Tomato and Ginger Oven Chicken Curry


THIS IS A QUICK VERSION of a spicy tomato chicken curry, a tangy and piquant dish for a cold night that's terrific over white rice or couscous, with a cucumber salad on the side. This nods to traditional Indian curries, but it doesn't go through the more labor-intensive steps of creating a real curry. It still gives you that fresh, spicy taste, though, with tender chicken and warm flavors. • Serves 8


2 pounds boneless, skinless chicken thighs
Salt and freshly ground black pepper
¼ cup vegetable oil
2 medium onions, diced
6 cloves garlic, minced
One 3-inch piece fresh ginger, peeled and grated
2 tablespoons curry powder
1 tablespoon garam masala
1 cinnamon stick
1 bay leaf
1 whole dried red chile (optional)
One 6-ounce can tomato paste
Two 14.5-ounce cans diced tomatoes, with their juices
2 teaspoons salt

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