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Tamatar murghi (Indian tomato chicken) recipe

Tamatar murghi (Indian tomato chicken) recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken thigh

Everyone asks me for the recipe. A long simmer develops the flavours.

280 people made this

IngredientsServes: 6

  • 1 large onion, quartered
  • 4 cloves garlic
  • 1 slice fresh root ginger
  • 1 tablespoon olive oil
  • 1 dessertspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cardamom
  • 1 cinnamon stick, broken
  • 1/4 teaspoon ground cloves
  • 2 bay leaves
  • 1/4 teaspoon ground nutmeg
  • 6 skinless chicken thighs
  • 1 (400g) tin peeled plum tomatoes, crushed

MethodPrep:15min ›Cook:2hr ›Ready in:2hr15min

  1. Place onion, garlic and ginger in a food processor and process into a paste. Heat oil in a large frying pan over medium heat, add onion paste and sauté, stirring continuously, for about 10 minutes.
  2. Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Sauté, stirring, for 1 to 2 minutes. Place chicken pieces in frying pan and stir them around with the spice mixture until they are well coated.
  3. Sauté for another 4 minutes, then pour in the tomatoes with liquid and stir. Reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. Stir occasionally. (Note: If you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.) Remove cinnamon stick and bay leaves before serving.

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Reviews & ratingsAverage global rating:(297)

Reviews in English (218)

This wasn't bad, although it lacked a 'kick', so I added a red chili. Also I think the cooking time was too long - chicken was overcooked. Next time I will lower the simmer time.-26 Nov 2008

Not hot enough,next time I will increase the a mounts of some of the ingredients.It was still eatable and would suite people who like a very mild curry-17 Jan 2013

I made this as per recipe and did not like it unfortunately. Very bland.-06 Feb 2014


Tomato Recipes

This is one Italian dish that no one on Earth can say no to. The diced tomatoes mixed with boiled pasta is pure estasy. The icing on the cake is the grated cheese and basil that is sprinkled over it.

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Nutrition Facts

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Kitchen flavours

I'm linking this post with Little Thumbs Up, where the ingredient for this month is Tomato, organised by Zoe from Bake For Happy Kids and hosted by my little favourite DIY.

  1. Heat the butter or ghee (or cooking oil) in a pan, add the onions, garlic, ginger, green chilli, cardamom seeds (or pods) , cloves, cinnamon stick and bay leaf and fry until the onion is golden.
  2. Add the tomatoes and continue to cook, squashing it under the back of a wooden spoon to make a paste.
  3. Add the turmeric, chilli powder, paprika, ground coriander and fennel seeds and fry until the fat runs clear of the spices.
  4. Add the chicken pieces and fry for 5 minutes, then pour on the boiling water, add the potato and cook over a low heat, covered for 1 hour, until the chicken and the potato are done and the sauce has thickened. (Add chicken pieces, salt to taste, curry powder, stir for 5 minutes, pour 1-3/4 cups of hot water, stir, cover and simmer for 10 minutes. Add the potatoes and additional water if appeared dry, about 1/4 cups at a time, keep covered, stir from time to time, until potatoes are tender.)
  5. Sprinkle on the pepper, saffron, salt and coriander leaves.

19 comments:

Very nice recipe
http://www.followfoodiee.com/

Hello Joyce
Thank you for sharing with us this delicious Indian Curry. I loves Indian curry because they are so aromatic and flavourful

full of spices. I am bookmarking this. Oh my, look at that list of ingredients for this recipe. you added the curry powder, I guess it taste much more tasty, right?

Joyce , so that's the reason why our flat smells wonderful lol Your chicken curry makes me drool ! It looks very appetizing . buuuurp !

Amazing . Looks so tempting and yummy :)
shrutirasoi

Joyce, that reminds me I haven't cooked chicken curry for a long time! Your curry sure looks delicious and at my place the potatoes are the ones that disappear first too :) I must try this version for something different.

Joyce, I also bought so many (hubby says too many) cookbooks from BBW. so far I used about 5-6 of them, after this month I must also try more recipes from them.

We love curries - your flavors and spices here are fabulous!
Mary x

this is really good, i'm serious! now you re making me hungry for some chicken curry!i've not tried bay leaf in curries!

I'd probably reach for the potatoes too. Noticed cinnamon in here--I'm becoming a big fan of using cinnamon in savory dishes.

Thank you for linking up this week. Hope you have a nice weekend!

I love potatoes in curry. Seldom cook curry chicken as my kids can't take heat. Yours look good. I always wanted to make chapati to go with curry chicken. Still no action so far :D

This looks like a fabulous curry, Joyce - lots of wonderful flavours. We always love potato in our curries too :-)

I have never had tomato curry and have been thinking of making some. really looks so delicious with that chicken.

What's great, with curry, it's you can add what you want, all you like. And tomatoes must be very good with it !

Se ve muy lindo e irresistible una gran delicia,abrazos y abrazos.

No wonder I can smell something's aromaticcaly delicious..so it was your curry! lol

Hi Joy,
This is a great dish that I am sure we would enjoy! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen

I can tell that you are good with your curry cooking. Remember that you must cook lots of curry with curry paste as the theme for our June, Little Thumbs up!

Hi Joyce,
I love all your tomato dish.
They all looks so tasty.
Especially this tomato curry. I love the idea of adding Baba's curry powder. It will be so much more flavour in this curry. Yum yum !!
mui

Yummy that looks delicious, i love trying out different curry's and dish's


Chicken Kofta Curry – Chicken meatballs in spicy tomato sauce

Except for vegetarians, who doesn’t like meatballs?
Simple to make, different ways to play with ingredients as per taste, they are great quick snacks or appetizers and make excellent leftovers to turn into a curry or a meatball sandwich.
I have been playing a lot with ingredients during years, making meatballs from European flavor of herbs to exotic Asian spices taste.

What I like mostly about meatballs is the simplicity of the preparation, you just have to throw some ingredients (basic would be onion, garlic, salt, pepper and some herbs) together with minced meat, mix all, fry and serve. So easy.

And while making a large batch of meatballs as appetizers, why not adding some sauce and transform them into a main dish to go with bread, rice, noodles or spaghetti. Simple dishes that are full of flavor.

In India and Middle East, a spiced meatball is called kofta. Koftas consist of balls made with minced ground meat (usually beef or lamb) mixed with spices.

I’ve posted another chicken kofta recipe some time ago – Kashmiri Chicken Kofta Curry – a delicious dish that uses unfried meatballs, cooked in a rich yogurt sauce.
This time I’m sharing a chicken kofta curry recipe with fried meatballs, cooked in a rich spiced tomato sauce. This is delicious, you must try it. Just look at the ingredients, all those amazing spices that give a divine flavor to the meat.

So here it is, step by step Chicken Kofta with Tomato Curry Recipe

In a big bowl mix all the ingredients under “For koftas”. Make small meatballs and keep aside.

Heat oil into a frying pan and add the meatballs. Fry until golden brown. Once done, remove them from oil and keep them aside on a paper towel to absorb the excess oil.

Into a deep pan heat some oil. Add cumin seeds, cloves, cinnamon stick, green and black cardamons. When cumin seeds start to sizzle add chopped onions and fry until onion starts to change color. Add ginger and garlic and stir fry for 1 minute.

Now add chopped tomatoes, salt and all powdered spices. Cook until tomatoes are getting mushy and start to separate from oil.

Add a cup of water and bring it to boil. Lower the flame and add the meatballs. Simmer for 10 minutes and Chicken Kofta Curry is ready. Garnish with fresh cilantro/coriander leaves.


Ingredients of Tamatar Gosht

  • 500 gm mutton
  • 1 tablespoon garlic paste
  • 4 medium green chilli
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric
  • 150 ml mustard oil
  • 2 bay leaf
  • 4 clove
  • 2 black cardamom
  • 1 teaspoon mace powder
  • 1 teaspoon black cumin seeds
  • 2 large onion
  • 1 tablespoon ginger paste
  • 3 large tomato
  • 1 teaspoon red chilli powder
  • salt as required
  • 2 tablespoon coriander leaves
  • 1/2 inches cinnamon
  • 2 green cardamom
  • 1 teaspoon caraway seeds
  • 2 cup water
  • 6 stalks coriander leaves

How to make Tamatar Gosht

Step 1 Wash the mutton

Wash the mutton pieces under running water and drain the excess water. Keep the mutton aside. Take a bowl and soak all the whole spices in 1/2 cup of water for 10-15 minutes (except bay leaf and black cumin seeds which is also known as shahi jeera).

Step 2 Make a smooth spice paste

Once the spices are soaked nicely, grind them into a fine paste in a grinder and collect in a bowl. Heat oil in a 3-4 litre size pressure cooker (preferable wide mouth) and add shahi jeera and bay leaf. Once the shahi jeera starts to splutter, reduce the flame.

Step 3 Saute the onions

Next, add minced onion or you can also use onion paste and saute till the raw smell goes off. Now add ginger-garlic paste and fry all together till brownish in colour.

Step 4 Cook the gravy masala

Add slit green chilies, mutton pieces, tomatoes, mix well and cook for few minutes. Once the mutton starts loosing moisture add the turmeric powder, red chili powder, coriander powder and 1 tablespoon garam masala paste. Fry well. Add salt as per taste and adjust oil, if required.

Step 5 Cook the mutton

Once the masala is fried well, add in 1 cup of water or more (as per the consistency of the curry required) and stir well. Close the lid of the cooker and let it whistle 4-5 times or till the mutton is cooked. Do not over cook the mutton else it will go mushy and mix in the curry.

Step 6 Garnish and relsih!

Once the curry is cooked and the steam is released from the cooker, open the lid carefully and give a quick stir. Transfer the curry into a serving bowl and garnish with fresh coriander. Serve this enticing tamatar gosht with roti or rice with a dash of lemon juice on it.

Step 7 Note

To reduce the cooking time of the mutton, you can par boil the mutton and then use it for your gravies. Make sure, while cooking mutton that you donot over cook as it needs to perfect in texture, over cooking mutton can spoil the taste of the delicacy.


Ingredients of Aloo Tamatar

  • 2 pieces green chilli
  • 1/2 teaspoon garam masala powder
  • 2 teaspoon salt
  • 1/2 teaspoon turmeric
  • 6 teaspoon coriander powder
  • 4 tablespoon vegetable oil
  • 6 boiled potato
  • 4 tablespoon cilantro
  • 4 cup water
  • 2 teaspoon ginger
  • 1 teaspoon chilli powder
  • 2 teaspoon cumin seeds
  • 4 tomato
  • 2 teaspoon asafoetida

How to make Aloo Tamatar

Step 1

Take the boiled potatoes and peel them. Chop these potatoes in small pieces and roughly mash them. Once done keep them aside and chop tomatoes on a chopping board.

Step 2

Take a sauce pan, keep it on medium flame and pour vegetable oil in it. Heat the oil for a minute and then add cumin seeds in it. Let the cumin seeds sizzle and then add chopped tomatoes to the pan. Mix the mixture well.

Step 3

Cook the tomatoes until they turn soft and squishy. After that add coriander powder, turmeric, chili powder and ginger to the mixture. Stir fry this for about 2 minutes until you see the tomato is separating from the oil.

Step 4

Next add the mashed potatoes in the pan along with salt. Mix all the ingredients well and pour water in it. When the water comes to a boil, cover the pan with a lid and let it cook for about 15 minutes on low flame.

Step 5

To adjust the consistency of the gravy, add the some more water to the gravy accordingly. In the end add cilantro, garam masala and green chilies to the gravy.


Recipe: Masala Tamatar Sas ( indian seasoned tomato gravy ) vegetarian Perfect

Masala Tamatar Sas ( indian seasoned tomato gravy ) vegetarian – It’s always a good idea to read the recipe before you begin cooking, and I don’t mean five minutes beforehand—I’m talking the moment you decide you want to make the item.

Tasty Masala Tamatar Sas ( indian seasoned tomato gravy ) vegetarian recipe and strategy is just a culmination of the small tips I have learned over the past 5 years. Masala Tamatar Sas ( indian seasoned tomato gravy ) vegetarian happens to be a weekend preparing project, that will be to express you may need a handful of hours to perform it, but when you`ve got the approach down you are able to cook multiple portion at any given time for household picnics or simply to have cool areas to consume from the ice box on a whim.

In this beautiful day, We are likely to teach you steps to make Masala Tamatar Sas ( indian seasoned tomato gravy ) vegetarian for Mom with simple ingredients, the same as Chinese restaurants. My Masala Tamatar Sas ( indian seasoned tomato gravy ) vegetarian recipe is the better on the planet!

I may also coach you on how to use up leftover steamed rice and make it into an appetizing, cheap, and flavorful meal for your family!

I tried using slightly less water than normal, that has been suggested elsewhere. It helped a little sometimes, but other occasions, I’d to add more and more water as the quinoa was cooking. Then, the dried quinoa assimilated way too much of the dressing I included later.

How to cook Masala Tamatar Sas ( indian seasoned tomato gravy ) vegetarian?

Whether you live by yourself or are a busy parent, obtaining enough time and power to organize home-cooked dinners can seem such as a overwhelming task. At the conclusion of a frantic time, eating out or ordering in may sense just like the fastest, easiest option. But comfort and refined food can take a significant cost on your mood and health.

Restaurants frequently function more food than you ought to eat. Many eateries serve amounts that are 2 to 3 times greater compared to the advised nutritional guidelines. This encourages you to eat a lot more than you would in the home, adversely affecting your waistline, body stress, and risk of diabetes.

Whenever you ready your own dishes, you have more get a handle on on the ingredients. By cooking on your own, you are able to make certain that you and your family consume fresh, wholesome meals. It will help you to check and experience healthy, raise your power, support your fat and mood, and enhance your rest and resilience to stress.

You can make Masala Tamatar Sas ( indian seasoned tomato gravy ) vegetarian using 12 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Masala Tamatar Sas ( indian seasoned tomato gravy ) vegetarian:

  1. It’s 5 large of red tomatoes, diced.
  2. It’s 1 of hot green chili, seeded (optional).
  3. It’s 1/2 tsp of ground ginger.
  4. You need 1/4 tsp of garam masala.
  5. You need 1/2 tbsp of brown sugar or jaggery.
  6. It’s 1 tbsp of tomato paste.
  7. You need 4 tbsp of olive oil or ghee.
  8. Prepare 2 tbsp of dried parsley flakes.
  9. You need 1/2 cup of chicken broth or vegetable broth.
  10. Prepare 3/4 tsp of salt.
  11. You need 1/2 tsp of ground cumin.
  12. Prepare 3 tbsp of chopped blanched almonds.

Masala Tamatar Sas ( indian seasoned tomato gravy ) vegetarian step by step:

  1. In a blender or food processsor add half the tomatoes, all the almonds, stock, green chilis, cumin, ginger, brown sugar, salt and parsley..
  2. Process until smooth..
  3. Heat oil or ghee in a 3 quart pot..
  4. Add processed tomato to pot and stir and cook on medium high heat for 10 min..
  5. Stir in rest of tomatoes and tomato paste. Reduce heat to a simmer..
  6. Cook semi covered for 15 min…
  7. Stir remove lid and cook another 15 min or until thickened. If you want it thicker wisk in another tablespoon of tomato paste..
  8. Remove from heat and keep hot. Wisk in garam masala just before serving..
  9. Transfer to serving dish and enjoy!.
  10. Perfect for serving with kofta or just about any fried appetizer. https://cookpad.com/us/recipes/345003-louki-kofta-indian-zucchini-balls-with-vegetarian-instructions.
  11. Recipe adapted from the art of indian vegetarian cooking by: yamuna devi.

It’s cheaper to consume fast food than Masala Tamatar Sas ( indian seasoned tomato gravy ) vegetarian

At first glance, it could look that eating at a fast food cafe is less costly than making a home-cooked meal. But that is seldom the case. A study from the School of Washington School of Public Health unmasked that individuals who cook at home are apt to have healthy over all food diets without higher food expenses. Still another study found that repeated house cooks used about $60 each month less on food than those that ate out more often.

I do not understand how to prepare Masala Tamatar Sas ( indian seasoned tomato gravy ) vegetarian

  • If you’re intimidated by the chance of organizing a home-cooked dinner, it’s essential to remember that preparing is not an specific science.
  • It’s generally perfectly OK to omit an element or change a very important factor for another Masala Tamatar Sas ( indian seasoned tomato gravy ) vegetarian.
  • Look on the web or obtain a standard cookbook for quick formula ideas.
  • As with such a thing, the more you prepare, the better you’ll become. Even though you are a complete novice in your kitchen, you’ll shortly master some quick, healthy meals.

What recipe should I take advantage of for Masala Tamatar Sas ( indian seasoned tomato gravy ) vegetarian?

Natural oils like canola, plant and peanut oil have higher smoke details, creating them perfect for frying chicken. Learn more about choosing the best fat for frying.

What must and must not be performed when cooking Masala Tamatar Sas ( indian seasoned tomato gravy ) vegetarian

  • Make sure every thing is freezing in a sealable package or bag.
  • Meat specifically needs to be precisely wrapped.
  • Toast bread straight from fridge, anti-waste plan urges.
  • Remember that any such thing that has a high water content, like lettuce, will not be exactly the same following being icy and then defrosted.
  • Attempt to freeze every thing when at its freshest. Defrost meat totally before cooking, but other items such as bread for toasting can be grilled right from the freezer.
  • Never refreeze natural meat that has been frozen and then thawed – you are able to, however, freeze baked beef that was icy when raw.
  • Make sure the fridge is not packed so whole that air can not circulate.

Tips for starting!

Start with fresh, healthy ingredients. Baking sugary sweets such
as brownies, cakes, and biscuits will not support your quality of life or your waistline. Likewise, putting an excessive amount of sugar or sodium may transform a wholesome home-cooked supper into an unhealthy one. To ensure your diet are great for you as well as being tasty, begin with balanced ingredients and quality with herbs as opposed to sugar or salt.

Stock through to staples. Substances such as grain, dinner, olive oil, spices, flour, and inventory cubes are basics you’ll probably use regularly. Keeping drinks of tuna, beans, tomatoes and bags of freezing vegetables on hand may be valuable in rustling up fast meals when you’re pushed for time.

Provide yourself some leeway. It’s okay to burn up the grain or over-cook the veggies. After a few attempts it can get easier, faster, and nicer!


4 comments

Pseudo butter chicken? Count me in! :P Looks great, as ever, Tinman.

Also, I might've accidentally made it a little more spicy than I imagined it would've been.. which to me is such a lovely accident!
.
Question of the day: do you prefer your food spicy or not spicy?

Define "spicy", because that's extremely relative, in my experience. E.g. Back when I was younger, I used to think I had a really high tolerance for spicy food, since habenero salsa was my go to, and I had eaten the "extra spicy" chicken wings at many a bar & grill here in Canada to no ill effects. But after moving to the UK and meeting my neighbors, who were from Karachi and would have me over for dinner on occasion, I quickly learned just how much of a total weakling for spicy food I really was in comparison to them. I once got the most violent bout of hiccups I have ever had in my life, that lasted several hours, from eating some of their "medium" curry, so since then I have learned to temper what I say when someone asks me how spicy I like my food. especially when that someone is from Pakistan or India! :P

So with that in mind, to answer your question. sure, I like my food a tiny bit spicy. )

well hahahah to be honest I don't have much of a comparison. I have eaten a lot of these chilies I have at home (which I have no idea actually what chilies they are.. my dad didn't label them when we got em) in some dishes and I don't really find em that spicy. I mean, 1-2 of them is usually what we intake and I think it's mildly spicy. some recipes count for like, what, 15 of those chilies?? which might be too much for me. oh well. I'm planning to go on a trip sometime when I get out of high school to India for a sort of culinary escape. Whenever that happens, I guess I'll see the final test of my spice tolerance :P

Relevant timing on the spicy question!

I made Vindaloo today and it was amazing. ly spicy depending on who you listen to lol. I thought it was top notch, but at the border of my spice level but it was too much for my SO (who can normally hang with me). I think I had something like 10-12 dried birds-eyes in the Marsala, and another 8 or so green Thai chili’s in the vindaloo proper. May have overshot that by a bit!

I highly highly recommend it — easily the best vindaloo I’ve ever made, and on the plus side, I’ve got lunch all week :p

ohh wow that does sound quite delish. haven't had vindaloo in ages (mostly because my mom doesn't like spicy food!) Someday I shall make this recipe. Thanks for the rec ! :]


  • 1 tsp. crushed red chile flakes
  • 4 cloves garlic, minced
  • 4 green cardamom pods, cracked
  • 3 whole cloves, crushed
  • 1 (28-oz.) can whole peeled tomatoes, undrained
  • 1 (3″) piece ginger, washed and grated (skin on)
  • 1 bay leaf
  • 1 ⁄3 cup heavy cream
  • 4 tbsp. unsalted butter, cut into 1/2″ cubes
  • 1 tsp. garam masala
  • 4 fresh or frozen curry leaves
  • Kosher salt and freshly ground black pepper, to taste
  • Raita, for serving
  • Mango Chutney, for serving
  1. Marinate the chicken: Combine all marinade ingredients except for chicken in a food processor purée. Transfer marinade to a large bowl and add chicken, tossing to coat. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  2. Heat oven to 500°. Transfer chicken to an aluminum foil—lined baking sheet and spoon any marinade from bowl over chicken. Bake chicken until light brown but not cooked through, about 20 minutes. Transfer to a rack set aside.
  3. Make the sauce: In a 6-qt. pot over medium-high heat, combine chile flakes, garlic, cardamom, cloves, tomatoes, ginger, bay leaf, and ⅔ cup water. Bring to a simmer, reduce heat to medium-low, and cook, stirring often and crushing tomatoes with a spoon, for 25 minutes. Discard bay leaf and transfer sauce to a food processor purée. Return sauce to pot and continue cooking over medium-low heat until thickened slightly, about 15 minutes. Add reserved chicken pieces and any marinade from pan, along with ⅓ cup water. Cook, stirring occasionally, until sauce thickens and chicken is cooked through, about 10 minutes. Stir in cream, butter, garam masala, and curry leaves. Reduce heat to low and cook until flavors meld, about 5 minutes season with salt and pepper. Remove from heat and keep warm.
  4. To serve, transfer chicken and sauce to a serving platter and serve with the Raita and Mango Chutney.

Pairing note:** With its earth-meets-berry freshness, Jean-Maurice Raffault Chinon Rose ($17) complements this dish’s rich, cool flavors.


How to make Tomato Basil Chicken Curry Recipe

To begin making the Tomato Basil Chicken Curry Recipe, heat olive oil over medium heat in a saucepan.

Add chopped garlic and onions and saute them as well till the onions turn translucent.

Once done add the chopped carrot, sprinkle some salt and toss well. This will help to cook the vegetable faster.

Once the carrot is half cooked, add in the chicken pieces and give it a mix. Saute for about a couple of minutes just to sear the meat. Do not cook for a longer time as the chicken will dry out soon.

Add tomato puree, dried seasonings like dried rosemary, thyme, cumin powder and paprika powder and mix well to combine.

Once the seasonings have mixed well, add salt to taste and a teaspoon of sugar to cut the sharp tanginess.

Add 1 cup of water and give it a stir and bring to a brisk boil. Turn down the heat and let the Tomato Basil Chicken Curry stew for 15 minutes until the chicken and carrots are done.

Check for seasonings in the Tomato Basil Chicken Curry, if your require anything more, you can add them now and adjust the taste. Once done, turn off the heat and transfer the Tomato Basil Chicken Curry to a serving bowl and serve hot.

Serve the Tomato Basil Chicken Curry Recipe along with Garlic Tossed Rice, Beetroot And Carrot Veg Balls With Sautéed Leek to create a delicious continental meal for your weekend lunch.


Watch the video: Σάλτσα για όλα τα Φαγητά μας - Sauce for all our Food. Stella Love Cook (October 2021).