 Minutes Preparation

Preparation

1. Clean the chicken and cut into medium sized pieces and place them in a large bowl. Apply salt, ginger garlic paste and curd to the chicken pieces, mix well so that all the pieces have this paste uniformly applied to them. Now keep the bowl aside and allow to marinate for around 1 hour.


2. As the chicken marinates, we start with cutting the onion and tomatoes into medium-sized pieces. Take off the stalks from the red and green chillies.

3. Heat around four tablespoons of oil in a vessel, Once the oil is hot, add the onion and the chillies, allow to saute until translucent in colour, then add the tomatoes, saute till tomatoes are soft and mushy. Once ready turn off the flame.

4. Now let the prepared mixture cool. Once cooled, add the mixture to a blender to form a nice thick paste.

5. Now take a large vessel, heat two tablespoons of oil on a medium flame, add mustard seeds and curry leaves, once the seeds begin to splatter and the leaves begin to crackle, add the above paste along with garam masala powder, cumin powder and coriander powder. Cook on a medium flame till the paste begins to bubble.

6. Once the paste begins to bubble, add the marinated chicken. Mix the chicken well with the paste. Close the lid of the vessel and allow to cook.

Do not add water as the water oozes out from the chicken on cooking, however, if you do wish to add water add around one cup of water or else it may not be needed.

7. Cook for around 30 minutes with the lid closed, then you may check if the chicken has been cooked by poking a piece with a fork.

8. You may thicken the gravy if you like by allowing it to cook without the lid of the vessel. Once ready turn off the flame. Serve hot by garnishing with some basil or coriander leaves.

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