Chicken and tomato spiced curry

Chicken and tomato spiced curry

The aromatic spices and rich tomato flavour of the Madras curry makes it the perfect autumn and winter warmer.

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 4 people


  • 3 tbsp vegetable oil
  • Ground black peppercorns
  • A pinch of sea salt
  • 400g canned chopped tomatoes
  • 1tbsp tomato paste
  • 300g vegetables of your choice (red peppers, carrots etc.)
  • 450g cooked chicken, cut into bite sized pieces
  • 1tsp red wine vinegar
  • 1tbsp Madras curry paste
  • 2 garlic cloves, peeled and crushed
  • 1 onion, peeled and roughly chopped
  • Sprigs of coriander herbs


Heat the oil in a large frying pan, reduce the heat and add the onion and garlic. Cook over a medium heat until golden.

Add the curry paste and cook for 1 minute to cook in the spices.

Add the tomato purée, chopped tomatoes, vinegar and 200ml of water to the frying pan. Bring to the boil and simmer uncovered for about 5 minutes.

Add your chosen vegetables and cook for about 5 minutes until they are tender. Stir in the chicken pieces and season with salt and pepper according to taste.

Simmer gently for a few minutes or until the chicken is piping hot. Cut into a thick chunk of chicken to check that it is cooked through with no pink showing.

Serve with boiled rice with some mango chutney on the side.