Nutritional information does not include the following ingredients: Oil, Onions, Tomato paste, Fish sauce, Coriander, Brown sugar
Please Note - Nutritional information is provided as a guide only and may not be accurate.
This spicy Tomato and Coconut Chicken Curry tastes way better than restaurant curries…
I swear!
It’s such a delightful and sensational dish – full of flavours, vibrant and just pleasing to the taste buds. And if you want – you can definitely amp up the heat!Add some green curry paste!
Method
Heat oil in a large saucepan.
Saute onion, garlic and ginger until onion is tender.
Stir in curry and tomato paste and cook while stirring for about 2 minutes
Add chicken and cook for further 3 minutes until well coated and almost cooked.
Blend in coconut milk.
Bring to the boil and then reduce the heat and let it simmer for 10 minutes
Stir in tomatoes, sauce, coriander and sugar and simmer for another 3-5 minutes.
Serve with steamed jasmine rice.
Tomato and coconut chicken curry is suitable to freeze up to three months
Recipe Hints and Tips
Tomato and coconut chicken curry is suitable to freeze up to three months
About Author
Gemma Lutton
Mother of three gorgeous kids and a extremely lucky husband. A stay at home mum now dipping her toes into the world of writing and escaping into fanta...Read Moresyland until 3pm rolls around, then back to being an awesome mother and wife. Read Less
