Tomato Chicken Recipe
This Tomato Chicken is warm, spiced, and comforting. Made with tender chicken thighs, bold aromatics, and pantry staples, it’s a satisfying dish that’s light, flavorful, and perfect for any night.
Equipment
- Large skillet or sauté pan
- Cutting board and Knife
- Wooden Spoon or Spatula
- Measuring spoons
- Small bowl (for spice mix)
- Can Opener
Ingredients
- 1 large onion chopped
- 4 cloves garlic chopped
- 1 slice fresh ginger root
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon ground cardamom
- 1 1 inch piece cinnamon stick
- ¼ teaspoon ground cloves
- 2 bay leaves
- ¼ teaspoon ground nutmeg
- 6 skinless chicken thighs
- 1 14.5 ounce can whole peeled tomatoes, crushed
Instructions
- Heat oil in a skillet and sauté chopped onion until soft.
- Add garlic and ginger; cook until fragrant.
- Stir in all the spices and bay leaves; cook for 1 minute.
- Add crushed canned tomatoes and bring to a simmer.
- Nestle chicken thighs into the sauce; cover and cook for 25–30 minutes.
- Stir occasionally, spooning sauce over chicken.
- Remove bay leaves and cinnamon stick before serving.
- Serve hot with rice, flatbread, or your favorite grain.
