Serving
(click to enlarge)

Chicken in Tomato Curry
India - Andhra
  -   Kodi Tomatar
Serves:
Effort:
Sched:
DoAhead:  
4  
***
1-1/2 hrs  
Better

Delicious chicken curry - this is one of my favorites. Be sure to use Black Cardamom pods because green don't have anything like the same flavor.
Variations: You can use this same recipe with fish, shrimp, lamb, beef or kofta (meat balls).



1-1/2
1
2
1/2
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1
1
1
1/2
1/2
1/4
1/2
2/3
2/3
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4
1/2
3
3
4
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#
cl
in
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T
#

t
t
t
T
c
t
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T
in


Chicken meat (1)  
Onions
Garlic
Ginger
-- Sauce mix
Tamarind (2)
Tomatoes
Chili Serrano
Coriander seed
Cumin seed
Turmeric
Chili Powder (3)
Water
Salt
--------
Ghee or Oil (4)
Cinnamon stick
Cloves
Black Cardamom
Curry Leaves
PREP
  1. Cut CHICKEN into bite size pieces (see Note-1).
  2. Quarter ONIONS lengthwise and slice thin.
  3. Crush GARLIC and chop fine. Slice GINGER very thin and chop fine. Mix.
  4. If using block TAMARIND soak in 1/2 cup boiling water 1/2 hour, strain and discard the fiber.
  5. Scald TOMATOES 1 minute in boiling water, quench in cold water, peel and chop very fine.
  6. Chop CHILI fine.
  7. Dry roast Coriander and Cumin until aromatic. Mix, cool well and grind in a spice grinder.
  8. Mix all Sauce mix items.
RUN
  1. In a spacious sauté pan, heat OIL and fry Cinnamon Stick, Cloves and Cardamom Pods until cardamoms swell and the oil is aromatic.
  2. Stir Curry Leaves for a few seconds, then Onions. Fry stirring until light golden, then stir in Garlic Mix. Continue frying until garlic shows some color.
  3. Stir in Chicken and fry stirring until raw color is completely gone.
  4. Stir in Sauce mix. Cover and simmer, stirring occasionally, for about 30 minutes or until chicken is tender.
  5. Adjust water and salt as needed.
  6. Serve with steamed Basmati or Jasmine rice.
NOTES:
  1. Chicken   Weight is skinless, boneless and all removable fat removed. Skin and fat are not used in Indian recipes (except tandoor). Skinless joints (thigh, leg) can be used cut in half crosswise but increase the weight to 2-1/2 pounds. For ethnic recipes I generally use thigh meat as foreign chickens are more robust and flavorful than our supermarket variety. For details see our Chickens page.
  2. Tamarind:   If your Tamarind is concentrate in a jar, use 1 T, or if it's block use about 1 T, soak and strain. If you don't have tamarind use 2 t lemon juice - not the same, but it's something. For details see our Tamarind page.
  3. Chili:   Reshampatti chili powder is a regionally appropriate choice. For details see our Chili Page.
  4. Ghee:   Ghee is easily available in markets serving an Indian community. Accept only Butter Ghee - Vegetable Ghee is often trans fats. If you can't get (or can't accept) butter ghee, use oil (preferably Pure Olive Oil - not virgin). For details see our Ghee Page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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