Ingredients
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2
-
2
-
2
-
1
-
1
-
1/3
-
1
-
1 1/2
-
2
-
2
-
-
-
-
-
Directions
Curried Chicken With Tomatoes and Nuts,This is a real favourite in my home, a lovely warm curry that I normally serve with steamed rice, chanai roti and mango chutney. It makes a great dinner party dish as it is sooo easy to make and everyone loves it. My English mum is very anti-curry and she not only asked for the recipe but made it for herself and some girlfriends a few days later. (Although she did decide she didn’t really need to measure the curry paste (!!) so her curry was about 3 times as hot as mine). The tomatoes add a really nice touch. This is based on a Woman’s Weekly recipe.,This is a great recipe and easy to make. Plus, I usually have the ingredients on hand… always a plus. We’re wimps, I guess, but I had a feeling the curry paste would be too much. Still, I tried it with 1/3 cup… after adding the chicken I took some of the curry out as I KNEW it was going to be too spicy. It turned out plenty hot, even after taking out some of the curry. I think I’ll use about half next time. And there will be a next time! Thank you.,I too could not get my hands on mussamen curry paste–used green curry paste–conservatively–skipped the flour and water step as I was happy with the dish after uncovering and allowing the curry to reduce slightly before adding the tomatoes. I also added some sliced banana which was a lovely foil to the sharpness of the curry and the acid of the tomato. Delicious, Beck!
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Steps
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1
Done
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Heat Oil in a Large Saucepan or Wok; Cook Onion, Sugar and Ginger Over Medium Heat For About 4 Minutes or Til Onion Has Softened. |
|
2
Done
|
Stir in Curry Paste For About 2 Minutes; Add Chicken, Cook Til Lightly Browned. |
|
3
Done
|
Add Coconut Cream; Simmer, Covered, For About 30 Minutes. |
|
4
Done
|
Blend Flour With Water; Stir Into Curry Over High Heat Til Mixture Boils and Thickens. |
|
5
Done
|
Add Tomato, Stir Til Hot. |
|
6
Done
|
Serve Onto Bed of Steamed Rice; Sprinkle With Nuts. |
