Tomato Kasoundi Chicken Curry


  • 4-5 chicken fillets, fat trimmed, cut into cubes
  • 1 large onion, chopped
  • 2 cloves of garlic, finely chopped
  • 2 tsp. freshly chopped ginger
  • 2 tsp. oil
  • 180 g tin tomato puree
  • 1-2 tablespoons Tasmanian Gourmet Sauce Company Tomato Kasoundi (depending on how hot you like it!)


  1. Heat oil, fry onion, garlic and ginger until golden
  2. Add cubed chicken fillets with 1-2 tablespoons of Tomato Kasoundi
  3. Turn chicken until well coated
  4. Then add tomato puree, cover and simmer until cooked
  5. Plain yoghurt may be added before serving