Tomato Chicken Curry (Kari Ayam Tomato)
Serves: 4-6 (with rice)
Unless specified, I always use 15ml tablespoon, 5ml teaspoon and 250ml cup measures. Recipe adapted from Mother Superior with love.
600g boneless chicken thighs, diced into pieces
1 Tbl tumeric powder
1 Tbl light soy sauce
1 Tbl tomato paste
1 tsp oyster sauce
1 tsp salt
few shakes of ground white pepper
10 dried red chillis, deseeded
10 fresh red chillis, deseeded
6 French shallots, chopped
6 large cloves garlic, chopped
1 lemongrass, white parts only, chopped
1 Tbl of oil
Note: you might not need all of it if you’re like me and can’t handle too much spice. The rest can stored in a jar in a fridge for your future cooking.
2 onions – one finely diced and the other, halved then cut into 5mm thick slices
4 cloves of garlic, finely diced
1 x 2cm knob of ginger, peeled and minced
125ml (1/2 cup) tomato sauce/ketchup
1 x 140g tin of tomato paste
1/2 Tbl kecap manis
2 Tbl caster sugar (or to taste)
250ml of chicken stock
4 kaffir lime leaves
Combine the chicken with the marinade ingredients, stir and set aside for an hour.
Meanwhile pound the chilli paste ingredients in a mortar pestle or food processor and set aside. This can be made in advance and stored in a glass jar in the fridge. I like to keep a good supply of it in the fridge to be ready every time I cook.
Heat up some peanut oil in a wok or pan over high heat. Brown the marinated chicken in 2 or 3 batches until golden brown. Remove with a slotted spoon to a plate and set aside.
Browned marinated chicken
Add more oil if you need to, then the finely diced onions, garlic, ginger and about 2 heaped tablespoons of chilli paste (or to taste). Fry until fragrant (or as I like to gauge, until “my nose starts running and my throat tickles” hehe).
Add the tomato sauce, tomato paste, kecap manis, sugar, stock and kaffir lime leaves, bring to a boil, then reduce heat to low and simmer for 10 minutes to develop the flavours.
Add the browned chicken and simmer for a further 30 minutes or until the sauce has thickened and the chicken is coated and has absorbed all the flavours. Add more stock or water if the sauce starts to dry out during cooking.
Add the sliced onions and simmer for a few minutes more. Serve with steamed rice or coconut rice fragranced with pandan leaves.