John Myers
Chicken Curry with Tomatoes
The perfect chicken curry with tomatoes recipe with a picture and simple step-by-step instructions.
- 350 g Chicken breast fillets
- 1 Beefsteak tomato fresh
- 1 tsp Yellow curry powder
- 0,5 tsp Freshly ground chilli
- 0,5 tsp Cardamom powder
- 1 pinch Salt
- 100 ml Rama Cremfine for cooking or other cooking cream
- 50 ml Water
- Frying cream with a butter note
- Wash the tomato, cut it in half and remove the green stalk, then dice it. Cut the inner fillets into small pieces.
- Pour a generous shot into a hot, slightly deeper pan. Add cardamom powder and sweat briefly. Then add the chicken and fry it nicely on all sides.
- First of all, curry powder and chilli are added and mixed with the chicken.
- Now deglaze with the water and add the cream. Stir everything once and simmer for 5 minutes over low heat.
- After the 5 minutes are up, add the diced tomatoes and the salt. Bring to the boil once and simmer for another 5 minutes.
- Now season to taste and, if necessary, add a little salt. You’re done already!
- We also have rice with us.
- I use frying cream for this recipe because the cardamom burns so quickly in normal oil and because of the light buttery note.
Facebook Comments