Nourishing Tomato & Chicken Curry
Tomatoes are believed to be native to America and can be traced back to 700 A.D. Tomatoes are rich in a phenolic compound, Lycopene, that has anti-inflammatory effects on the body. Cooking tomatoes increases the lycopene content.
6 tomatoes, chopped, with skin on
700g chicken breast, cut into large bite-sized pieces
2 large green capsicum, seeds and membranes removed, thinly sliced
2 cups fresh coriander, tough stems removed, leaves coarsely chopped
3 garlic cloves, finely chopped
5cm piece fresh ginger, thinly sliced
Freshly squeeze juice of two lemons
1 Tbsp red curry paste
1 Tbsp peanut oil
Combine the chicken, capsicum, coriander, garlic, ginger, lemon juice and red curry in a large bowl and toss well to coat. Refrigerate for at least 3hrs, or overnight if possible.
Heat oil in a large pan and add chicken and capsicum and all of the marinade to sauté the chicken until nearly cooked (around 10min)
Add tomatoes and cook for a further 5-10 min, or until the chicken is cooked through and the tomatoes are hot. Serve on a bed of rice.