Chicken Tomato Recipe
This chicken tomato dish simmers tender chicken in a fragrant blend of spices and tangy tomatoes. The rich onion-garlic-ginger base creates deep flavor, while slow cooking melds everything into a comforting, aromatic meal that pairs perfectly with rice or flatbread.
Equipment
- Food processor
- Large skillet
- Wooden spoon or spatula
- Measuring spoons
- Knife
- Cutting board
- Mixing bowls
- Stove or cooktop
Ingredients
- 1 tsp ground turmeric
- ¼ tsp ground nutmeg
- 2 bay leaves
- 6 skinless chicken thighs
- 1 can whole peeled tomatoes, crushed
- ½ tsp ground cardamom
- 2 tsp ground cumin
- 1 slice fresh ginger root
- 1 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 1 tsp salt
- 1 piece cinnamon stick
- 1 tsp ground black pepper
- ¼ tsp ground cloves
Instructions
- Add chopped onion, garlic, and ginger to a food processor and blend into a paste.
- Heat oil in a large skillet over medium heat, then add the onion paste and sauté it for about 10 minutes, stirring continuously.
- Mix in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves, and nutmeg.
- Stir and cook the spices for 1 to 2 minutes.
- Add chicken pieces and coat them well with the spiced mixture and saute for 4 minutes.
- Pour in the tomatoes along with their juices, stir everything together.
- Reduce the heat to low, and simmer the mixture for 1 to 2 hours, stirring occasionally, until the oil separates from the sauce.
- Once the oil has separated and the chicken is tender, remove from heat.
- Discard the bay leaves and whole spices if desired.
- Serve hot with steamed rice.
Notes
- Use bone-in chicken for richer flavor and more tender meat.
- Toasting whole spices before grinding can enhance aroma.
- If the sauce thickens too much, add a splash of water or chicken stock during simmering.