Indian Curry with Tomatoes

can be cooked a day in advance

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Ingredients

4 tsp	curry powder, e. g. Madras-style
4 tsp	vegetable oil
1.1 kg	chicken breasts or thighs, boned, skinned and cut into 2 cm cubes
¹/₂ tsp	brown mustard seeds, dry-roasted
¹/₂ tsp	nigella seeds, dry-roasted
¹/₂ tsp	cumin seeds, dry-roasted
¹/₂ tsp	fenugreek seeds, dry-roasted
¹/₂ tsp	fennel seeds, dry-roasted
2	onions, chopped
4 tsp	tomato paste
4 tsp	fresh lemon juice
800 g	tomatoes, canned, chopped with juices
250 ml	water
4 tsp	garam masala
16	curry leaves
some	salt
some	freshly ground black pepper
some	chilli powder

Method

Preparation time: ca. 15 min Resting time: ca. 1 day / Grade of difficulty: medium / Calories per portion: n/a

Heat oil in a heavy-based oven-proofed pan/casserole and stir-fry the curry powder for about 3 minutes.

Add the dry-roasted seeds and stir-fry for about 1.5 minutes. Add onion over medium heat and stir for 2 minutes, do not overcook.

Add chicken pieces, stir and make sure each piece is lightly browned and coated with spices. Add tomato paste, stir a couple of seconds and add lemon juice, tomatoes, water, Garam Masala and curry leaves.

Stir, cover pot and place in preheated oven at 125ºC for 2 hours. Season to taste.

For the best result allow to cool, store in fridge and heat and serve the next day with e. g. Naan Bread.

Tip: substitute the chicken with lamb or beef