tomato curry

A rustic and authentic quick Indian one-pot packed with tonnes of hot Asian spices and fragrant coriander.

Home-style chicken curry

onion

garlic cloves,roughly chopped

ginger,roughly chopped

vegetable oil

tsp cumin seeds

fennel seeds

cinnamon

tsp chilli flakes

tsp garam masala

turmeric

tsp caster sugar

can chopped tomatoes

chicken thighs, skinned, boneless (about 800 grams)

chicken stock

tbsp chopped coriander

Roughly <a href="https://www.bbcgoodfood.com/content/top-five-paring-knives">chop</a> 1 large onion, transfer to a small <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a>, and add 3 tbsp of water - process to a slack paste. You could use a stick blender for this or coarsely <a href="https://www.bbcgoodfood.com/content/top-graters">grate</a> the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.

Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, <a href="https://www.bbcgoodfood.com/content/top-five-garlic-gadgets">crush the garlic</a> to a paste with a knife or garlic press and finely grate the ginger.

Heat 4 tbsp vegetable oil in a <a href="https://www.bbcgoodfood.com/content/top-five-woks">wok</a> or sturdy pan set over a medium heat.

Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.

Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins.

Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.

Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes.

Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.

Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.

Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.

Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it.

Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.

Delish.com brings you this easy recipe for the best homemade Chicken Tikka Masala.

Chicken Tikka Masala

olive oil

lb. boneless skinless chicken breasts,

onion, chopped

garlic,

tbsp. ginger

cumin

paprika

tsp. garam masala

cayenne pepper

tomatoes

heavy cream

Kosher salt

cilantro,

Rice

When you're eating Indian, do you prefer rice or naan?

Zero flavor and very watery, made this in the instapot per this sites directions.

I enjoyed this recipe quite a bit. So easy and simple. Super tasty. I will definitely be cooking this again.

I did however add like triple the amount of spices. :)

We loved it. We are west indian and eating our food all the time is getting tiring. Making this was a great add to our menu especially because the kids loved it!

This is a keeper. 2 changes I made: Instead of heavy cream I used 1 cup plain Greek yogurt and 1 can of coconut milk. Since my garam masala spice is spicy, I reduced cayenne from 1 tsp to a half tsp.  Came out perfectly for our spicy palate.

Good and spicy! Especially with very hot types of cayenne. Pretty easy and straight forward instructions.  I will make this one again, but I’ll try it with lighter cream.

I love it. It’s simple, quick and delicious.

So glad I used only 1/2 a teaspoon of cayenne in this! Great flavor, I followed it exactly (except the cayenne- you can always add more!). As we are doing low-carb, I served this over "riced" cauliflower. We loved it, thank you!

I love this recipe! I make with chicken thighs though and pre-cook in the oven.

Sucked.  Bland and not flavorful in the least.  Adding salt doesn’t help — it just makes it salty.

This chickpea curry features a rich tomato and coconut broth dappled with fresh ginger and garlic flavor. Pair with pan-fried cabbage and rice for a complete meal.

Vegan Tomato Chickpea Curry

neutral oil

tomatoes (diced)

garlic (minced)

ginger (minced)

salt

Thai red curry paste

za'atar seasoning ((optional but recommended))

can of chickpeas (drained and rinsed)

coconut milk

rice vinegar

basmati rice (for serving)

cilantro (for garnish (optional))

cabbage (shredded; about 5-6 cups)

sesame seeds

Heat a medium pot or Dutch oven over medium heat. Drizzle with 1 tablespoon of oil. Once hot, add the onion, tomato, garlic, ginger, and 1/2 teaspoon salt. Saute until the onion is softened and the tomatoes are reduced, about 10 minutes.

Stir in the red curry paste and za&#39;atar seasoning, toasting for just 1 to 2 minutes to bloom. Stir in the drained chickpeas, coconut milk, and 1 tablespoon of rice vinegar. Simmer the chickpeas uncovered over medium-low for at least 15 minutes.

Meanwhile, heat a large skillet over medium-high heat. Drizzle with 1 tablespoon oil. Once hot, add the shredded cabbage and 1/4 teaspoon salt. Saute for 6 minutes, or until the cabbage starts to soften and become golden, then stir in the sesame seeds. Continue cooking until almost blackened in some places. Turn off the heat and drizzle with the remaining 1 tablespoon of rice vinegar.

Assemble servings by dividing the rice, chickpea curry, and pan-fried cabbage between bowls. Garnish with cilantro (optional).

This African chicken curry is bursting with incredible flavour and amazing fragrance. It&#39;s super easy to make, relatively cheap and most of the ingredients (dry spices) you should already have at home, which is the perfect way to use up those spices that have been sitting in your cupboard. Please enjoy this delicious chicken curry recipe.

African Chicken Curry

Bunch

Garlic Cloves

(0.7 ounces)

Whole Lemon, Juice & Zest

½ Tbsp (30 milliliters) - Olive Oil

Tbsp (8 grams) - Garam Masala

Smoked Paprika

Flakes

Tbsp (20 milliliters) - Canola, Sunflower Or Olive Oil

1.2kg (2.6lbs) - Boneless & Skinless Chicken Thigh

Cups (500 milliliters) - Chicken Stock

Seasoning To Taste

Cup (200 grams)

To Taste

Star Anise (Optional)

Cloves (Optional)

Green Cardamom Pods (Optional)

- Dried Bay Leaves (Optional)

Cinnamon Stick (Optional)

(7.05 ounces) - Natural Greek Yogurt

Garlic Clove, Minced

Lime, Juice & Zest

Citrus Yogurt

Place all of the ingredients into a bowl and mix well to combine. Season to taste. Store in the fridge until ready to serve.

Curry Paste

Add all of the curry paste ingredients into a food processor or blender and blend on high speed to create a paste.

Marinate Chicken

Combine the chicken thighs and curry paste in a mixing bowl. Cover and marinate for 1 hour, up to 48 hours.

Sear Chicken

Place a large high-rimmed pan or pot over medium-high heat, add in the olive oil &amp; sear the chicken for 4 minutes on each side, reserving the marinade in the bowl.

Curry Sauce

Add the diced tomatoes, chicken stock, seared chicken, reserved marinade and seasoning to taste into the pan or pot. Mix well, bring it to a boil, place on a lid, reduce the heat, and cook for 1 hour.

Reduce Sauce

Remove the lid, mix well, check seasoning levels, adjust accordingly and cook, uncovered for a final 20 minutes.

Cook Rice

Place a large saucepan over high heat, and add in the rice, water, salt and additional spices if using. Bring to a boil, reduce the heat to low, cover and cook for 14 minutes, undisturbed. 14 minutes later, turn off the heat and leave the lid on for a final 4 minutes then remove, fluff with a fork and serve.

Serve

Serve the curry over the fluffy rice and garnish with the citrus yogurt, coriander and chilli. Dig in.

When I am home, tired, hungry and need something quick and nourishing I make this. A take on a classic Hong Kong dish, with a little spice and inspired by Lucas Sin’s egg drop method.

Tomato Curry Egg Drop Rice

Vine Tomato

Garlic Clove

Spring Onion

Curry Powder

Tomato Purée

Sesame Oil

Chilli Flakes

Chicken Stock

Soy Sauce

Honey

Ground White Pepper

Dashi

Salt

Cornstarch

Water

Sushi Rice

For perfect fluffy white rice - rinse the rice in a sieve under cold tap water, and shake off as much excess water possible. Tip the rice into a heavy-bottomed pot, with a 1 : 1 ¼ ratio of rice to cold water and a good pinch of salt. Turn the heat to medium low, add a tight fitted lid and boil for 10 mins. Reduce to the lowest heat and cook for another 10 mins. Turn the heat off and leave to steam for 5 mins, before fluffing the rice. Always keep the rice covered, unless serving, or your rice will be dry.

Slice the tomatoes into ¼ wedges (optionally - boil the tomatoes whole, with a 'X' sliced into its bottom, for 30 seconds, then remove to cool and peel the skins before slicing into ¼ , to make a smooth sauce, but this is not necessary). Now mince the garlic, and slice the spring onions into chunks, saving the green parts for garnish.

Combine all the stock ingredients into a jug and mix well. Then in another bowl whisk the egg mixture. Lastly, combine the slurry ingredients in a small cup and set everything aside.

In medium-sized saucepan over a high heat, add a splash of oil and fry the garlic and spring onion for 30 seconds, then add curry powder, tomato purée and tomato wedges with a pinch of salt and toss well. Reduce the heat to medium and cook for 2-3 mins or until the tomatoes get jammy.

Pour in the stock mixture and bring to a simmer, cook for 6 mins, then give the cornstarch slurry a quick mix with your finger, before drizzling into the sauce. Gently mix, to make sure not to break the tomatoes too much and cook for 1 minute.

Now drizzle the egg mixture into the pan, creating circular motions and let it simmer for 1 minute then reduce the heat to the lowest fire. Use a spatula to drag three gentle folds of silky ribboned pieces of egg. Add a lid and cook for 1 more minute.

Lastly, drizzle toasted sesame oil, toasted sesame seeds and the spring onions greens to garnish. Use a large serving spoon to gently scoop the tomato curry over some fresh rice to serve

The result a lot more watery than the photo and ended up more like a soup which wasn’t ideal

Really delicious! I doubled the eggs for protein content, super flavourful and tasty. I have absolutely no notes

Added Kimchi for Gut Health and Microbiome reasons, fittet very well!

Comes together so quickly and it's delicious!

Added mushrooms and spinach to the recipe, didn’t think much of it but OMG this was so tasty! And came together really quickly. I didn’t need the cornstarch slurry

Love this recipe, my go to for a quick lunch or dinner

I’ve made this recipe a few times - very quick and super tasty

Added half an aubergine, half a chilli, an extra tablespoon of curry powder and green beans to have more vegetables and it was very good.

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Top 5 tomato curry recipes from across the web

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Top Tags

Home-style chicken curry

Chicken Tikka Masala

Vegan Tomato Chickpea Curry

African Chicken Curry

Tomato Curry Egg Drop Rice

Top 5 tomato curry recipes from across the web

The most viewed tomato curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Home-style chicken curry

Chicken Tikka Masala

Vegan Tomato Chickpea Curry

African Chicken Curry

Tomato Curry Egg Drop Rice

The most viewed tomato curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine