CHICKEN CURRY WITH COCONUT MILK AND TOMATOES
Passata (Strained Tomatoes) retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.
Made with Passata
Strained Tomatoes (Passata) retain the bright red colour of tomatoes and has a velvety composition with an intense but sweet taste.
1h (COOK TIME: 1h)
Easy
Ingredients
-
1
kg
chicken thigh pieces
-
3
tablespoons lemon juice
-
6
cloves garlic
-
1
inch ginger root
-
2
teaspoon
salt
-
1
tablespoon black pepper
-
1
tablespoon curry powder
-
pinch of cayenne pepper
-
4
cardamoms
-
8
leaves curry
-
1
inch cinnamon stick
-
1
medium onion, sliced
-
3
tablespoons vegetable oil
-
400
g
Passata (Strained Tomatoes)
-
1
cup
chicken stock or water
-
1
cup
thick coconut milk
-
1/2
teaspoon tumeric powder
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CHICKEN CURRY WITH COCONUT MILK AND TOMATOES: Method
- To prepare your chicken curry with coconut milk and tomatoes, wash chicken pieces and drain thoroughly.
- Combine lemon juice, turmeric powder, crushed garlic and ginger, salt, black pepper, curry powder, and cayenne pepper.
- Coat the chicken pieces well with the spices and set aside for about 30 minutes.
- Heat the oil in a saucepan and fry curry leaves for a minute or so.
- Add onions and fry until soft.
- Add the chicken pieces and stir until chicken colors.
- Add cinnamon, lemon grass, cardamom, and cloves and stir until well mixed.
- Add 400g of Passata (Strained Tomatoes) and stir until all pieces are well coated.
- Add chicken stock or water & stir. Cover with a lid and allow the chicken to cook on slow heat for 20 to 30 minutes.
- Enjoy your perfect chicken curry with coconut milk and tomatoes.
