In South India, January is the month when luscious tomatoes are available at a very low cost. Apart from making chutneys, jams, pickles, sauces, ketchups and soups, the tomatoes can be used in large quantities in a variety of dishes. I have created this Tomato Chicken Curry by combining elements from many other dishes that I liked but felt could be improved and as a dish that can be quickly and easily prepared in a typical Indian kitchen.
This tomato curry can be served with pulavs, chappatis, parathas, or naan. The dried fenugreek leaves, or kasuri methi, an ingredient not typically used in Tamil cooking is what gives it its unique flavour. Its special flavour combined with the dish’s ease of preparation makes it ideal when guests suddenly drop in. You can surprise and thrill your guests with a special dish that is quick and easy to prepare.
The chicken in the dish is a source of a very good quality protein, giving about 25.9 g of protein per 100 g. The tomatoes provide anti-oxidants and vitamin C.
- ½ kg Chicken Thighs, skinless and boneless
- 1 medium Onion, diced
- 10 large Garlic Cloves, grated
- 3 cm piece Ginger, grated
- 6 medium Tomatoes
- 1/3 C Coriander Leaves, chopped
- 3 Green Chillies, stems removed
- 2 tsp Dried Fenugreek Leaves (Kasuri Methi)
- ¼ tsp Turmeric Powder
- 1 T Kashmiri Chilli Powder
- 1 tsp Garam Masala
- 1 tsp Coriander Powder
- 3 T Vegetable Oil
- 2 tsp Salt
- Cut the chicken into bite-sized pieces.
- Pulse the tomatoes for 10 seconds at speeds 1 and 2.
- Heat the oil in a non-stick kadai or wok. Add the garlic. Fry for a few seconds. Do not brown.
- Add the onions and fry till translucent.
- Add the pulsed tomatoes and stir.
- Add the ginger, green chillies, coriander, chilli, garam masala and turmeric powders, coriander leaves and salt. Cook for a few minutes.
- Add the chicken pieces and stir. Cover and cook on low heat.
- When the chicken is cooked and the gravy is thick add the kasuri methi.
- Blend well and remove from heat.
- I prefer Kashmiri chilli powder for its mild flavour and rich colour. If you are using a spicier variety use only half the amount.
- Do not slit the green chillies. If you do the seeds will escape during cooking and make the dish excessively spicy.
- You may remove the green chillies as soon the curry is cooked to make it even less spicy.
- Ginger is not added along with the garlic. The fried ginger gives an odd flavour.