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Indian Chicken and Tomato Curry
Indian Chicken and Tomato Curry
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Healthy

Indian Chicken and Tomato Curry

This authetic indian tomato based curry is a delicious winter warmer and is even freezer friendly! We love to use a wide mix spices in our recipe to deliver those real authentic flavours you get from Indian cooking.
Makes 4
Prep Time 20 minutes
Cook Time 35 minutes
Easy As
Ingredients
1 Tbsp ground cumin
2 tsp ground coriander
½ tsp ground cardamom
½ tsp Gregg's Ground Turmeric
¼ cup ground almonds
½ tsp salt
1 onion, chopped
2cm piece fresh ginger, peeled & finely grated
2 cloves garlic, crushed
1 Tbsp crushed chilli
500g chicken thighs, skinless & boneless cut into 2cm pieces
400g can Wattie's Crushed and Sieved Tomatoes
½ cup unsweetened Greek yoghurt
Fresh coriander leaves to garnish

NUTRITION INFORMATION

Serving size: 4 Serving Size: 315g

Avg. Quantity per serve Avg. Quantity per 100g
Energy 1200kJ 380kJ
Protein 29.3g 9.3g
Fat, total 13.2g 4.2g
- saturated 3.8g 1.2g
Carbohydrate 9.8g 3.1g
- sugars 8.2g 2.6g
Dietary Fibre 4.1g 1.3g
Sodium 570mg 180mg
INGREDIENTS NUTRITION
Made with
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Method
Step 1
Mix together ground cumin, coriander, cardamom, and Gregg's Ground Turmeric, ground almonds and salt.
Step 2
Heat a tablespoon of oil in a saucepan. Add onion and cook over a medium to low heat until softened. Add ginger, garlic and crushed chilli and stir-fry a further 30 seconds.
Step 3
Increase the heat. Add chicken and spice mix and continue stir-frying to coat the chicken in the spices.
Step 4
Pour over Wattie's Crushed and Sieved Tomatoes. Bring to the boil. Reduce heat. Cover and simmer for 20 minutes.
Step 5
Remove the lid and continue cooking for a further 10-15 minutes, until chicken is cooked and sauce reduced. Remove from the heat. Stand for 5 minutes before stirring in the yoghurt, to avoid the sauce curdling.
Step 6
Serve garnished with fresh coriander, basmati rice and green beans on the side.
Tips
Do not use low fat yoghurt as the sauce will curdle more easily.
This recipe can be frozen but omit the yoghurt until it's reheated.
Switch It Up
Replace the chicken with lamb leg steaks - cooking time will increase to 50 - 60 minutes.
What do I need?
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1 Tbsp ground cumin
2 tsp ground coriander
½ tsp ground cardamom
½ tsp Gregg’s Ground Turmeric
¼ cup ground almonds
½ tsp salt
1 onion, chopped
2 cm piece fresh ginger, peeled & finely grated
2 cloves garlic, crushed
1 Tbsp crushed chilli
500 g chicken thighs, skinless & boneless cut into 2cm pieces
400g can Wattie’s Crushed and Sieved Tomatoes
½ cup cup unsweetened Greek yoghurt
Fresh coriander leaves to garnish
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