Chicken and tomato spiced curry recipe

Name: Chicken and tomato spiced curry
Yield: Serves 4
Ingredients: 2 tbsp vegetable oil; 450g chicken breast, cut into cubes; 1 onion, chopped; 1 red pepper, deseeded and sliced; 2 garlic cloves, finely chopped; 1cm piece ginger, peeled and finely chopped; 2 tbsp Madras curry paste; 400g tin chopped tomatoes; 300g basmati rice; handful coriander, chopped, to serve

Created by The Tesco Recipes team

This easy chicken curry recipe is ready in just 30 minutes and only needs a handful of ingredients to add real flavour. Madras curry paste creates a hearty, comforting meal, but you can add more if you like it very hot.

See method

Serves 4
5 mins to prepare and 25 mins to cook
499 calories / serving

Freezable
Dairy-free
Gluten-free
Healthy

Shop your ingredients

Tesco Pure Vegetable Oil 1L
Aldi Price Match
2 tbsp vegetable oil
£1.45
£1.45/litre
Tesco British Chicken Breast Fillets 650G
450g chicken breast, cut into cubes
£4.90
£7.54/kg
Tesco Brown Onions 3 Pack
1 onion, chopped
£1.00
£0.33/each
Tesco Red Peppers Each
This product's currently out of stock
Aldi Price Match
1 red pepper, deseeded and sliced
Tesco Garlic 4 Pack
Aldi Price Match
2 garlic cloves, finely chopped
£0.87
£0.22/each
Tesco Root Ginger Loose
1cm piece ginger, peeled and finely chopped
£0.56
£5.60/kg
Tesco Madras Cooking Sauce 500G
2 tbsp Madras curry paste
£0.85
£1.70/kg
Grower's Harvest Chopped Tomatoes 400G
Aldi Price Match
400g tin chopped tomatoes
£0.43
£1.08/kg
Tesco Basmati Rice 1Kg
Aldi Price Match
300g basmati rice
£1.79
£1.79/kg
Tesco Fresh Cut Coriander 30G
Aldi Price Match
handful coriander, chopped, to serve
£0.50
£16.67/kg

Method

Heat 1 tbsp of the oil in a large flameproof casserole dish set over a high heat. Working in batches if necessary, cook the chicken for 5-7 mins until golden and just cooked through, then remove and set aside.
Put the remaining oil in the dish. Add the onion, cook for 3 mins until soft, then add the red pepper and cook for 2 mins. Stir in the garlic and ginger and cook for 30 secs. Stir in the curry paste until everything is well coated.
Pour in the tomatoes along with 200ml water. Bring to the boil, then reduce the heat, cover the dish and leave to simmer for 10 mins until the sauce has thickened a little. Return the chicken to the dish and cook for 5 mins, uncovered, until piping hot and cooked through.
Meanwhile, cook the basmati rice following pack instructions. Serve with the curry and sprinkle over the coriander to finish.