A simple coconut and tomato based curry that is not too spicy. Serve this creamy and delicious dish with steamed white rice and if you want to sooth the heat of a spicy recipe then a sweet wine, with fruity notes and low tannins is paramount. Accompany this lovely spicy meal with a glass of our fine sweet white wine Xynisteri Malaga 2016 from “Oenou Yi – Ktima Vassiliades”.
Ingredients:
- 1kg chicken breasts, boneless, skinless, cut into 2cm chunks
- salt and pepper
- 2 tbsp vegetable oil
- 2 tbsp curry powder
- 1/2 onion, thinly sliced
- 1 big tomato cut in small chunks
- 2 garlic cloves, crushed
- 1 tin coconut milk
- 1 tin tomato sauce (passata may be used if tomato sauce is not available)
- 3 tbsp sugar
Preparation:
- Season the chicken chunks with salt and pepper.
- Mix curry powder and oil. Heat a large skillet over medium-high heat and add the curry oil mixture. Heat the curry oil for 1 minute.
- Add garlic and onions and cook for 1 minute.
- Add chicken chunks and toss lightly to coat with the curry oil mixture.
- Reduce heat to medium and cook for 7 to 10 minutes.
- Pour coconut milk, diced tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
- Serve immediately, over rice. Enjoy paired with a glass of Xynisteri Malaga 2016 by “Oenou Yi – Ktima Vassiliades”.
