Creamy coconut milk, velvety Mutti Passata Tomato Purée and fragrant spices surround tender chicken in a warming chicken curry with rich, aromatic flavour.
4 people
1
To prepare your chicken curry with coconut milk and tomatoes, wash chicken pieces and drain thoroughly.
2
Combine lemon juice, turmeric powder, crushed garlic and ginger, salt, black pepper, curry powder, and cayenne pepper.
3
Coat the chicken pieces well with the spices and set aside for about 30 minutes.
4
Heat the oil in a saucepan and fry curry leaves for a minute or so.
5
Add onions and fry until soft.
6
Add the chicken pieces and stir until chicken colors.
7
Add cinnamon, lemon grass, cardamom, and cloves and stir until well mixed.
8
Add Tomato Puree and stir until all pieces are well coated.
9
Add chicken stock or water & stir. Cover with a lid and allow the chicken to cook on slow heat for 20 to 30 minutes.
10
Enjoy your perfect chicken curry with coconut milk and tomatoes.
The silky texture of Mutti Passata coats the chicken evenly and gives the curry a bright tomato character. As it cooks with the spices and stock, the sauce becomes deeper and more aromatic, ready to be rounded out by the richness of coconut milk.
Cooking the chicken gently allows it to become tender while absorbing the spiced tomato curry sauce. Finished with creamy coconut milk, this is a comforting dish with warmth, depth and a balance of savoury, spicy and slightly sweet flavours.
