Welcome to a brand new week and I for one am very excited about it! There’s a brand new logo for Food&Fitness Always and very soon there’ll be a whole new design for the website, which is currently being worked on (so stay tuned!).
In the meantime the recipes just keep on coming and today I’m proud to bring you this delicious Tomato & Lime Chicken Curry dish all the way from Burma.
Like many curries the onions and garlic are fried and then the spices are added to form the ‘base’ of the curry dish, and in this case the spice doesn’t actually come from any whole chillies but from the cayenne pepper.
Once the sauce has reduced it’s clings on to the chicken and tastes really great. It’s a perfect dish for sharing and a great alternative if you’re avoiding the takeaway options! Enjoy!
Serves 4 | Prep 15 Mins | Cooking 35 Mins
2 tablespoons Sunflower Oil
2 Onions (diced)
2 Garlic Cloves (finely chopped)
1 teaspoon Ground Turmeric
1 tablespoon Ground Coriander
1 Cinnamon Stick
1 Stick of Lemongrass (halved)
400g Chicken Thighs (cut into chunks)
1 x 400g Tin of Plum Tomatoes
3 Salad Tomatoes (quartered)
Juice of 2 Limes
1/2 teaspoon Cayenne Pepper
1 tablespoon Fish Sauce
1 tablespoon Toasted Sesame Oil
Salt & Freshly Ground Pepper
Small Handful of Coriander Leaves (to garnish)
Rice (to serve)
Mango Chutney (to serve)
Put the oil into a large casserole dish on a high heat. When the oil is hot fry the onions until softened.
Add the garlic and fry for a further 2 minutes.
Next add the turmeric, cinnamon stick, lemongrass, cloves, ground coriander and stir well to combine.
Add the chicken pieces and fry until browned, usually around 7 minutes.
Place the salad tomatoes & tinned tomatoes into the casserole dish, along with the lime juice, cayenne pepper and fish sauce. Break the tomatoes up with the back of a wooden spoon.
Stir well, reduce the heat to medium and simmer for 3-4 minutes.
Add 50ml of boiling water to the pan, along with the sesame oil and then return to a simmer for 20 minutes without the lid on.
After the time is up if the sauce is too thin increase the heat and cook until it has thickened.
Season with salt & freshly ground pepper then finally add the fresh coriander.
Discard the cinnamon stick and lemongrass and serve with rice and mango chutney.