Tomato Chicken Curry

I have wanted to cook this dish for some time now, because it spells one of my favorite flavor combinations - spicy and tangy.


There are many spicy + tangy (combinations, permutations, levels, grade etc.) I love. For example, the combination of tamarind (assam) and pineapples in Assam Pineapple Prawns or Assam Fish, Tom Yum Soup and even Szechuan Hot and Sour Soup. These dishes are unique in the spice and sourness combination because each different ingredient (eg. chili or spice powder; tamarind, fruits or condiments such as vinegar) is tapped and employed differently for a characteristic taste via different cooking techniques). This Tomato Chicken Curry also has its spice and tangy factor but it is definitely not as sourish since tomatoes only adds a very mild tangy dimension. Well, ripe tomatoes are supposed to be mainly sweet, not sour.

Tomato Chicken Curry (Dry Version)
Ingredients: Chicken chicken drummettes or chicken wings, 1 medium-size tomato (cut to medium cubes), half a can of diced tomatoes, onions(sliced), 2tsp curry powder(or more, adjust accordingly), some chicken stock/water, salt and sugar to taste.

Directions:
1. In a lightly oiled pan, saute the onions till soft, then add in the raw cubed tomatoes.
2. Add in chicken and fry at medium heat to brown the chicken a little.
3. Then add in curry powder and half a can of diced tomatoes with the "tomato juice", mix well, and allow entire mixture to simmer and cook. If too dry, add some stock/water to partially submerge the chicken.
4. After ~10-15mins when the chicken is cooked, the sauce reduced, the onions turn soft and sweet, it is ready. Add in salt or sugar accordingly if you wish too (Note: For myself, the onions have given the dish its sweetness, so I did not add any sugar)


Almost like chutney curry?

Tag: tomato, curry