Tangy Tomato and Green Chili Chicken Curry

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Chicken simmered in a rich tomato base with fresh green chilies and aromatic spices, perfect for serving with steamed rice and cooling yogurt. This Indian-inspired curry recipe, ready in about 45 minutes, pairs Chicken thighs, Tomatoes, Green chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 20 min Cook: 25 min Serves 4 Indian cuisine 380 cal/serving

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Ingredients

1 lb, boneless and skinless Chicken thighs
2 medium, diced Tomatoes
3, finely sliced Green chilies
1 medium, finely chopped Onion
3 cloves, minced Garlic
1 tbsp, grated Ginger
1/2 tsp Turmeric powder
1 tsp Cumin powder
1 tbsp Tomato paste
1/2 cup Coconut milk
1/4 cup, for serving Yogurt
2 tbsp, chopped Fresh cilantro

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Instructions

Step 1: Pat 1 lb chicken thighs dry and season with 1/2 tsp turmeric powder and 1 tsp cumin powder.
Step 2: Heat a deep skillet over medium heat. Add 1 finely chopped onion and cook for 5 minutes until golden. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
Step 3: Add 2 diced tomatoes, 3 sliced green chilies, and 1 tbsp tomato paste, stirring for 3 minutes until tomatoes break down.
Step 4: Add the seasoned chicken thighs and 1/2 cup coconut milk. Bring to a gentle simmer, cover, and cook for 20 minutes until chicken is tender.
Step 5: Remove lid, stir in 2 tbsp chopped cilantro, and serve hot with 1/4 cup yogurt on the side.