Recipe courtesy of Aarti Sequeira
Recipe courtesy of Aarti Sequeira
Watch how to make this recipe.
Baby's First Chicken Curry (Tomato-Poppy Seed Chicken Curry)
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- Level: Intermediate
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 270
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 25 g
- Cholesterol
- 107 mg
- Sodium
- 192 mg
- Level: Intermediate
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 270
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 25 g
- Cholesterol
- 107 mg
- Sodium
- 192 mg
Ingredients
Directions
- Heat 1 tablespoon vegetable oil in a large deep pot over medium heat. Add onions and bay leaves. Saute until pinkish-golden brown.
- Meanwhile, in a blender or food processor, whiz together garlic, chiles, ginger, paprika, and turmeric with a little water until as smooth as possible.
- Once the onions are cooked, add the masala from the blender. Cook, stirring often, until deepened in colour, and oil droplets appear on the surface of the masala.
- Add the chicken and honey, coating the meat with the masala. Stirring often, cook about 5 minutes, until the masala sticks to the chicken.
- Pull tomatoes out of the can and squish into the pot, crushing them with your hands.
- Add a splash of the tomato juice, too. Stir, bring to a simmer, semi-cover and cook about 20 minutes, until chicken is tender and gravy has thickened.
- Turn heat down, add either poppy seed-milk mixture or yogurt and stir gently. Taste for seasonings. Garnish with fresh chopped cilantro and serve over rice.
Cook’s Note
*Can be found at specialty Indian markets You should have about 4 or 5 tomatoes in that can.
