Chicken Curry with Tomatoes(Hyderabadi Timatar Murgh)Adapted from Maninas post hereAdapted from Madhur Jaffrey’s ‘The Ultimate Curry Bible’
Ingredients:
-700 g chicken, on the bone
-1 tbsp fresh ginger, peeled and finely grated
-6 cloves of garlic, peel and crushed
-1 1/2 tsp ground cumin
-1/2 tsp turmeric
-1/2 tsp salt (or according to taste)
-3 desert spoons of oil
-3 medium onions; chopped (about 200gms)
-2 heaped tbsps thick yogurt
-8 small tomatoes; peeled & chopped fine (approx 450 gms)
-4-6 green chilies
-15 - 20 fresh curry leaves
-2 - 3 tbsp fresh coriander, chopped
Method:
-Marinate the chicken with garlic, ginger, cumin, turmeric and some salt for 30 minutes or longer.
-Heat the oil to high medium heat. When hot, add onions and fry until brown.
-Add the chicken with its marinade and stir-fry on high heat for 4-5 minutes.
-Marinate the chicken with garlic, ginger, cumin, turmeric and some salt for 30 minutes or longer.
-Heat the oil to high medium heat. When hot, add onions and fry until brown.
-Add the chicken with its marinade and stir-fry on high heat for 4-5 minutes.
-Add the yogurt & roast well for 5-7 minutes till the sides leave oil.
-Now add the tomatoes, the chilies, the curry leaves and coriander and bring to simmer.
-Now add the tomatoes, the chilies, the curry leaves and coriander and bring to simmer.
-Cover and reduce heat to low, then cook for another 15-20 min or until the chicken is done, and the tomatoes turned into a dark, luscious, thick sauce.
-Serve with rice or roti.
