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.
(COOK TIME: 60+ min)
Easy
Ingredients
-
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
- 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 Mutti® Tomato Puree (Passata) 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.
