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

Simple Tomato Curry Chicken

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.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American, Indian
Servings 5 servings



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)
  • 3 cups chicken stock
  • 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


  • 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.
  • 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.
  • 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.


  • If you don't have curry powder or garam masala: 1 tablespoon coriander, 1TBSP cumin, 2 teaspoon turmeric, ½ teaspoon ginger, pinch of smoked paprika or cayenne
  • You can also sub the can of tomato paste, can of tomato sauce, and chicken stock for (1) 28 oz can crushed tomatoes and 1 cup chicken stock. 
  • If you don't have chicken stock: Add a crushed cube of chicken bouillon OR 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 you’re cooking for 6+ people, you may want to add a third chicken breast or two chicken thighs.
  • If the sauce is too spicy, stir a dollop of sour cream or plain greek yogurt into the sauce or serve with a dollop on the side.


Tried this recipe?Leave a comment and let me how it was!