Red Chilly & Tomato Chicken Curry

Sometimes, the less the number of spices, the better the dish tastes. Recently when I was browsing through a few episodes of the Malayalam TV Show “American Jalakam”, I happened to notice the recipe for a Chicken Curry using red chillies and garlic as main ingredients, without using other spices like Coriander and Garam Masala. I went ahead and adapted the recipe and made a Chicken Curry using Red Onions, Dried Red Chillies, Garlic & Tomatoes. I was a bit skeptical of the outcome, since I didn’t use other regular spice powders like Chicken Masala powder and Coriander powder. To my surprise, the Red Chilly Tomato Chicken was absolutely delicious.

Red Chilly & Tomato Chicken

Here is my version of the recipe adapted from the Cookery Show. Go ahead and try this lovely recipe for a gorgeous Red Chilly & Tomato Chicken Curry. This curry goes well with both Rice & Rotis.

Dried Red Chillies & Tomato Chicken

Ingredients

1. Chicken – 2 pounds (1 kg approx)
2. Thinly Sliced Red Onions – 3 medium (Pls use Red Onions for a better taste)
3. Diced Tomatoes – 2 medium (Alternatively, you can use 1/2 cup of canned Crushed Tomatoes)
4. Dried Red Chillies – 10 to 12 nos. (Alter according to your spice tolerance)
5. Garlic Cloves – 6 medium sized
6. Ginger paste – 1 tbsp
7. Kashmiri Chilly Powder – 1 tsp (Alter according to your Spice Tolerance)
8. Black Pepper Powder – 1/2 tsp
9. Homemade Garam Masala Powder – 1/2 tsp (optional)
10. Curry Leaves – 2 sprigs
11. Oil – 2 tbsp
12. Water – As required
13. Salt – to taste

For Marinating the chicken

1. Turmeric Powder – 1/2 tsp
2. Kashmiri Chilly Powder – 1 tsp (Alter according to your Spice Tolerance)
3. Ginger Garlic Paste – 1 tbsp
4. Black Pepper Powder -1/2 tsp
5. Lemon Juice – 1 tbsp
6. Salt – to taste

Method of preparation

1. Clean and cut the chicken into medium sized pieces and marinate it with the above ingredients. Refrigerate it for an hour.
2. Coarsely grind the red chillies and garlic cloves and keep it aside.
3. Heat oil in a skillet or non stick pan and sauté the sliced onions and curry leaves till the onions begin to lightly brown.
4. Add the coarsely ground red chilly & garlic. Saute for a few minutes.
5. Add ginger paste and saute for 2 minutes until the raw smell disappears.
6. Next reduce heat, add 1 tsp red chilli powder and 1/2 tsp black pepper powder.
7. Add the chopped tomato pieces along with little salt and saute well till the tomatoes are pulpy and mashed. (Alternatively, you can use 1/2 cup of Canned Crushed Tomatoes.)
8. Add the chicken pieces to the pan along with 1 cup of water. Mix everything well.
9. Cover and cook stirring occasionally, until the chicken is tender and cooked. This may take around 25-30 minutes depending on the chicken pieces used.
10. Sprinkle 1/2 tsp of Garam Masala Powder (optional).
11. Remove lid and saute for a few more minutes on medium high heat, so that the gravy thickens. Add the remaining sprig of curry leaves.
12. Serve this spicy chicken curry with Rice or Rotis.