Chicken and Tomato Curry

potato, kale and pea curry

chicken and tomato curry

Serves 3 as a main or 4-5 as a side


2 tsp garlic infused olive oil (or coconut oil)

400g chicken breast, cut into 1 inch pieces

400g tinned chopped tomatoes

2 tbsp fresh chives, chopped

1 inch piece of ginger, grated

1 chilli, finely chopped

400g tin coconut milk

400g tin chickpeas, rinsed and drained

1 tsp turmeric

1.5 tsp hot paprika

1 tsp ground coriander

½-1 tsp cayenne pepper

2 tbsp fresh coriander, chopped

½ lime juice

2 tsp tamari

1 tsp garam masala


  • Heat the oil in a pan over a low heat
  • Add the turmeric, paprika, cayenne and ground coriander to the pan and stir into the oil for 1 minute
  • Add the ginger, chives and chilli to the pan and stir together for a further minute
  • Turn the heat up to medium then add the chopped chicken to the pan and coat in the spice mix, cook for 4-5 minutes until the outside of the chicken is no longer pink
  • Pour the coconut milk, tinned tomatoes and chickpeas into the pan
  • Bring to the boil, reduce to a simmer and cook with the lid on for 10 minutes, you may need to stir it a few times in between
  • Remove the lid and cook for a further 15-20 minutes until the liquid has reduced and you are left with a thick curry sauce
  • Stir in the coriander, lime juice, tamari and garam masala

Curries are always a great dinner option when you are cooking for family, friends or batch cooking for the freezer. This chicken and tomato curry is so affordable and simple to make it’s perfect if you’re in a hurry! I love it served with brown rice and my potato, kale and pea curry (found here: If you like your curry hot like me then you can stir in some dried chilli flakes at the end. This gut friendly recipe is low fodmap meaning it contains no onion or garlic, but it still has so much flavour!

chicken and tomato curry

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