Chicken tomato curry




  • 1/2 kg chicken
  • Onion – 3, sliced
  • Ginger & garlic paste – 1 tbsp, each
  • Coriander Powder – 2½ tsp
  • Red Chilli Powder – 1 tsp
  • Garam Masala – 1 tsp
  • Fennel Powder – ½ tsp
  • Tomato – 2, sliced
  • Thick coconut milk – ¾ cup
  • Curry leaves
  • Salt
  • Coconut Oil

Marination Ingredients

  • Turmeric Powder – ¼ tsp
  • Red Chilli Powder – 1 tsp
  • Salt – to taste


Marinate the cleaned chicken pieces with ingredients listed under Marination Ingredients & keep aside for half an hour.

Shallow fry the marinated chicken pieces till it becomes golden brown & the chicken is half cooked.Remove the chicken pieces from the pan.

To the same pan, add sliced onions & salt. Cook till onions become golden brown in color.

Add ginger & garlic paste & cook for 3-4 minutes. Add coriander, red chilli, garam masala & fennel powders.

Fry for a minute or so or till the oil starts appearing.

Add sliced tomatoes & curry leaves. Mix well & when tomatoes become soft add fried chicken pieces & give a good stir.

Add thick coconut milk & cover & cook till the gravy is very thick. The chicken pieces should be cooked well & coated well with masala.

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