Chicken and Tomato Curry Recipe |
Ingredients: Oven: Preheat to 190°C |
2 medium brown onions 5-cm piece ginger, chopped 6 cloves garlic 4 tablespoons vegetable oil 1 tablespoon ground coriander 1 tablespoon ground cumin 1½ teaspoons ground turmeric ½ teaspoon cayenne pepper 4 tablespoons natural yogurt 1.2 kg chicken thighs, bones left in and skin removed 375 ml chicken stock 6 cherry tomatoes, halved 1 teaspoon salt 1 teaspoon garam masala 2 tablespoons fresh coriander (cilantro) leaves, chopped |
Method: Finely slice one onion and set aside. Roughly chop the other onion and put it in a food processor with the ginger and garlic. Process until a paste forms. Heat 2 tablespoons oil in a large frying pan over a medium heat. Stir-fry the finely sliced onion until golden. Remove from pan and set aside. Meanwhile, heat remaining oil in the frying pan over a medium heat. Cook onion paste for 5 minutes. Add ground coriander, cumin, turmeric, and the cayenne pepper. Cook for 1 minute. Add yogurt. Cook until mixture has reduced a little. Pour sauce into a casserole dish. Add chicken and toss, to coat. Add stock, tomato and salt. Cover, bake for 1 hour. Stir in garam masala and onion. Cook, uncovered, for a further 10 minutes. Top with coriander and serve with steamed jasmine rice. |
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