Recipe By SHECOOKS2
Rating
Published Nov 21st
Prep 15m Cook 2h Additional - Ready In 2h 15m
Servings 6 servings Calories 133.6

Chicken pieces coated with many fragrant spices like turmeric, cardamom and cloves, then simmered in a tomato sauce. This dish is a family favorite. I have also taken it to potlucks and served it to guests in my home. Everyone asks for the recipe. It is a great slow cooker meal, too.

Recipe Ingredients

  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 1 slice fresh ginger root
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon ground cardamom
  • 1 (1 inch) piece cinnamon stick
  • ¼ teaspoon ground cloves
  • 2 bay leaves
  • ¼ teaspoon ground nutmeg
  • 6 skinless chicken thighs
  • 1 (14.5 ounce) can whole peeled tomatoes, crushed

Cooking Directions

  1. 1 Place onion, garlic and ginger in a food processor and process into a paste. Heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.
  2. 2 Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Saute, stirring, for 1 to 2 minutes. Place chicken pieces in skillet and stir them around with the spice mixture until they are well coated.
  3. 3 Saute for another 4 minutes, then pour in the tomatoes with liquid and stir. Reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. Stir occasionally. (Note: If you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.)

Nutrition Facts

  • Calories 133.6
  • Carbohydrate 6.9 g
  • Cholesterol 57.3 mg
  • Fat 5.4 g
  • Fiber 1.6 g
  • Protein 14.7 g
  • Saturated Fat 1.1 g
  • Sodium 546.9 mg
  • Sugar 2.8 g

Reviews

  1. I submitted this recipe. I am not Indian born (Italian!!) but I have been married to my Indian husband for 23 years. I learned from the master's hand--his mother!! Northern Indians use Bay leaves...south Indians use curry leaves which by the way are wonderful!
  2. want to like it but missing something....not salty enough. cooked it for 1.5 hrs and still not really right.
  3. I've made this several times now and my husband loves it. I've followed the advice of others and simmer 45 minutes covered and 45 uncovered. This recipe as written does not make a lot of sauce, so I have also doubled the tomato and spices with good results. Easy and delicious.
  4. I'm Indian, and this recipe is pretty darn authentic as far as the ingredients are concerned, with the exception of the bay leaves (we use curry leaves) and the nutmeg. It's nearly identical to how I make chicken curry. The only difference is that I chop up my own tomato, and use less. Also, I've - Read more ...
  5. This was great! The only thing I did differently was not haul out the food processor for the paste. I just chopped onion fine, crushed my garlic with my garlic press, and grated my ginger. I like heat so I added something similar to cayenne but one could use red pepper flakes if wanting to - Read more ...
  6. OMG this recipe was sooo tasty. Even though I had to improvise cause I didn't have turmeric (I just used about a teaspoon of curry powder) nor ground cardamom (used 2 whole cardamom pods) and used 1 tsp of cinnamon in place of the stick it was still the bomb. My husband and I love - Read more ...
  7. Excellent. Has a beautiful spicy Indian flavor. May not be that authentic (?) but was very tasty. Regarding ingredients I skipped the food processing instead just cut the onions really really small. I also used one can of diced peeled tomatoes (because I couldn't find crushed in the right size) and squashed/crushed them myself. Finally - Read more ...
  8. WEll this was our Valentine dinner tonight. I've made so many other things this past week I decided to cook a low maintenance meal. This took very little time to make and it produced a great meal. I was tempted to add curry powder to this but didn't because no other reviewer had attempted to - Read more ...
  9. Very good (and simple) tomato-type curry recipe. My husband, who normally doesn't like dishes this spicy, loved it. I will definitely make it again. Changes I made: I used thinly sliced onions, minced garlic, and finely grated ginger instead of pulverizing them all together. I fried the onions (along with 4 WHOLE cardamom pods, 4 - Read more ...
  10. I braised this in the oven for the afternoon. A unigue and flavourful twist for cheap old chicken thighs. In the future I'll use a combination of boneless skinless thighs and boneless skinless breasts. I found that I had to drain a lot of fat using just regular thighs. Also make sure your spices are - Read more ...

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