Tomato curry with chicken

Name: Easy Tomato Curry
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1500 gr tomatoes (size doesn't matter); 1 tbsp coconut oil; 2 tbsp red curry paste (heaped ); 2 onions (finely sliced); 2 cloves garlic (finely sliced); 400 ml coconut milk (1 can); 300 gram chicken thigh fillet (in cubes); 4 zucchini (into noodles); arrowroot to thicken; fresh cilantro to serve; pepper and salt

This tomato curry was one of those happy accidents that turned out so well I had to make it again. After a photoshoot I was left with a whole crate of tomatoes. And while I love tomatoes in a salad, there is a limit to how much tomato salad one person can eat!

So I decided to turn the whole lot into a tomato curry. And that turned out to be a very good decision. The tomatoes become wonderfully soft and sweet while cooking and work really well with the spicy red curry paste and creamy coconut milk.

I serve the curry with zucchini noodles, which means you get a serious amount of vegetables on your plate without really trying. Always a bonus!

Tip from Simone

This tomato curry is perfect when you have lots of ripe tomatoes that need using up. Don’t worry if they’re different shapes, sizes or even colors. In fact, a mixture of tomatoes makes the curry even better. And those slightly overripe tomatoes lurking at the bottom of the vegetable drawer? Perfect for this!

Recipe Ingredients

For the exact quantities, check the recipe card below.

Tomatoes – tomatoes are obviously the star of this curry. I use about 1.5 kilos and any variety will work. Large tomatoes, cherry tomatoes, yellow tomatoes; throw them all in.
Red curry paste – this provides most of the flavor and heat. How spicy it is varies quite a bit between brands, so adjust the amount if necessary.
Onion and garlic – the aromatic base of the curry. You could add some fresh ginger here as well.
Coconut milk – makes the tomato curry deliciously creamy and balances the acidity of the tomatoes and heat of the curry paste.
Chicken thighs – I like chicken thighs because they stay nice and juicy. Chicken breast also works, although it can dry out a little quicker.
Zucchini – I turn the zucchini into noodles and serve those with the curry. You can also use cauliflower rice, regular rice or noodles.
Arrowroot – optional, but useful if your tomatoes release a lot of liquid. You can use cornstarch instead if you don’t need the recipe to be paleo or Whole30 compatible.
Cilantro – lovely and fresh for serving. Not a cilantro fan? Use flat-leaf parsley or leave it out.

How to Make Tomato Curry

Step 1: Prepare the tomatoes

Cut the large tomatoes into wedges and halve or quarter smaller tomatoes. Cherry tomatoes can stay whole if you like. No need to peel or deseed them.

Step 2: Make the curry base

Heat the coconut oil in a large pan and gently cook the onion and garlic until soft and translucent. Add the red curry paste and cook briefly until fragrant.

Step 3: Add the tomatoes

Add all the tomatoes and stir well so they’re coated in the curry mixture. Cook over medium heat for about 10 minutes. The tomatoes will soften and gradually start releasing their juices.

Pour in the coconut milk, bring to a gentle boil and then reduce the heat. Simmer until most of the tomatoes have broken down and you have a rich tomato sauce.

Step 4: Cook the chicken

You can add the chicken directly to the curry and cook everything in one pan. Easy and fewer dishes!

Personally, I prefer frying the chicken separately. That way you can get the pieces nice and golden before adding them to the curry. It takes an extra pan, but you get more flavor in return.

Step 5: Thicken if needed

Tomatoes contain a lot of water, so depending on the variety you use, the curry can be quite liquid.

If you prefer a thicker curry, mix a little arrowroot with a few tablespoons of liquid from the pan until smooth. Stir this mixture back into the curry and briefly bring it to a boil until the sauce thickens.

Don’t sprinkle the arrowroot straight into the pan unless you’re particularly fond of lumps.

Step 6: Make the zucchini noodles

Turn the zucchini into noodles using a spiralizer. You can serve them raw or briefly sauté them in a frying pan.

If you cook them, keep it short. Zucchini contains plenty of water and overcooking will give you a rather soggy pile instead of noodles.

Divide the zucchini noodles between plates, spoon the tomato curry over the top and finish with fresh cilantro.

Want to Add Even More Vegetables?

This curry already contains a generous amount of tomatoes and zucchini, but it’s also an easy recipe for sneaking a few more vegetables onto your plate.

Try adding diced bell pepper, spinach, broccoli or cauliflower. Bell pepper can go in with the onion, while spinach only needs to be stirred through during the last few minutes.

You can also replace the zucchini noodles with cauliflower rice. Or serve both if you really want to turn dinner into a vegetable fest.

Storing Tomato Curry

Fridge

Let the curry cool completely and store it in an airtight container in the fridge for up to 2 days. I prefer storing the zucchini noodles separately, as they release water and become softer once mixed with the sauce.

Freezer

The tomato curry itself freezes well. Store it in a suitable container in the freezer and thaw it in the fridge before reheating thoroughly.

I wouldn’t freeze the zucchini noodles. Make those fresh while you reheat the curry.

This makes the recipe particularly handy at the end of summer when your tomato plants suddenly decide that all tomatoes need to ripen on exactly the same day.

FAQ Tomato Curry

No. I simply wash the tomatoes, cut them up and add them to the pan. The skins soften during cooking, so peeling them isn’t necessary.

Tomatoes naturally contain a lot of water and some varieties release more than others. Let the curry simmer uncovered for a little longer to reduce the liquid, or thicken it with a little arrowroot.

Fresh tomatoes give this particular curry its character, especially when tomatoes are in season. If you don’t have enough fresh tomatoes, you could replace part of them with canned tomatoes, although the final texture and flavor will be slightly different.

Absolutely. Leave out the chicken and replace it with chickpeas or tofu. You can also add extra vegetables such as aubergine, cauliflower, bell pepper or spinach.

Not at all. Cauliflower rice is another vegetable-packed option. Regular rice, noodles or naan are all delicious if you’re not specifically looking for a lower-carb or Whole30 option.