Easy Chicken Tomato Curry

Name: Easy Chicken Tomato Curry
Yield: 4 servings
Cuisine: American
Ingredients: 1 piece Chicken (thigh, breast, drumettes); 2 large Onion; 1 clove Garlic; 2 tbsp Vegetable oil; 1 can ★Canned tomato; 200 ml ★Water; 1 leaf ★Bay leaves (optional); 100 grams Curry roux of your choice; 1 your favorite secret seasoning; as needed

cookpad.japan @cookpad_jp

I made chicken curry (one of my favorites) in a very short time with canned tomatoes.

Our family's secret seasoning combination is 1 teaspoon each of Japanese Worcestershire-style sauce and ketchup.
Sautéed onion releases juices, so 200 ml of water should be enough.
I like chicken breast better than thigh meat because it is healthy and it does not melt away.
Even people who do not like tomatoes will like this curry. Recipe by mirimiriri

I made chicken curry (one of my favorites) in a very short time with canned tomatoes.

cookpad.japan @cookpad_jp

I made chicken curry (one of my favorites) in a very short time with canned tomatoes.

Saved

Ingredients

4 servings

1 pieceChicken (thigh, breast, drumettes)
2 largeOnion
1 cloveGarlic
2 tbspVegetable oil
1 can★Canned tomato
200 ml★Water
1leaf ★Bay leaves (optional)
100 gramsCurry roux of your choice
1your favorite secret seasoning; as needed

Saved

Steps

1

Cut the chicken into bite-sized pieces. Roughly mince the onion and garlic.
2

Heat some oil in a skillet over low heat, and sauté the garlic until fragrant. Add the chicken and sauté more.
3

Once the chicken is browned, add the onion and cook until tender.
4

Add the ★ ingredients and simmer over low to medium heat for 20-30 minutes (If you are using a pressure cooker, cook under pressure for 6 minutes. Leave it until the pressure is released naturally).
5

Reduce heat to low and add the curry roux, as well as any secret touches, and serve.