Chicken & Tomato Curry - gentle spice and fresh flavours in 20 minutes

Tender chicken in a mild, tomatoey curry with turmeric rice. A comforting dinner that’s ready in 20 minutes.

Jacqueline Whitehart

Jul 14, 2026

Simple, fresh and comforting. A good one to keep in mind for evenings when you want something warming but not too rich.

Calories 597 Protein 41g Fat 17g Carbs 67g

Here’s today’s nutritious & easy recipe from Jac’s Healthy Recipes. Good Macros built-in.

CHICKEN & TOMATO CURRY

😀 2 Servings 🧭 20 Mins 👌597 Cals

This is a gentle, warming kind of curry that doesn’t overwhelm on summer evenings. The chicken stays tender, the tomatoes add freshness, and the mild spices give just enough warmth without being too much. The turmeric rice soaks up the sauce nicely, and the yogurt at the end keeps everything light and creamy. With 41g of protein and just under 600 calories, it’s a steady dinner that feels satisfying without being heavy on warm nights.

CHICKEN & TOMATO CURRY

😀 2 Servings. 🧭 20 Mins👌597 Cals

INGREDIENTS

120g (1 cup) basmati rice
half a tsp turmeric
1 onion (or 1 cup frozen)
1 tbsp olive oil
2 tomatoes
250g (2 fillets) diced chicken breast
1 heaped tsp garlic paste
1 heaped tsp ginger paste
1 tbsp tomato paste
half a tsp sugar
1 heaped tbsp mild curry powder
1 tsp vegetarian stock powder
2 tbsp natural yogurt

METHOD

STEP 1

Boil a half-full kettle.

Add a tsp olive oil to a large saucepan on a med heat. Add the rice and turmeric and stir to coat. Pour in boiled water, so you have approximately double the amount of water to rice. Bring to the boil and simmer for 10-12 minutes (lid on).

STEP 2

Peel and dice the onion.

Heat a tbsp olive oil in a large frying pan on a med-high heat. Once hot, add the chopped onion with a pinch of salt, and cook for 3-4 mins or until beginning to soften. While the onion is cooking, roughly chop your tomatoes.

Once the onion is beginning to soften, add the diced chicken and stir-fry for 5 minutes.

STEP 3

Add the garlic paste, ginger paste, tomato paste, sugar and curry powder, then stir-fry for 30 seconds until fragrant.

Stir in the chopped tomatoes and stock powder. Turn the heat to high. Add approx 150ml (1 cup) boiled water and bring to the boil. Once boiling, cook for 5-7 minutes, until the chicken is cooked through and the sauce has thickened slightly.