Tomato Masala Chicken Curry

image_pdfDownload recipeimage_printPrint recipe

Whether you’re a seasoned chef or a beginner, this mouthwatering chicken curry is super easy to follow and will definitely impress.
Serves 4

4 brown onions, roughly chopped
oil of choice
1″ ginger, finely chopped
4 garlic cloves, thinly sliced
2 green chillies, finely chopped
6 large tomatoes, thinly sliced
1 tsp cumin seeds
8 skinless chicken thighs on the bone
1 tsp salt
1 tsp red chilli powder
1 tsp turmeric powder
1 tsp garam masala
2 tsp ground coriander
1 tsp sugar
2 tbsp dried fenugreek leaves
2 tbsp double cream

– Add 3-4 tbsp of oil to a hot pan. Add the onions and cook for 8-10 minutes until golden.

– Transfer the onions into a sieve and place over a bowl to drain any excess oil. Set aside.

– In the same pan add the cumin seeds, garlic, ginger, and chillies. Cook for 2 minutes.

– Add the tomatoes, reduce the heat, and cook for 10-15 minutes until the tomatoes are soft.

– Add the salt, chilli powder, turmeric powder, garam masala, and ground coriander. Mix well, add 200ml water, and stir through.

– Tidy up the chicken thighs and add them to the pan. Cover and cook for 30 minutes on medium-low heat.

– Add half the fried onions, cover, and cook for 15 minutes. Uncover the curry for the final 5 minutes.

– Add the fenugreek leaves and double cream. Mix well.

You can serve the curry straight away but I like to let the curry rest for a couple of hours to let the spices really soak into the chicken.

2 thoughts on “Tomato Masala Chicken Curry”

Leave a comment