If you want to eat fresh and healthy, you must order less takeout and prepare more meals at home. On a Friday night, you can easily and effortlessly make some chicken curry at your home that can beat the taste of your neighborhood restaurant! While ensuring a homely delicious flavor, it will perfectly cater to your health needs.

For beginner cooks, here’s a quick and simple Spicy Tomato Chicken Curry dish.

This incredibly quick Tomato Chicken Curry dish is rich, nutritious, and spicy. It needs just 40 minutes of total preparation and goes great with parathas, roti, naan, and even rice.

About the Dish

Chicken curry is popular in many places, including India, Asia, the Caribbean, as well as  Bangladesh. However, my favorite is this delicious Tomato Chicken Curry; and I yearn for this taste every now and then. This has been my go-to meal at the local restaurant, and I finally decided to make it myself. Let me be honest, I couldn’t be happier with the results!

If you’re seeking a fresh method to prepare lean chicken breast but don’t want anything hot, try this Tomato Chicken Curry dish. It has a thick and creamy curry with only a touch of flavor that might easily be left out for a mild tomato-based curry. This is a fantastic kid-friendly curry, as kids are fond of chicken and the dish is full of nutrition too.

This super quick Tomato Chicken Curry recipe is excellent for you whether you’re missing the iconic chicken curry your mother used to prepare or seeking a quick and easy alternative to the typical time-demanding curry cooking procedure. This rich, nutritious, and spicy curry is made with basic ingredients and takes just 40 minutes to prepare. It goes nicely with parathas, roti, naan, and even rice. If you’re managing your carbohydrates, you may go for brown rice or enjoy it with a large, nutritious salad. While this recipe calls for boneless chicken, bone-in chicken can also be an option.

You can cook this dish using some basic ingredients that are already in your fridge and kitchen, such as onion, ginger, garlic, tomatoes, and (of course) chicken. This curry will make you feel warm, soothed, and full by the end of the meal. I like how it has a lot of spices in it, which gives it a unique taste.

This easy curry with tomato and chicken is surprisingly rich for a curry that has neither dairy nor coconut milk. The tastes are rich and deep without being overpowering. It’s thick and creamy, and it’s really hearty when served with basmati rice, pulao, or naan bread.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   

Try our tomato chicken curry if you’re seeking something easy and interesting to prepare at home!

Tomato Chicken Curry

Tomato Chicken Curry

5 from 1 vote
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Course Main Course
Keyword Chicken
Servings 6 people
Calories 362 kcal



  • Remove skin and cut the whole chicken into 12 pieces (4 pieces thigh plus drumstick and 6 pieces of breast).
  • Combine the meat, chopped onion, tomato, ginger, garlic paste, turmeric, green chili and salt in a bowl. Mix them well. Cover and marinate for at least 30 minutes. For best results, marinate overnight.
  • Heat the oil in a frying pan. Put in the cumin seeds, stir for 2-3 minutes.
  • Add the sliced onion and fry until golden brown.
  • Add the marinated chicken and stir-fry.
  • Add ½ cup of warm water and cover. Cook on medium low heat. When the water has evaporated add the chopped coriander leaves. Remove from heat.
  • Serve hot with boiled rice, khichuri, pulao, chapati or paratha.


Calories: 362kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 173mg | Potassium: 221mg | Fiber: 1g | Sugar: 3g | Vitamin A: 333IU | Vitamin C: 5mg | Calcium: 8mg | Iron: 1mg
Tried this recipe?Let us know how it was!


  • Sumaiya Zaman

    I always like to introduce myself as a mother. After that, I am a teacher and a social worker. Having moved to the US from Bangladesh in 2015, I’ve always missed the authentic Bengali food that I grew up with, especially the home-cooked Sylheti cuisine prepared by my mom and chachi. This longing led me to become a Bengali food enthusiast, exploring various states in the US in search of flavors from my home country. Along the way, I discovered numerous restaurants and grocery stores that provided the spices, vegetables, and fish essential for Bengali cuisine. Inspired by my food quest, I developed a passion for cooking authentic Bengali dishes and experimenting with fusion cuisine. Some experiments turn out to be a huge success while others end up in the garbage, but my son and I thoroughly enjoy spending quality time together through these culinary adventures.

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