Chicken and Tomato Curry

Ingredients

750g Boneless, skinless chicken thighs

2 Tbsp Vegetable Oil

1 Medium Onion, chopped

2 Cloves Garlic, crushed

2 Tbsp Fresh Ginger, grated

1/2 tsp Tumeric

2 tsp Garam Masala

4 Big Ripe Tomatoes, chopped or 1 Can Chopped Tomatoes

Salt to taste

1/4 cup Fresh Coriander

Method

Cut each of the thighs in half.  Heat the oil and add the onion, garlic and ginger.  Cook until the onion is tender and then add the spices and fry until fragrant.  Add the chicken pieces to quickly seal them - about 2 minutes, turning once.

Add the tomatoes and cook until the sauce has thickened and the chicken is cooked.

Taste and add more garam masala if you would like more spice.

Season well and serve with coriander, rice and natural yoghurt.

 

 

 

 

This is a great

low fat curry

and you can use

seafood

or

red meat.