Tangy Tomato and Green Chili Chicken Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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

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Instructions

  1. Step 1: Pat 1 lb chicken thighs dry and season with 1/2 tsp turmeric powder and 1 tsp cumin powder.
  2. 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.
  3. Step 3: Add 2 diced tomatoes, 3 sliced green chilies, and 1 tbsp tomato paste, stirring for 3 minutes until tomatoes break down.
  4. 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.
  5. Step 5: Remove lid, stir in 2 tbsp chopped cilantro, and serve hot with 1/4 cup yogurt on the side.

Frequently asked questions

How long does Tangy Tomato and Green Chili Chicken Curry take to make?

Total time is about 45 minutes (20 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 Tangy Tomato and Green Chili 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 chicken thighs from drying out.

Can I substitute ingredients in Tangy Tomato and Green Chili 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 Tangy Tomato and Green Chili 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 Tangy Tomato and Green Chili Chicken Curry?

Indian curry 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.

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