Indian · Dinner
Chicken Curry with Tomato Sauce
Boneless chicken thigh simmered in a spiced onion-tomato sauce built on garlic, ginger, cumin, coriander and garam masala, finished with a swirl of cream. Slow-cooked until the sauce thickens and clings to the meat, this North Indian style curry is served with steamed basmati rice or torn naan.
$4
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
476Calories
38.9gProtein
28.1gFat
13.2gCarbs
5.4gSugar
2.9gFiber
542mgSodium
198mgChol
10.3gSat Fat
758mgPotassium
92mgCalcium
2.1mgIron
0.8mcgVitamin B12
10.2mgVitamin C
Goes well with
Indian Pale Ale (IPA)
local
Masala Chai
international
gluten-free
protein-rich
low-carb
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Chop the onion finely, mince the garlic, grate the ginger, and crush the tomatoes; set aside.
2
Sauté
Heat the vegetable oil in a heavy pan over medium heat and cook the onion for 5 to 6 minutes, stirring often, until soft and golden at the edges.
3
Bloom
Stir in the garlic and ginger, cooking for 1 minute until fragrant. Add the cumin, coriander, turmeric, chili powder and garam masala; cook for 30 seconds over medium-low heat until the spices darken slightly.
4
Simmer
Add the crushed tomatoes and cook for 5 minutes until thickened into a paste. Add the chicken pieces and cook for 4 minutes until opaque. Pour in the chicken stock, season with salt, cover and simmer over low heat for 18 to 20 minutes until the chicken is tender and the sauce coats the back of a spoon.
5
Finish
Stir in the heavy cream and simmer for 2 minutes until glossy. Spoon into a bowl, scatter cilantro over the top and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 11 medium onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 tsp2 tsp cumin-ground
- 2 tsp2 tsp coriander-ground
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp chili-powder
- 1 tsp1 tsp garam-masala
- 4 tbsp4 tbsp heavy-cream
- 2 tbsp2 tbsp vegetable-oil
- 1/2 cup120ml chicken-stock
- 2 tbsp2 tbsp cilantro
