Preparation Time
![Preparation Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico1.png)
15 minutes
Cooking Time
![Cooking Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico2.png)
30-40 minutes
Serving Size
![Serving Size](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico3.png)
4-6 persons
![Product Image](https://kimball.com.my/wp-content/uploads/2021/10/tomato-curried-chicken.jpg)
Ingredients
- For chicken marinade:
- 3 tbsp Kimball Oyster Sauce
- 2 tbsp Kimball Tomato Ketchup
- 100g Yellow onion, thinly sliced
- 4 – 5 sprigs Curry leaves
- 200g Tomato, diced
- 4 nos Potato, diced
- 1kg Chicken, cut into pieces
- 50g Grated coconut, fried until golden brown
- 5 tbsp Meat curry powder
- 5 tbsp Cooking oil
- For gravy:
- 1 can Kimball Tomato Puree
- 3 ½ cups Water
Method
- Marinate chicken for 30 minutes.
- Heat up oil in wok, sauté onion and curry leaves until fragrant. Add in the remaining ingredients accept ingredients for gravy. Mix well and stir fry for another 4-5 minutes.
- Lastly, add in ingredients for gravy and simmer until chicken is cooked. Serve hot.
Chef tip: This is a mild curry which is suitable for kids. For a spicier curry, add a few bird’s eye chilli in step 2.