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Tomato Basil Chicken Curry
Servings – 2 – 3
INGREDIENTS
Water – 1 litre
Tomato – 800 grams
Chicken – 800 grams
Olive oil – 25 milliliters
Salt – 1 teaspoon
Black pepper – 1 teaspoon
Lemon juice – 1 teaspoon
Olive oil – 2 tablespoons
Garlic – 1 tablespoon
Onions – 100 grams
Carrot – 70 grams
Salt – 2 teaspoons
Cumin powder – 1 teaspoon
Paprika – 1 teaspoon
Rosemary – 1 teaspoon
Thyme – 1 teaspoon
Water- 250 milliliters
Basil – 1 teaspoon
PREPARATION
1. Heat 1 litre water in a deep pan, add 800 grams tomato and bring it to a boil.
2. Boil for 5 – 7 minutes on medium heat.
3. Remove it from heat heat and transfer this into a bowl filled with cold water.
4. Peel the skin of tomatoes properly.
5. Transfer this into a blender and blend it into a puree.
6. In a mixing bowl, put strainer on it and strain tomato paste to remove seeds from it.
7. In mixing bowl, add 800 grams chicken, 25 milliliters olive oil, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon lemon juice and mix it well.
8. Marinate for 1 hour.
9. Heat 2 tablespoons olive oil in a heavy skillet, add 1 tablespoon garlic and stir it for 2-3 minutes.
10. Then, add 100 grams onions and fry till translucent or until it turns golden brown in color.
11. Add 70 grams chopped carrot and mix it well.
12. Cook for 5 – 7 minutes on medium heat.
13. Add 2 teaspoons salt and stir well.
14. Now, add marinated chicken in it and mix it well.
15. Add the prepared tomato puree and mix it well.
16. Cook for 5 – 7 minutes on medium heat.
17. Add 1 teaspoon cumin powder, 1 teaspoon paprika, 1 teaspoon rosemary, 1 teaspoon thyme and mix it well.
18. Add 250 milliliters water and mix it well.
19. Cover the lid and cook for about 15 minutes on medium heat.
20. Open the lid, add 1 teaspoon basil and mix it well.
21. Cook for 3 – 5 minutes on medium heat.
22. Garnish with coriander.
23. Serve hot.
Bombay Chicken Curry
Servings – 2 – 3
INGREDIENTS
Boneless chicken – 650 grams
Salt – 1/2 teaspoon
Lemon juice – 15 milliliters
Ginger garlic paste – 2 teaspoons
Oil – 2 tablespoons
Oil – 30 milliliters
Ginger – 1 tablespoon
Garlic – 1 tablespoon
Green chili – 1 teaspoon
Onions – 115 grams
Tomato – 100 grams
Oil – 30 milliliters
Cloves – 1/4 teaspoon
Dry red chili – 1
Cumin – 1 teaspoon
Curry leaves – 10 – 12
Turmeric – 1/4 teaspoon
Tomato puree – 95 grams
Salt – 1/2 teaspoon
Red chili – 1/2 teaspoon
Coriander powder – 1 teaspoon
Cumin powder – 1/2 teaspoon
Paprika – 1/2 teaspoon
Black pepper – 1/4 teaspoon
Chicken stock – 250 milliliters
Coconut cream – 45 grams
Lemon juice – 15 milliliters
Coriander – for garnishing
PREPARATION
1. In a mixing bowl, add 650 grams boneless chicken, 1/2 teaspoon salt, 15 milliliters lemon juice, 2 teaspoons ginger garlic paste and mix it well.
2. Marinate for 15 minutes.
3. Heat 2 tablespoons oil in a skillet, add the marinated chicken and mix it well.
4. Cook for 8 – 10 minutes on medium heat.
5. Remove it from heat and keep aside.
6. Heat 30 milliliters oil in a heavy skillet, add 1 tablespoon ginger, 1 tablespoon garlic and stir well.
7. Then, add 1 teaspoon green chili, 115 grams onions and fry till translucent or until it turns golden brown in color.
8. Now, add 100 grams tomato and mix it well.
9. Saute for 5 – 7 minutes on medium heat or until it turns soft and pulpy.
10. Remove it from heat and allow it to cool.
11. Transfer this into a blender and blend it into a paste.
12. Heat 30 milliliters oil in a another heavy skillet, add 1/4 teaspoon cloves, 1 dry red chili, 1 teaspoon cumin, 10 -1 2 curry leaves and stir well.
13. Then, add the blended paste and mix it well.
14. Cook for 3 – 5 minutes on medium heat.
15. Add 1/4 teaspoon turmeric and stir well.
16. Now, add 95 grams tomato puree and mix it well.
17. Cook for another 5 – 7 minutes on medium heat.
18. Add 1/2 teaspoon salt, 1/2 teaspoon red chili, 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon paprika, 1/4 teaspoon black pepper and mix it well.
19. Add 250 milliliters chicken stock and mix it well.
20. Bring it to a boil.
21. Then, add the cooked chicken in it and mix it well.
22. Cover it with lid and cook for about 8 – 10 minutes on medium heat.
23. Open the lid and give it a nice stir.
24. Now, add 45 grams coconut cream and mix it well.
25. Add 15 milliliters lemon juice and mix it well.
26. Cook for 3 – 5 minutes on medium heat.
27. Remove it from heat.
28. Garnish with coriander.
29. Serve hot.
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