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Use Up Your Tomatoes in Tomato Curry without Water
Use Up Your Tomatoes in Tomato Curry without Water

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We hope you got benefit from reading it, now let’s go back to use up your tomatoes in tomato curry without water recipe. You can cook use up your tomatoes in tomato curry without water using 6 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to prepare Use Up Your Tomatoes in Tomato Curry without Water:
  1. Prepare Chicken (your choice of cut, such as breast or thigh)
  2. Prepare Onions
  3. Get Tomatoes
  4. Provide Japanese-style curry roux, mild spice
  5. Use Garlic
  6. Use Bay leaf
Steps to make Use Up Your Tomatoes in Tomato Curry without Water:
  1. Chop the chicken into bite-sized pieces, mince the onions, and roughly chop the tomatoes. Remove the skins of the tomatoes, since they have a poor texture.
  2. Heat oil in a pot and sauté the garlic until fragrant, then add the chicken. Add the onions and sauté until tender. If you have time, I recommend caramelizing the onions beforehand.
  3. Add the tomatoes and bay leaf, briefly stir, then cover with a lid and simmer over low heat. Occasionally check the pot, and after about 20-30 minutes, the tomatoes should boil down.
  4. Once the tomatoes boil into the sauce, turn off the heat and add the roux. Thoroughly dissolve the roux, and once the sauce thickens, it's done.

The crushed tomatoes make this much faster. Fresh, homegrown tomatoes are best used fresh or for canning. But what if you did that and still have a bunch leftover? Simply slice a tomato in several slices, place the slices on top of the soil in a pot and cover lightly with more soil. Water well and place in a sunny.

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