Créé avec l’IA
Tomato Onion Chicken Thigh Curry
50 min 394 kcal par portion Moyen
Ingrédients
4 Portions
- chicken thigh (boneless, skinless)800 g
- onions (large)350 g
- tomatoes (large)300 g
- dried chillies6 g
- bay leaves2 pieces
- whole cloves3 pieces
- salt1,5 tsp
- water350 ml
Instructions
- 1
Slice the onions thinly and chop the tomatoes into small pieces.
- 2
Cut the chicken thighs into bite-sized pieces and set aside.
- 3
Heat 2 tablespoons of oil in a large pan over medium heat. Add the bay leaves and whole cloves, and sauté for 30 seconds until fragrant.
- 4
Add the sliced onions and cook, stirring frequently, until golden brown (about 8-10 minutes).
- 5
Add the dried chillies and sauté for another minute.
- 6
Add the chopped tomatoes and cook until they soften and the oil begins to separate (about 5-7 minutes).
- 7
Add the chicken thigh pieces to the pan. Stir well to coat the chicken with the onion-tomato mixture.
- 8
Add salt and mix thoroughly.
- 9
Pour in the water, stir, and bring the curry to a gentle boil.
