Go coco-nuts with Shannon's spicy tomato and chicken curry
SO I promised a Tex-Mex breakfast dish, huevos rancheros.
It's basically a spicy tomato sauce and fried eggs served on tortillas made with flour or corn flour.
Sounds pretty simple you say.
Yes it does and it should be, except my failed attempt at making tortillas from scratch proved otherwise.
After looking around at a few different tortilla recipes, it was pretty obvious a key ingredient is lard (it is an American recipe after all) but that was not going to make it into my version.
I decided to substitute oil instead.
I am kind of famous for my homemade Lebanese flatbread so I thought I could take a similar approach with this thinner kind of flatbread which I usually just buy in packets from the shop.
As it turns out, lard - or cooking fat - must be the way to go because the end result of my tortillas left me feeling pretty disappointed both in flavour and texture (cooked flour anyone?)
I'll attempt round two this week once I have mastered the tortillas but until then, here is a beautifully simple tomato and chicken curry.
It's not overly heavy because it doesn't have coconut cream so even though we are starting to get some warmer weather, if you don't go too hard with the chilli, it will work for a spring dinner.
You can make a vegetarian version by replacing the chicken with your favourite vegetables and a can of chickpeas.
It's not an overly wet curry but the sauce will come from the broken down tomatoes.
You can use 1 can of tinned tomatoes instead of fresh, but I don't think it's quite as fresh.
Tomato and chicken curry
1kg chicken thigh
2 tbs tomato paste
2 ripe tomatoes
1/2 cup chicken stock
1 large potato
1 large brown onion, diced
4 cloves garlic, diced
3 tbs fresh ginger, grated
Juice of 1 lime
1 tbsp sugar
½ bunch fresh coriander, chopped
1 cinnamon stick
1 tbs mustard seeds
4 dried lime leaves (or two fresh kaffir lime leaves)
1 dried chilli (or two fresh chillis)
1 tbsp cumin
1 tbsp ground coriander
In a generous amount of oil (enough to drench) fry onion until soft and a little brown.
Add garlic and ginger and fry until fragrant.
Add whole spices and fry for another couple of minutes before adding ground spices.
Add in chicken pieces and fry until coated with spice and slightly browned.
Add in tomatoes, tomato paste, sugar, stock and potatoes.
Mix, cover and let simmer on medium heat until chicken and potatoes are tender (about 20 minutes).
Add lime juice, let cook for further five minutes uncovered.
Garnish with coriander and serve with your favourite rice.