Creamy chicken and tomato curry

    55 min

    A quick weeknight chicken curry that's made with stuff you probably have in your cupboards already; curry powder, coconut milk, tinned tomatoes and passata.

    2902 people made this

    Serves: 6 

    • 1kg boneless skinless chicken breasts, cut into chunks
    • salt and freshly ground black pepper to taste
    • 1 1/2 tablespoons vegetable oil
    • 2 tablespoons curry powder
    • 1/2 onion, thinly sliced
    • 2 cloves garlic, crushed
    • 1 (400ml) tin coconut milk
    • 1 (400g) tin chopped tomatoes
    • 225g (8 oz) passata (sieved tomatoes)
    • 3 tablespoons caster sugar

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Season chicken pieces with salt and pepper.
    2. Heat oil and curry powder in a large frying pan over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is cooked through.
    3. Stir coconut milk, tomatoes, passata and sugar into the pan and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

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    Reviews in English (2612)


    Altered ingredient amounts. I used 1 TBS. of garlic, partially drained the tomatoes, added 2 cubed new potatoes and sprinkled in some chilli flakes to make it more spicy.  -  27 Aug 2008


    Myself and my husband thought that this tasted nice enough,but we both thought that the sauce was 'too' wasn't thick like a curry sauce 'should' be!We were a bit dissapointed!  -  24 Oct 2010


    The whole family just loved it, great recipe.  -  08 Aug 2011