John Myers
Chicken and Tomato Curry
The perfect chicken and tomato curry recipe with a picture and simple step-by-step instructions.
- 400 g Chicken breast
- 3 tbsp Natural yoghurt
- 2 medium-sized Red onions
- 3 Garlic cloves
- 2,5 cm Ginger
- 2 tbsp Tikka paste
- 3 tbsp Lemon juice
- 1 tbsp Butter
- 1 tsp Cumin seeds
- 500 g Chunky canned tomatoes
- 2 tbsp Coriander, roughly chopped
- Salt
- Black pepper from the mill
- Cut the chicken breast into bite-sized pieces, place in a bowl and mix with the yogurt and set aside for now. Peel and halve an onion and cut into fine slices.
- Peel and roughly chop the other onion, garlic and ginger and place in a tall container, add the tikka paste and lemon juice and puree with the magic wand.
- Now put the tikka mixture in a saucepan and simmer at a low temperature for about 15 minutes, stirring frequently. After the 15 minutes, increase the temperature and add the butter and let it melt, then add the onion and cumin and cook for about 1 minute.
- Now add the chicken pieces and the chunky tomatoes, stir really well once, put the lid on, bring the temperature back to the lowest level and simmer for another 15 minutes, stirring occasionally. Then season with salt and pepper and finally fold in the chopped coriander. We had jasmine rice with it.
Facebook Comments