This is an Easy Chicken Curry that you need in your life. 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 recipe a try. It's a rich and creamy curry with just a tiny bit of spice, which could easily be left out to make a lovely mild healthy chicken curry. This is a great kid friendly curry, that freezes well too.
One of our aims for this year was to order less takeaways and cook more alternatives at home. This easy chicken curry is our go-to on a Friday night rather than ordering from the local Indian restaurant! It has all of the flavour of a takeaway tomato based Indian chicken curry, but much less calories.
Check out our Healthier Takeaway section for more recipes.
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Why should you try it?
- A mild chicken curry and the chilies can easily be left out
- Quick and easy, and will kids love it
- Freezer friendly
- Under 400 calories a portion
- Protein packed
What you will need
- Chicken breast - You can use chicken thighs instead, but these tend to have a higher fat content.
- Garlic - This is a fairly garlic heavy curry, so feel free to reduce the quantity to your own taste.
- Ginger - Along with garlic, ginger is the base of most curries.
- Greek yogurt - Adds a nice creaminess as well as cooling the curry down a bit. You can use coconut milk too.
- Plum tomatoes - Good quality plum tomatoes are always preferable as cheaper ones can be a bit watery. We use plum over chopped as they have less of a metallic taste.
- Onion - You could use shallots for a sweeter taste.
- Spice mix - We made our own spice mix consisting of cumin, turmeric, chilli, cinnamon and coriander. You can use your own spice blend or even some garam masala.
- Coriander (cilantro) - Fresh coriander to finish the dish off.
Step by step
One: Heat oil in a large pan and then add the onion, garlic and ginger and cook on a medium heat for 3 minutes until softened.
Two: Add the chicken and cook for a further 3 minutes until browned.
Three: Once the chicken is browned, add the red chilli flakes, cumin, turmeric, cinnamon and coriander to the pan and mix well and cook for a further 1 minute.
Four: Add the chopped tomatoes and tomato puree to the pan and gently simmer for 10 minutes until the chicken is cooked through.
Five: Stir in the Greek yoghurt and coriander and season with salt and pepper before serving.
Watch our web story for a quick how-to on how to make this healthy chicken curry.
Is it spicy?
This easy chicken curry has plenty of flavour going on, but we kept it mild as I know not everyone wants to be blown away by a curry. It's really all about the spices, rather than the heat. There is cumin, coriander, cinnamon and of course lots of garlic, but just a sprinkle of chilli flakes which could easily be left out.
Will kids like it?
I love a spicy curry and although I have a limit, usually it's the spicier the better. However, our daughter doesn't quite have the same spice tolerance as I do - yet! She does love a mild chicken curry though - and this is a great curry for kids.
Curries are great way to introduce kids to new herbs and spices and you can easily sneak some vegetables in to this too. This has become a family favourite, so we keep it pretty mild and then I add an extra sprinkle of chilli flakes to my bowl before serving.
Is this easy to make?
Yes, it is super simple. Sometimes you look at a homemade curry recipe and there is a list of about 20 ingredients, and it's just off putting. This recipe just uses a few key herbs and spices that you probably already have in your cupboard, along with the chicken and tomatoes. It's even easier than ordering a takeaway.
How to adapt it
As with all our recipes, this is easy to adapt. We have had this as a vegetable curry when we needed to do a fridge clear out, we have had it with tofu and we have done a seafood version too that was really good. We've also used chicken thigh instead of breast, which makes it cheaper.
Our aim is to provide you with base recipes, like this sauce, that you can then adapt to suit your family's tastes and also so you can enjoy it again and again without getting bored.
We often add in some mushrooms, peppers, courgettes and even cut down the amount of chicken and add in some chickpeas for a protein boost. You can stir in some spinach just before serving too.
This low calorie and low fat curry is a great way to cut back on takeaways and without cutting back on flavour. It has all the spices you know and love from your favourite curries, without the heat, making it a curry suitable for the whole family.
FAQs
We all like a big indulgent takeaway curry every now and then, but that was becoming a bit too much of a habit for us, so we started making more healthy chicken curry at home. It doesn't get much healthier than this, and it's pretty low in calories too at just 386 calories a bowl (without rice).
Curries usually come with ghee or cream stirred through it, but we added some Greek yogurt to give it that delicious creamy flavour without all the calories. You could use coconut milk, but that would increase the calories. Then there are all the healthy benefits from all the garlic in this!
Yes, this curry freezes really well. Just let it cool fully and then store in plastic containers and it will keep in the freezer for up to 3 months. Once it has defrosted you can either microwave it or heat it up in a pan.
It will also keep in the fridge for 2-3 days. We sometimes put leftovers in a wrap with some grill halloumi or on a baked potato.
We serves ours with some plain boiled rice (although some turmeric rice would be good) and lots of fresh coriander. We then had one of our super Easy 4 Ingredient Flatbreads on the side, which is really good for moping up all the leftover sauce.
If you wanted a low carb meal, then why not try serving the curry with Cauliflower Rice.
Extra tips
- 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.
- 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.
More curry recipes
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Recipe
Tomato and Garlic Chicken Curry
Ingredients
- 1 tablespoon Olive oil
- 400 g Chicken breasts cut in to chunks
- 1 Onion diced
- 1 Thumb sized piece of ginger grated
- 4 Garlic cloves crushed
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon 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 yoghurt
- 1 Handful of fresh coriander (cilantro) finely chopped
Instructions
- Add the olive oil to a large pan and add the onion, garlic and ginger and cook for 3 minutes until softened.
- Add the chicken and cook for a further 3 minutes until browned.
- Once the chicken is browned, add the red chilli flakes, cumin, turmeric, cinnamon and coriander to the pan and mix well and cook for 1 minute.
- Add the chopped tomatoes and tomato puree and gently simmer for 20 minutes until the chicken it cooked through.
- Stir through the Greek yoghurt and coriander before serving and serve with rice.
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.
- 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.
Kakohikes
Hello! This looks pretty good and would like to try it but am concerned over the difference in quantity of spices in the uk vs us measurement.
Uk/metric is
0.5 tsp Ground cumin, 0.5 tsp Turmeric, 0.5 tsp Red chilli flakes, 0.5 tsp Ground cinnamon, 0.5 tsp Ground coriander
Us conversion is
1 tbsp Ground cumin, 1 tsp Turmeric, 0.5 tsp Red chilli flakes, 1 tsp Ground cinnamon, 1 tsp Ground coriander.
Seems like spices are mostly doubled, or more in cumins case. Just starting to make curries and no clue which version is right. Help?
Dannii
Hello! That is an error in the recipe card. Thanks for flagging it - will will get that changed. The UK measurements will be correct, as we are in the UK and that is what we measure in. The US one is an automatic conversion, in the recipe card, but sometimes there is an error.
Patricia
This recipe was a little weird. Not sure how to simmer just two tablespoons of purée so I added a whole can and that made it so much better! Also toned down on the cumin and added salt. But otherwise it’s not bad.
Dannii
Hello, thanks for your comment. There is just 2 tbsp of tomato puree, but also a 400g can of chopped tomatoes - which is where all the sauce of the curry comes from. Using a whole can of tomato puree would have given it too much of an intense tomato flavour. As for the cumin, we feel that curries should have a strong cumin flavour, but those kind of things are always personal preference.
Julie
Excellent recipe! I added more tomatoes for extra sauce and everyone loved it.
Just the right amount of spice :-)
Dannii
It's great to hear that you all enjoyed it :)
Sarah
Hello,
If I'm using curry powder instead of a mix of spices...how much do I use please :)
Dannii
I would say about 2 tbsp, depending on how intense you want the curry flavour.
Laul
The balance of spices is not great . Too much cumin
Paul
Made this tonight for my son and l , lovely. Really easy to follow, couldn't fault it.
Dannii
That's great to hear. Thanks for sharing.
Pat
The comments section of this recipe frustrate me-please make the curry before you rate it as opposed to rating how you think it will taste!
Dannii
There are lots of comments from people that have made it too :)
David
Yum! Love chicken curry, and I like the flavorful but not too hot approach. That also is in keeping with our son's taste, who does like curry but not too much heat.
marie johson
This recipe is very easy and everyone in my family loved it. It tastes to good. Gonna try it again for sure. Thanks for sharing <3
Tracy Johnstone
Easy to make and everyone thoroughly enjoyed it. Will definitely make it again.
Dannii
Happy to hear you all enjoyed it :)
Manasi
Made it with a mixture of salmon and prawns instead of chicken and it’s wonderful! Next time I am going to make up some of the sauce and freeze it in portions!
Dannii
Ooh, that sounds like a good swap! I am going to try that soon!
Lisa
Absolutely delicious, better than a takeaway!
Dannii
So glad you enjoyed it :)
Louise
Hi,
I'm not a curry fan, however my husband and 6 year old son are. This looks perfect for batch cooking. Is it freezable? Perhaps leaving the yoghurt out until serving?
Many thanks,
Louise
Dannii
Hello! Yes, this freezes well - just stir the yoghurt through before serving.
Jacqueline Meldrum
It's such a good idea to make your weekend takeaway a fakeaway at home. So much healthier, cheaper and not to forget tastier. Good plan!
Krissy Allori
I absolutely love chicken curry. Thank you for such a great recipe. We all loved it.
Heidy L. McCallum
I love Curry, I usually have mostly eaten Golden Curry (Japanese Curry) in the past and I am always thinking I want to try a different style so this recipe for Tomato and Garlic Chicken Curry is on our list to make for dinner tonight. I went out and got all the ingredients. Wish me luck!
Lisa
Tomato and garlic are wonderful flavors for curry. Thanks for this delicious recipe!
Darlene @ Dip Recipe Creations
Garlic is always a winner in my book too! I love Indian food and this looks wonderful!
Anna
I am trying to get my kids used to spicy meals and this recipe looks like the perfect place to start. I might even use a little less of the spices to make it milder. Thanks for the tips!