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Roast chicken tomato curry

Roast chicken tomato curry over rice on a plate

Roast chicken tomato curry

Name: Roast chicken tomato curry
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Indian
Ingredients: naan, paratha, roti or cooked rice to serve; 2 tbsp neutral oil (such as sunflower, olive or rapeseed); 4 garlic cloves finely chopped; 2 x 400g cans chopped tomatoes; ½ tsp ground turmeric; 1 tsp chilli powder; 2 tsp garam masala; 2 tbsp kasuri methi (dried fenugreek leaves); 1 tsp honey; 6 tbsp double cream; 2 tbsp neutral oil; 1 tsp chilli powder; 1 tsp ground turmeric; 1 tsp garam masala; 4 skinless chicken breast fillets

Chetna Makan

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Serves 4

Easy

Prep: 30 mins

Cook: 55 mins

A star rating of 4.5 out of 5.9 ratingsRate

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Keep it simple with this chicken curry made with just a few storecupboard ingredients like canned chopped tomatoes and ground spices

Egg-free

Gluten-free

High-protein

Low sugar

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Ingredients

Nutrition

Units:

MetricUS

naan, paratha, roti or cooked rice

to serve

For the curry base

2 tbsp neutral oil

(such as sunflower, olive or rapeseed)
4 garlic cloves

finely chopped
2 x 400g cans chopped tomatoes
½ tsp ground turmeric
1 tsp chilli powder
2 tsp garam masala
2 tbsp kasuri methi

(dried fenugreek leaves)
1 tsp honey
6 tbsp double cream

For the chicken

2 tbsp neutral oil
1 tsp chilli powder
1 tsp ground turmeric
1 tsp garam masala
4 skinless chicken breast fillets

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Nutrition: per serving

kcal577
fat39g
saturates16g
carbs12g
sugars10g

low
fibre3g
protein43g

high
salt2.87g

Method

step 1

Start by making the curry base. Heat the oil in a pan over a low heat and cook the garlic for 2 mins until fragrant and just turning golden.
step 2

Stir in the tomatoes and 200ml water. Bring to the boil, then cover and cook over a low heat for 45 mins, stirring every 15 mins until the tomatoes have almost fully broken down.
step 3

Meanwhile, for the chicken, heat the oven to 200C/180C fan/gas 6. Mix the oil, spices and 1 tsp salt together. Bash the chicken breasts between two sheets of baking parchment using a rolling pin until they’re the same thickness all over. Arrange the chicken on a baking tray, then brush over the spiced oil. Cook in the oven for 10 mins. Heat the grill to high and cook the chicken under it for 5 mins until starting to char at the edges. Leave to rest for 1 min, then slice into chunky strips.
step 4

Add the spices, honey and cream to the curry, along with 1 tsp salt. Cook for 5 mins until fragrant, then stir in the chicken. Serve the curry with naan, paratha, roti or rice.

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A star rating of 4.5 out of 5.9 ratings

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