Tomato Chicken Curry
Indulge in a homemade, mouth-watering tomato chicken curry, bursting with juicy red bell peppers and infused with the flavours of cumin, smoked paprika, black pepper, and sea salt. This delightful dish is further enhanced with freshly nutmeg and fragrant thyme.
Ingredients
- 1 kg Chicken thighs
- 2 400g Plum tomatoes in tin
- 1 Bulb of garlic
- 1/2 teaspoon Cumin powder
- 1 tsp Ground black pepper
- 2 tbsp olive oil or sunflower oil
- 1 Chicken stock cubes
- 2 tsp Smoked paprika powder
- 300 g Basmati Rice
- 200 g Frozen mixed vegetables
- 2 Red bell peppers
- 1 Red medium onion
- I tsp Tomato puree
- Pinch of sea salt to season
- 1 tsp Nutmeg
- 1 tsp Thyme
Instructions
- Start by removing the skin from the chicken thighs and keep it aside for later use.
- Finely dice the red onion for added flavour.
- Blend the plum tomatoes with a whole bulb of garlic until it reaches a smooth consistency.
- Remove the seeds and cut the two red bell peppers into quarters.
- Create 500ml of delicious chicken stock by dissolving the stock cubes in boiling water.
- Heat two tablespoons of oil in a saucepan and let it sizzle for a minute. Then, add the chopped onions and chicken thighs. Stir occasionally until the chicken is golden brown.
- Season the chicken thighs with cumin, smoked paprika, black pepper, and sea salt. Next, pour the blended tomatoes, tomato puree and chicken stock into the pan, mix thoroughly, and simmer for five minutes. Transfer everything to a casserole dish and add quartered peppers. Finally, sprinkle some grated nutmeg and Thyme for an extra burst of aroma.
- Preheat your oven to 180 degrees (Gas mark 4).
- Place the casserole dish in the oven and bake for one hour.
- Serve with fluffy basmati rice and your favourite cooked frozen vegetables
Tried this recipe?Let us know how it was!