Baby's First Chicken Curry (Tomato-Poppy Seed Chicken Curry)
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 270
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 21
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 25
- Cholesterol
- 107
- Sodium
- 192
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
Ingredients
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
Serving suggestion: Cooked rice.
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.