Chicken curry with tomatoes in coconut milk

Name: Chicken curry with tomatoes in coconut milk - Tatiana N.
Ingredients: 4 tablespoons corn oil 150 g boneless; skinless chicken breast 1 onion 3 cloves garlic; grated 7 dried curry leaves 1 large can of tomatoes in juice (or 8 whole tomatoes; sliced) 1/2 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon salt 1/2 teaspoon ground chili 150; 200 ml coconut milk 1 tablespoon cornstarch 1 tablespoon dry roasted sesame seeds 1 teaspoon chopped parsley basmati rice garnish

Meat - Chicken curry with tomatoes in coconut milk by Tatiana N. - Recipia

Chicken curry with tomatoes in coconut milk: A flavorful and aromatic recipe Preparation time: 15 minutes Cooking time: 25 minutes Total time: 40 minutes Number of servings: 4 Are you dreaming of a dish that will indulge your taste buds with exotic flavors and a creamy texture? This chicken curry with tomatoes in coconut milk is the perfect choice! With simple ingredients and easy preparation, you will achieve a result worthy of the best restaurants, right in the comfort of your home. ### Ingredients - 4 tablespoons corn oil - 150 g boneless, skinless chicken breast, cut into thin strips (2-3 cm) - 1 onion, finely chopped - 3 garlic cloves, grated - 7 dried curry leaves (you can find them at Asian stores or online) - 1 large can of tomatoes in juice (or 8 whole sliced tomatoes) - 1/2 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon salt - 1/2 teaspoon chili powder (adjust to taste) - 150-200 ml coconut milk - 1 tablespoon cornstarch - 1 tablespoon toasted sesame seeds - 1 teaspoon chopped parsley - Side of basmati rice ### Step-by-step instructions 1. Preparing the ingredients: Start by cutting the chicken breast into thin strips, ensuring they are uniform for even cooking. Also, slice the canned tomatoes if you choose this option. 2. Heating the oil: In a wok or large pan, add the four tablespoons of corn oil and heat it over medium heat. Corn oil has a high smoke point, making it ideal for cooking at higher temperatures. 3. Sauté the onion and curry leaves: Add the chopped onion and curry leaves to the hot oil. Sauté for 5-7 minutes until the onion becomes translucent. Be careful not to burn it to preserve the delicate flavors. 4. Adding the tomatoes: Add the tomatoes (canned or fresh) along with their juice. Let it simmer on low heat for 10 minutes so the flavors can combine. 5. Seasoning: Stir in the grated garlic, cumin, coriander, salt, and chili. Cook the mixture for 2 minutes, stirring constantly to avoid burning the garlic. 6. Cooking the chicken: Add the chicken strips and mix well. Simmer on low heat, covering with a lid, until the chicken is fully cooked, about 10-12 minutes. 7. Adding the coconut milk: Pour the coconut milk over the chicken and mix well. Let it come to a boil, then reduce the heat. 8. Thickening the sauce: Mix the cornstarch with 2-3 tablespoons of water and pour it into the pan. Stir quickly and let it simmer for a few minutes until the sauce thickens. 9. Serving: Finally, sprinkle chopped parsley and toasted sesame seeds over each serving. This detail adds a crunchy contrast and a touch of freshness. 10. The perfect side: Serve the curry alongside a side of basmati rice, which will absorb the rich flavors of the sauce. If you're feeling adventurous, try serving it with Indian bread, such as naan or chapati. ### Useful tips - Aromatic ingredients: Dried curry leaves can be found in specialty stores or online. They add a distinct flavor to the dish; don't skip them! - Variations: You can add vegetables like bell peppers or carrots for extra color and nutrients. For a vegetarian option, replace the chicken with tofu or chickpeas. - Adjusting spiciness: If you prefer a milder curry, reduce the amount of chili or omit it completely. This chicken curry with tomatoes in coconut milk is not just a simple recipe, but a true culinary feast that will impress family and friends. With every bite, you'll enjoy an explosion of flavors and textures that will make your taste buds dance!

Chicken curry with tomatoes in coconut milk

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