September 21, 2012

Tomato Curry Chicken

Accidentally found this awesome recipe on Table for 2.... or more. In the recipe it mention that coconut milk can be replaced by tomato if you don't like coconut milk or allergic to coconut milk. Sounds interesting and I would love to try the recipe. 

yummmmm.....this dish is so yummy and delicious! Sour + a little bit of spicy taste. It taste so good with rice! I definitely will do this again and I MUST double the sauce. Just love the sauce! Slurp~

Just let it simmer for about 15minutes or until the chicken/carrot/potatoes turn tender.


1.5kg Chicken
2 Tomatoes(Large)
1Tsp Salt
2 Carrots
2 Potatoes
1 Onion (Large)
3 Cloves Garlic
2 Red Chilies
2 Tbsp meat curry powders
1 Tbsp Worcestershire Sauce(I substitute it with light soy sauce.)
Salt to taste
1 Tsp Cornstarch mix with 1/4 cup water


1. Chop chicken into small pieces and marinate with 1 tsp salt for 30minutes.
2. Meanwhile, peel and cut carrots into longish chunks, quarter tomatoes, cut onions into wedges and loosen the onions, slice chillies thickly and peel and smash the garlic.
3. Heat wok until very hot, put in onions. Toss until the onions are fragrant, than put in 1 tsp oil and toss until it looks browned and very slightly charred. Dish up and set aside.
4. Put in 1 Tbsp oil and put in carrots and let them brown for a while then the tomatoes. When everything is slightly browned and fragrant, toss up and set aside.
5. In the same wok, put in 2 Tbsp cooking oil and put in smashed garlic and chili. Fry until garlic is fragrant, then put in chicken and cook until it starts to brown and get dry. Put in curry powder and fry until fragrant and you can start to see more oil seeping out from the skin.
6. Put in the Worcestershire sauce, carrots and tomatoes, put in enough water to cover. Bring to boil, cover and let it simmer for 15 minutes or until chicken/carrot/potatoes turn tender.
7. Remove lid and put in onions. Reduce gravy to preferred amount.
8. Taste and season with salt if not salty enough. Sugar will not be necessary.
9. Thicken gravy with cornstarch mixture to preferred consistency. Bring back to a boil and dish up.


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