This chicken curry recipe is a real marvel and will perfume your whole kitchen. This curry recipe coconut milk gives the perfect aroma to it.
To make this curry Recipe vegetarian just substitute chicken with veggies.
For the chicken.
- 4 chicken fillets
- 1 tbsp. vegetable oil
- 2 tbsp. curry powder
- 2 tbsp. tomato paste
For the sauce.
- 400 g polpa (crushed peeled tomatoes)
- 30 cl of coconut milk
- 1 onion
- 1 clove of garlic
- 1 piece of ginger
- 2 tablespoons of vegetable oil
- 1 tbsp curry powder
- 2 tbsp lime juice
- 1 tsp. salt
- 300 g basmati rice
- 1/2 bunch of coriander
Chicken Curry Preparation.
Cut the chicken into large pieces, put them in a dish, add the tomato paste, curry powder, salt and oil. Mix together.
Heat a frying pan and brown the chicken pieces, one minute on each side. Set aside.
Peel and slice the onion, peel the garlic and ginger and grate them.
In a frying pan, fry the onion in the oil for 5 minutes over medium heat.
Add the garlic and ginger and sauté for 2 minutes.
Add the spices, increase the heat a little and sauté for about 10 seconds, until the mixture is dry and fragrant.
Add the crushed tomatoes, mix, add the coconut milk, salt and mix.
Add the chicken to the sauce, bring to a boil, cover, lower the heat and simmer for 15 minutes. Meanwhile, cook the rice.
Extend the curry for 5 minutes without a lid, until the chicken is cooked.
Add the lime juice and adjust the seasoning if necessary.
Serve with basmati rice and chopped fresh coriander.
Enjoy your Chicken curry.