New chicken curry

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15 min


4 to 5 servings

* PLUS Cooking time: 30 minutes


  • 8 plum tomatoes
  • 1 large onion
  • 1 tbsp butter
  • 2 tbsp curry paste
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1 whole cooked deli chicken , or 4 uncooked, skinless, boneless chicken breasts
  • 2 large sweet potatoes
  • 284-mL can undiluted chicken broth
  • 1/2 cup chopped fresh cilantro


  • Coarsely chop tomatoes and set aside. Finely chop onion. Melt butter in a large saucepan over medium heat. Add onion, curry paste, cumin and salt. Stir often until onion softens, 4 to 5 minutes. Meanwhile, discard skin from deli chicken. Tear meat into large chunks. Or slice uncooked breasts into thick strips.
  • Add tomatoes to onion. Stir often until they start to soften, 4 to 5 minutes. Meanwhile, peel potatoes and cut into 1-1/2-inch (3.5-cm) chunks. Pour broth into pan, then stir in potatoes. Bring to a boil. Cover and reduce heat to medium-low. Stir occasionally until potatoes are almost tender, 15 minutes. Add cooked or raw chicken. Cover and cook until potatoes are tender and raw chicken is cooked, 5 to 10 more minutes. Remove from heat. Stir in coriander. Serve over rice. Great with a spinach-and-mushroom salad and warm roti for dipping.

Nutrition (per serving)

  • Calories
  • 364,
  • Protein
  • 25.4 g,
  • Carbohydrates
  • 37.5 g,
  • Fat
  • 13 g,
  • Fibre
  • 4 g,
  • Sodium
  • 718 mg.

This isn’t regional Indian fare, but an easy everyday curry you can make with deli-roasted chicken.