Nourishing Tomato & Chicken Curry
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Servings
4-6
Prep Time
4 hours
Cook Time
20 minutes
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.
Author:Cailie Ford
Ingredients
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6 tomatoes, chopped, with skin on
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700g chicken breast, cut into large bite-sized pieces
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2 large green capsicum, seeds and membranes removed, thinly sliced
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2 cups fresh coriander, tough stems removed, leaves coarsely chopped
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3 garlic cloves, finely chopped
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5cm piece fresh ginger, thinly sliced
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Freshly squeeze juice of two lemons
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1 Tbsp red curry paste
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1 Tbsp peanut oil
Directions
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.
