Chicken Curry Sauce

This chicken curry sauce comes together on the stovetop using a blend of warm pantry spices and canned tomatoes. The aromatics cook down before being blended into a smooth gravy, creating a thick base for the meat.

this …

You can have this meal ready in about 30 minutes. The method involves building the flavor in one pan, blending the sauce, and then simmering the chicken cubes until they are fully cooked and tender.

Essential Ingredients

• Chicken breasts: Boneless, skinless chicken thighs work well here if you prefer dark meat. Cut them into even pieces so they cook at the same rate.
• Curry powder: A standard yellow curry powder from the grocery store provides the base flavor. Mild or spicy versions both work.
• Canned diced tomatoes: Crushed or whole canned tomatoes can be substituted since the sauce gets blended anyway.
• Tomato paste: This adds a concentrated tomato flavor and helps thicken the final sauce.
• Spices: Ground turmeric, cumin, coriander, cinnamon, and fennel seed layer with the curry powder. You can skip the fennel seed if you do not have it.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Cook the aromatics and spices: Heat the olive oil in a large skillet. Cook the diced onions until golden, then add the minced garlic. Stir in the dry spices and a splash of hot water, cooking briefly until fragrant.

Simmer and blend the sauce: Add the tomato paste, canned tomatoes, and water to the skillet. Let the mixture simmer for a few minutes to combine the flavors. Transfer the sauce to a blender and process it until smooth, then set it aside.

Brown the chicken: Heat a little more oil in the skillet. Season the cubed chicken with salt and pepper, then sear the pieces until they have a light crust on the outside.

Simmer together: Pour the blended sauce back into the skillet over the chicken. Simmer the mixture until the sauce reduces slightly and the chicken reaches a safe internal temperature.

Serving Ideas

Serve this with warm basmati rice and a side of flatbread to soak up the sauce.

Storing & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop until the chicken reaches 165°F (74°C).

FAQ

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless chicken thighs are a great alternative and will stay very tender. Cook them until they reach 165°F (74°C).

Do I have to blend the sauce?

Blending creates a smooth, thick gravy. If you prefer a chunky sauce with visible pieces of onion and tomato, you can skip the blending step.

How can I make this spicier?

You can use a hot curry powder, add a pinch of cayenne pepper with the dry spices, or stir in red pepper flakes.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Chicken Curry Sauce

---

• Author: Emma Taylor
• Total Time: 30 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

Cubed chicken breasts simmer in a smooth, spiced tomato sauce made with everyday pantry seasonings.

---

Ingredients

Scale 1x2x3x

• 3 tablespoons (45 ml) olive oil, divided
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 teaspoons (6 g) curry powder
• 1 teaspoon (3 g) ground turmeric
• 1 teaspoon (3 g) ground cumin
• 1 teaspoon (3 g) ground coriander
• 1/4 teaspoon (1 g) ground cinnamon
• 1/4 teaspoon (1 g) ground fennel seed (optional)
• 2 1/4 cups (530 ml) hot water, divided
• 1/4 cup (70 g) tomato paste
• 1 can (14 ounces / 400 g) diced tomatoes
• 2 pounds (900 g) boneless, skinless chicken breasts, cubed
• 1 teaspoon (5 g) fine sea salt, plus more to taste
• 1/2 teaspoon (1 g) ground black pepper, plus more to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat 2 tablespoons (30 ml) of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until golden. Stir in the minced garlic and cook for 1 minute.
2. Add the curry powder, turmeric, cumin, coriander, cinnamon, and fennel seed. Stir constantly for 30 seconds. Pour in 1/4 cup (60 ml) of hot water to keep the spices from burning.
3. Stir in the tomato paste, canned diced tomatoes, and 1 cup (240 ml) of hot water. Pour another 1 cup (240 ml) of hot water into the empty tomato can, swirl it around, and add it to the skillet.
4. Simmer the mixture for 5 to 10 minutes. Remove the skillet from the heat and carefully transfer the mixture to a blender. Leave the blender lid slightly vented and blend until smooth. Set the sauce aside.
5. Return the skillet to medium-high heat and add the remaining 1 tablespoon (15 ml) of olive oil. Season the cubed chicken breasts with the salt and pepper.
6. Add the chicken to the skillet and cook for about 5 minutes until lightly browned on the outside. The chicken will not be fully cooked yet.
7. Pour the blended sauce over the chicken and stir to coat. Simmer uncovered for 5 to 10 minutes, or until the sauce thickens and the chicken reaches an internal temperature of 165°F (74°C).
8. Taste the sauce and add more salt or pepper if needed. Serve warm.

Notes

• Always check the internal temperature of poultry. Chicken must reach 165°F (74°C) on a meat thermometer to be safe to eat.
• When blending hot liquids, remove the center cap of the blender lid and cover it lightly with a folded kitchen towel to let steam escape.
• If the sauce gets too thick while simmering, stir in an extra splash of hot water until it reaches your preferred consistency.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American-Indian