Tony's Chicken Curry
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Picture by:
Green-Silver
This is a curry for those who like it milder - you can even omit the chopped chilli entirely and it will still be flavourful from the curry paste and coconut cream.
Ingredients
Serves: 4
- 2 (400g) tins diced tomatoes
- 1 (400ml) tin coconut cream
- 1 kg chicken thigh fillets
- 2 tablespoons bottled tikka masala curry paste
- 2 tablespoons of your choice curry powder
- 2 tablespoons raw sugar (to taste)
- 2 teaspoons salt
- 1 whole chilli, chopped (only if you like it hot!)
Directions
Preparation:10min ›
Cook:40min ›
Ready in:50min
- Slice chicken thigh fillets into quarters.
- In a large pot, fry meat on high heat with some oil for approximately 8 minutes. Drain any excess oil after frying. Return pot to stove and add diced tomatoes to cooked chicken. Bring to boil on medium heat.
- Once boiling add the coconut cream, curry paste, curry powder, sugar and salt. Return to boil with lid off. Leave for at least 30 minutes (stirring occasionally) or until sauce starts to thicken.
- Serve over a bed of cooked rice and with mango chutney.
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Reviews (1)
1
Great recipe, husband says its a definite "do again" in his book - that says it all to me!! - 18 Feb 2013
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