Creamy Tomato-Ginger Chicken Curry
Tender chicken simmered in a rich tomato-ginger sauce with coconut milk, served over jasmine rice for a comforting weeknight meal. This indian-inspired one pot ready in about 40 minutes pairs cut into 1-inch cubes chicken thighs, diced tomatoes, minced ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, cut into 1-inch cubes chicken thighs
- 2 cups, diced tomatoes
- 1 tbsp, minced ginger
- 1 cup coconut milk
- 2 cloves, minced garlic
- 1 medium, diced onion
- 2 tsp curry powder
- 1, seeded and finely chopped jalapeño
- 1 cup, cooked jasmine rice
- 1, wedged lime
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 medium diced onion and sauté for 5 minutes until translucent. Add 2 minced garlic cloves and 1 tbsp minced ginger, cooking for 1 minute until fragrant.
- Step 2: Stir in 2 tsp curry powder and 1 lb chicken cubes, cooking for 3 minutes until lightly browned. Add 2 cups diced tomatoes and 1 cup coconut milk, stirring to combine.
- Step 3: Reduce heat to low, cover, and simmer for 20 minutes until chicken is tender. Stir in 1 seeded chopped jalapeño and cook for 2 more minutes. Serve over 1 cup cooked jasmine rice with lime wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Tomato-Ginger Chicken Curry take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Tomato-Ginger Chicken Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced tomatoes from drying out.
Can I substitute ingredients in Creamy Tomato-Ginger Chicken Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Tomato-Ginger Chicken Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Creamy Tomato-Ginger Chicken Curry?
Indian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
I've tried many one pot recipes and this is hands down the best.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
