Tomato Chicken Curry

Preparation

10 Minutes

Cooking

30 Minutes

Servings

2

Introduction

The curry sauce is a combination of fresh tomatoes, coconut water and coconut milk using common spices such as ginger, lemongrass, chilies, garlic, red onion and turmeric powder, with a citrusy aroma from kaffir lime leaves and sweeten with palm sugar. Can you imagine all these ingredients coming together and infused into the curry sauce? It’s a heaven of deliciousness.

Steps

1. Marinade the chicken

2. Make the curry spice paste

3. Sear to brown chicken on both sides

4. Fry the curry spice paste until aromatic

5. Create the curry sauce by adding coconut water and coconut milk to cook chicken 

How to make

Marinate chicken with a large teaspoon of turmeric powder, 1/2 teaspoon of salt and 1 tablespoon cooking oil. Place a cling wrap over the plate and place in the refrigerator for at least 2 hours

Soak dried chilies in hot water for 1/2 hour

Cut up onion, garlic, lemongrass, long red chili, tomatoes, ginger and blend them into a smooth paste

Heat a pan with 1 cup of cooking oil. Once oil is hot, brown the skin side of marinated chicken first for 2 minutes and turn over to brown the other side for 1 minute. Remove and set aside

Lower the heat. Remove some of the excess oil and using the same oil and pan, toss in the curry paste. Gently fry for 2-3 minutes by turning the heat up to medium-low. Be careful not to burn the paste

Once the sauce is started bubbling, add 1 cup coconut water, kaffir lime leaves and 1 tablespoon palm sugar. Simmer for another 2-3 minutes
Lower the heat and add chicken back in. Skin side facing up. Cook for 15 minutes

Add 1 cup coconut milk, mix through gently and continue to cook the chicken for another 15 minutes

Taste the curry sauce. Add more palm sugar and a bit of salt, if needed, according to your own taste

The chicken curry should be ready to be served with some rice, salad or vegetables

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