How to Cook Appetizing Tomato Chicken Curry

Tomato Chicken Curry. This is an Easy Chicken Curry that you need in your life. If you are looking for a new way to eat lean chicken breast, but you don't like spicy food, then give this Tomato and Garlic Chicken Curry recipe a try. It's a rich and creamy curry with just a tiny bit of spice, which could easily be left out to make a lovely mild healthy chicken curry.

It is a gravy recipe with a spicy touch to the chicken curry. This dish is perfect for rainy season or winter season as the curry gives a spicy flavor of the black peppercorns. Chicken breasts baked with a tomato, beer and curry sauce. You can cook Tomato Chicken Curry using 18 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Tomato Chicken Curry

You need 2 tbsp of canola oil.
You need 1 tsp of cumin seeds.
Prepare 1 medium of red onion.
It's 5 clove of of garlic.
Prepare 1/2 tsp of jarred chopped ginger.
It's 4 of dried arbol chiles.
You need 2 large of bay leaves.
You need 14 1/2 oz of can of whole plum tomatos.
It's 1/4 tsp of turmeric.
You need 1/2 tsp of paparika.
You need 2 lb of boneless chicken breast.
It's 2 medium of red skinned potatoes, cut into 1 inch cubes.
Prepare 1 tsp of honey/nectar.
You need 1 of kosher salt, to taste.
You need 2 1/2 tbsp of plain whole milk greek yogurt.
You need 1 tsp of of Garam Masala.
You need 1 of cooked basmati rice, for serving.
You need 1 of chopped cilantro, for topping.

Easy preparation with a gourmet touch and taste; my family loves it. Serve with new red potatoes and drizzle sauce over the potatoes, if desired. Reduce heat to medium and cook, stirring often and scraping up. Add the spices and stir, then add the tomato.

Tomato Chicken Curry instructions

Heat the canola oil in large, deep pot over medium heat until it simmers. Sprinkle in the cumin seeds and stir a bit. The cumin should begin to sizzle immediately, become fragrant and darken slightly..
Immediately add chopped red onion and bay leaves to their pot. Cook, stirring often, until the onion is dark brown in color, about 12 to 15 minutes..
As the onion cooks, drain the juice from the can of tomatoes in a liquid measuring cup; set aside. In a food processor, add the tomatoes, garlic, ginger, Chile's, turmeric and paprika. Puree a few seconds..
Add tomato base to onion mixture and cook, stirring, until thick, about 10 minutes. It should be a paste-like consistency..
When the mixture begins to stick to the bottom of the pot, add the chicken and potatoes. Cook, stirring, until the chicken is opaque and the sauce sticks to the meat and potatoes, about 8-10 minutes..
Add the honey/nectar to reserved tomato juice, then add enough water to make 1.5 cups of liquid. Pour into pot. Season with salt as desired and bring to a boil. Reduce heat to medium-low and gently simmer, uncovered and stirring occasionally, until the potatoes are tender and the sauce is slightly thickened, about 30 minutes..
Stir in the yogurt and sprinkle the Garam Masala..
Serve over cooked basmati rice. Top with cilantro..

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