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<p>If you have tried <a href="http://recipes.malayali.me/non-veg/tomato-chicken-roast"><strong>Tomato Chicken Roast</strong></a>, then you need to try this yummy <strong>Tomato Chicken Curry</strong>. <strong>Tomato Ketchup</strong> & <strong>Soy Sauce</strong> make this Indian Style Chicken Curry taste out of this world. It goes best with Indian Rotis and Pulav. This chicken curry gets a deep reddish-brown color from kashmiri chilly powder, tomato ketchup & soy sauce.</p>
<div id="attachment_5859" class="wp-caption aligncenter" readability="1"><img class="size-full wp-image-5859 " title="IMG_2335" src="http://recipes.malayali.me/wp-content/uploads/2011/07/IMG_2335.jpg" alt="Tomato Chicken Curry" width="478" height="430" /><p class="wp-caption-text">Tomato Chicken Curry</p></div>
<p><span><strong>Ingredients</strong></span></p>
<ol><li>Whole Chicken (cut into medium pieces) – 2 lbs (1 kg approx)</li>
<li>Sliced Red Onions – 2 large</li>
<li>Diced Tomatoes -* 2 large</li>
<li>Curry Leaves – A Sprig</li>
<li>Kashmiri Chilly Powder – 1 tbsp (Alter according to your Spice Tolerance)</li>
<li>Minced Ginger – 1 tbsp</li>
<li>Minced Garlic – 1 cloves</li>
<li>Tomato Ketchup – 4 tbsp</li>
<li>Soy Sauce – 2 tbsp</li>
<li>Lemon Juice – 1 tbsp (For cleaning the chicken)</li>
<li>Salt – to taste</li>
<li>Oil – 2 tbsp</li>
<li>Water – as needed</li>
</ol><p><strong><span>For Marinating the Chicken</span><br /></strong></p>
<ol><li>Kashmiri Chilly Powder – 1 tbsp (Alter according to your Spice Tolerance)</li>
<li>Turmeric Powder – 1/2 tsp</li>
<li>Black Pepper Powder – 1 tsp</li>
<li><strong><a href="http://www.weindians.net/vbforum/veg-recipes/home-made-garam-masala-powder">Homemade Garam Masala Powder</a></strong> – 1/2 to 1 tsp</li>
<li>Coriander Powder – 1 tbsp</li>
<li>Chicken Masala Powder – 2 tbsp (I generally use store bought <strong>Eastern </strong>brand)</li>
<li>Ginger Garlic Paste – 1 tbsp</li>
<li>Tomato Ketchup – 3 tbsp</li>
<li>Soy Sauce – 1 tbsp</li>
<li>Salt – to taste</li>
</ol><p><span><strong>Preparation Method</strong></span></p>
<ol><li>Remove the skin from the chicken and cut it into medium sized pieces. Wash and clean the pieces thoroughly. Soak it into water with 1 tbsp lemon juice for 5 minutes. Drain and keep aside.</li>
<li>Make a marinade using the above ingredients and apply it on the chicken pieces and keep it aside for 30 minutes.</li>
<li>Meanwhile, heat oil in large pan and saute onions until translucent.</li>
<li>Add minced ginger, garlic, tomatoes and curry leaves and continue sauteing until the tomatoes have been cooked.</li>
<li>When the onions begin to brown, reduce heat and 1 tbsp kashmiri chilly powder.</li>
<li>Add the marinated chicken pieces and keep stir frying the chicken for around 10 minutes until it is lightly browned.</li>
<li>Now add Tomato Ketchup and Soy Sauce. Add 1/2 to 3/4 cup of water to the pan. Do a taste test and add salt only if needed.</li>
<li>Cover and cook on medium-low heat for around 10-12 minutes. The chicken will let out water as it gets cooked.</li>
<li>Simmer the curry for 5 more minutes so that the gravy thickens.</li>
<li>Serve this yummy Tomato Chicken Curry with Pulav or Rotis.</li>
</ol><p><span><strong>Note</strong></span></p>
<p>You can use any <strong>store bought chicken Masala Powder</strong> for this recipe. Brands like <strong>Eastern, Saras, Melam, Priyom, Nirapara </strong>etc. are good.</p>
<!-- AddThis Button Begin -->
<p>If you have tried <a href="http://recipes.malayali.me/non-veg/tomato-chicken-roast"><strong>Tomato Chicken Roast</strong></a>, then you need to try this yummy <strong>Tomato Chicken Curry</strong>. <strong>Tomato Ketchup</strong> & <strong>Soy Sauce</strong> make this Indian Style Chicken Curry taste out of this world. It goes best with Indian Rotis and Pulav. This chicken curry gets a deep reddish-brown color from kashmiri chilly powder, tomato ketchup & soy sauce.</p>
<div id="attachment_5859" class="wp-caption aligncenter" readability="1"><img class="size-full wp-image-5859 " title="IMG_2335" src="http://recipes.malayali.me/wp-content/uploads/2011/07/IMG_2335.jpg" alt="Tomato Chicken Curry" width="478" height="430" /><p class="wp-caption-text">Tomato Chicken Curry</p></div>
<p><span><strong>Ingredients</strong></span></p>
<ol><li>Whole Chicken (cut into medium pieces) – 2 lbs (1 kg approx)</li>
<li>Sliced Red Onions – 2 large</li>
<li>Diced Tomatoes -* 2 large</li>
<li>Curry Leaves – A Sprig</li>
<li>Kashmiri Chilly Powder – 1 tbsp (Alter according to your Spice Tolerance)</li>
<li>Minced Ginger – 1 tbsp</li>
<li>Minced Garlic – 1 cloves</li>
<li>Tomato Ketchup – 4 tbsp</li>
<li>Soy Sauce – 2 tbsp</li>
<li>Lemon Juice – 1 tbsp (For cleaning the chicken)</li>
<li>Salt – to taste</li>
<li>Oil – 2 tbsp</li>
<li>Water – as needed</li>
</ol><p><strong><span>For Marinating the Chicken</span><br /></strong></p>
<ol><li>Kashmiri Chilly Powder – 1 tbsp (Alter according to your Spice Tolerance)</li>
<li>Turmeric Powder – 1/2 tsp</li>
<li>Black Pepper Powder – 1 tsp</li>
<li><strong><a href="http://www.weindians.net/vbforum/veg-recipes/home-made-garam-masala-powder">Homemade Garam Masala Powder</a></strong> – 1/2 to 1 tsp</li>
<li>Coriander Powder – 1 tbsp</li>
<li>Chicken Masala Powder – 2 tbsp (I generally use store bought <strong>Eastern </strong>brand)</li>
<li>Ginger Garlic Paste – 1 tbsp</li>
<li>Tomato Ketchup – 3 tbsp</li>
<li>Soy Sauce – 1 tbsp</li>
<li>Salt – to taste</li>
</ol><p><span><strong>Preparation Method</strong></span></p>
<ol><li>Remove the skin from the chicken and cut it into medium sized pieces. Wash and clean the pieces thoroughly. Soak it into water with 1 tbsp lemon juice for 5 minutes. Drain and keep aside.</li>
<li>Make a marinade using the above ingredients and apply it on the chicken pieces and keep it aside for 30 minutes.</li>
<li>Meanwhile, heat oil in large pan and saute onions until translucent.</li>
<li>Add minced ginger, garlic, tomatoes and curry leaves and continue sauteing until the tomatoes have been cooked.</li>
<li>When the onions begin to brown, reduce heat and 1 tbsp kashmiri chilly powder.</li>
<li>Add the marinated chicken pieces and keep stir frying the chicken for around 10 minutes until it is lightly browned.</li>
<li>Now add Tomato Ketchup and Soy Sauce. Add 1/2 to 3/4 cup of water to the pan. Do a taste test and add salt only if needed.</li>
<li>Cover and cook on medium-low heat for around 10-12 minutes. The chicken will let out water as it gets cooked.</li>
<li>Simmer the curry for 5 more minutes so that the gravy thickens.</li>
<li>Serve this yummy Tomato Chicken Curry with Pulav or Rotis.</li>
</ol><p><span><strong>Note</strong></span></p>
<p>You can use any <strong>store bought chicken Masala Powder</strong> for this recipe. Brands like <strong>Eastern, Saras, Melam, Priyom, Nirapara </strong>etc. are good.</p>
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