Fresh green chili peppers and ripe red tomatoes make this curry just right for the summer time.
The inspiration of this recipe came from a curry cooked by a friend’s mom. There was a fresh flavor that seemed to linger forever. This curry was a different kind. I guessed, I thought and the next time I met her I made sure I asked her what she had in it. It turned out to be one of those few Indian chicken curries which will not need you to shed tears chopping onions. The surprise fresh flavor was the enticing flavor of the green chili pepper along with loads of ripe summer tomatoes.
I had not asked for the exact recipe, so with the mentioned main ingredients I made this my way. As expected it was not exactly the kind she made, but it did have the flavors that made me try this out. Did I forget to mention that this is going to be made many times for my friends and family now?
Chicken Curry with Tomato and Green Chili Pepper
Ingredients: (serves about 4-6)
- 2 lbs chicken, skinless + with or without bones
- 2 tablespoons lime juice
- 3 lbs tomatoes
- 10 green hot chili pepper, Thai- bird kind (if it gets too spicy for you, remove the seeds and the membrane – the flavor of this dish comes from the fresh green chili peppers so do not go less on this)
- 8 cloves of garlic
- 2″ piece of ginger
- 1 teaspoon turmeric + 1 teaspoon turmeric
- 1/2 cup oil
- 2 whole big black cardamom
- 1/2 teaspoon cumin seeds
- 2 teaspoons garam masala
- salt
- more hot chili pepper for garnish if you wish
Preparation:Wash and pat dry the chicken. Marinate with salt, 1 teaspoon turmeric and lime juice for about half an hour.
Grind the ginger and garlic into a paste.
Blend/puree hot green peppers and tomatoes. (do not use any water)
Heat the oil in a heavy bottomed pot. Add the cracked black cardamom pods and the cumin seeds.
When the seeds sizzle add the ginger and garlic paste and fry for about 3-4 minutes at medium heat.
Add the chicken pieces (save the marinade) to the pot and cook the chicken on both sides – a few minutes each side till you start seeing brown spots on the chicken. (You might need to scrape the bottom of the pot a few times. If you feel the spice mix is getting burnt reduce the heat and sprinkle some water once in a while.)
Once the chicken has brown spots, add the tomato and the chili paste, salt and the 1 teaspoon of turmeric. Cover and simmer at medium heat till the chicken is almost done. Then uncover, add the marinade and cook till the sauce/gravy is of desired consistency -the sauce will not be very soupy and not clingy either. The sauce will also look more oily and the oil should be leaving the sides of the pan. There should be a couple of tablespoons of sauce for each chicken piece in the pot. The chicken should be tender and start coming out of the bone.
When done, add the garam masala, stir it in and cover till ready to serve. The curry may be re heated in the pot or transferred to the serving pan and heated in the microwave or oven.
Garnish with more sliced chili pepper. Serve with rice or any flat bread.
A, who is not fond of chicken or any non vegetarian dishes for that matter, loved the sauce! The chicken were spared but the sauce was much appreciated and loved. To make a vegetarian version, use paneer or potatoes with the sauce.
Related Posts:
Curried Chicken in Cardamom Infused Coconut Sauce
Yum!! Looks great. We don’t make chicken as often as we would like either. But your chicken pics are always extremely tantalising!
besh jhal jhal tok tok hobe to…..eta korte hobe !
This is your signature dish about curry! Succulent, fragrant and totally delightful 🙂
Cheers,
Gera
ummm yummy,,,
You have made me hungry, Soma. Delicious looking and I am sure tastes great as well.
i am a big fan of using green chilies in my dish. Do visit my blog, i’ve got couple of green chicken dishes.
This looks a great combination too, chilies with tomatoes ! yummy
It seems delicious.I will try next time .
The Chicken curry is darn delicious. I am so amazed that it requires very few ingredients
Delicious. You make chicken look so good and I don’t eat meat. That’s amazing!
Chicken ta ki shundor dekhte hoye che. Very tempted to run away with that leg!
darun picture as always Soma!
You can never have too many good curry recipes and this looks delicious!
Sounds and looks so appetizing. More rice, please!
Are you teasing me? OMG… I could taste the flavors right now.
This looks amazing… can’t wait to try it
That looks amazing! You should submit the recipe to Recipe4Living! Each day this month, we’re giving away a t-shirt to our favorite new recipe!
Yesterday I picked a basketful of tomatoes from my garden. I used some of them to make this recipe and it turned out wonderful. Thanks again for another great recipe that I am sure that I will make over and over again.
I am happy that you enjoyed! Thanks for taking your time and letting me know.
Cheers
Soma
Great flavors – sauce wasn’t as thick as I like. May be the fresh tomates. I’d use less tomatoes next time and add some veggies – carrots/sweet potatoes/potatoes to make it heartier.
[…] * Chicken Curry with Tomato and Green Chili Pepper […]
SO glad to found your delicious recipe!
Hi. How many people does this recipe serve?
Thanks, Kate
If you use half pound meat per person it would be about 4 (up to 6) people.
Hi. How many does this recipe feed? –
Replied to your previous comment – about 4-6 ppl.
Thks ,for sharing this recipe I made it and it was yummy.
Thank you for giving it a try Manpreet!
Delicious!!!
I started out making this. Half-way through, I realized we didn’t have any tomatoes.
So, I substituted tomatoes with one large Valencia orange and a tablespoon of vinegar. To get a bit of gravy, I used some shallots available and some coriander powder.
It came out well, though different from the intention.