Go Back
Print

Chicken Curry with Tomatoes

Ingredients

  • 2 Tbs oil
  • 1 Tbs butter
  • 2 onions, peeled and thinly sliced
  • 1 thumb-sized knob of fresh ginger, peeled and minced
  • 1 bunch of cilantro, stems separated
  • 1/2 cup Patak's curry paste of your choice
  • 1 boneless skinless chicken breast, cut into smallish pieces
  • 1 15-oz can garbanzo beans (chickpeas), drained and rinsed
  • 1 15-oz can diced tomatoes, not drained
  • 1 15-oz can coconut milk
  • 1/2 can of water to rinse out one of the cans above

Condiments

  • grated coconut
  • lemon slices
  • plain yogurt
  • chutney

Instructions

  • Heat the oil and butter over medium high heat in a large skillet that has a lid. Add the onions, ginger and cilantro. Cook for 10 minutes, stirring often so the onions don't burn.
  • Add the curry paste, chicken, beans, tomatoes, coconut milk and water.
  • Bring to a boil, stir well, then cover and lower the heat to simmer for 30 minutes.
  • Serve with rice, chutney, yogurt, lemon slices, etc.