60 min Medium

Recommended product

Recommended product

Strained Tomatoes 26.6oz

3/4 cup plus 2 tablespoons Pomi Strained Tomatoes

Fresh, creamy and thick: the original taste of a great classic always ready to be used. Strained Tomato Sauce is one of the most used ingredients in cooking because it is easy and fast, ideal to prepare any type of dish: meat, eggs, pasta, creams and creamy soups. Strained tomatoes are perfect for recipes that call for pureed tomatos! Store up to 5 days in the fridge after opening​ How is it made? Tomatoes are washed and crushed. They go through a refinement process that includes sieves to eliminate seeds and peels. The product is then mixed with tomato juice and lightly concentrated. The final product is thermally pasteurized and aseptically filled in our signature carton boxes. Product is exclusively made of Italian tomatoes and does not contain seeds and peels, although we cannot completely exclude possible residue.

60 min
Preparation time
Ingredients for Serves 4
Strained Tomatoes 26.6oz 3/4 cup plus 2 tablespoons Pomi Strained Tomatoes
1 3/4-inch cinnamon sticksTwo
2 1/2-inch piece ginger, peeled and gratedOne
3 ounces skinless chicken legs, or 1 3/4 pounds skinless, boneless chicken thighs2 pounds
Canola oil1 tablespoon
cloves garlic, crushed6
Cumin seeds1 teaspoon
fresh green chiles (or 1 teaspoon chili powder)2
garam masala1 teaspoon
Ghee or unsalted butter2 tablespoons
ground almonds3 tablespoons
ground cumin1 1/2 teaspoons
ground turmeric1/2 teaspoon
large onions, finely chopped2
plus 2 tablespoons Pomi Strained Tomatoes3/4 cup
tomato paste2 tablespoons
whole-milk yogurt (plus extra for serving)3 tablespoons

Meera Sodha's Mum's Chicken Curry is the perfect way to get the taste of India in your own home!


  1. Put the ghee and oil into a wide-bottomed, lidded frying pan on a medium heat. When it's hot, add the cumin seeds and cinnamon sticks. Let them infuse in the oil for a minute, and then add the onions. Cook for 10 to 12 minutes, stirring occasionally, until golden brown.

  2. Meanwhile, put the ginger, garlic, and green chiles into a mortar and pestle with a pinch of salt and bash to a coarse paste.

  3. Add the paste to the pan and cook gently for 2 minutes, then pour int the strained tomatoes and stir. Cook the strained tomatoes for a few minutes, until the mixture resembles a thick paste, then add the tomato paste, ground cumin, turmeric, and 1/2 teaspoon of salt (or to taste).

  4. Whisk the yogurt and add it slowly to the curry. Cook it through until it starts to bubble, then add the chicken. Pop the lid on the pan and continue to cook on a gentle heat for around 30 minutes. Add the ground almonds and the garam masala and cook for another 5 minutes.

  5. Serve it with a tower of chapatis, hot fluffy naan, or rice, and offer yogurt at the table.

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