Chicken Tomato Curry: Succulent pieces simmered in a creamy coconut-tomato curry sauce, bursting with aromatic spices and loaded with chunky potato, carrot, and bell pepper. This dish is a symphony of flavours that will transport you to the vibrant streets of Southeast Asia.
About the Recipe
If you’re a fan of bold and comforting curries, then this Chicken Tomato Curry is a must-try. It strikes the perfect balance between creamy and spicy, with a medley of chunky vegetables that add texture and nutrition to every bite.
Why You’ll Love This Recipe
Firstly, it’s incredibly flavorful thanks to the fragrant blend of spices like curry powder, garlic, and ginger. Secondly, the combination of coconut milk and tomato sauce creates a luscious and velvety sauce that coats every piece of chicken and vegetable. And lastly, it’s a one-pot wonder that’s easy to prepare and perfect for busy weeknights.
Chicken Tomato Curry
Cooking Tips
For best results, marinate the chicken in the spice mixture for at least 30 minutes to allow the flavors to penetrate. Also, don’t skimp on the fresh ginger and chilies – they add a wonderful depth of flavor. And finally, let the curry simmer for a while to allow the flavors to meld together beautifully.
Serving and Storing Suggestions
This Chicken Tomato Curry is best served hot, with steamed rice or naan bread to soak up all that delicious sauce. It’s also a great make-ahead dish – the flavors only improve after a day or two in the fridge. Leftovers will keep for up to 4 days in an airtight container. Serves 4-6, with a total preparation time of around 1 hour.
Similar Recipes
- Thai Red Curry with Chicken and Vegetables
- Chicken Tikka Masala
- Coconut Curry Shrimp
- Vegetable Korma
Nutrient Benefits
Aside from being incredibly tasty, this Chicken Tomato Curry is also packed with nutrients. The chicken provides lean protein, while the vegetables offer a variety of vitamins, minerals, and fiber. The coconut milk is a good source of healthy fats, and the spices like curry powder and ginger offer anti-inflammatory properties.
Chicken Tomato Curry
Ingredients
- 750 gms Chicken (chopped)
- 1 cup Potatoes (cubed)
- 1 cup Carrot (cubed)
- 1/4 cup Red Capsicum (chopped)
- 1/4 cup Coconut Milk (thick)
- 1/4 cup Coconut Cream (thick)
- 2 tsp Garlic Paste
- 2 to 3 tbsp Curry Powder
- 1 to 2 tbsp Sunflower Oil
- 2 tbsp Ginger (sliced)
- 1/2 cup Onions (finely sliced)
- 2 Red Chillies (sliced)
- 2 Green Chillies (sliced)
- 2/3 cup Tomato Sauce
- 1/2 cup Water
- Salt as per taste
Instructions
- Mix the garlic paste, curry powder and salt in a bowl.
- Rub this all over the chicken and keep aside in the fridge for 30 to 45 minutes.
- Heat oil in a pan over medium flame.
- Add the ginger, onions and chillis.
- Saute well for 2 minutes.
- Add the marinated chicken and cook until browned evenly.
- Add the tomato sauce, water and coconut milk.
- Reduce flame and simmer for 5 minutes.
- Add the potatoes and carrots.
- Cook for another 10 minutes or until chicken and vegetables are tender.
- Add the coconut cream and capsicums.
- Simmer for another 5 minutes or until the gravy starts to thicken.
- Remove and serve hot with rice.
Frequently Asked Questions
Can I substitute the chicken with another protein?
Without a doubt. This curry would work beautifully with shrimp, beef, or even tofu for a vegetarian option. Just adjust the cooking time accordingly.
How can I make this curry spicier or milder?
To amp up the heat, merely add more fresh chilies or a pinch of cayenne pepper. For a milder version, omit the chilies and adjust the amount of curry powder to taste.
Can I use light coconut milk instead?
Yes, you can use light coconut milk if you prefer a lighter curry. However, keep in mind that the sauce may not be as rich and creamy.
How do I store and reheat leftovers?
Allow the curry to cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. To reheat, merely place the desired portion in a saucepan and gently heat over medium-low, stirring occasionally, until heated through.
What can I serve this curry with?
This curry pairs beautifully with steamed basmati rice or naan bread. You could also serve it with fresh chutneys or raita (yogurt sauce) on the side for contrast.
3 comments
Awesome post, thanks for sharing this post..
very tastey ………………………………………………………….
Yummi………………………………………………..,I love chicken.