Slow-Cooked Tomato Onion Marinated Chicken Curry 🍗 Ingredients Chicken marinade: * 1 kg chicken (with bone preferred) * 2 medium onions, thinly sliced and fried until golden brown or get roasted onions store bought * 3 medium tomatoes, blended into a smooth purée * 2 tbsp ginger-garlic paste * 2 tsp Kashmiri chilli powder (for colour) * 1 tsp chilli powder (adjust spice) * 2 tsp coriander powder * ½ tsp turmeric powder * 1 tsp garam masala * 1 tsp black pepper powder * 1½ tsp salt (adjust) * 2 tbsp yoghurt * 1 sprig curry leaves For cooking: * 2–3 tbsp coconut oil or the oil from frying onions * 1 small cinnamon stick * 3 cardamom pods * 3 cloves * Extra curry leaves Method 1. Make the marinade * Add chicken, tomato purée, fried onions, ginger-garlic paste, all spices, yoghurt and lemon juice. * Mix really well and marinate at least 30 minutes (2–4 hours gives better flavour). 2. Slow cook * Heat a heavy-bottomed pot. * Add oil, cinnamon, cardamom, cloves and curry leaves. * Add the entire marinated chicken mixture. * Keep on medium flame for 5 minutes, stirring so it doesn’t stick. * Once it starts bubbling, reduce to low flame, cover and cook for 35–45 minutes. * Stir every 10 minutes. The chicken will release water and cook in its own gravy. 3. Finish * Open the lid and cook another 5–10 minutes if you want a thicker curry.#curry #lunchrecipe #chickencurry #EasyRecipes #FoodTok - @sophiescookingspree