This 'Waterless Tomato Curry' is made using only the natural moisture from tomatoes and vegetables, with absolutely no water added. The flavors of chicken thighs and plenty of vegetables are concentrated for an exquisite taste with minimal effort. Try this easy and healthy dish that will whet your appetite even in the summer.
Ingredients
Main Ingredients (2-3 servings)
- Tomatoes 2 (400g)
- Carrot 1/2 (100g)
- Onion 1 (200g)
- Chicken Thighs 1 small piece (250g)
- Curry Roux 2-3 blocks (50g)
- Vegetable Oil (to taste)
Seasonings
- Salt 1/4 tsp
- Minced Garlic 1 tsp
- Grated Ginger 1 tsp
Steps
- Core and dice 2 tomatoes (400g) into 1.5cm cubes.
- Peel and dice 1/2 carrot (100g) into 1.5cm cubes.
- Peel and dice 1 onion (200g) into 1.5cm cubes.
- Cut 1 small chicken thigh (250g) into bite-sized pieces.
- Heat vegetable oil (to taste) in a frying pan over medium heat.
- Add the chicken to the heated pan and sear until browned on all sides.
- Once browned, remove the chicken from the pan.
- Add the diced tomatoes, carrots, and onions to the pan. Stir in salt 1/4 tsp, minced garlic 1 tsp, and grated ginger 1 tsp.
- Mix everything together, then place the removed chicken on top of the vegetables.
- Cover with a lid and cook over low-medium heat for 15 minutes. (The Key Point! You can cook this in a deep frying pan or pot even without a special waterless pot.)
- Once the vegetables are cooked and have released their juices, stir everything together.
- Add 2-3 blocks of curry roux (50g) and dissolve. Use 2 blocks for standard curry roux, or 3 blocks if they are smaller.
- Simmer over low heat for about 5 minutes until thickened.
- Serve the curry over rice.
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