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Peppery Chicken Curry
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Chicken in Spicy Tomato and Onion Sauce
Remember that amazing peppery chicken curry I posted some time ago? Man, how I loved that dish. Loved it so much that I’ve cooked it at least twice a month ever since we first ate it. I also handed out the recipe to many friends, so it’s safe to say I’m spreading the gospel. India will be proud of me. All kidding aside, I never knew black pepper could have so much flavor in and of itself or I would have started cooking with it like this eons ago.
This time I wanted to try the basics used in that recipe, but give it a slight tomato twist. Not sure what to expect I trodded over to the kitchen, armed with camera and tripod. And what do you know; it turned out really, really good!
Ingredients:
1 pound chicken fillet
1 can diced tomatoes (14 oz)
2 small onions
1 large garlic clove
1/2 a cup water
1/4 tsp black pepper
2 tsp tandoori spices
1/2 tsp curry powder
1/2 tsp ground ginger
1/4 tsp (hot) red chili
2 tbsp honey
salt
oil
Directions:
Start with the onions. Peel them and chop one of the onions in quartered rings. Give the second onion a coarse chop.
Transfer the coarsely chopped onion to a blender or immersion blender bowl and puree it.
Grate one large or two smaller garlic cloves.
In a small bowl you combine the tandoori spices, hot chili powder (or cayenne), ground ginger and curry powder. The chili powder isn’t enough to blow you away, but it will give a really good kick.
Cut one pound skinless and boneless chicken breasts into one inch cubes and season with salt and pepper.
Heat 1 or 2 tbsp oil and cook the chicken cubes until they lose their rawness. Remove them from the pan.
Heat 2 more tbsp oil, add 1/4 tsp black and cook the pepper for 30 seconds. I love this smell! Add the quartered onion rings and cook for 3 minutes.
Add the grated garlic and the onion mash. Cook for 5 more minutes, over low heat.
Add the spices and cook for a minute to release the fragrance. Take a whiff; this smells spectacular!
Add a 14oz can diced tomatoes, 2 tbsp honey (this gives a hint of sweetness and a great flavor), 1/2 cup water, 1/2 tsp salt and stir. bring to a boil and simmer, with the lid on, for 25 minutes.
After which you add the chicken cubes. Put the lid on and simmer for another 20 minutes. Then check the seasoning.
Garnish with coarsely cracked black pepper, finely minced flat-leaf parsley and serve with Naan bread, Moroccan flat-bread or, as I like to do, stuff it inside pita bread. It also works with rice and steamed broccoli. Or French fries. But then again, French fries are good with almost anything. Just like bacon.
| Chicken in Spicy Tomato and Onion Sauce | |
| Ingredients |
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| Directions |
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| copyright © kayotickitchen.com | |
12 Comments »
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Your photos are always so enviable. What reflector did you use on this final shot? The white one? It looks amazing and so inviting.
I must try out this sauce. I’ve been looking to try out a new Indian recipe.
@Memoria:
Used the silver one for this, but mainly as a fill-in ‘flash’ to lighten up the shadow side so I would get an overall exposure.
Bookmarked and will try it soon. Looks wonderful!
I adore anything with tomato, onion and garlic. So, you know I’ll love this recipe! I haven’t seen tandoori spices in the grocery stores here, but I found a recipe online for making a mix. I’m also thinking this would be good with couscous.
Wow! I LOVE black pepper, but never even thought about cooking it by itself. And I love onions but never thought about making them the puree-base for a sauce. Two intriguing ideas I’m definitely gonna try out! Thank you!
Thanks for the detailed instruction. Nice recipe.
Hi Kay,
I was a lurker here all the while…Just love your blog and especially those Neat n sharp pics..I am an Indian and have a small food blog too..happy to see your venturings into Indian cuisine..:)..and this looks fab..we add more ginger and garlich and also these amazing spices called cumin and coriander in addition..!! :) Keep going..!
Varsha
Very, very, very tasty! A bit too strong for kids, but for us… couldn’t stop enjoy:)
Thanks, dear Kay!
I’m a senior in college and my friends and I started a Sunday night dinner where we each take turns making a new recipe. I really don’t cook much so I was a bit apprehensive but I made this last night and it was so so so delicious! I added some sliced zucchini and served it with naan that I brushed with some olive oil and minced garlic. And the leftovers were even better tonight. I’m glad that I now have something that I know I can cook! Thanks for the recipe!
I just love this dish. I served it with Basmati rice. It really tests wonderful!
WHERE DID YOU GET THE TANDOORI SPICES???
@ Laura,
Hi Laura, I leave in Namibia, here I get out in the supermarket in the Asian section. Maybe you can look for an Asian shop or section in your supermarket. It is so good. I end up cooling always more so have to add more of it, which I love!!! ;) good luck!!!