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Chicken & Tomato Curry


Knowing your purpose, helps establish your priorities“…
And, “Knowing your days are numbered, expedites your purpose and priorities” were a small part of the message this past Sunday, that has since, occupied a large part of my thoughts…

I have ruminated often on my purpose…my priorities revolve around my daughter – her development has always been my number one purpose; but, I often question, can we have more than one purpose? How do we prioritize our priorities for our different purposes?

Then, I came across this video of “Happy John McAlpin“, who is a greeter at a cancer ward at an Omaha hospital – who, after establishing his purpose (when he hit rock bottom), continues to stick to it irrespective of his circumstances…

A friend/co-worker of mine says that coinky dinks like this – where you hear a message in one place and see it in another – are not merely coinky dinks, but The Big Guy reinforcing HIS message…

I wish I had heard this message before I made this delicious chicken and tomato curry…


My purpose was to make a hearty chicken curry – loaded with tomatoes, tomato paste, onions, garlic, ginger, turmeric and coconut milk – but what I was going to serve it with didn’t seem to be a priority – when I was making it.

After it was cooked, my daughter went digging through the pantry and fridge – in the hopes of running into some rice or naan or pita or even quinoa but I guess I need to restock our supplies – at another time! It was late and so we improvised and this “curry” was consumed straight up in a bowl -as a “stew”!

Chicken & Tomato Curry

Chicken & Tomato Curry


  • 2 onions chopped
  • 1 1- inch piece of garlic chopped
  • 5-6 cloves garlic
  • 1 package free range chicken breasts/or thighs
  • 1 cup vegetable stock
  • 1 can coconut milk
  • 4 pieces fresh turmeric or 1 teaspoon ground
  • 1 small can tomato paste
  • 12-15 grape tomatoes
  • 3 tablespoons paprika
  • 1 teaspoon cumin
  • 1 teaspoon parsley
  • salt and pepper to taste


  1. Saute onions, garlic and ginger on a low flame till onions caramelize (20 minutes or so)
  2. Pour caramelized onions, ginger and garlic into a blender and pulse till almost pureed
  3. Meanwhile, saute chicken in pan onions/ginger/garlic were cooked in
  4. Add stock, coconut milk, tomatoes, paste, spices
  5. Add almost pureed onions/ginger/garlic
  6. Let cook for 15 to 20 minutes on a low flame
  7. Serve with rice or naan or eat straight up like we did!

Did you make this recipe?

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Saturday 19th of April 2014

That is one gorgeous colour in that curry - so rich and velvety! I saw someone mentioning they need rice, but I find rice totally gets in the way of the "good stuff", i.e. the sauce. Perhaps a garlic naan to mop up the sauce would be a good addition though :D


Thursday 17th of April 2014

This looks fantastic Shashi, I love the beautiful bright color of this curry!


Thursday 17th of April 2014

Thanks bunches lady - but I think kudos go to the paprika and tomato paste! :)


Sunday 13th of April 2014

Looks delicious! Thank you for the recipe! ~Zhenya

Curry and Comfort

Sunday 13th of April 2014

Looks yummy! Eating it straight would be low carb friendly... but I would love it with rice too. :)

Janelle @ Run With No Regrets

Sunday 13th of April 2014

This looks so delicious, I love curry! Thanks for the recipe--dropping by from SITS!

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