Chicken curry with tomatoes in coconut milk

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!