Tomato Curried Chicken

Ingredients

• For chicken marinade:
• 3 tbsp Kimball Oyster Sauce
• 2 tbsp Kimball Tomato Ketchup


• 100g Yellow onion, thinly sliced
• 4 – 5 sprigs Curry leaves
• 200g Tomato, diced
• 4 nos Potato, diced
• 1kg Chicken, cut into pieces
• 50g Grated coconut, fried until golden brown
• 5 tbsp Meat curry powder
• 5 tbsp Cooking oil


• For gravy:
• 1 can Kimball Tomato Puree
• 3 ½ cups Water

Method

1. Marinate chicken for 30 minutes.
2. Heat up oil in wok, sauté onion and curry leaves until fragrant. Add in the remaining ingredients accept ingredients for gravy. Mix well and stir fry for another 4-5 minutes.
3. Lastly, add in ingredients for gravy and simmer until chicken is cooked. Serve hot.

Chef tip: This is a mild curry which is suitable for kids. For a spicier curry, add a few bird’s eye chilli in step 2.