Quick Indian Chicken Curry with Tomato and Ginger
A fast and flavorful chicken curry featuring bright tomatoes and fresh ginger, perfect for a weeknight meal. This indian-inspired chicken ready in about 35 minutes pairs tablespoons olive oil, medium, finely chopped onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 pound, cut into 1-inch pieces boneless chicken breasts
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 3, minced garlic cloves
- 1 tablespoon, finely chopped fresh ginger
- 2 tablespoons tomato paste
- 1 can (14.5 ounces) canned diced tomatoes
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon red chili powder
- 1 teaspoon salt
- 1/2 cup water
- 2 tablespoons chopped, for garnish fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 medium finely chopped onion and cook for 4-5 minutes until softened and translucent.
- Step 2: Stir in 3 minced garlic cloves and 1 tablespoon finely chopped fresh ginger, cooking for 1 minute until fragrant.
- Step 3: Add 2 tablespoons tomato paste and cook, stirring, for 2 minutes to deepen the flavor.
- Step 4: Add 1 teaspoon ground coriander, 1 teaspoon ground cumin, and 1/4 teaspoon red chili powder, stirring for 30 seconds to toast the spices.
- Step 5: Pour in 1 can (14.5 ounces) diced tomatoes and 1/2 cup water, stirring to combine, and bring to a simmer.
- Step 6: Add 1 pound boneless chicken breasts cut into 1-inch pieces. Reduce heat to medium-low, cover, and cook for 15 minutes until chicken is cooked through.
- Step 7: Season with 1 teaspoon salt and garnish with 2 tablespoons chopped fresh cilantro before serving.
Frequently asked questions
How long does Quick Indian Chicken Curry with Tomato and Ginger take to make?
Total time is about 35 minutes (10 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 Quick Indian Chicken Curry with Tomato and Ginger?
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 tablespoons olive oil from drying out.
Can I substitute ingredients in Quick Indian Chicken Curry with Tomato and Ginger?
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 Quick Indian Chicken Curry with Tomato and Ginger 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 Quick Indian Chicken Curry with Tomato and Ginger?
Indian chicken 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.
