Tomato and Garlic Chicken Curry
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
30 mins
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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
Description
This curry starts by gently sautéing diced onion, crushed garlic, and fresh grated ginger in olive oil to create an aromatic base. Chicken breast chunks are then added and browned for a slight crust. Ground spices including cumin, turmeric, red chili flakes, cinnamon, and coriander are stirred in, releasing warm and earthy fragrance. Tomato puree and chopped canned tomatoes provide acidity and body to the curry sauce, which is simmered with the chicken to cook it through and develop flavor.
Before serving, Greek yogurt is folded in to add creaminess and temper spices, while fresh cilantro adds brightness. The result is a balanced curry that is neither overly rich nor thin, with tender bite-sized chicken surrounded by a savory tomato and spice sauce.
This dish can be served with rice or flatbreads and offers adaptability by adding vegetables like spinach or chickpeas. Adjust spice levels to taste by increasing chili flakes or using curry powder as a simpler spice alternative. Cooking chicken just until done helps maintain juiciness and tenderness.
Practical tips include stirring in cream for richness, topping with nuts for crunch, or substituting proteins like tofu or prawns. Leftovers make flavorful fillings in wraps or atop baked potatoes.
Ingredients
- 1 tablespoon olive oil
- 400 g chicken breast cut into chunks
- 1 onion diced
- 30 g ginger grated, fresh
- 4 garlic crushed, clove
- 0.5 teaspoon cumin ground
- 0.5 teaspoon Turmeric ground
- 0.5 teaspoon red chili flakes
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground coriander
- 2 tablespoon tomato puree
- 400 g tomato canned, chopped
- 4 tablespoon Greek yogurt
- 30 g cilantro finely chopped, fresh
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
- Increase red chili flakes for more heat according to preference.
- If missing individual spices, use curry powder, curry paste, or garam masala as alternatives.
- To enrich the sauce, stir in cream just before serving.
- Cook chicken until just done to keep it juicy and prevent dryness.
- Add vegetables such as chopped spinach or chickpeas toward the end of cooking.
- Use leftovers as fillings for wraps or potato toppings.
- Top with cashew nuts for texture or add quick-cook lentils with tomatoes for more protein.
- Swap canned tomatoes for passata to achieve a smoother sauce if preferred.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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