Prep time: 10 mins
Cook time: 35 mins
Yield: 3 to 4 serves
Ingredients:
- 4 (about 580 gm) large tomatoes
- ½ onion, diced
- 1 tsp minced garlic
- ½ tsp ground turmeric
- 140 gm minced chicken
- ¼ tsp sea salt
- pepper, to taste
- 30 gm nuts and dried fruits, roughly chopped
Method:
- Slice off the top of each tomato as a lid. Use a knife and teaspoon to scoop out the pulp. Roughly chop the pulp and reserve. Discard the seeds if desired. Invert the tomatoes onto a wire rack lined with kitchen papers to drain off any excess moisture..
- Heat oil in a frying pan over medium heat. Saute the onion until aromatic and translucent. Add garlic and turmeric and cook until fragrant. Stir to combine. Push onion to the sides of the pan. Add some oil in the middle to cook the chicken until cooked through. Use a spatula to help loosen up and break apart the meat while stir frying. Season with salt and pepper. Transfer to a bowl to cool down. Stir in the nuts and dried fruits.
- Preheat oven to 180C / 350F.
- Fill each tomato with the chicken mixture, cover with the lids and place in a baking dish. Pour in the reserved tomato pulp. Brush oil on the tomatoes. Season with salt. Bake in the preheated oven for 20 to 25 minutes. Serve immediately.
©2026 Christine's Recipes - https://en.christinesrecipes.com/
