Chicken curry with coconut milk and tomatoes
Made with Tomato Puree
Mutti® Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.
(COOK TIME: 60+ min)
Easy
Ingredients
-
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
- 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 tomato paste (or tomato sauce) 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.
Indian, Family, Appetizers, Meat, Rice
