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Ingredients
- Serves 2-3 people
2 boneless, skinless chicken thighs (cubed)
2 onions (diced)
4 tomatoes (wedged)
2 tbsp cashew nuts (soaked in hot water for 5 minutes & drained)
2 tbsp ginger (grated)
2 tbsp garlic (grated)
1 tsp tumeric powder
2 tsp chili powder (chili powder can be substituted with hot paprika powder)
1 tsp garam masala
1 tsp salt
½ lemon (juiced)
2 tbsp unsalted butter
1 tsp honey
2 cup water
1 large red chili (sliced - for garnish)
vegetable oil
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Recipe Courtesy of
Asian Food Network
Asian Food Network
Tomato Tumeric Chicken
The Tomato Tumeric Chicken is a Southeast Asian dish that is distant cousin of Curry Chicken but extremely different in its flavour. Bits of chicken are rubbed with turmeric and salt, combined with the subtle heat from chilies, tangy tomatoes and creamy coconut milk. Top it off with fresh cilantro and slather it over a heaping portion of rice.
- Medium
- 45 min
- 40 min
- 15 min
- 3 steps
- 16 Ingredients
- Medium
- 3 steps
- 16 Ingredients
- 45 min
- 40 min
- 15 min
Instructions
-
Cut & marinate chicken
- Rinse and slice chicken into small even cubes.
- In a bowl, mix chicken cubes with 1 tbsp grated ginger, 1 tbsp grated garlic, lemon juice, 1 tsp salt, 1/2 tsp tumeric powder and 1 tsp chilli powder until evenly coated.
- Let it marinate for at least 30 minutes.
| To save time and add flavour, marinate chicken the night before
-
Prepare curry
- In a pot on medium-low heat, melt butter and sauté onions together with 1 tbsp grated ginger and 1 tbsp grated garlic, until onions turn slightly translucent.
- Add tomatoes, 1/2 tsp turmeric powder, 1 tsp chili powder, 1 tsp garam masala, cashew nuts, 1 tsp honey and 2 cups water.
- Mix well and let it simmer with the lid on for 20 minutes, until gravy thickens.
- After simmering for 20 minutes, transfer the curry into a blender or food processor and blend until smooth.
- Set aside.
| If you have a hand blender, you can blend the curry straight in the pot
-
Cook chicken curry
- In a separate pot on medium heat, heat up 2 tbsp vegetable oil and sear chicken for 5 to 7 minutes to lock in the juices.
- Once the chicken is cooked, add curry paste into the pot and mix well.
- Let it cook for 5 to 7 minutes and remove from heat.
Garnish and Serve!
Ladle curry into serving dish and garnish with red chili slices and serve hot. | This dish can be served with rice, roti prata or your favourite bread!
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Ingredients
- Serves 2-3 people
-
2 boneless, skinless chicken thighs (cubed)
-
2 onions (diced)
-
4 tomatoes (wedged)
-
2 tbsp cashew nuts (soaked in hot water for 5 minutes & drained)
-
2 tbsp ginger (grated)
-
2 tbsp garlic (grated)
-
1 tsp tumeric powder
-
2 tsp chili powder (chili powder can be substituted with hot paprika powder)
-
1 tsp garam masala
-
1 tsp salt
-
½ lemon (juiced)
-
2 tbsp unsalted butter
-
1 tsp honey
-
2 cup water
-
1 large red chili (sliced - for garnish)
-
vegetable oil
Nutrition
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