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Chicken and Tomato Curry
A homemade tomato based chicken curry.
servings: 4
total time: 1 hour
recipe by: Rae
Ingredients
- 2 TBSP ghee
- 1/2 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp garma masala
- 1 serrano pepper, chopped finely
- 4 cloves garlic, chopped finely
- 1 TBSP ginger, peeled and grated finely
- 1/2 yellow onion, chopped
- 1 TBSP kosher salt
- 14.4 oz can whole peeled tomatoes, squeezed and broken apart with hands
- 4 chicken thighs, bone in, skin removed
- 1/2 cup plain yogurt
- 1/2 to 1 cup boiling water
- juice of 1/2 lime
- 1/4 bunch cilantro
Directions
- Heat the ghee until very hot and add the turmeric, cumin, coriander, and garam masala cook for 30 seconds to 1 minute stir constantly.
- Add the serranos, garlic, and ginger and cook, still stirring constantly for 1-2 minutes over high heat.
- Add the onion and salt and turn heat to medium and cook until the onion is softened. Add the tomatoes.
- Add the plain yogurt, and chicken and stir together, add just enough boiling water to cover the chicken.
- Turn to low heat and cook until chicken begins to fall off the bone, about 30-40 minutes.
- Add the lime juice and cilantro. Taste and adjust the salt to your liking.
- Serve with rice and/or Indian bread.
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