Chicken (your choice of cut, such as breast or thigh)
600-700 g (about 5-6 large)
Japanese-style curry roux, mild spice
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.
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.
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.
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.
Story Behind this Recipe
I received heaps of tomatoes, so I made a curry out of them. Since the tomatoes release a lot of juice, when I cooked them without water, they released a lot of flavor and made a delicious, refreshingly tangy curry.
The thickness of the curry will depend on the variety of tomatoes you use as well as the type of roux. Adjust by adding water.