Tomato’s the Tops! Tomatoey Chicken Curry

You don’t need a seven-course meal to feel like you’re part of a royal family, in fact, all it takes at times is a simple and hearty one-pot dish to elevate your senses and your spirits to a level of regality, no less. When we’ve exhausted ways to use up our summery, sprightly tomato stock – although it’d be a shame if we ever grew tired of our chutneys – we like to use them freely in gravies and curries, in pureed or pasty form. In this one, for instance, we threw in a handful of walnuts for a grand edge, and the way they blended with the juiciness of the tomatoes to complement the smack of the spices, not to mention the tenderness of the chicken, stirring nothing short of a kingly rumpus around the dinner table, was a sight to behold, as hands of all scales and order jostled with each other to get the cream’s share of the lot.

Tomatoey Chicken Curry

1.5 lb Boneless, skinless chicken thighs, cleaned and cut into small/ medium pieces

Marinade:
1/4 Teaspoon turmeric powder
1/4 Teaspoon red chilli powder
1/4 Teaspoon coriander powder
1/4 Teaspoon salt
A dash of aamchur
1/2 Teaspoon tomato paste
1/2 Tablespoon light olive oil

For the gravy:
2-3 Big tomatoes
A handful of walnuts
1 Teaspoon ginger jelly (optional, or substitute with grated ginger)
1/2 Cup water

The curry:
1 Teaspoon light olive oil
1/4 Teaspoon each mustard and cumin
1 Bay leaf
1 Teaspoon garlic paste
2 Medium-sized onions, sliced thin and long
1/4 Teaspoon garam masala
Salt to taste

Warm the oil in a pan and add the mustard, then cumin once it crackles, and add the bay leaf and garlic paste and fry for a minute. Add the onions and fry until translucent, then add the chicken pieces and cook covered on a low flame for 6-7 minutes, until the chicken is tender and cooked through. Add the garam masala, the ground tomato-walnut paste and adjust salt according to taste, and let simmer for another 6-7 minutes. Serve hot with rice.