1kgChicken Breast Fillets, without the skin, cut in 2.5 cm cubes
¼cupfresh Parsley, leaves only
3tablespoonsCurry paste
2large Fresh Tomatoes, cut in small cubes
1litreWater
2tablespoonsEVOO, (Extra Virgin Olive Oil)
1teaspoonSea Salt
½teaspoonfreshly ground Black Pepper
Instructions
In a large pot on high heat add the oil and heat for a minute. Add the chicken and sear for 4-5 minutes, tossing occasionally.
Add the curry paste and the tomatoes, reduce the heat and stir for 2 minutes.
Increase the heat, put the water in the pot, bring to a boil and then reduce again the heat to simmer for 30-40 minutes until water has almost reduced and you have a nice saucy liquid.
Serve in a bowl and garnish with the parsley.
Notes
Instead of a traditional rice side dish serve instead with Bulgur (press Link for recipe).