Chicken Curry with Coconut Milk and Tomatoes

Chicken Curry with Coconut Milk and Tomatoes

Made with Tomato puree

Mutti® Tomato Puree (Passata) is sun-ripened 100% Italian tomatoes transformed into sweet velvety puree with just a touch of Mediterranean sea salt. After eliminating the skin and seeds, the tomatoes are pureed to achieve a smooth, luxurious texture while maintaining their bright red color and naturally sweet flavor. Fantastic in marinara sauce, tomato soup, or even a Bloody Mary. 

cooking sketch (COOK TIME: 60+ min)

cooking sketch Easy


  • 2.2 lb chicken thigh pieces
  • 3 tbsp lemon juice
  • 6 cloves garlic
  • 1 inch ginger root
  • 2 tsp salt
  • 1 tbsp black pepper
  • 1 tbsp curry powder
  • pinch of cayenne pepper
  • 4 cardamoms
  • 8 leaves curry
  • 1 inch cinnamon stick
  • 1 medium onion, sliced
  • 3 tbsp vegetable oil
  • 14 oz Mutti® Tomato Puree (Passata)
  • 1 cup chicken stock or water
  • 1 cup thick coconut milk
  • 1/2 tsp 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 Mutti® Tomato Puree (Passata) 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: Tomato puree

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