About this recipe:Everyone asks me for the recipe. It is a great slow cooker meal, too. Ginger, garlic, cumin, cinnamon, turmeric are only a few of the spices used in this chicken and tomato dish. A long simmer develops the flavours.
Place onion, garlic and ginger in a food processor and blend into a paste. Heat oil in a large frying pan over medium heat, add onion paste and fry, stirring continuously, for about 10 minutes.
Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Fry, stirring, further 1 to 2 minutes.
Place chicken pieces in frying pan and stir to coat with the spice mixture until they are well coated.
Fry for another 4 minutes, then stir in the tomatoes.
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.) Remove cinnamon stick and bay leaves before serving.
I was looking for an Indian recipe with chicken and tomato that was fragrant but not fiery (I already had enough fire in other dishes for the meal). This was great. Really easy, was able to get it together and clean up well ahead, so pressure was off at dishing up time and clean up after the meal also effortless. It was really fragrant and tasty and the family loved it. I didn't have tinned tomatoes and so peeled and crushed my own ripe ones. All else exactly as the recipe instructs. Thank you for the recipe DIGGETYDOG, this one's a keeper! - 24 Jun 2013
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