This simple curry is a great one to make in late summer, and you can use any mix of tomatoes you have to hand. It’s based on a South Indian dish called thakkali, and the combination of tangy tomatoes with hot fragrant spices and nutty seeds such as cumin and mustard is delicious simply served with plain rice and natural yogurt.
TOMATO CURRY BLEND (1 portion = 1 ½ tbsp): nigella, cumin, brown MUSTARD, turmeric, coriander, cloves, paprika, fenugreek, green cardamon, chilli, green bell pepper, cinnamon
May contain CELERY and SESAME. Allergens are listed in CAPITALS
Tomato Curry Recipe:
PREP 20 mins
COOK 30 mins
500g diced chicken (thighs are best) or use meat-free chicken style pieces for a veg version
1 large onion - finely chopped
3 cloves of garlic - finely chopped
500g cherry tomatoes - left whole, or use roughly chopped salad tomatoes
15g bunch of coriander - roughly chopped
1 tsp sugar
Rice and natural yogurt to serve
1 portion of TOMATO CURRY BLEND
Fry the onion in 3 tbsp oil for 10 minutes or until soft and translucent
Stir in the garlic, ½ of the tomatoes, the sugar, 100ml water, the TOMATO CURRY BLEND and 1 tsp salt, then cover and simmer for 15 minutes or until the tomatoes have broken down to make thick sauce, mashing them up as they soften
Add the chicken and remaining tomatoes then cover and cook for 10 minutes or until the chicken is cooked through and the tomatoes have just started to soften (but not break down completely)
Sprinkle over the coriander then serve with rice and yogurt on the side
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