Name: Tomato and Coconut Chicken Curry Recipe
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Yield: 4
Ingredients: 12 chicken drumsticks skinless; 1 cup plain flour; 2 tbs curry powder; 1 tbs fresh ginger; 1 tsp ground cumin; 1 onion chopped; 1 red capsicum chopped; 880 g canned tomatoes chopped; 1 cup mushrooms sliced; 300 ml coconut cream; 1 cooking oil spray

by RedDoll Last updated on 07/09/2019

A nice slow-cooked chicken dish that's just right for winter. - RedDoll

Ingredients

12 chicken drumsticks skinless
1 cup plain flour
2 tbs curry powder
1 tbs fresh ginger
1 tsp ground cumin
1 onion chopped
1 red capsicum chopped
880 g canned tomatoes chopped
1 cup mushrooms sliced
300 ml coconut cream
1 cooking oil spray

Method

Step 1

Preheat oven to 160°C.
Step 2

Coat a large casserole dish with cooking spray and add one tin of diced tomatoes.
Step 3

Coat chicken pieces in flour and add to dish with curry powder, ginger, cumin, onion, and red capsicum. Mix well.
Step 4

Top with remaining tin of tomatoes.
Step 5

Cover casserole dish with lid and place in oven, stirring occasionally.
Step 6

After 2 hours, stir in mushrooms and return to oven for a further 30 minutes.
Step 7

Stir in coconut cream and cook for another 30 minutes.