If you’re looking for warming comfort-food with piquancy and zest that’s also easy to prepare, this dish is the one. By allowing the chicken thighs to tenderize in a curried yogurt marinade while the sauce is being prepared, cooking time is reduced and flavors enhanced. When the chicken and rich tomato curry base merge, you have created a top-notch creamy, flavorful, curry at home, in no time at all.
Tomato Curry Chicken
CUISINES: New American
SERVING: 4 People
TIME: 1 hr
- 【 For Chicken Marinade 】
- 2 lb. Chicken thighs (on the bone)
- 2 tsp Salt
- 1 tsp Curry powder
- ½ cup Yogurt
- 【 For Chicken Stew 】
- 0.6 oz. Ginger, minced
- 5 cloves Garlic, minced
- 3 small Serrano Hot Pepper
- 1 medium White Onion
- 2 medium Tomatoes
- ¼ cup Butter
- 1.2 oz. Tomato paste
- 1 tsp Coriander powder
- 2 tsp Paprika powder
- ⅔ tsp Cumin powder
- 1 medium Apple
- 1¾ cup Chicken broth
- 2 tsp Salt
- to taste Ground Black pepper
- ⅘ cup Parsley
Debone the chicken thighs, cut into medium pieces, and transfer to a large bowl.
Sprinkle curry powder, salt and pepper over the chicken, add the yoghurt and toss gently, to coat. Cover and set aside. Allow the chicken to marinate for at least half an hour.
Cut the serrano pepper in half lengthwise, de-seed, and set aside. Mince the garlic and ginger, then dice the onions and tomatoes.
In a medium sauté pan, melt the butter, then add the onion and garlic.
Saute for several minutes until the onion is translucent and then add the tomatoes, followed by the tomato paste.
Bring to a simmer. Stirring gently, add the coriander powder, paprika, and cumin.
Grate the apple into the pan, stir to combine, and allow flavors to meld while sauce continues to simmer for a minute or two.
Add the chicken broth, and season with salt and freshly ground black pepper.
Add the marinated chicken to the pan and stir just enough to combine lightly.
Distribute the sliced serrano hot peppers over the top of the chicken curry, cover, and simmer gently for approx 30 minutes.
Taste to adjust seasoning if necessary, before garnishing with the chopped parsley.
Serve with your favorite vegetable or steamed rice.