This sweet and spicy dish is meant to be eaten with lots of rice!
Chicken Tomato Curry
This sweet and spicy dish is meant to be eaten with lots of rice!
Ingredients
Chicken Tomato Curry
- 1 tablespoon garlic paste (garlic pounded with a little salt until it turns into a paste)
- 5 tablespoons curry powder
- 1 1/2 teaspoons Salt
- 1 1/2 kilos Chicken (use legs), cut into parts
- 3 tablespoons corn oil
- 2/3 Cup ginger sliced into strips
- 1 Cup onion sliced into strips
- 2 pieces long green chilies (siling pangsigang) sliced
- 1 piece red chili pepper (siling labuyo) chopped
- 1 1/4 cups Tomato sauce
- 1 Cup water
- 1/2 Cup coconut milk (gata)
- 2 cups Potatoes cut into chunks
- 2 cups carrot cut into chunks
- 1/2 Cup coconut cream (kakang gata)
- 3/4 Cup red bell pepper cubed
Instructions
- Combine garlic paste, curry powder, and salt in a small bowl. Mix until it forms a thick paste. Rub all over chicken, then set aside for at least 30 minutes in the refrigerator.
- Heat oil in a saucepan. Sauté ginger, onions, and sliced chilies in oil. Add marinated chicken and cook until brown on all sides.
- Add tomato sauce, water, and coconut milk. Mix well and simmer over low heat until chicken is tender.
- Halfway through, add potatoes and carrots. Cook until tender.
- Pour in coconut cream. Add bell peppers and simmer for another 5 minutes. Serve hot.
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