When comfort food meets rich, exotic flavors, chicken curry is often the first dish that comes to mind. This Chicken Curry with Creamy Tomato Sauce and Rice is a satisfying, wholesome meal that blends tender chicken, aromatic spices, and a velvety sauce made with tomatoes and coconut milk. Served alongside fluffy white rice, it’s a hearty dinner you’ll want to make again and again.

In just 30 minutes, you can have a warm, flavorful curry on the table—perfect for busy weeknights or when you crave something deliciously comforting.

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Why You’ll Love This Recipe

• Quick and easy: Ready in under 30 minutes.

• Rich in flavor: A balance of spices, creamy coconut milk, and tangy tomatoes.

• Customizable: Add vegetables, adjust spice levels, or swap rice for a grain of your choice.

• Meal prep friendly: Stays fresh for days and reheats beautifully.

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Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts, cubed

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• Salt and black pepper to taste

For the Curry Sauce

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 1 garlic clove, minced

• 1 cup diced tomatoes (canned or fresh)

• 1/2 cup coconut milk

• 1/2 cup chicken broth

• 1 teaspoon ground coriander

• 1 teaspoon curry powder

• Salt and black pepper to taste

• Fresh cilantro, for garnish

For the Rice

• 1 cup white rice

• 2 cups water

• Pinch of salt

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Step-by-Step Instructions

Step 1: Cook the Rice

In a medium pot, bring 2 cups of water to a boil. Add the rice and a pinch of salt. Lower the heat, cover, and simmer for about 15 minutes, or until the rice is tender and fluffy. Remove from heat and set aside.

Step 2: Cook the Chicken

While the rice is cooking, heat olive oil in a large skillet over medium-high heat. Season the chicken cubes with garlic powder, cumin, paprika, salt, and pepper. Sauté for 6–7 minutes until golden brown and cooked through. Transfer the chicken to a plate and set aside.

Step 3: Make the Curry Sauce

In the same skillet, add a little more olive oil if needed. Sauté the chopped onion and minced garlic for 3–4 minutes until softened and fragrant. Add the diced tomatoes, coconut milk, chicken broth, coriander, curry powder, salt, and pepper. Stir well and simmer for 5–7 minutes, allowing the flavors to blend and the sauce to thicken slightly.

Step 4: Combine and Simmer

Return the cooked chicken to the skillet. Stir until the chicken is well coated with the creamy curry sauce. Let it simmer for another 3–5 minutes so the chicken absorbs the flavors.

Step 5: Serve

Spoon the rice into bowls or plates, top with the chicken curry, and garnish with fresh cilantro. Serve hot and enjoy.

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Notes & Variations

• Add vegetables: Spinach, peas, carrots, or bell peppers are excellent additions to the curry sauce.

• Adjust the spice: If you like it spicy, add chili powder, cayenne, or fresh chopped chilies. For a milder version, reduce the curry powder slightly.

• Change up the base: Serve with brown rice, quinoa, or even cauliflower rice for a lower-carb option.

• Dairy alternative: Replace coconut milk with heavy cream or Greek yogurt for a different flavor profile.

• Fresh herbs: Cilantro is classic, but fresh parsley or mint can also add a refreshing finish.

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Nutritional Breakdown (per serving, approx.)

• Calories: ~600 kcal

• Protein: 38 g

• Carbohydrates: 45 g

• Fat: 28 g

• Fiber: 5 g

This balance of lean protein, healthy fats, and complex carbs makes it a hearty and well-rounded meal.

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Tips for the Best Chicken Curry

1. Toast the spices: Cooking spices briefly in hot oil helps release their aroma and intensify the flavor.

2. Don’t rush the simmer: Letting the sauce bubble gently for a few minutes deepens the flavor.

3. Rest the chicken before serving: Allowing the chicken to sit in the sauce for a few minutes helps it soak up more flavor.

4. Use quality tomatoes: Fresh or canned, choose ripe, flavorful tomatoes for the best sauce.

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Make-Ahead and Storage

• Refrigeration: Store leftovers in an airtight container for up to 3 days.

• Freezing: Freeze the chicken curry (without the rice) for up to 2 months. Thaw overnight in the fridge before reheating.

• Reheating: Warm in a skillet over low heat, adding a splash of broth or coconut milk if needed.

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Serving Ideas

While this curry is delicious with plain white rice, you can pair it with other sides to make the meal even more special:

• Warm naan bread or pita for dipping.

• A crisp cucumber salad for a cooling contrast.

• Roasted vegetables for extra nutrients.

• A squeeze of lime juice to brighten the flavors.

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Final Thoughts

This Chicken Curry with Creamy Tomato Sauce and Rice is the perfect blend of comfort and spice. It’s easy enough for beginners, quick enough for weeknights, and flavorful enough to impress family or guests. With a creamy sauce, tender chicken, and aromatic spices, it’s a recipe that will quickly become a staple in your kitchen.

Whether you keep it simple or customize it with your favorite vegetables, this dish is all about big flavors made with accessible ingredients. Once you try it, you’ll understand why homemade curry is so much better than takeout.