Curried Chicken Tomato 蕃茄咖哩雞

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This is a sweet, savory dish we love very much. I never thought about putting curry and tomato together in a dish, the flavor is amazing. Curried Chicken Tomato 蕃茄咖哩雞 will bring out your appetite in hot summer days or long gloomy days. Unlike what people think, curry is not spicy at all. However it has a spicy flavor. Curry has a mild, distinctive aroma that can turn any dish into something special.

I like Indian yellow curry powder better than Vietnamese curry paste or Japanese curry cubes. Be sure to read the labels, some of them are very spicy and salty. Curry powder is best for this recipe, not salty or spicy, just straight curry flavor.

 

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Print recipe:

Curried Chicken Tomato 蕃茄咖哩雞

  • Servings: 3 to 4 | Recipe by Leslie at Soups Ahoy
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Curried Chicken Tomato 蕃茄咖哩雞

1 pound boneless chicken (4 thighs or 1 breast 2 thighs)
3 or 4 teaspoons yellow curry powder, as to your taste
1 large onion, 4 cloves garlic, finely chopped
3 large fresh tomatoes, about 1 1/2 pounds, diced
1/4 cup regular brown sugar
1 1/2 tablespoons oyster sauce

 

Cut chicken into chunky, bite size pieces, season with salt, black pepper, garlic salt, 1 teaspoon wine, 1/2 teaspoon soy sauce, 1 teaspoon cornstarch, mix, mix. I also like to add 1/2 teaspoon sesame oil, mix well. Set aside for 10 minutes.

Heat a big wok with olive oil, add chicken, spread out to cook for 2 minutes. Stir and turn to the other side, cook 1 minute. Add curry powder, stir and cook 5 to 10 minutes on medium heat until fragrant and chicken brown on both sides. Dish up.

In the same wok, add more oil. Add onion, garlic, salt and black pepper, cook until fragrant. Add tomatoes, salt, black pepper, brown sugar, oyster sauce, cook until tomatoes no longer raw. Add chicken and juice, lightly mix with tomatoes. Cover the pot, simmer on medium low heat for 5 to 10 minutes. Sweet, savory and healthy everyday chicken dish.

 


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