New This Month

Indian Chicken Curry


Whole canned tomatoes can be used for this dish; just crush them with your hands or chop them finely before adding.

  • Servings: 4

Source: Martha Stewart Living, December/January 1996


  • 2 tablespoons olive oil
  • 2 chicken breasts (about 12 ounces), boneless and skinless, split
  • Salt and freshly ground black pepper
  • 1 large onion, peeled and cut into 1/4-inch dice (about 1 1/2 cups)
  • 1 tablespoon minced garlic (about 2 large cloves)
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon fine Indian curry powder
  • 1 1/2 teaspoons ground garam masala, optional
  • 1/2 cup crushed canned tomatoes
  • 3/4 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat


  1. In a straight-sided medium skillet, heat oil over medium-high heat. Season chicken breasts with salt and pepper, place in skillet, and cook until golden brown on both sides, 6 to 8 minutes. Remove chicken breasts, and set aside. Reduce heat to medium low.

  2. Add onions, and saute, stirring, for about 2 minutes. Stir in garlic, and cook until onions are golden brown, about 5 minutes. Add ginger, curry, and garam masala, and cook, stirring, 1 to 2 minutes. Stir in tomatoes and stock. Add reserved chicken breasts, and bring to a boil.

  3. Cover skillet, reduce heat to low, and cook until chicken is tender, turning once, about 15 minutes. Serve immediately, sliced if desired.

Reviews Add a comment

  • aBnoy
    8 MAR, 2009
    Chicken curry, as most people do it here in the Philippines is made a tad richer by adding fish sauce on the saute part and fresh coconut milk to the sauce on its way to its final simmer. Yum.yum.yum. ^^, TRY IT!
  • IBE
    10 MAY, 2008
  • 1BCGirl
    2 MAY, 2008
    This is one of our family's staple recipes. Delish ...
  • vickyfrickle
    23 FEB, 2008
    This was a very delicious recipe! Super easy and very tasty. I served it with potatoes that I cut into small chunks and roasted in the oven with olive oil and an herb seasoning mix. Pour some of the curry juices over the potatoes and that turns into something great too. I was thinking you could do this recipe with vegetables instead of the chicken such as parboiled chunks of carrots, celery, potatoes, peppers and toss in a few whole cashews and you could turn it vegetarian.
  • Kellieq
    2 DEC, 2007
    Loved it, very easy to make and not time consuming--- for a mom how gets home around 5:45 and have a healthy and delicious meal on the table by 6:15 or 30 is a good thing.