Tomato and Garlic Chicken Curry
User Reviews
4.8
456 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
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Servings
2 people
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Calories
386 kcal
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Course
Main Course
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Cuisine
Indian
Tomato and Garlic Chicken Curry
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If you are looking for a new way to eat lean chicken breast, but you don't like spicy food, then give this Tomato and Garlic Chicken Curry a try.
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Ingredients
- 1 tablespoon olive oil
- 400 g chicken breast cut into chunks
- 1 onion diced
- 30 g fresh ginger grated
- 4 garlic clove crushed
- 0.5 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon red chilli flakes
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground coriander
- 2 tablespoon tomato puree
- 400 g chopped tomatoes canned
- 4 tablespoon Greek yogurt
- 30 g fresh coriander (cilantro) finely chopped
Instructions
- Add 1 tablespoon Olive oil to a large pan and add 1 Onion, 4 Garlic clove and 30 g Fresh ginger and cook for 3 minutes until softened.
- Add 400 g Chicken breast and cook for a further 3 minutes until browned.
- Once the chicken is browned, add 0.5 teaspoon Red chilli flakes, 0.5 teaspoon Ground cumin, 0.5 teaspoon Ground turmeric, 0.5 teaspoon Ground cinnamon and 0.5 teaspoon Ground coriander to the pan and mix well and cook for 1 minute.
- Add 400 g Chopped tomatoes and 2 tablespoon Tomato puree and gently simmer for 20 minutes until the chicken it cooked through.
- Stir through 4 tablespoon Greek yogurt and 30 g Fresh coriander (cilantro) before serving.
Notes
- If you like your curries spicier, add an extra sprinkle of chilli flakes before serving.
- Don't have all the different spices? Just use 2 tablespoon of curry powder or curry paste instead. Or if you have Garam Masala, you can use that.
- Make the curry a little more indulgent by stirring some cream through just before serving.
- Make sure you only cook the chicken until it is just cooked, so it stays nice and juicy. If it is cooked for too long then it will become rubbery and dry.
- Add a portion of vegetables to this easy chicken curry by throwing in some chopped spinach a few minutes before the curry is finished.
- Don't like chicken? You could use any vegetables instead, or use tofu or king prawns.
- Try leftovers in a wrap with some grilled halloumi or on top of a baked potato.
- Why not halve the amount of chicken and add some chickpeas instead.
- Try stirring in some spinach a few minutes before serving for an iron boost.
- Add a little crunch to this curry by serving with some cashew nuts on top.
- You can give this an extra protein boost by adding some quick cook lentils at the same time as the tinned tomatoes.
- If you want a smooth sauce, then you could swap the tinned tomatoes for passata.
Nutrition Information
Show Details
Serving
1portion
Calories
386kcal
(19%)
Carbohydrates
38g
(13%)
Protein
23g
(46%)
Fat
16g
(25%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
1mg
(0%)
Sodium
26mg
(1%)
Potassium
321mg
(9%)
Fiber
8g
(32%)
Sugar
14g
(28%)
Vitamin A
700IU
(14%)
Vitamin C
14mg
(16%)
Calcium
100mg
(10%)
Iron
2.9mg
(16%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 386kcal | 19% |
| Carbohydrates | 38g | 13% |
| Protein | 23g | 46% |
| Fat | 16g | 25% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 1mg | 0% |
| Sodium | 26mg | 1% |
| Potassium | 321mg | 7% |
| Fiber | 8g | 32% |
| Sugar | 14g | 28% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 14mg | 16% |
| Calcium | 100mg | 10% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
456 reviews
Excellent
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