Fresh Tomato Chicken Curry
This is an exquisite spice-filled Indian-style chicken curry made with chicken breast and fresh tomatoes. By thinly slicing the chicken breast, it cooks quickly, staying tender and juicy instead of drying out.
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🍳 Cooking Flow
Chop the garlic, ginger, onion, tomatoes, and chicken breast → Boil the basmati rice in salted water → Stir-fry the garlic and ginger in oil in a frying pan, then add the onion, chicken, and tomatoes in order → Add water, salt, and curry powder, then simmer over medium heat with the lid slightly ajar → Drain the basmati rice, plate it, and top with the reduced curry
Cooking Steps
Brief Cooking Order
Chop the garlic, ginger, onion, tomatoes, and chicken breast → Boil the basmati rice in salted water → Stir-fry the garlic and ginger in oil in a frying pan, then add the onion, chicken, and tomatoes in order → Add water, salt, and curry powder, then simmer over medium heat with the lid slightly ajar → Drain the basmati rice, plate it, and top with the reduced curry
Introduction
This is an exquisite spice-filled Indian-style chicken curry made with chicken breast and fresh tomatoes. By thinly slicing the chicken breast, it cooks quickly, staying tender and juicy instead of drying out.
Step 1
Roughly mince the garlic and finely mince the ginger, then add to the frying pan.
Step 2
Cut the onion in half and slice against the grain. Cut the tomatoes into bite-sized chunks.
Step 3
Cut the chicken breast in half and slice thinly. For thicker parts, slice them open to flatten before slicing into pieces.
Step 4
Prepare boiling water in a pot (1.1–1.2% salt concentration), add the basmati rice, and boil over medium-high heat.
Step 5
Add rice bran oil (3 tablespoons) to the frying pan with garlic and ginger, and stir-fry until lightly browned.
Ingredients List
Important Notes
💡 Slicing the chicken breast into thin, bite-sized pieces rather than large chunks allows it to cook faster, keeping it soft without drying out.
💡 Slicing the onion against the grain helps it cook faster and release more umami when stir-frying.
💡 When boiling the basmati rice, strictly maintain a salt concentration of 1.1–1.2% (about 11–12g of salt per 1000cc of water) to ensure the rice itself is well-seasoned.
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