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Chicken Curry with Tomatoes and Yogurt
A yogurt-based marinade turns chunks of chicken perfectly succulent and tender while also bringing rich creaminess to the sauce. The marinade is enhanced by fresh ginger—or garlic, or, better yet, both—and warm curry powder. Cherry (or grape) tomatoes, cut in half so they readily break down into the sauce, add bright-tart notes and lend the sauce a vibrant red hue. Serve with basmati rice or naan to soak up the sauce.
4 to 6
Servings
40 minutes
plus marinating
Ingredients
-
½
cup plain whole-milk yogurt, plus more to serve
-
2
tablespoons curry powder, divided
Directions
-
01In a large bowl, whisk together the yogurt, 1 tablespoon curry powder, the ginger, ¼ teaspoon salt and ½ teaspoon pepper. Add the chicken and toss. Let stand at room temperature for about 30 minutes.
Reviews
May 25, 2026
Chicken curry ++
I have made something very similar many times in the past. Wonderful recipe. Good additions to consider are chopped green bell peppers, diced sweet potatoes, and even raisins. Keep the tasty recipes coming. Yum yum, eatum up!
May 11, 2026
Delicious weeknight meal
Made with Penzey's Spicy Curry, giving it a nice kick. bury tomatoes when you first add them and, I'd say, cook at a slightly higher heat than you might usually. Things were sticking to the bottom of my skillet as I went and I was gleefully scraping them off. Ended up very tasty for such an easy preparation!
March 1, 2024
Very lovely meal
I made exactly as written. Quite easy and tasty. I might add a jalapeno or something to give it a little more heat next time. I used ginger and garlic, because, why not? Solid dish.
June 12, 2025
Good but not great
This is a solid recipe, if a little boring. Very tasty but didn’t knock our socks off the way most of the other recipes on this site have. I don’t know why exactly. I made it with both garlic and ginger. I probably won’t be making this again since there are more interesting and tasty things to do with chicken.
September 9, 2026
Easy, but a bit flat.
Not bad--the chicken was tender, everything cooked well. Just not a lot of flavor! Probably very dependent on your curry powder. If I made it again, I'd add more aromatics and maybe curry leaves and a chili.
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