Chicken Curry Recipe (With Yogurt, Tomato)
This chicken curry recipe is prepared by frying the spices for a short time and making a sauce with onion, garlic, ginger and tomato. It is thickened with yoghurt; Served with coriander. It goes well with basmati rice. Ingredients and how-to steps are below.
Ingredients
1. For the spice mixture
2. For the main course
Step-by-Step Method
Prepare the spices
Cumin seeds, chili peppers, turmeric, Mix powdered ginger, cloves, salt and pepper in a small bowl. This will speed up your cooking process.
Build the onion base
Melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring, until it softens and turns slightly brown.
Add aromas
Add garlic and fresh ginger. Stir for 30–60 seconds until fragrant; Be careful not to burn it.
Roast the spices
Add the spice mixture you prepared to the pot. Fry for 1 minute; When the scent of the spices becomes clear, move on to the next step.
Seal the chicken
Add cubed chicken. Sauté for 4-6 minutes until every surface of the chicken is covered with spices and its color changes.
Cook with tomatoes and all spices
Add cinnamon sticks, bay leaves and cardamom. Add the tomatoes (with their juice) and mix. Cook over low-medium heat for about 25–30 minutes until the sauce thickens and the chicken is cooked.
Thicken with yoghurt
Turn it down. Stir constantly while slowly adding the yoghurt; Do not boil to avoid curdling. Heat gently for another 5-8 minutes and collect the sauce.
Raisins and the final touch
Add the yellow raisins, let them swell and soften in 2-3 minutes. Adjust salt if necessary. Remove the cinnamon stick and bay leaf before serving.
Serve
Sprinkle fresh coriander on top. Serve with basmati rice; If you want, complement it with cashews and a small amount of mango chutney.