Tomato-Ginger Chicken Curry

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A fragrant curry with tender chicken and fresh tomatoes, balanced by ginger and aromatic spices. This Indian chicken recipe, ready in about 40 minutes, pairs chicken breasts, vegetable oil, and onion for a weeknight-friendly dinner. Each serving lands at about 400 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 "Build a week of meals around this recipe" 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

• 4 boneless chicken breasts, skinless (about 1.5 lbs), cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons tomato paste
• 1 can (14 oz) diced tomatoes
• 1 cup coconut milk
• 1 teaspoon coriander
• 1/2 teaspoon turmeric

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Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 4 chicken breast cubes and cook until browned on all sides (about 5 minutes), stirring occasionally.
2. Step 2: Add 1 diced onion, 3 minced garlic cloves, and 1 tablespoon minced ginger. Cook for 3 minutes until onion is translucent.
3. Step 3: Stir in 2 tablespoons tomato paste and cook for 1 minute. Add 1 can (14 oz) diced tomatoes, 1 cup coconut milk, 1 teaspoon coriander, 1/2 teaspoon turmeric, and salt to taste. Bring to a simmer.
4. Step 4: Reduce heat to low, cover, and cook for 15 minutes until chicken is tender.
5. Step 5: Serve over 2 cups cooked rice.