Dinner Tonight: Tomato Curry With Chicken Recipe

• 2 onions, chopped
• 3 tablespoons canola oil
• 4 garlic cloves, sliced
• 4 dried red chilies, chopped
• 1 1/4 teaspoons mustard seeds
• 2 1/2 teaspoons ground turmeric
• 2 1/2 teaspoons cumin seeds
• 2 1/2 teaspoons garam marsala
• 1 inch of ginger, peeled and sliced
• 14 ounce can crushed tomatoes
• 8-12 tomatoes, chopped
• 1/2 cup whole-milk yogurt
• 1 chicken breast, cut in half
• 1 chicken leg, thigh separated from leg

1. Pour the oil into a large pot over medium heat. Add the onions and cook until they soften. Add the garlic and the red chilies, cook for a minute, and then add the mustard seeds, ground turmeric, cumin seeds, and ginger.
2. Remove the skin from the chicken, and add to the pot. Cook for five minutes. Add the canned tomatoes, chopped tomatoes, and 1 3/4 cups of water. Bring to a boil, and then reduce to a simmer and cook for 30 minutes.
3. Remove the chicken pieces and set on a plate. Turn off the heat, add the yogurt and garam marsala to the pot, and stir until incorporated.
4. Plate the chicken, and pour the sauce on top.

onions, canola oil, garlic, red chilies, mustard seeds, ground turmeric, cumin seeds, garam marsala, ginger, tomatoes, tomatoes, wholemilk yogurt, chicken, chicken

Taken from www.seriouseats.com/recipes/2008/08/tomato-curry-with-chicken-recipe.html (may not work)