Tomato and coconut curry

    (2)
    1 hour 30 min

    The flavours in this curry are more or less described in the title, but there is depth to be found in the flavours that the spices introduce. I have gradually worked on this recipe and have now got it to where I want it.

    CallumAytonJudd

    Essex, England, UK
    1 person made this

    Ingredients
    Serves: 4 

    • For the marinade
    • 3 chicken breasts
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1 lemon, juiced
    • 1/2 to 1 teaspoon chilli powder depending on how hot you like it
    • 2 tablespoons tomato puree
    • For the curry
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground ginger
    • 3 tablespoons granulated sugar or jaggery (unrefined Indian sugar)
    • 1 onion, minced
    • 3/4 teaspoon curry powder
    • 1 teaspoon garam masala
    • 4 cloves of garlic, minced
    • 1/4 teaspoon ground cinnamon or 2 cinnamon sticks
    • 1/2 teaspoon Chinese five spice
    • vegetable oil
    • 1 teaspoon mustard seeds
    • 1 (250g) tin coconut cream
    • 300 ml boiling water
    • 1 (400g) tin plum tomatoes, pureed, or chopped tomatoes

    Method
    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Cut the chicken into chunks, add salt and pepper, squeeze the lemon juice over and add the chilli powder and tomato puree. Cover and leave to the side for about 30 minutes to marinate.
    2. Put turmeric, ginger, sugar, onion, curry powder, garam masala, garlic, cinnamon and five spice into a bowl and mix. Add enough oil to make a paste and set to the side.
    3. Heat 2 teaspoons oil over a medium heated pan for 3 minutes. Put mustard seeds in and immediately cover with a lid as they will pop up. Take pan off heat, cover until mustard seeds stop popping.
    4. Put pan back on the heat and add the spice mixture to the medium heated pan. Fry for about 5 minutes, stir constantly to avoid burning the spices.
    5. Mix coconut cream and boiling water in a bowl and stir until it becomes a yoghurt-like consistency. Add with tomatoes and chicken to the pan. Leave to simmer until thickened to taste, about 40 minutes to 1 hour. If the curry is too thick, add a little bit of boiling water (this also helps if you need to stretch the curry out over a lot of people). Taste and season with salt, pepper or sugar to taste. Serve with rice.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (2)

    Reviews in English (2)

    CarolineCraig
    0

    Delicious! Thanks for the recipe. No need to change a thing.  -  18 Apr 2015

    by
    0

    Wonderful curry! Very rich in flavour. Highly recommended.  -  16 Feb 2014

    Write a review

    Click on stars to rate