Chicken and Tomato Curry Recipe

Chicken and Tomato Curry Recipe

2 medium brown onions

5-cm piece ginger, chopped

6 cloves garlic

4 tablespoons vegetable oil

1 tablespoon ground coriander

1 tablespoon ground cumin

1½ teaspoons ground turmeric

½ teaspoon cayenne pepper

4 tablespoons natural yogurt

1.2 kg chicken thighs, bones left in and skin removed

375 ml chicken stock

6 cherry tomatoes, halved

1 teaspoon salt

1 teaspoon garam masala

2 tablespoons fresh coriander (cilantro) leaves, chopped

Method:

Finely slice one onion and set aside.  Roughly chop the other onion and put it in a food processor with the ginger and garlic.  Process until a paste forms.  Heat 2 tablespoons oil in a large frying pan over a medium heat.  Stir-fry the finely sliced onion until golden.  Remove from pan and set aside.  Meanwhile, heat remaining oil in the frying pan over a medium heat.  Cook onion paste for 5 minutes.  Add ground coriander, cumin, turmeric, and the cayenne pepper.  Cook for 1 minute.  Add yogurt.  Cook until mixture has reduced a little.  Pour sauce into a casserole dish.  Add chicken and toss, to coat.  Add stock, tomato and salt.  Cover, bake for 1 hour.  Stir in garam masala and onion.  Cook, uncovered, for a further 10 minutes.  Top with coriander and serve with steamed jasmine rice.