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. 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 chicken curry.

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 chicken curry, but much less calories. Check out our Healthier Takeaway section for more recipes.

Mild Chicken Curry

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.

Kids Curry

I love a spicy curry and although I have a limit, usually it’s the spicier the better. However, Avery (our one year old daughter) doesn’t quite have the same spice tolerance as I do. Yet! She does love a 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.

Garlic Curry

Avery has also developed her parents love of garlic, so anything that is heavy on garlic gets a big thumbs up. Or insane arm flapping, as she hasn’t mastered thumbs up yet. This isn’t one of those 30 garlic clove recipes (even I don’t like garlic that much), but it does have a good punch of garlic flavour. What’s the point of having the word garlic in the title otherwise?

Healthy Chicken Curry

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 easier 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 yoghurt to give it that delicious creamy flavour without all the calories. Then there are all the healthy benefits from all the garlic in this!

Easy Chicken Curry

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.

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.

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.

Ingredients needed for a Tomato and Garlic Chicken Curry (serves 2)

• 1 tbsp olive oil
• 2 x 200g chicken breasts, cut in to chunks
• 1 onion, died
• 1 thumb sized piece of ginger, grated
• 4 cloves of garlic, crushed
• 1 tbsp ground cumin
• 1 tsp tumeric
• 0.5 tsp red chilli flakes
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 2 tbsp tomato puree
• 1 (400g) can of chopped tomatoes
• 4 tbsp 0% Greek yoghurt
• A handful of fresh coriander, finely chopped

HOW TO MAKE THIS Tomato and Garlic Chicken Curry – STEP BY STEP:

One: Put the olive oil in a large pan and then add the onion, garlic and ginger and cook 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 then 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.

OTHER Curry RECIPES TO TRY:

10 Minute Chickpea and Spinach Curry
Aubergine Masala
Chicken Korma
Healthy Chicken Tikka Masala
Slow Cooker Lamb Rogan Josh

SOME EXTRA TIPS FOR THIS DISH:

• If you like your curries spicier, add an extra sprinkle of chilli flakes before serving.
• 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.

If you’ve tried this Tomato and Garlic 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! You can also FOLLOW US on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious recipe ideas, behind the scenes shots and also what we are getting up to.

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.

4.98 from 48 votes

Print

Course: Main Course

Cuisine: Indian

Keyword: chicken curry, curry recipe, healthy curry

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 2 people

Calories: 386kcal

Ingredients

Metric - US Customary

• 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
• 1 tbsp Ground cumin
• 1 tsp Turmeric
• 0.5 tsp Red chilli flakes
• 1 tsp Ground cinnamon
• 1 tsp Ground coriander
• 2 tbsp Tomato puree
• 400 g Chopped tomatoes
• 4 tbsp Greek yoghurt
• 1 Handful of fresh coriander, 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.
• 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.

Nutrition Facts

Tomato and Garlic Chicken Curry

Amount Per Serving (1 portion)

Calories 386 Calories from Fat 144

% Daily Value*

Total Fat 16g 25%

Saturated Fat 1g 5%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 1mg 0%

Sodium 26mg 1%

Potassium 321mg 9%

Total Carbohydrates 38g 13%

Dietary Fiber 8g 32%

Sugars 14g

Protein 23g 46%

Vitamin A 14%

Vitamin C 17%

Calcium 10%

Iron 16%

* Percent Daily Values are based on a 2000 calorie diet.

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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.

The 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.