Creamy Tomato Chicken Curry

Ron Nebrerecipes, Savoury


Is your family ready for a little spice? This Creamy Tomato Chicken Curry needs a little time to marinate, but it’s the perfect meal for a cold evening. An amazing collection of spices comes together to satisfy every member of your family’s tastebuds. Try it tonight with Mirage!
Prep Time: 20 minutes + 2 hours marinating time
Cook Time: 1 hour
Yield: 4 servings

Ingredients

  • 120 g / 1/2 cup plain yogurt
  • 30 ml / 2 tbsp lemon juice
  • 15 g / 5 tsp garam masala, divided
  • 20 g / 4 tsp minced garlic, divided
  • 12 g / 1 tbsp minced ginger, divided
  • 3 g / 1/2 tsp salt
  • 1 kg / 2 1/4 lbs skinless, bone in chicken thighs, drumsticks or breast (if using chicken breast, cut in half)
  • 120 ml / 1/2 cup water
  • 56 g / 1/4 cup Mirage margarine, divided
  • 150 g / 1 medium onion, diced
  • 3 g / 1 tsp cumin
  • 3 g / 1 tsp paprika
  • 2 g / 1 tsp turmeric
  • 2 g / 1/2 tsp ground fenugreek seeds
  • 1 g / 1/2 tsp ground coriander
  • 1 796 ml / 28 fl oz can crushed tomatoes
  • 120 ml / 1/2 cup heavy (35 %) cream
  • salt and pepper, to taste
  • fresh cilantro, to garnish

Directions

  1. In a dish large enough to hold the chicken pieces, whisk together the yogurt, lemon juice, 2 teaspoons (6 grams) garam masala, 2 teaspoons (6 grams) minced garlic, 1 teaspoon (8 grams) minced ginger and salt.
  2. Add the chicken and toss to coat with marinade. Cover with plastic wrap and refrigerate for a minimum of 2 hours and up to overnight.

  3. In a large skillet melt 2 tablespoons (28 grams) of Mirage margarine on medium-high heat. Add as many chicken pieces as will fit in the pan without crowding. Cook until chicken is no longer pink inside and juices run clear when pierced with a knife; about 7 – 10 minutes per side (if using both dark and white meat, cook them in separate batches as their cooking times may vary slightly).
  4. Transfer cooked chicken to a plate and tent with aluminum foil.
  5. Pour the water into the skillet, scraping any browned bits from the bottom.
  6. Add 2 tablespoons (28 grams) of Mirage margarine and the onions to the skillet and cook until onions soften; about 5 minutes.
  7. Add the remaining garam masala, garlic, ginger, cumin, paprika, turmeric, fenugreek and coriander. Cook, stirring continuously, for 5 minutes.

  8. Stir in the tomatoes and bring to a boil.

  9. Reduce heat to low and simmer, stirring occasionally, for 10 minutes.
  10. Stir in the cream.

  11. Add the chicken pieces and simmer 10 minutes.
  12. Season with salt and pepper to taste.

  13. Serve warm garnished with cilantro.

Chef’s Notes:

  • Serve Creamy Tomato Chicken Curry with a side of naan bread or crispy pappadums.
  • Garam masala is available in the ethnic or spice section of most large grocery stores.