“Tomato Chicken Curry” served with Panpolo / Neer Dosa … Tomato Chicken is a very delicious dish that tastes awesome when relished with our very own panpolo, I keep the panpolo slightly thicker for chicken curries unlike for breakfast as it tastes yummier when you dunk it in the gravy … Do try out this yummy combo of dishes … Yum Yum …...
** I had been wanting to cook Tomato Chicken Curry for quite some time now after coming across it in one my old recipe diaries. I had prepared this dish long back using readily available tomato puree. Somehow the readily available tomato puree from packed products have always a distinct smell which really puts me off. It is not to say that I do not use packed products, I do, but this one never appealed to me. The curry was loved by all at home but me. I decided to give it another try, and this time I decided I would use freshly ground tomatoes and not readily available one’s. The dish turned out simply awesome, and I myself was so happy with its final outcome that, now this dish is going to stay in my kitchen for quite a long time. The secret to this awesome curry is freshly used tomatoes that were cooked to half the quantity and then used in the curry. That’s it, yummy yumz. I served it with Panpolo / Neer Dosa a famous lacy dosa a favorite amongst South Indians specially Mangaloreans and in my home this is the most sought after combo. Do try this out and enjoy with your family and friends. I assure you they will simply love it.
** Here is to the Recipe for the Delicious “Tomato Chicken Curry” ... Will be sharing the link to the Recipe of Panpolo / Neer Dosa at the bottom of the page.
** Ingredients :
Chicken : 500 gms boneless
Tomatoes : 6 large sized ripe tomatoes.
Onions / Kanda / Piyavu : 3 large sized
Ginger / Adrak / Alle’ Paste : 1 tsp
Garlic / Losun Paste : 1 tblsp
Kashmiri Red Chilly Powder : 1 tblsp
Garam Masala Powder : 1 tsp
Jeera / Cumin Seeds Powder : ½ tsp
Coriander / Dhania / Kothimbir Powder : 1 tsp
Fennel Seeds / Badisep / Saunf Powder : 1 tsp
Fresh Coriander / Dhnia / Kothimbir Leaves : ½ cup finely chopped.
Curry Leaves / Kadi Patta / Karbev : 8-10
Fresh Homemade Butter / White Butter / Loni : 1 tblsp
Oil : ¼ cup (any edible oil)
** For Marination :
Red Chilly Powder : 1 tblsp
Haldi / Turmeric Powder : a large pinch
Salt to taste.
** Clean and wash boneless chicken pieces in plenty off water. Drain off all excess water. Now put the pieces in a bowl, add in the turmeric powder, chilly powder and salt to taste and mix well. Keep this tightly covered aside for 30-40 mins or till the rest of the curry preparation is done.
** Wash, wipe dry and cut into pieces the tomatoes. Put this in a mixer grinder / blender and grind to a very smooth paste without water. The paste should be smooth without small pieces or the skin etc. as we are not going to sieve the same.
** Pour out the ground paste into a thick bottomed vessel and bring to a boil, once it come to full boil, mix well and lower the heat to medium and let simmer till the ground tomato paste comes down to half in level. The tomato should be cooked it it has reached half of what it was. Now lower the heat to minimum and let it cook aside as you start seasoning for the curry.
** If you do not have ginger and garlic paste ready in your kitchen like me then grind both together to a smooth paste with little bit of water. I always freshly grind both ginger and garlic and never store them in fridge nor buy the readily available one’s. You may choose whichever is convenient for you. In case you are grinding the same at home you can grind them together. Keep this ready aside too.
** Peel off the skin of the onions and chop them very finely. Keep this also ready aside.
** Heat the oil in a thick bottomed kadai, when hot lower the heat to medium and add in the finely chopped onion pieces. Keep frying till it turns slightly brownish only. Do no turn it into dark brown or burn it.
** Once it has slightly changed in colour, add in the curry leaves and the ginger paste and garlic paste and fry till the rawness of the same goes and you get a nice aroma. Now add in the red chilly powder, garam masala powder, jeera powder, coriander powder, fennel powder and mix well. Keep frying for a few seconds. If you find the masala burning or too dry, add in a tablespoon of the tomato paste and mix well.
** Once nicely fried the powders add in the marinated chicken pieces and mix well. Now add in the tomato paste that is kept cooked and ready aside to the curry in kadai and mix well. Cook all on high till it comes to a boil, lower the heat and cook till the chicken is almost cooked.
** Once the chicken pieces have been almost cooked add in salt to taste, coriander leaves and mix well. Be careful with the addition of salt as we have added salt while marinating the chicken too. You may check before addition so that you do not end up adding more salt. A dish with too much salt never tastes good.
** By now the chicken would have been completely cooked. Turn off the flame add in the fresh homemade butter and cover with a tight lid. Leave the curry aside for an good hour and when you open the lid you will find that the chicken curry will not only have thickened, but the awesome aroma and colour will leave you craving to have this curry immediately.
** Tomato Chicken Curry” is done and is ready to be served. You can serve this with pulav, roti, paratha, naan or with Panpolo / Neer Dosa the way I did. I have always loved to eat any chicken curry with panpolo as somehow I simply adore the taste of the panpolo when dunked in chicken curry gravy and relished.
** Note : I do keep the panpolo batter slightly thicker for removing the dosa a little bit thicker for chicken curries unlike for breakfast as it the curry holds on better than with thin dosa. Do try out this combo of dish if you love panpolo like me or you can also relish the curry with naan / paratha which I am sure will taste too good.
** You can use the search option for "Chicken or Non Veg" where you will get many more dishes prepared using it. Do try out various types of dishes to relish with roti, naan, paratha, pulav, biryani too. Enjoy the dishes with your family and friends and do give me a feedback if possible.
** You can also click on the link below for checking the same.
** You can use the search option for "Panpolo" where you will get many more dishes prepared with variations. There are a few panpolo variation too which you can check up on. Do try out various types of dishes to relish with dosa / Idly / roti etc. or with dal-chawal too. Enjoy the dishes with your family and friends and do give me a feedback if possible.
** You can also click on the link below for checking the same.
** For this particular Panpolo Recipe, Please follow the link given below ..........
** An Earnest Request : There are many more recipes of similar type in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you. I have also started a food group for "Konkani Saraswats" by the name "KONKANI DELICACIES" the link of which is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring".
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