25-minute chicken tomato curry
Start cooking your rice before making your curry. By the time the rice is done, your curry will be ready.
Ingredients
- 2 tablespoons cooking oil
- 500 grams chicken thigh fillets (preferably skin on) cut into bite-sized pieces
- 1 ½ tablespoons curry powder
- 1 teaspoon chili poweder (optional)
- fish sauce
- ¼ teaspoon cumin
- ¼ teaspoon ground coriander
- 2 cloves or ¼ teaspoon ground cloves
- 1 small piece cinnamon bark
- 1 onion peeled and thinly sliced
- 4 cloves garlic peeled and smashed
- 1 thumb-sized piece ginger peeled and chopped
- 400 grams diced tomatoes (canned is used here)
- 1 cup coconut cream
Instructions
- Coat the cooking pan with oil and set on the stove over high heat.
- Spread the chicken pieces skin side down, leave for a minute and sprinkle in the curry powder (and chili powder, if using). Cook, stirring, until the chicken loses its raw appearance.
- Season with two tablespoons of fish sauce then add the cumin, coriander, cloves, onion, garlic and ginger. Cook, stirring, until the onion slices soften.
- Add the tomatoes and coconut cream.
- Bring to a boil then lower the heat, cover the pan and cook for 15 minutes.
- Taste and add more fish sauce, if needed.
- Serve with rice.