Tomato chicken curry

In this post, I am going to show you another easy to make chicken curry at home. We will make our own curry sauce using some basic ingredients that are easily available at supermarkets. You may even have the ingredients in your kitchen pantry except probably the meat. This curry recipe is cheap to make and delicious to eat!

The curry sauce is a combination of fresh tomatoes, coconut water and coconut milk using common spices such as ginger, lemongrass, chilies, garlic, red onion and turmeric powder, with a citrusy aroma from kaffir lime leaves and sweeten with palm sugar. Can you imagine all these ingredients coming together and infused into the curry sauce? It’s a heaven of deliciousness.

Tomato chicken curry

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
  • Print



  • 2 tomatoes
  • 5 cloves garlic
  • 2 inch-size ginger
  • 1 large red onion
  • 2 long red chili
  • 8 dried chilies
  • 1 lemongrass
  • 5 kaffir lime leaves
  • 2 pieces chicken maryland skin-on and boneless (or any other cuts except breast)
  • turmeric powder
  • palm sugar
  • salt
  • coconut water
  • coconut milk


  1. Marinate chicken with a large teaspoon of turmeric powder, 1/2 teaspoon of salt and 1 tablespoon cooking oil. Place a cling wrap over the plate and place in the refrigerator for at least 2 hours
  2. Soak dried chilies in hot water for 1/2 hour
  3. Cut up onion, garlic, lemongrass, long red chili, tomatoes, ginger and blend them into a smooth paste
  4. Heat a pan with 1 cup of cooking oil. Once oil is hot, brown the skin side of marinated chicken first for 2 minutes and turn over to brown the other side for 1 minute. Remove and set aside
  5. Lower the heat. Remove some of the excess oil and using the same oil and pan, toss in the curry paste. Gently fry for 2-3 minutes by turning the heat up to medium-low. Be careful not to burn the paste
  6. Once the sauce is started bubbling, add 1 cup coconut water, kaffir lime leaves and 1 tablespoon palm sugar. Simmer for another 2-3 minutes
  7. Lower the heat and add chicken back in. Skin side facing up. Cook for 15 minutes
  8. Add 1 cup coconut milk, mix through gently and continue to cook the chicken for another 15 minutes
  9. Taste the curry sauce. Add more palm sugar and a bit of salt, if needed, according to your own taste
  10. The chicken curry should be ready to be served with some rice, salad or vegetables

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