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
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Please Pass the Recipe 
Reblogged this on Land Of Reblogs and commented:
Here… I’ve passed on the Recipe 🙂
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