Tomato Chicken Curry

This tomato chicken curry is absolutely delicious and can be made with crushed tomatoes like I did here, or with chopped tomatoes.

Today’s inspirational recipe from Lavender and Lime ♥ Tomato Chicken Curry ♥ #LavenderAndLime Click To Tweet

I am a super organized person and a stickler for routine. In fact, only after reading Who Moved My Cheese did I learn to let go! However, I like things to be as they are – shopping on Mondays, gym on Tuesdays and Thursdays, reps calls on Wednesdays and Nadia on Friday’s. With all this routine you would think my time in the kitchen would be the same. But sadly, no, I do not do any mise-en-place. I never get everything lined up as I did in a professional kitchen. I just follow the recipe and get things out as I get down the list of what to do next. My friend Kim sent me a recipe for prawns in coconut milk with chilli and curry leaves, and the first thing I did was use chicken! Then, as I went to open the pantry cupboard for the coconut milk I discovered it was finished! Ha, ha, serves me right you are all thinking. Not to be outdone by the recipe, or the fact that I had been making this delicious curry for an hour, I used a tin of crushed tomatoes. And, if I say so myself, this was one awesome curry and worth repeating! I hope if you try it you enjoy it as much as we did and as they say in South Africa ” ‘n boer maak ‘n plan ” (a farmer makes a plan).

Tomato Chicken Curry
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Tomato Chicken Curry

Recipe Category: Asian, Chicken
Makes enough for: 2 peopl
All Rights Reserved: An original recipe from Lavender and Lime


  • 45 mls coconut oil
  • 4 chicken pieces
  • 2.5 mls mustard seeds (I used a mixture of brown and black)
  • 2.5 mls fenugreek seeds
  • 1 large onion, peeled and finely chopped
  • 2 cloves garlic, crushed
  • 2.5 cm root ginger, peeled and finely chopped
  • 1 green chilli, chopped
  • 15 mls ground coriander
  • 2.5 mls ground turmeric
  • 2.5 mls chilli flakes
  • 5 mls salt
  • 1 x 400g tin chopped tomatoes
  • ½ lime, juice only
  • 10 curry leaves


  • heat the oil in a heavy based pan, over a medium – high heat
  • brown the chicken and set aside
  • add the mustard seeds and when they start popping add the fenugreek seeds
  • add the onion and sauté until soft without browning the onion
  • add the garlic, ginger and chillies and cook until the onions become golden
  • add the spices and salt and allow to cook until you can smell the spices
  • add the chicken, the tinned tomatoes, the lime juice and the curry leaves
  • cook for 40 minutes to ensure the chicken is cooked through

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