Chicken curry with coconut milk and tomatoes

Chicken curry with coconut milk and tomatoes

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 (COOK TIME: 60+ min)

cooking sketch Easy


  • 1 kg chicken thigh pieces
  • 3 tablespoons lemon juice
  • 6 cloves garlic & 1 inch ginger root, crushed together
  • 2 teaspoons 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 Mutti passata
  • 1 cup chicken stock or water
  • 1 cup thick coconut milk
  • 1/2 teaspoon turmeric powder
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Chicken curry with coconut milk and tomatoes: Method

  1. To prepare your chicken curry with coconut milk and tomatoes, wash chicken pieces and drain thoroughly.
  2. Combine lemon juice, turmeric powder, crushed garlic and ginger, salt, black pepper, curry powder, and cayenne pepper.
  3. Coat the chicken pieces well with the spices and set aside for about 30 minutes.
  4. Heat the oil in a saucepan and fry curry leaves for a minute or so.
  5. Add onions and fry until soft.
  6. Add the chicken pieces and stir until chicken colors.
  7. Add cinnamon, lemon grass, cardamom, and cloves and stir until well mixed.
  8. Add tomato paste (or tomato sauce) and stir until all pieces are well coated.
  9. Add chicken stock or water & stir. Cover with a lid and allow the chicken to cook on slow heat for 20 to 30 minutes.
  10. Enjoy your perfect chicken curry with coconut milk and tomatoes.

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Also made with: Passata

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