Southern Indian Style Fresh Tomato Curry Chicken without Coconut Milk (Santan) Recipe

I made some changes to my usual curry chicken recipe by adding tomato, ginger and garlic to it. The addition of these ingredients infused some additional unique flavours to the dish. I love the nice natural sweetness from the tomatoes. Sometimes we need to make a little changes to our usual way of cooking a dish to stimulate our tastebuds or else everyone in the family would get bored with it. However, not everyone can accept new flavours and they missed out on the adventures of the culinary world has to offer.

Here is my Southern Indian Style Fresh Tomato Curry Chicken without Coconut Milk (santan) recipe

Ingredients

Chicken, 1/2 bird, cut into chunks

Potato, 3 pcs, cut into four

Tomato, 2 pcs

Onions, 2 pcs

Garlic, 5 cloves

Ginger, 5 slices

Curry powder, 5 tablespoons

Chilly powder, 2 tablespoons

Turmeric, 1 teaspoon

Garam Masala, 2 teaspoons

Cinnamon stick, 1 pc

Star anise, 2 pcs

Cloves, 2 pcs

Curry leaves, from 3 springs

Salt to taste

Blend tomato, onions, garlic and ginger. Saute the blended ingredients in around 4 tablespoons of oil until fragrant. Put in the cinnamon stick, star anise and cloves. Add water to curry powder, chilly powder, turmeric and garam masala to make a paste. Pour the mixture into the wok and stir fry with the rest of the ingredients. Add in the curry leaves and potato. Turn the heat to medium and keep on stiring until the potato is cooked. Add in the chicken and salt to taste. If the mixture is too thick, you can pour in a little water. Keep stiring until the chicken is cooked. Serve with roti or steamed rice. Enjoy!