Fancy a curry?

Missing going to your favourite curry house? This simple curry recipe will give you a taste of that curry you’ve been missing without any fuss. It’s easy to make but delivers lots of flavour. As with all curries, you’ll find it even better the next day.

Chicken Curry

An easy to make chicken curry with a tomato base

Course Main Course
Cuisine Indian
Keyword curry
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Author Bruce Heck


  • 3 chicken breasts cut into large cubes
  • 2 onion, medium roughly chopped
  • 4 medium tomatoes chopped
  • 3 tbsp tomato paste
  • 2 tbsp rapeseed oil (or other high-heat oil)
  • 5 tbsp butter (70 gm)
  • 1 cube vegetable stock
  • 1 cup water boiling
  • 2 tbsp ginger finely diced
  • 2 clove garlic pressed
  • 5 tsp madras curry powder (or mild curry powder)
  • 3 tsp biryani seasoning (see notes below)
  • 1 tsp sumac


  1. Dissolve the vegetable stock cube or gel in the cup of boiling water. Set aside.

  2. Combine all the dry ingredients and set aside.

  3. Chop your tomatoes into 1cm cubes and set aside.

  4. Roughly chop your onions into large pieces. Set aside.

  5. Cut up your chicken breast into large (2-3cm) cubes. Lightly brown the chicken in 1 tbsp each of rapeseed oil and butter in a large, deep saute pan over medium heat. Remove from the pan and set aside.

  6. Add the remaining oil to the pan saute the ginger for about 2 minutes. Add the onions and saute until the onions until not quite translucent. Add the garlic and saute a further minute.

  7. Add the chicken back into your pan and sprinkle the dry ingredients over it and stir until well combined.

  8. Add the tomatoes, tomato paste and the vegetable stock to the pan. Stir to combine well.

  9. Simmer over a medium low heat for about 30 minutes or until the tomato begins to break down. Add the remaining butter and stir until melted and combined.

  10. Serve with basmati rice and naan bread.

Recipe Notes

This curry, like most, is best if made the day before and put into the refrigerator for the flavours to come together.

Biryani Seasoning typically contains roasted cumin seeds, dried garlic, red bell pepper flakes, coriander leaf, dried red onion, cumin seeds, cinnamon, kashmiri chilli powder, paprika, tumerica, ginger powder, black pepper, tomato flakes, cardamom, allspice, bay leaf and cloves.



If you don’t have Madras curry powder, you can use any mild curry powder.

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