Who doesn’t like a good tomato chicken curry sauce? Especially if it’s delicious and very straight forward? Sounds like a win-win to me. My Nigerian followers are always asking for sauces to eat white rice with. Your prayers have been answered with this easy recipe. If you live in Nigeria or have ever visited a Nigerian household, you would quickly realize that white rice is a must with a tomato based stew. This tomato chicken curry sauce is the perfect replacement for the days you do not feel like having stew but still want the tomato element. Except you absolutely hate curry, there is no reason why this dish should not feature regularly in your menu. You can always replace the chicken with beef but please ensure it is properly cooked before plopping it in the curry sauce. Also to avoid a watery curry sauce, par boil your tomato after blending to get rid of a lot of the extra liquid you used while blending. Alternatively, you can try the method where you parboil the tomato whole with very little water and when soft, allow to cool and blend.
Recipe for Tomato Chicken Curry
Ingredients
1 cup chopped chicken breast
1 cup of coconut milk
1 cup of water
10 tablespoons of blended tomato (boiled)
2 tablespoons of curry powder
Seasoning cubes
1 tablespoon of pepper
1/2 teaspoon of ginger
1 teaspoon of garlic
2 tablespoons of blended onions
1 cooking spoon of vegetable oil
Method
Season your chicken breast with seasoning cubes, the blended onions, pepper, ginger and garlic and stir fry on low heat till cooked.
In a pot on low heat, pour in your coconut milk, water, blended tomato, curry powder and bring to boil.
Pour in the chicken into the pot and leave on low heat to continue to stew till the sauce is thick.
Taste to make sure it has enough seasoning and serve with Rice.
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