Chicken Tomato Curry
Cut the chicken into cubes, mince the garlic, chop the onion, grate the ginger set aside.
- Cook1 h
- Total1 h
- Serves4
- LevelEasy
Ingredients
- 2 tbsp. olive oil
- 1 lb(450g) chicken breast
- ½ onion, chopped
- 2 cloves garlic, minced
- 1cm ginger pieces, grated
- 14 oz (400g) tomatoes, chopped
- ½ tsp. cumin powder
- ¼ tsp. turmeric powder
- ½ tsp. chili powder
- ½ cup coconut oil
- 2 tbsp. Fresh cilantro for garnish
- to taste heavy cream or dairy-free cream
- 1 lb(450g) salt and paper
- for vegetarian version
- cauliflower florets instead of chicken
Preparation
- Cut the chicken into cubes, mince the garlic, chop the onion, grate the ginger set aside.
Method
- Heat 1 tbsp of olive oil in a skillet over medium heat, add the cubed chicken in batches and cook until golden and cooked through for about 3-5 minutes, transfer to a bowl set aside.
- Wipe up the skillet, heat the remaining 1 tbsp of olive oil, add the chopped onion and cook until soft.
- Stir in the garlic and the grated ginger and cook for a few seconds.
- Add the chopped tomatoes and spices, whisk constantly and cook until the tomatoes breakdown.
- Add the coconut milk, once the mixture reaches to a boil, then reduce the heat and simmer until thickened for about 5-7 minutes.
- Stir the chicken back into the skillet and cook to warm through.
- Add the heavy cream and whisk to well combine, turn off the heat, garnish with chopped cilantro, enjoy with cauliflower rice.
