Good day Everyone!
This dish is a bit sentimental for me. It is something that has been made at my house since forever! In fact, it was cooked so often that as a kid, growing up and maintaining a journal, I used to shorten it to CCC. You’ll figure out the acronym in a few lines! It’s probably my Mom’s signature and go-to dish that she always succeeds in. This is my humble attempt at ‘Curd Chicken Curry’. Hers is without a doubt better but by making this dish, I feel a little closer to home.
Curd chicken tomato curry
Crushed tomato puree-1/2 cup
Ground ginger powder-1tbsp
1)In a bowl, add chopped up chicken cubes. Then add the curd, cayenne pepper, lime juice, salt, pepper, garlic powder, ginger powder and mix well. Let it marinate in the fridge for an hour.
2)Then on a pan, add some coconut oil. Add the crushed tomato puree and mix well with a bit of salt, pepper and garlic powder.
3)After 5 minutes, add the marinate chicken directly to the tomato base mixture along with the marinade. Add some water as well.
4)Let it cook at medium heat for about 20 to 25 minutes. Serve as shown with some fresh parsley and some cream. Enjoy! 🙂