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Use Up Your Tomatoes in Tomato Curry without Water
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Chef :
cookpad.japanUse Up Your Tomatoes in Tomato Curry without Water
I received heaps of tomatoes, so I made a curry out of them.
Since the tomatoes release a lot of juice, when I cooked them without water, they released a lot of flavor and made a delicious, refreshingly tangy curry.
Ingredient
Food ration :
4 servings
2 medium
Onions
700 grams
Tomatoes
1/2 packages
Japanese-style curry roux, mild spice
1 clove
Garlic
1
Bay leaf
Cooking instructions
* Step 1
Chop the chicken into bite-sized pieces, mince the onions, and roughly chop the tomatoes. Remove the skins of the tomatoes, since they have a poor texture.
* Step 2
Heat oil in a pot and sauté the garlic until fragrant, then add the chicken. Add the onions and sauté until tender. If you have time, I recommend caramelizing the onions beforehand.
* Step 3
Add the tomatoes and bay leaf, briefly stir, then cover with a lid and simmer over low heat. Occasionally check the pot, and after about 20-30 minutes, the tomatoes should boil down.
* Step 4
Once the tomatoes boil into the sauce, turn off the heat and add the roux. Thoroughly dissolve the roux, and once the sauce thickens, it's done.
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