Tomato and Garlic Chicken Curry

4.63 from 150 votes

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 Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Main Course

Cuisine: Indian

Diet: Gluten Free

Allergen: Dairy, Meat

Servings: people

Calories: 386kcal

Author: Dannii

Add the olive oil to a large pan and add the onion, garlic and ginger and cook for 3 minutes until softened.
1 tablespoon Olive oil, 1 Onion, 4 Garlic cloves, 1 Thumb sized piece of ginger
Add the chicken and cook for a further 3 minutes until browned.
400 g Chicken breasts
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.
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
Add the chopped tomatoes and tomato puree and gently simmer for 20 minutes until the chicken it cooked through.
400 g Chopped tomatoes, 2 tablespoon Tomato puree
Stir through the Greek yoghurt and coriander before serving and serve with rice.
4 tablespoon Greek yoghurt, 1 Handful of fresh coriander (cilantro)

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.