Chicken in Tomato-Curry Sauce
A delightful dish combining tender chicken pieces with a rich tomato-curry sauce, perfect for a comforting meal any day.
Ingredients
Main ingredients
- 2 pounds chicken pieces (bone-in or boneless) Bone-in chicken adds more flavor.
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) coconut milk Adds creaminess to the sauce.
- 1 large onion, chopped Provides the base flavor.
- 3 cloves garlic, minced Enhances aroma and flavor.
- 1 tablespoon fresh ginger, minced Brings warmth and depth of flavor.
- 2 tablespoons curry powder Adjust according to spice preference.
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil For sautéing.
Instructions
Preparation
- Heat olive oil in your cooking vessel (slow cooker, stovetop pot, or Instant Pot).
- Add chopped onions and sauté until translucent, about 5 minutes.
- Introduce minced garlic and ginger, cooking for another minute.
- Add curry powder and stir, cooking for an additional minute.
- Brown chicken pieces on all sides, about 5-7 minutes.
Cooking
- Pour in diced tomatoes and coconut milk, season with salt and pepper.
- For slow cooker: Cook on low for 6-8 hours or high for 3-4 hours.
- For stovetop: Simmer for 30-40 minutes until chicken is cooked through.
- For Instant Pot: Cook on high pressure for 10 minutes and let pressure release naturally.
Serving
- Serve over steamed rice or with warm naan, garnished with fresh herbs.
- Optionally, add a squeeze of lime or lemon juice before serving.
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Notes
Marinating chicken in curry powder with salt and pepper for 30 minutes before cooking enhances flavor. For heat, add chili powder or fresh chilies. This dish can also include fresh vegetables or be made with chickpeas or tofu for a meatless option.