Baby's First Chicken Curry (Tomato-Poppy Seed Chicken Curry)

Total Time:
50 min
20 min
30 min

4 to 6 servings

  • Vegetable oil, for sauteing
  • 1 1/4 cups finely chopped red onion
  • 2 bay leaves
  • 5 cloves garlic
  • 4 chiles de arbol
  • 1/2 -inch piece peeled fresh ginger
  • 1/2 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 1 1/2 pounds boneless, skinless chicken thighs (no breasts, they will dry out)
  • 1 teaspoon honey
  • 1 (14.5-ounce) can whole tomatoes
  • 1 tablespoon white poppy seeds,* blended in 1/4 cup milk or bypass the seeds and milk and just use 2 tablespoons yogurt
  • *Can be found at specialty Indian markets
  • Serving suggestion: Cooked rice.
  • 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.

You should have about 4 or 5 tomatoes in that can.

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