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staub skillet with tomato chicken curry, garnished with cilantro

Tomato Curry with Chicken

Beth Bollinger of Nest Wellness
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. Serve over cauliflower rice and enjoy!
5 from 3 votes
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Course Main Course
Servings 3
Calories 606 kcal

Equipment

  • skillet
  • sheet pan
  • parchment paper

Ingredients
 

Chicken Ingredients

  • 1 pound chicken, cut into 1 inch cubes
  • 6 tbsp whole milk Greek yogurt, goat yogurt or coconut yogurt
  • 3 tbsp ghee, melted
  • sea salt
  • black pepper

Tomato Curry Ingredients

  • 2 tbsp avocado oil
  • 1 tsp cumin seeds
  • 1/2 tsp fenugreek seeds
  • 2 cardamom pods, cracked
  • 1 cinnamon stick
  • 1 medium yellow onion, fine dice
  • 3 cloves cloves garlic, minced
  • 2 tsp fresh ginger, grated
  • 2 tsp garam masala
  • 1/4 tsp ground turmeric
  • pinch red pepper flakes
  • 1 14.5 ounce can Fire Roasted Muir Glen tomatoes
  • 1/2 cup chicken bone broth homemade or store bought
  • 2-3 tbsp yogurt greek, goat or coconut
  • 1/2 cup cilantro, chopped plus more for garnish

For Serving

  • cauliflower rice fresh or frozen

Instructions
 

Chicken

  • Heat oven to 400 and line a baking sheet with parchment paper
  • 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

  • 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.
  • Add onion and saute until translucent.
  • Stir in garlic, ginger, garam masala, turmeric, red pepper flakes, and 1/2 tsp salt. Cook until fragrant and well mixed, about 2 minutes
  • 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
  • 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
  • Fold the cooked chicken into the sauce and garnish with more cilantro. Serve over cauliflower rice and enjoy!

Notes

Enjoy this tomato curry with my paleo flatbread!
Keyword chicken curry, chicken recipe, curry recipe, gluten free, keto curry, tomato curry