This chicken curry recipe keeps the spice cupboard honest and the meat tender — no watery supermarket fillets. Cube Chicken Breast 1kg, brown it properly, then simmer in a tomato-and-onion sauce until the chicken hits 75°C. Shop Chicken Breast when you want butcher fillets that stay juicy in a curry.
Ingredients
- 600–800g chicken breast, cut into bite-size pieces
- 1 onion, finely sliced
- 2 garlic cloves + 1 tbsp grated ginger
- 2 tbsp mild curry powder (or tikka paste)
- 1 tsp ground cumin
- 400g tin chopped tomatoes
- 150ml chicken stock or water
- 100ml coconut milk or natural yoghurt (optional)
- 1 tbsp oil, salt, coriander to finish
- Rice or naan to serve
Method
- Heat oil in a wide pan on the hob. Soften the onion 8–10 minutes until golden.
- Add garlic and ginger for 1 minute, then stir in curry powder and cumin for 30 seconds.
- Add chicken pieces, toss to coat, and brown lightly on all sides.
- Pour in tomatoes and stock. Simmer gently 15–20 minutes until the sauce thickens and chicken reaches 75°C.
- Stir in coconut milk or yoghurt off the boil if using. Taste, season, scatter coriander.
- Serve with rice or warm naan.
Prefer darker meat? Chicken Thighs 900g-1.1kg (Frozen) stays forgiving if the curry bubbles a little longer. See bulk chicken breast and Chicken Thighs for bigger packs.
You can buy chicken online from us, breast, thigh or diced.