Chicken Curry with Tomatoes

This is a simple mild curry even the kids will like. This gently aromatic, moist and tender chicken dish has a garlicky sweet tomato sauce which teams well with my Carrot Pilau. Add a simple side dish of green vegetables, pappadums for crunch and a dollop of natural yoghurt and dinner’s done.

 2 tablespoons vegetable oil

¾ teaspoon cumin seeds

1 cinnamon stick

6 cardamon pods

2 Indian bay leaves (Cassia leaves)

¼ teaspoon black peppercorns

6 cloves garlic, finely sliced

3cm fresh ginger root julienne

500g fresh tomatoes, chopped

8 chicken pieces, skin removed

1 ½ teaspoon salt

½ teaspoon ± crushed dried red chilli

1 teaspoon garam masala

Heat the oil in a wide shallow pan, then fry the cinnamon, cardamom, cumin, bay and peppercorns until they start to colour. Add the garlic and ginger and fry for a few more minutes. Add the tomatoes, chilli and salt, bring to the boil then add the chicken. Coat the chicken in the sauce, reduce the heat, then cover and simmer for 25 minutes or until the chicken is done. Add the garam masala and cook for a further 2 minutes. Season the taste with salt, pepper and sugar.

The flavour develops  if you rest the curry overnight and serve the next day.  Serves 4

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

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