Tomato Curry with Chicken

This flavorful tomato curry recipe was created for Muir Glen organics. This rich and creamy curry with just a tiny bit of spice will be your new favorite way to enjoy bland chicken breasts or thighs. Don’t be put off with the long list of ingredients as the curry comes together quickly while the chicken cooks.

We like to eat this curry over cauliflower rice for a low carb heaty Indian meal. Serve the curry with this Blood Orange and Fennel Salad and follow with these Frozen Strawberry Cheesecake Bars.

Why You’ll Love This Tomato Chicken Curry

• This flavorful Indian curry dish comes together quickly and easily for a hearty low carb, ketogenic feast.
• Leftovers taste great the next day.
• Easy to modify the spice level depending on who you are serving it to.

Ingredients To Make Chicken Curry

Chicken Ingredients

• Chicken – I used one pound of chicken, cut into 1 inch cubes,
• Greek yogurt – I used 6 tbsp whole milk Greek yogurt but you can also use goat or coconut yogurt
• Ghee – I used 3 tbsp ghee, melted.
• Sea salt – I prefer to cook with sea salt.
• Black pepper – I used freshly ground black pepper.

Tomato Curry Ingredients

• Avocado oil – I love using avocado oil but you can also use extra virgin olive oil.
• Cumin seeds – I used whole cumin seeds.
• Fenugreek seeds – Fenugreek seeds add a unique flavor so do your best to use them.
• Cardamom pods,  I used 2 pods, cracked but you can also use ground.
• Cinnamon stick – I used one cinnamon stick, it adds a nice warmth to the curry.
• Onion – I used a yellow finely diced but a white onion will also work.
• Garlic – I used 3 cloves fresh garlic, minced.
• Ginger – I used fresh ginger, grated. Don’t use powdered ginger or jarred ginger.
• Garam masala – This is a combination of Indian spices.
• Ground turmeric – Turmeric is an amazing anti-inflammatory spice.
• Red pepper flakes – Red pepper flakes add a touch of spice.
• Fire Roasted Muir Glen tomatoes – Fire roasted tomatoes add a nice flavor to the curry.
• Chicken bone broth  – You can use homemade or store bought.
• Cilantro – I added 1/2 cup chopped, plus more for garnish. If cilantro isn’t your thing you can use parsley.

Equipment To Make Chicken Curry

• skillet
• sheet pan
• parchment paper

How To Make Tomato Curry

Chicken

1. Heat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
2. In a bowl, combine cubed chicken, 3 tbsp yogurt and melted ghee. Mix to coat completely and line the chicken pieces up on the prepared baking sheet. Sprinkle with salt and pepper and bake until golden brown, about 15 minutes.

Tomato Curry

1. While the chicken is baking, make the tomato curry. In a large skillet, heat oil over medium high heat. Add cumin, fenugreek, cardamom, and cinnamon. Cook until fragrant, about 2 minutes.
2. Add onion and saute until translucent.
3. Stir in garlic, ginger, garam masala, turmeric, red pepper flakes, and 1/2 tsp salt. Cook until fragrant and well mixed, about 2 minutes
4. Pour fire roasted tomatoes into the skillet and add bone broth now as well. Simmer and stir to combine, until mixture begins to thicken, about 6 minutes. Remove the cinnamon stick.
5. Take the skillet from the heat and stir in yogurt and cilantro. Taste and add salt and pepper to your liking. You can also add more yogurt now if you like your curry creamier.
6. Fold the cooked chicken into the sauce and garnish with more cilantro. Serve over cauliflower rice and enjoy!

Storage

You can store leftover curry in an airtight container in the fridge for 3-4 days. You can also freeze leftovers for up to 3 months.

Pro Tips

Here are a few things you can do to make sure your tomato chicken curry comes out well every time.

• Give the spices time to release their flavor while you are cooking.
• Don’t compromise on the spices so do your best to have them all on hand.

FAQs

Can I make this curry vegetarian?

You can substitute tofu or paneer cubes for the chicken.

What can I substitute for ghee?

If you don’t have any ghee on hand you can substitute butter or coconut oil.

Can I serve this curry over rice?

Traditional Indian curries are served with rice or naan bread but in order to keep this meal low carb I suggest you serve it with cauliflower rice. You can make your own or buy a bag of frozen riced cauliflower. You can also eat this curry with my Paleo Flatbread.

Did you make this recipe? If you did, please tag me and share on Instagram!