Recipe: Quick chicken and tomato curry

By admin
02 June 2010

We used big Israeli tomatoes in this dish for their creamy texture.

Serves 4-6

Preparation time: 10 min

Cooking time: 15-20 min

30 ml (2 T) oil

15 ml (1 T) butter

8 chicken pieces

50 g chicken curry paste (such as Madras Curry by Asian Home Gourmet)

3 ripe Israeli tomatoes, skinned and diced

1 can (400 ml) coconut milk

1 can (400 g) small white beans,

drained

60 ml (¼ c) fresh coriander

SALSA

2 tomatoes, diced

1 small orange pepper, diced

½ cucumber, diced

60 ml (¼ c) finely chopped fresh

coriander

salt and freshly ground pepper

TO SERVE

cooked rice

coriander leaves

Heat the oil and butter in a saucepan and fry the chicken pieces until golden brown. Stir the curry paste into the saucepan and fry for 3 minutes.

Stir in the tomatoes, coconut milk, beans and coriander and simmer for about 15 minutes.

SALSA

Meanwhile mix the ingredients for the salsa.

TO SERVE

Serve the curry with rice and salsa. Garnish with coriander leaves.

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