Serving
(click to enlarge)

 Chicken in Tomato Curry
India - Andhra   -   Kodi Tomatar
Serves:
Effort:
Sched:
DoAhead:  		 4
modest
1-1/2 hrs  
Better
Delicious chicken curry - this is one of my favorites. Be sure to use Black Cardamom pods because green don't have anything like the same flavor.
Variations: You can use this same recipe with fish, shrimp, lamb, beef or kofta (meat balls).





1-1/2
1
1
1/2
2
1
1/4
1/2
1/2
1/2
1
4
4
1/2
3
3
2/3
tt 		#
T
#
in
cl
#
t
T
t
t


T
in


c
Chicken meat (1)
Tamarind (2)
Onions
Ginger
Garlic
Tomatoes
Turmeric
Chili Powder (1)
Coriander seed
Cumin seed
Chili Serrano
Curry Leaves
Oil (ghee)
Cinnamon stick
Cloves
Black Cardamom
Water
Salt
    PREP
  1. Cut CHICKEN into bite size pieces (see Note-1). .
  2. If using block TAMARIND soak in 1/2 cup boiling water 1/2 hour, strain and discard the fiber. Add to Tomato Mix below.
  3. Quarter ONIONS lengthwise and slice thin.
  4. Chop GARLIC and GINGER fine, mix.
  5. Peel TOMATOES, chop very fine and mix with TURMERIC, CHILI POWDER and Salt.
  6. Dry roast CORIANDER and CUMIN until aromatic. Grind and add to Tomato Mix.
  7. Chop CHILI fine.
    8. RUN
  8. Heat OIL in a roomy sauté pan and fry CINNAMON STICK, CLOVES and CARDAMOM PODS until cardamoms swell and the oil is aromatic.
  9. Stir Curry Leaves for a few seconds, then Onions. Fry stirring until light golden, then stir in Garlic Mix and continue frying until garlic shows some color.
  10. Stir in Chicken and fry stirring until raw color is completely gone.
  11. Stir in Tomato Tamarind Mix and 2/3 cup WATER, cover and simmer stirring occasionally for about 1/2 hour or until chicken is done.
  12. Adjust water and salt as needed, then stir in Chili Mix and simmer a few minutes more. Serve with rice.
NOTES:
  1. Chicken   Weight is skinless, boneless and all removable fat. Skin and fat are not used in Indian recipes. Skinless joints (thigh, leg) can be used cut in half crosswise but increasing the weight to 2-3/4 pounds. For ethnic recipes I generally use thigh meat as foreign chickens are more robust and flavorful than our supermarket variety. For details see our Chicken Page.
  2. Chili:   Reshampatti chili powder is a regionally appropriate choice. For details see our Chili Page.
  3. Tamarind:   If your Tamarind is concentrate in a jar, use 1 T, or if it's block use about 1 T, soak and strain. If you don't have tamarind use 2 t lemon juice. For details see our Tamarind Page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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