TOMATO AND GARLIC CHICKEN CURRY
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 a try.
Provided by Dannii
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Add the olive oil to a large pan and add the onion, garlic and ginger and cook for 3 minutes until softened.
- Add the chicken and cook for a further 3 minutes until browned.
- Once the chicken is browned, add the red chilli flakes, cumin, turmeric, cinnamon and coriander to the pan and mix well and cook for 1 minute.
- Add the chopped tomatoes and tomato puree and gently simmer for 20 minutes until the chicken it cooked through.
- Stir through the Greek yoghurt and coriander before serving and serve with rice.
Nutrition Facts : ServingSize 1 portion, Calories 386 kcal, Carbohydrate 38 g, Protein 23 g, Fat 16 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 26 mg, Fiber 8 g, Sugar 14 g, UnsaturatedFat 6 g
CHICKEN IN CREAMY TOMATO CURRY: CHICKEN TIKKA MASALA
Provided by Aarti Sequeira
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.
- For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.
- Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.
- Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).
- Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!
- Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
- Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.
TOMATO-YOGURT CHICKEN CURRY
Provided by Aarti Sequeira
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Toast the cumin: Heat the oil in a large, deep pot over medium heat until it shimmers. Sprinkle in the cumin seeds and stir; they should sizzle on contact, become fragrant and darken slightly.
- Caramelize the onion: Immediately add the red onion and bay leaves to the pot. Cook, stirring often, until the onion is dark chestnut brown, 12 to 15 minutes.
- Make the tomato base: While the onion is cooking, drain the juice from the can of tomatoes into a liquid measuring cup; set aside. Puree the tomatoes, garlic, ginger, chiles, turmeric and paprika in a food processor.
- Saute the base: Add the tomato base to the onion mixture and cook, stirring, until thick and paste-like, 10 minutes. When the mixture starts sticking to the bottom of the pot, add the chicken and potatoes. Cook, stirring, until the chicken is opaque and the sauce clings to the meat and potatoes, about 5 minutes.
- Simmer the curry: Add the honey to the reserved tomato juice, then add enough water to make 1 1/2 cups of liquid; pour into the pot. Season with salt to your liking and bring to a boil, then reduce the heat to medium low and gently simmer, uncovered and stirring occasionally, until the potatoes are tender and the sauce is slightly thickened, 25 to 30 minutes.
- Adjust the seasoning: Gently stir the yogurt into the curry. Taste for seasoning and add salt, if necessary. Sprinkle with the Garam Masala and serve over rice. Top with cilantro.
- Shell the cardamom: Gently crack open the green and black cardamom pods with a mortar and pestle (or crush them on a cutting board using a heavy pan). Remove the seeds and discard the husks.
- Grind the spices: Finely grind the cardamom seeds, cinnamon sticks and cloves in a spice or coffee grinder. Store in an airtight container away from direct sunlight for up to 1 year.
INDIAN TOMATO CHICKEN
Chicken pieces coated with many fragrant spices like turmeric, cardamom and cloves, then simmered in a tomato sauce. This dish is a family favorite. I have also taken it to potlucks and served it to guests in my home. Everyone asks for the recipe. It is a great slow cooker meal, too.
Provided by SHECOOKS2
Categories World Cuisine Recipes Asian Indian
Time 2h15m
Yield 6
Number Of Ingredients 15
Steps:
- Place onion, garlic and ginger in a food processor and process into a paste. Heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.
- Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Saute, stirring, for 1 to 2 minutes. Place chicken pieces in skillet and stir them around with the spice mixture until they are well coated.
- Saute for another 4 minutes, then pour in the tomatoes with liquid and stir. Reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. Stir occasionally. (Note: If you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.)
Nutrition Facts : Calories 133.6 calories, Carbohydrate 6.9 g, Cholesterol 57.3 mg, Fat 5.4 g, Fiber 1.6 g, Protein 14.7 g, SaturatedFat 1.1 g, Sodium 546.9 mg, Sugar 2.8 g
LOW-CARB MEDITERRANEAN CHICKEN AND TOMATO BY KEVIN CURRY RECIPE BY TASTY
Kevin Curry of @fitmencook shows us how to make one of his favorite keto-friendly dishes. Sear off chicken thighs and then stir up a creamy sun-dried tomato sauce, all in the same pan! Feel free to customize this recipe to your own liking by swapping out the chicken thighs for chicken breasts or shrimp and using light coconut milk instead of heavy cream.
Provided by Chris Rosa
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (180°C).
- Season the chicken thighs on both sides with ½ teaspoon salt and ¼ teaspoon black pepper.
- Heat a 10-inch cast iron skillet over high heat. Once the skillet is hot, add the olive oil and the chicken thighs. Cook for 3-4 minutes, or until the edges are seared. Remove the chicken from the skillet and transfer to a clean plate.
- Reduce the heat to medium-low. Add the garlic thyme, and rosemary to the pan and sauté for 2-3 minutes, until fragrant.
- Pour in the chicken stock, then add the sun-dried tomatoes and heavy cream. Season with the remaining ½ teaspoon salt and ¼ teaspoon pepper. Bring to a simmer and cook for 1-2 minutes, to let the flavors meld, then add the Parmesan cheese and stir until melted.
- Return the chicken thighs to the skillet, nestling into the sauce. Drizzle some of the sauce over the chicken.
- Transfer the skillet to the oven and bake for 15 minutes until the chicken is cooked through.
- Remove from the oven and let sit for 5 minutes, until cooled slightly and the sauce thickens.
- Garnish with the parsley, then serve the chicken over cauliflower rice with more sauce spooned on top.
- Enjoy!
Nutrition Facts : Calories 610 calories, Carbohydrate 18 grams, Fat 48 grams, Fiber 2 grams, Protein 35 grams, Sugar 8 grams
TOMATO AND COCONUT CHICKEN CURRY
A not-too-hot curry with Thai flavours. I absolutely adore this dish. It's better than restaurant quality. Don't leave out the fish sauce, it's the magic ingredient in Thai food and doesn't taste anything like it smells!
Provided by dale7793
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan or pot and sauté the onion, garlic and ginger gently until the onion is soft.
- Stir in the curry paste and tomato paste and cook for 2 minutes, stirring.
- Add the chicken and cook for 3 minutes until it's coated in the spice mix and almost cooked.
- Stir in the coconut milk and bring to the boil.
- Reduce the heat and simmer for 15 minutes.
- Stir in the tomatoes, fish sauce, coriander and sugar.
- Simmer for another 5 minutes.
- Serve with jasmine rice.
More about "tomato curry chicken recipes"
QUICK TOMATO CHICKEN CURRY RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (48)Estimated Reading Time 1 minServings 4
- Heat ghee in a large wide saucepan over medium-high. Add onion and cook, turning occasionally, until undersides are golden brown, about 2 minutes. Add ginger and garlic and cook, stirring, until softened, about 2 minutes; season with salt. Add garam masala, bay leaf, and red pepper and cook until fragrant, about 30 seconds. Stir in honey and cook until slightly caramelized, about 1 minute.
- Add tomatoes along with juices and bring to a boil, smashing down on tomatoes with a wooden spoon until pieces are no bigger than 1". Reduce heat to medium and cook, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8–10 minutes. Add coconut milk and cook, stirring occasionally, until sauce thickens, 20–25 minutes; taste and season with salt, if needed. Add chicken strips and reduce heat to low. Cook, partially covered, until chicken is cooked through, 8–10 minutes. Season with salt.
TOMATO-CURRY CHICKEN RECIPE | BON APPETIT
From bonappetit.com
- Preheat broiler to high with a rack in the top third of the oven. Cut root ends off of the onion, then cut the onion in half through the cut ends. Remove the peel and finely chop the onion. Using the side of a measuring spoon, peel the ginger. Slice off 3 thin coins of ginger and then finely grate the remaining. Peel and finely grate the garlic.
- In a large bowl, whisk ¾ cup of the yogurt with 1 ½ teaspoons of the garam masala and half each of the grated ginger and grated garlic. Season generously with salt and pepper.
- Scrape the chicken onto a rimmed baking sheet spread in a single layer. Broil, turning a few times, until golden and just cooked through, about 15 minutes.
10 BEST INDIAN CHICKEN CURRY WITH TOMATOES RECIPES | …
From yummly.com
EASY CHICKEN POTATO CURRY - SIMPLY DELICIOUS
From simply-delicious-food.com
EASY CHICKEN CURRY - SIMPLY DELICIOUS
From simply-delicious-food.com
AYAM MASAK MERAH - TOMATO CHICKEN CURRY - VENTURISTS
From venturists.net
WITHOUT TOMATO CHICKEN CURRY RECIPE IN 7 STEPS: BEST ...
From yamichicken.com
INDIAN TOMATO CHICKEN CURRY RECIPE + VIDEO - WHISKAFFAIR
From whiskaffair.com
10 BEST INDIAN CHICKEN CURRY WITH TOMATOES RECIPES | …
From yummly.com
CHICKEN, EGGPLANT, AND TOMATO CURRY RECIPE | MYRECIPES
From myrecipes.com
TOMATO CHICKEN CURRY RECIPE BY SURESH KUMAR, KAKKE DA ...
From food.ndtv.com
TOMATO CHICKPEA CURRY WITH CHICKEN RECIPE - FOOD REPUBLIC
From foodrepublic.com
ONE-POT CURRY TOMATO CHICKEN & POTATOES - COOKIN CANUCK
From cookincanuck.com
CURRIED TOMATO CHICKEN CASSEROLE | 12 TOMATOES
From 12tomatoes.com
CHICKEN AND TOMATO SPICED CURRY RECIPE - TESCO REAL FOOD
From realfood.tesco.com
17 TOMATO CHICKEN RECIPES | ALLRECIPES
From allrecipes.com
TOMATO-CURRY CHICKEN - BIGOVEN
From bigoven.com
TOMATO-CURRY CHICKEN RECIPE | RECIPELAND
From recipeland.com
CHICKEN CURRY WITH TOMATO YOGURT SAUCE RECIPE - KATE ...
From foodandwine.com
TOMATO CHICKEN CURRY, ONION CHICKEN CURRY - YUMMY INDIAN ...
From yummyindiankitchen.com
CHICKEN, COCONUT & TOMATO CURRY - MY FUSSY EATER | EASY ...
From myfussyeater.com
CHICKEN AND TOMATO CURRY - EAT WELL RECIPE - NZ HERALD
From nzherald.co.nz
INDIAN CHICKEN CURRY WITH TOMATOES AND ONIONS - SWATI'S ...
From swatisani.net
CHICKEN AND TOMATO CURRY - ANINAS RECIPES
From aninas-recipes.com
EASY INDIAN TOMATO CHICKEN RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
VILLAGE STYLE TOMATO CHICKEN CURRY RECIPE | CURRY RECIPES ...
From pinterest.ca
TOMATO CURRY CHICKEN WITH SAFFRON | TANA AMEN
From tanaamen.com
CHICKEN SALAN - PIQUANT POST
From piquantpost.com
CHICKEN WITHOUT TOMATO RECIPE
From tmc-p.jp
SPICY CHICKEN AND TOMATO CURRY - VAL STONES
From bakerval.com
CHICKEN, TOMATO & COCONUT CURRY | ANNABEL KARMEL
From annabelkarmel.com
THAI CHICKEN, ZUCCHINI AND TOMATO CURRY RECIPE - MARCIA ...
From foodandwine.com
INDIAN CHICKEN AND TOMATO CURRY | FOOD IN A MINUTE
From foodinaminute.co.nz
TOMATO COCONUT CURRY CHICKEN - A SAUCY KITCHEN
From asaucykitchen.com
AMAZING TOMATO CURRY | JAMIE OLIVER VEGETABLE CURRY RECIPES
From jamieoliver.com
TOMATO BASIL CHICKEN CURRY RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
CHICKEN AND TOMATO RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
TOMATO CHICKEN CURRY RECIPE - DR. BEN KIM
From drbenkim.com
MILD CURRY CHICKEN — PATAKS
From pataks.ca
OUR BEST CURRY CHICKEN RECIPE – THE KITCHEN COMMUNITY
From thekitchencommunity.org
JAMAICAN CURRY CHICKEN - CHILI PEPPER MADNESS
From chilipeppermadness.com
STEWED TOMATO CURRY CHICKEN | THE HUNGRY HUTCH
From thehungryhutch.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love