About this recipe:This is a slightly sweet form of chicken curry that you can cook if you are tired of typical chicken curries. I really like the sweet, sour and spicy taste of tomato sauce with every bite of the freshly cooked chicken. This dish can be served with parathas, plain rice, pulao or fried rice.
Heat olive oil in a deep pan. When hot, add the sliced onions, green chillies, ginger, garlic and onion pastes and fry for around a minute.
Add bay leaves, cardamom, cinnamon sticks and cloves to the onion, garlic and ginger mixture and fry for less than minute. Now sprinkle the turmeric, coriander, cumin and red chilli powders, and stir until the smell of the spices come out.
Add the chicken pieces and fry for around 15 minutes. Put the lid on with low heat until the distinct chicken smell comes out with the steam.
Pour the sauce and yoghurt and stir for 2 minutes. Now add 1/2 cup water, lower the heat and put the lid on for 15 minutes.
When the dish is about to be served, garnish it with fresh coriander leaves and mix slightly. Adding the coriander leaves right before when the dish is being served will allow the frangrance of the leaves to come out.
Very nice, very tasty. Love the sweetness from the tomato ketchup, though I think next time I'll either reduce the amount of ketchup by about a third or cook it a bit longer before adding the water as it was just a tiny bit too sweet. I've added this recipe to my saved list and will be using again. My niece, who is staying with us and loves both Tomato Ketchup and Indian curries, though this was a marriage made in heaven. - 06 Jan 2013
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