Made with Passata

Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.

cooking sketch 40 min (COOK TIME: 30 min / PREP TIME: 10 min)

cooking sketch Easy

6 servings


  • 500 g passata
  • 3 tablespoons butter
  • 800 g chicken breast (cutted into bite-size pieces)
  • 3 cloves garlic (minced)
  • 1 tablespoon fresh ginger root (grated)
  • 2 teaspoons curry
  • 1 teaspoon ground turmeric
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 250 ml coconut milk
  • 1 tablespoon fresh mint
  • 1 tablespoon fresh parsley
  • 200 g cooked basmati rice
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  1. Melt the butter in a large skillet and add the garlic.
  2. Cook for 1 minute, add ginger, all the other spices and salt. Cook about 3 minutes. If needed, add a tablespoon of water.
  3. Add the passata and 60ml of water.
  4. Add the chicken thighs and mix well. Cook for about 20 minutes.
  5. Stir in the coconut milk and allow the sauce to reduce a little. Taste and see if you need to add a little bit more salt.
  6. Serve warm over basmati rice with chopped parsley and mint.

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