Tomato and Garlic Chicken Curry recipe

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.

Why should you try it?

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, Avery (our 3 year old daughter) doesn't quite have the same spice tolerance as I do. Yet! She does love a mild chicken curry though!

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.

Is chicken curry healthy?

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!

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.

Can it be frozen?

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.

What to serve it with

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 this 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 tbsp 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.

Step by step

One: Put the olive 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 before serving.

More curry recipes

If you’ve tried this Healthy Chicken Curry or any other recipe on the blog then let us know how you got on in the comments below, we love hearing from you!

Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.

DON’T FORGET TO RATE THE RECIPE ↓

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.

4.72 from 95 votes

Pin Recipe Print Recipe

Course: Main Course

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 2 people

Calories: 386kcal

Ingredients

UK measures - US measures

• 1 tbsp 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 tsp Ground cumin
• 0.5 tsp Turmeric
• 0.5 tsp Red chilli flakes
• 0.5 tsp Ground cinnamon
• 0.5 tsp Ground coriander
• 2 tbsp Tomato puree
• 400 g Chopped tomatoes
• 4 tbsp 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 tbsp 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.

Nutritional Information

Serving: 1portion | Calories: 386kcal | Carbohydrates: 38g | Protein: 23g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 26mg | Potassium: 321mg | Fiber: 8g | Sugar: 14g | Vitamin A: 700IU | Vitamin C: 14mg | Calcium: 100mg | Iron: 2.9mg

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DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.