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Chicken Curry Recipe (Tomato & Yogurt Sauce)

Name: Chicken Curry Recipe (Tomato & Yogurt Sauce)
Prep time: 65 min
Cook time: 42 min
Total time: 107 min
Yield: 4 servings
Ingredients: 2.5 tk Cumin seeds; 2 tk Red pepper flakes; 0.125 tk Ground turmeric; 0.5 tk Ground ginger; 0.5 tk Ground cloves; 1 tk Salt (adjust to taste); 1 tk Black pepper; 0.5 kg Boneless, skinless chicken breasts (bite-size pieces); 2 yk Butter; 2 yk Fresh ginger (finely grated); 2 adet Garlic cloves (minced); 2 adet Onions (thinly sliced); 3 adet Cinnamon sticks; 2 adet Bay leaves; 1 adet Cardamom pod (lightly crushed); 3 sb Canned whole tomatoes (with juices, roughly chopped); 2 sb Plain yogurt (room temperature); 1.5 sb Golden raisins; 0.25 sb Fresh cilantro (chopped); 1 adet To serve: basmati rice, cooked; To serve (optional): cashews, lightly toasted; To serve (optional): mango chutney

This chicken curry recipe starts by blooming spices, then building a quick sauce with onions, garlic, ginger, and tomatoes. Yogurt is stirred in at the end for a smooth, gently creamy finish, and cilantro goes on top. Serve it with basmati rice. Ingredients and how to make it are below.

İyi Bir YemekCommunity Writer

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Chicken Curry Recipe (Tomato & Yogurt Sauce)

Editorial Kitchen Archive

Prep65 min

Cook42 min

DifficultyMedium

ServingsServes 4

Energy-

Ingredients

Scale:4servings

1. For the spice mix

Cumin seeds

Red pepper flakes

Ground turmeric

Ground ginger

Ground cloves

Salt (adjust to taste)

Black pepper

2. For the curry

Boneless, skinless chicken breasts (bite-size pieces)

Butter

Fresh ginger (finely grated)

Garlic cloves (minced)

Onions (thinly sliced)

Cinnamon sticks

Bay leaves

Cardamom pod (lightly crushed)

Canned whole tomatoes (with juices, roughly chopped)

Plain yogurt (room temperature)

Golden raisins

Fresh cilantro (chopped)

To serve: basmati rice, cooked

To serve (optional): cashews, lightly toasted

To serve (optional): mango chutney

Step-by-Step Method

9-step method

Mix the spices

Stir cumin seeds, red pepper flakes, turmeric, ground ginger, cloves, salt, and black pepper together in a small bowl so it’s ready to go.

Soften the onions

Melt the butter in a wide pot over medium heat. Add the onions and cook, stirring, until soft and lightly golden.

Add garlic and fresh ginger

Stir in the garlic and fresh ginger. Cook for 30–60 seconds until fragrant; keep it moving so it doesn’t scorch.

Bloom the spice mix

Add the prepared spice mix to the pot. Cook for about 1 minute, just until the spices smell toasted.

Sear the chicken

Add the chicken pieces. Sauté for 4–6 minutes, turning so the chicken gets coated and starts to change color.

Simmer with tomatoes and whole spices

Add cinnamon sticks, bay leaves, and cardamom. Pour in the tomatoes with their juices and stir. Simmer on medium-low until the sauce thickens and the chicken is cooked through, about 25–30 minutes.

Stir in the yogurt gently

Lower the heat. Add the yogurt gradually, stirring constantly for a smooth sauce; don’t let it boil. Warm for 5–8 minutes to bring everything together.

Raisins and final seasoning

Stir in the golden raisins and let them plump for 2–3 minutes. Taste and adjust salt. Remove cinnamon sticks and bay leaves before serving.

Serve

Finish with chopped cilantro. Serve with basmati rice, and add cashews and a spoon of mango chutney if you like.

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