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-inspired chicken recipe, ready in about 40 minutes, pairs chicken breasts, vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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

• 4 boneless, skinless (about 1.5 lbs), cut into 1-inch cubes chicken breasts
• 2 tablespoons vegetable oil
• 1 large, diced onion
• 3 cloves, minced garlic
• 1 tablespoon, minced ginger
• 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.