Tomato + Coconut Chicken Curry
Serves 4-6
ingredients
700g chicken (thighs, breasts or meat from whole chicken)
Chicken Marinade:
½ cup plain yogurt
1 Tbs freshly minced ginger
1 Tbs freshly minced garlic
1 tsp garam masala
1 tsp turmeric
1 tsp chili powder
1 tsp cumin
Curry:
2 Tbs oil (coconut or extra virgin olive oil)
1 onion, finely chopped
1 Tbs freshly minced ginger
1 Tbs freshly minced garlic
1 tsp coriander
1 ½ tsp garam masala
1 tsp turmeric
1 tsp chilli powder
1 tsp cumin
1 tsp ground coriander
400g crushed tomato
400 ml coconut milk
1 tsp miso paste (genmai shiro)
To serve: rice, lime + green veggies
method
Mix together the marinade ingredients. Add the chicken + set aside for min 20 mins, up to 24hrs.
Next, place a high-sided pan on med-high heat. Add 1/2 the oil + once hot fry the chicken but do not over crowd the pan. Cook chicken until golden, 3 mins each side. You want some colour as it will add flavour.
Remove chicken from pan. Then, add remaining oil to the same pan. Once hot, add onion + cook for 3-5 minutes on med-ow heat or until softened.
Add garlic + ginger and cook for 1 minute, or until fragrant. Then add spices + cook for 30 secs. Stir frequently. Add can tomatoes + stir to combine. Cook on low heat for 15 mins, you want the tomato to sweeten + darken slightly.
Optional: Turn off heat + scrape tomato mix into blender. Add 1/3 cup (or more) of water to help blend until smooth.
Pour puree back into pan. Add coconut milk + heat over low-med heat. Do not boil. Scoop a few Tbs of this into a bowl + mix miso paste into it, then pour back in + stir to combine. This helps the miso dissolve.
Add chicken + cook for 5 minutes over low heat to heat through. Don’t boil. Taste, adjust seasoning + then you’re done!
Serve with rice, green vegetables + lime.
