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Tamatar Murghi (chicken and tomato curry)

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"Tamatar" meaning tomato and "Murghi" meaning chicken or fowl. The dish "Tamatar Murghi" is an Indian chicken and tomato curry dish. I served this on my oldest son and youngest daughter's Baptism day. What a beautiful one! I wanted something different from the usual but big in taste. My goal? Just to make sure my family enjoyed every bit of the day. My only regret is that I didn't serve spicy chai iced tea to complete the meal just regular but who's complaining, I'm just glad I got this recipe right on the first try. You can too! Just follow the steps. But, what a blessing to be able to enjoy a meal like this it was for me. It is way too time consuming to put on the menu for day to day cooking but freezing this sauce makes it possible!. If you have extra curry sauce drowning out the chicken and potatoes in this recipe, skim some off and store away and freeze for a quick future meal. If you are freezing extra sauce, just thaw and heat when ready to eat, but , make sure you have cooked meat or beans ready to add to it. For me it was worth all the hard work and time as curry is something I have been wanting to have lately and seeing everyone enjoy it made it that much more joyous!

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1-2 cans of diced tomatoes

Cooked peeled Potatoes cut in halfs or fourths if large (didn't count but around 3 lbs)

Chicken (cubed skinless and boneless chicken breast, about 3 1/2 pounds)

Creme Fraiche (1/2 cup whipped topping + 1/2 cup of sour cream)

1 onion chopped (plus extra for sauteing)

1/4-1/2 cup oil (plus extra for sauteing)

2 green chili peppers (I couldn't find them so I used 2 siracha peppers)

4-6 garlic cloves (plus extra for sauteing)

1-2 tsp finely chopped minced ginger (I noticed the more ginger you put in the hotter it gets, it seems to boost the hotness of the peppers so take that in mind)

1 bay leaf

1 tsp red chili powder

1-2 cloves ( I omitted these)

1 tsp cinnamon

1 tsp cayenne pepper

2 tbl of Garam Masala (I did not add additional coriander as this spice already has it )

2 tbl of Cumin (ground)

1 tsp of ground turmeric

1/2 teaspoon of red chili powder

4 cups water

2 tsp ground mustard

2 tsp black pepper

1-2 tsp sea salt

1/2 cup of chopped cilantro (optional)

Don't forget to first wash (rinse) chicken. Season with salt and pepper to taste. Chop seasoned chicken into cubes and saute in oil until done. (Also, so for those who don't know..Sanitize the areas the raw chicken touched in your kitchen such as your sink, counters,utensils, etc. Don't get raw meat bacteria on cooked food or elsewhere, it is loaded with bacteria that can make you sick..especially poultry. Discard all packaging from meat right away and wash your hands with soap and water after handling raw meat and before touching anything else.) Tip: keep extra oil for sauteing, extra pieces of onion (just 1 whole slice per batch-just to season pan of chicken), and 1/8 tsp of minced garlic per batch of chicken sauteed. If using shrimp let shrimp marinade in sauce overnight if possible. Set cooked chicken aside when done. Mix creme fresh mixture and slowly whisk in water in large bowl. Add all seasonings and spices to creme fraiche mixture. Stir well. Transfer mixture to large pot and bring to a boil with cooked chicken and cooked potatoes, stirring often. When mixture come to a boil, quickly turn down to low, simmer and cover for 10 minutes. Enjoy!



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