Name: Simple Tomato Curry Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 boneless, skinless chicken breasts ((2 pounds)); ¼ cup all-purpose flour ((gluten free 1:1 flour will work)); 2 tablespoon curry powder ((or garam masala)); 1 teaspoon diamond crystal kosher salt ((use half as much of any other brand)); ½ teaspoon freshly cracked black pepper; 1 medium white onion ((diced)); 2 green bell pepper ((diced)); 1 tablespoon curry powder ((or garam masala)); 1 can tomato sauce ((8 oz)); 1 can tomato paste ((6 oz)); 2 cups chicken stock ((low- or no-sodium)); ¼ cup fresh cilantro or parsley ((chopped, optional for topping)); 1 teaspoon diamond crystal kosher salt ((use half as much of any other brand)); ½ teaspoon black pepper

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This curry chicken has a simple tomato sauce base with peppers and onions, a heaping few tablespoons of curry powder, and lightly breaded chicken pieces.

It's a super comforting dish with just the lightest, tiniest, barely-there bit of heat that warms you up from the inside out. I grew up eating it served over plain white rice, but these days I like it even better served over a heartier grain like farro.

A white bowl with brown rice and curry chicken and vegetable curry, garnished with cilantro, placed on a wooden table with a white cloth, wooden utensils, a bowl of curry powder, measuring spoons, a plant, and a small dish of cilantro nearby.

A white bowl contains brown rice and an orange curry with chunks of paneer and tender curry chicken, garnished with cilantro. The bowl is on a white cloth with a spoon and fork beside it on a wooden table.

My recipe for simple tomato curry chicken comes from the same binder of family recipes as my other nostalgic, budget-friendly dinner recipes like tuna newberg, angel hair pasta with chicken, and green spaghetti sauce.

So let me preface this by saying this is not a "traditional" chicken curry. It is, however, what I grew up calling curry chicken because it is seasoned pretty much entirely with curry powder. So while I'd love to call it something less—ahem—culturally appropriative, my options are really rather limited by that fact.

Most of the weeknight dinner recipes my mom used to make have 10 ingredients max, many of them canned or pantry items. This kid-friendly, simple tomato curry chicken is no different. In true family recipe fashion, the recipe my mom gave me had absolutely zero measurements included, so until I wrote it down here, I made it mostly from memory. That's how easy it is!

Bowls and containers holding chopped chicken breast, diced onion, chopped bell pepper, chicken broth, flour, curry powder, tomato sauce, tomato paste, salt, pepper, and chopped cilantro are arranged on a wooden surface—everything you need to prepare a flavorful curry chicken dish. — Not pictured: Rice or other grain for serving. *See recipe card at the end for quantities!*

I grew up on curry chicken made with chicken breast and green bell pepper, but chicken thighs also work really well, and you can definitely swap in a poblano pepper for a little heat if you prefer.

The simplest, most basic version of this curry chicken recipe uses one small can of tomato paste and one small can of tomato sauce, but I've also made it using a large 28 ounce can of crushed tomatoes instead. This adds a lot more liquid to your pan, so I usually skip adding chicken broth and add a bit of Better than Bouillon paste instead. Using crushed tomatoes instead of tomato paste gives the same great tomato flavor in a slightly chunkier sauce. I generally prefer the smoother sauce, but either will do in a pinch.

Curry powder is a spice blend that can vary in taste by brand or manufacturer. I grew up using Madras Curry Powder when making curry chicken but I've also made it with Burlap & Barrel's Curry Powder and that was great, too.

Cilantro is technically optional as a garnish, but I find it adds a really nice fresh flavor. If you don't like cilantro, you may prefer a squeeze of lime juice right before serving. You could also serve this with a dollop or drizzle of my simple lime cilantro yogurt sauce!

A white bowl contains brown rice and a vibrant orange curry chicken garnished with chopped herbs. The bowl sits on a wooden table beside measuring spoons, a wooden fork, and a small dish of green onions.

How to Make Curry Chicken

One of the first changes I made to the recipe I grew up with was adding curry powder, salt, and pepper to the flour mixture the chicken is coated with before cooking. The flour gives the chicken a slightly crispy outside, but I'm all about layering flavors into my recipes, and the fact that the flour wasn't seasoned at all was a real missed opportunity flavor-wise!

A plastic container with raw curry chicken pieces, spices, and flour sits on a wooden surface. The container lid is off and to the side. Some flour is scattered on the table next to the container. — Give the cubed chicken pieces a good, vigorous shake in a tightly sealed container to evenly coat the chicken with flour.

A round plastic container filled with flour-coated curry chicken pieces sits on a wooden surface. The container’s lid, dusted with some flour, is placed beside it. Some flour is also scattered on the table. — Give the cubed chicken pieces a good, vigorous shake in a tightly sealed container to evenly coat the chicken with flour.

Heat a large skillet over medium heat, then add a generous glug of oil — enough to coat the bottom of the pan.

Chunks of curry chicken cooking in a white skillet with blue handles, placed on an electric stovetop. The skillet is on a wooden surface, and the stovetop display shows numbers and controls. Steam is visible rising from the flavorful chicken. — If the chicken pieces stick at all, don't pry them up — they'll release once they're cooked.

Once the chicken is mostly cooked through, I remove it to a plate. Then, without cleaning out the pan, I start making the sauce. Those brown bits stuck to the bottom (called "fond") add a ton of flavor!

A blue pot on an electric burner contains chopped onions, green bell peppers, and spices being stirred with a white spatula—perfect ingredients for a flavorful curry chicken. A plate of cooked chicken pieces sits nearby on a wooden surface.

I season the peppers and onions with curry powder as they cook, too.

A pot with tomato and bell pepper sauce, reminiscent of a curry chicken base, sits on an electric cooktop. A white spoon rests inside the pot. Next to the cooktop is a plate with fried chicken pieces on two paper towels. The surface is wood patterned.

Add the tomato sauce and tomato paste and cook until slightly thickened.

A skillet of red tomato-based curry chicken sits on an electric stove. To the upper left, a plate of cubed, cooked chicken rests on a paper towel. The surface below is wooden.

Add the chicken broth and bring to a boil, stirring frequently.

A blue pot filled with curry chicken in a rich tomato-based sauce sits on an induction cooktop. A small bowl of chopped herbs is placed nearby on a wooden surface.

Add the chicken back to the skillet and reduce the heat to a low simmer.

A pot of tomato curry with vegetables and chicken simmers on an electric cooktop. A white spoon rests inside the pot. Next to the cooktop, there is a small white bowl of chopped fresh herbs. The background is a wooden surface. — Dinner is ready in less than 30 minutes!

Practical Tips & Recipe Notes

When it comes to cutting your onions and peppers what matters most is that they're uniformly sized pieces. I like big chunks, so I do a fairly large chop. But Jimmy doesn't like big pieces of onion and pepper, so he prefers a smaller dice. It's really up to you! Just remember that smaller pieces will cook faster, so adjust the cooking times accordingly.
Taste the sauce as you go — the curry spice flavors will intensify as the sauce simmers and thickens. If the sauce is too spicy for you, stir in a dollop of sour cream, plain greek yogurt, or heavy cream right before serving, or serve with a dollop of plain greek yogurt or sour cream on the side.
For more on the long, colonized history of curry dishes, I recommend watching season 2, episode 2 of David Chang's Ugly Delicious on Netflix, or listening to "The Curry Chronicles" episode of Gastropod.

📖 Recipe

an overhead shot of curry chicken in a bowl to the right of a pile of rice garnished with cilantro

Simple Tomato Curry Chicken

Servings servings

Author Rebecca Eisenberg

This simple curry chicken will warm you up from the inside out. Serve over rice, couscous, or any grain you have on hand. It’s a very simple, forgiving recipe that can handle a lot of swapping if you’re out of certain ingredients.

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Prep Time 10

Cook Time 20

Total Time 30

Recipe Notes

If you don't have "curry powder" you can substitute a blend of spices like turmeric, coriander, cumin, cardamom, paprika, or ginger. When we're out of curry powder, I usually sub in some garam masala or tandoori masala. They're not curry powders, but they share a similar enough flavor profile.
You can also sub the can of tomato paste, can of tomato sauce, and chicken stock for (1) 28 oz can crushed tomatoes and 2 teaspoons Better than Bouillon. Add water as needed.
For a bit of heat, replace the bell pepper with poblano pepper.
If you don't have chicken stock, add 1 teaspoon Better than Bouillon to the skillet when you add the curry powder to the onions and peppers and use water instead of stock.
If the sauce is too spicy, stir a dollop of sour cream or greek yogurt into the sauce or serve with a dollop of cilantro lime yogurt sauce on the side.
Store any leftover curry chicken in airtight container for up to a week. Reheat in a pot on the stove or in the microwave in one minute bursts, stirring in between until warmed throughout. Curry chicken is a great freezer meal.
Add potatoes: Cut a large potato into 1" cubes or cut fingerling potatoes into quarters and cook in generously salted water for 20-30 minutes or until fork-tender. Drain and add to the curry sauce along with the cooked chicken.

Ingredients

For the chicken

2 boneless, skinless chicken breasts (2 pounds)
¼ cup all-purpose flour (gluten free 1:1 flour will work)
2 tablespoon curry powder (or garam masala)
1 teaspoon diamond crystal kosher salt (use half as much of any other brand)
½ teaspoon freshly cracked black pepper

For the sauce

1 medium white onion (diced)
2 green bell pepper (diced)
1 tablespoon curry powder (or garam masala)
1 can tomato sauce (8 oz)
1 can tomato paste (6 oz)
2 cups chicken stock (low- or no-sodium)
¼ cup fresh cilantro or parsley (chopped, optional for topping)
1 teaspoon diamond crystal kosher salt (use half as much of any other brand)
½ teaspoon black pepper

Instructions

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Pat the chicken breasts dry and cut into 1" cubes.
Combine chicken pieces, flour, curry powder, and salt in a large airtight container. Put the lid on and shake to coat the chicken pieces in flour.
In a large skillet, heat 2-3 tablespoons oil over medium heat until shimmering. Add the chicken to the skillet in an even layer using tongs so you don't dump excess flour into the pan.

The flour from the chicken absorbs a lot of the oil, so you need more than you might think. Add more to the pan if needed.

Cook the chicken, stirring and turning them until just barely cooked through. They’ll be golden brown on the outside and some of the light breading will start sticking to the bottom of the pan. This can take 5-7 minutes. Remove the cooked chicken to a plate and set aside. They’ll continue cooking as they rest.

The chicken should be mostly cooked through, but may not be all the way cooked through. It will continue cooking as it rests, and will finish cooking when you add it back to the sauce. If you're temp-checking it, I usually remove it from the pan when it reaches 150°F.

Without cleaning out the skillet, add an additional tablespoon of oil over medium heat. Cook onions and peppers in oil 3-5 minutes until slightly soft. Add curry powder and cook an additional 60 seconds, stirring frequently.
Add tomato sauce and tomato paste and stir to coat the peppers and onions. Keep stirring as the tomato mixture starts to caramelize slightly on the bottom of the pan. Add the chicken stock and bring to a boil, stirring frequently as it reduces slightly, about 3-5 minutes. Taste the sauce and adjust seasoning to taste: add salt, pepper, or more curry powder if needed.
Add the chicken back to the sauce, reduce heat to low, and simmer an additional 10 minutes.
Serve over rice, couscous, or any grain of your choosing. Garnish with fresh cilantro if you like it.

Video

Main Dishes Under 30 Minutes Tomato One pan

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