"Tomato Chicken Curry"
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Tomato Chicken Curry

Ingredients

  • 45 mls coconut oil
  • 4 chicken pieces
  • 2.5 mls mustard seeds I used a mixture of brown and black
  • 2.5 mls fenugreek seeds
  • 1 large onion finely chopped
  • 2 cloves garlic crushed
  • 2.5 cm root ginger finely chopped
  • 1 green chilli chopped
  • 15 mls ground coriander
  • 2.5 mls ground turmeric
  • 2.5 mls chilli flakes
  • 5 mls salt
  • 400 g tin chopped tomatoes
  • juice of half a lime
  • 10 curry leaves

Instructions

  • heat the oil in a heavy based pan, over a medium – high heat
  • brown the chicken and set aside
  • add the mustard seeds and when they start popping add the fenugreek seeds
  • add the onion and sauté until soft without browning the onion
  • add the garlic, ginger and chillies and cook until the onions become golden
  • add the spices and salt and allow to cook until you can smell the spices
  • add the chicken, the tinned tomatoes, the lime juice and the curry leaves
  • cook for 40 minutes to ensure the chicken is cooked through