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4.8 from 456 votes

Tomato and Garlic Chicken Curry

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 2 people
Calories: 386 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. Add 400 g Chicken breast and cook for a further 3 minutes until browned.
  3. 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.
  4. Add 400 g Chopped tomatoes and 2 tablespoon Tomato puree and gently simmer for 20 minutes until the chicken it cooked through.
  5. 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

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

% 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.