Tomato-Ginger Chicken Curry

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

A fragrant curry with tender chicken and fresh tomatoes, balanced by ginger and aromatic spices. This indian-inspired chicken ready in about 40 minutes pairs tablespoons vegetable oil, large, diced onion, minced garlic 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.

Prep: 20 min Cook: 20 min Serves 4 Indian cuisine 400 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Tomato-Ginger Chicken Curry take to make?

Total time is about 40 minutes (20 min prep + 20 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 Tomato-Ginger 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 tablespoons vegetable oil from drying out.

Can I substitute ingredients in Tomato-Ginger 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 Tomato-Ginger 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 Tomato-Ginger Chicken Curry?

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.

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