Creamy Tomato Chicken Curry

Well, that’s what I’m calling it for now, anyway.  Maybe someone can identify it for me.

Anyway, this was partially borne from me wanting more curries under my belt, and partially influenced by Elderdottir’s particular condition where certain things can overcome her tastebuds to the point where it’s painful.  She loves the Creamy Chicken Curry though, so I thought I’d head off in that direction.

And it this point, I also know y’all are all “TMI dude.  Get on with the cooking”.  I had a point though, which is, um, err, well, it turned out to be a nicely flavorful dish, but still mild enough for the sensitive palate.  We cool?  Cool.  I’ll get on with the important stuff then.

Nutrition Facts
Serving Size 1 bowl
Servings Per Container 6

Amount Per Serving
Calories 489 Calories from Fat 171.9
% Daily Value*
Total Fat 19.1g 29%
Saturated Fat 6.3g 32%
Trans Fat 0g
Cholesterol 143mg 48%
Sodium 194mg 8%
Total Carbohydrate 31.5g 11%
Dietary Fiber 9.2g 37%
Sugars 19.1g
Protein 51g 102%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Shopping list:

  • 2 lbs chicken, boneless skinless thighs preferred
  • 28-32 ounce can of whole tomatoes (more is better).  I buy Cento Italian (not “Italian Style”) by the case because I use them everywhere.**
  • Madras curry powder (Sun Brand)
  • 5oz tin tomato paste.
  • Cumin
  • Cardamom
  • Cinnamon
  • Ginger
  • Vegetable oil
  • Sour cream
  • Large onion

**note: if your tomatoes don’t come with sauce, combine ~16oz whole peeled tomatoes and 16oz sauce

So, as with many things in life, we start with an onion.  Like people, onions come in many shapes and sizes, and unlike people, they’re generally considered good eatin’.  I like yellow ones because they tend to be a little less acrid, but that’s not to disparage other onions, which are all special in their own way.

Today, we’re starting with a large-ish onion – I tend to side on the “more is better” here – and chop it up coarsely, along with 5 cloves of garlic. Next, take a big skillet (I used a 10″ cast iron dealie because I’m on an iron kick) and heat it up.  Add about 2 tablespoons of vegetable oil, and let that come up to temp.  Add in the onions and garlic, and saute until the onions start to soften.

Meanwhile, your tomatoes and gish them good.  There’s no need to do it all smexy like Giada DeLaurentis, but if you do, please send pictures to olav (at) follandfamily (dot) com and I’ll include them here.

Now it’s time to add stuff:

  • 2 tbsp curry powder (I like Sun Brand)
  • 1/2 tsp cumin
  • 1/4 tsp cinnamon
  • 1/4 tsp cardamom (I think that’s how it’s spelled)
  • 1/4 tsp ginger
  • Tomato paste

Cook that down a bit until there’s a pasty mess, and the flavors have had a chance to play together.  Then, turn the heat down some and add 1/2 cup of sour cream.

Mix the sour cream in reeeal good, and add chicken.  Saute the chicken until done through. Then add in the tomatoes.  Raise the heat and simmer for 20-30 minutes.

Voila!  Serve the chicken covered in the curry, along with some kind of veg and rice or naan.


Sounds more difficult than it actually is, no?