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– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 large tomatoes, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder (optional)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons vegetable oil
– 2 tablespoons tomato puree
– 1 cup chicken broth or water
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add garlic and ginger; sauté until fragrant.
3. Add chicken; cook until browned on all sides.
4. Add cumin, curry powder, turmeric, chili powder (if using), salt, and pepper. Cook for 1-2 minutes.
5. Add diced tomatoes, tomato puree, and chicken broth. Stir well.
6. Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until chicken is cooked through.
7. Garnish with chopped cilantro and serve over rice or with naan.
Variations:
– Add potatoes or bell peppers for added flavor and texture.
– Use coconut milk instead of chicken broth for a creamier curry.
– Adjust spice levels to suit your taste.
Enjoy your delicious Tomato Chicken Curry!