Stashcook: Meal Planner & Recipe Keeper

Creamy Tomato Chicken Curry Recipe

Name: Creamy Tomato Chicken Curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 600 g skinless chicken thigh fillets; 3 Tbsp Greek style yogurt; 4 cm fresh root ginger, grated; 5 garlic cloves, minced; 1 Tbsp ground coriander; 1 Tsp ground cumin; 1 Tsp paprika; Juice of 1 lemon; 3/4 Tsp salt; 400 g crushed tomatoes; 3 Tbsp heavy cream; 1/2 Tsp cayenne pepper; 1/2 Tsp garam masala; 80 g unsalted butter; 1 Tsp dried fenugreek leaves; 2 Tbsp fresh cilantro, chopped; 2 Tbsp almonds, slivered and toasted; 2 Tbsp vegetable oil

Stashcook

This is a yummy chicken curry with a tomato and cream base. The chicken is soft and the sauce is creamy and red. You eat it with rice or bread. It's a fun meal for dinner with family or friends.

Ingredients

600 g skinless chicken thigh fillets

3 Tbsp Greek style yogurt

4 cm fresh root ginger, grated

5 garlic cloves, minced

1 Tbsp ground coriander

1 Tsp ground cumin

1 Tsp paprika

Juice of 1 lemon

3/4 Tsp salt

400 g crushed tomatoes

3 Tbsp heavy cream

1/2 Tsp cayenne pepper

1/2 Tsp garam masala

80 g unsalted butter

1 Tsp dried fenugreek leaves

2 Tbsp fresh cilantro, chopped

2 Tbsp almonds, slivered and toasted

2 Tbsp vegetable oil

Method

Cut the chicken into cubes and mix with yogurt, grated ginger, minced garlic, ground coriander, ground cumin, paprika, lemon juice, and 1/2 teaspoon of salt in a bowl. Let it marinate for at least 15 minutes.

Heat 1 tablespoon of oil in a large pan over medium heat. Add the marinated chicken and cook until browned on all sides, about 8 minutes. Remove chicken and set aside.

In the same pan, add the crushed tomatoes, heavy cream, cayenne pepper, and garam masala. Cook for 5 minutes on medium heat, stirring occasionally.

Add the butter and let it melt into the sauce. Then, return the chicken to the pan, and add the dried fenugreek leaves. Simmer for 10 minutes, or until the chicken is cooked through and the sauce has thickened.

Season with the remaining 1/4 teaspoon of salt, adjust to taste. Garnish with chopped cilantro and toasted slivered almonds before serving.

Serve the creamy tomato chicken curry with basmati rice or naan bread for a complete meal.

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