Take the stem ends off the cherry tomatoes, and cut them into halves or quarters. Slice the onion thinly. Cut the chicken into bite sized pieces, season lightly with salt and pepper and saute.
Layer the ingredients in the pot in this order: the tomatoes first, then the onions, and finally the cooked chicken and the bay leaf. Turn on the heat. No water is needed.
If using a pressure cooker, cook for 4 minutes under pressure then leave to cool down naturally. If using a regular pot, cook over low heat, then adjust after water comes out of the vegetables.
Season with salt, pepper, and curry roux to taste. You can use hashed beef roux instead of curry roux too.
Story Behind this Recipe
We often receive a large amount of cherry tomatoes as a gift, and I've always made them into tomato sauce. I tried them once in a curry, and it was so delicious! So since then I've been making curry whenever I've had a lot of tomatoes on hand.
You can use any meat you like! If you make this in a pressure cooker, enough water will come out from the tomatoes and other vegetables, so you don't need any added water! The sweetness of the tomato is delicious, and this curry is good for you too. You can add eggplant and use this as a meat sauce too! If you are making this in a regular pot, please add a little water.