Quick Tomato Chicken Curry

    1 hour

    This is a simple recipe taught to me by an old Indian woman who made it for her family. It tastes lovely served with rice.

    67 people made this

    Serves: 4 

    • 2 tablespoons vegetable oil
    • 1 teaspoon cumin seed
    • 2 medium onions, finely chopped
    • 1 teaspoon ground turmeric
    • 1 teaspoon cayenne pepper to taste
    • 1 teaspoon garam masala
    • 1 clove garlic, minced
    • 1 tablespoon minced ginger
    • 5 peeled, seeded and chopped tomatoes
    • 450g skinless, boneless chicken breast meat, cubed

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Heat oil in a large saucepan over medium heat. Stir in cumin seed and cook until they start to pop, 20 to 45 seconds. Stir in onion and cook until golden brown, about 5 minutes. Season with turmeric, cayenne, garam masala, garlic and ginger. Cook for 1 to 2 minutes until fragrant.
    2. Puree the mixture with the tomatoes in a blender until smooth. Return the puree to the saucepan and add the chicken. Simmer gently until the chicken has cooked, about 20 minutes; add water as needed while cooking to maintain desired consistency.

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    Reviews in English (57)


    This was superb!!! Thanks so much for this recipe. Out of necessity, I had to use 5 chicken thighs that I poached beforehand. Added a 15 oz. can of diced tomatoes and kept the thighs whole. Added the broth from the poached chicken as needed, and salt. Since I prefer food with substance, didn't blend and added some fresh green beans. This was absolutely wonderful. Not one spice overpowers the other one. I did add 3 cloves garlic but again, I'm a garlicholic. You can taste the individual spices and they add different levels of flavor to the dish. Wow! again, a great new Indian recipe for us Indian food lovers! Served w/"Indian Style Basmati Rice" from Allrecipes.  -  24 Jun 2006  (Review from Allrecipes USA and Canada)


    Excellent with basmati rice and naan bread! I used a 28oz can of whole peeled tomatoes. Tossed them in the blender with the onion mixture and added some of the juice from the can to help thin it down.  -  15 Nov 2006  (Review from Allrecipes USA and Canada)


    It was pretty good after a few minor changes. First, I added salt, since the recipe didn't call for any. Then, I found it to be a little too tomatoey, and spicey, so I added about a cup of plain yogourt, which did the trick. Also, when pureeing it, I would advise you to puree the onions and cumin first, cuz the cumin seeds stay whole if pureeing with the tomatoes. Also, I used beef pieces(for stir fry), and sauteed them a bit in the pan before adding the rest. It came out really good. I loved the flavor of the spices together. Served with basmati rice.  -  17 Aug 2007  (Review from Allrecipes USA and Canada)