Creamy Tomato Garlic Chicken Curry with Turmeric Rice and Spiced Potatoes

This creamy tomato garlic chicken curry brings the warm, aromatic flavors of Indian-inspired cooking right to your kitchen. Tender chicken pieces are marinated in sour cream, then simmered in a rich tomato sauce infused with garlic, garam masala, turmeric and a hint of chili flakes. The result is a luscious, comforting curry that pairs perfectly with fragrant turmeric basmati rice.

On the side, crispy golden potatoes and carrots are pan-fried with onion and a touch of mustard, creating a tangy, crunchy contrast to the creamy curry. This complete meal is satisfying, flavorful and surprisingly simple to make. Perfect for a cozy dinner that feels like a special treat.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garam MasalaView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

6 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Peel and mince or grate garlic. Halve and peel onion; dice half into 1-inch pieces and grate the other half on the largest holes of a box grater. Roughly chop cilantro. Peel and dice potatoes into 1-inch pieces. Trim, peel and dice carrot into 1-inch pieces. Quarter lemon.
2. Pat chicken dry with paper towels and cut into 1-inch pieces. In a medium bowl, combine chicken, half the sour cream, ½ tsp sugar and ½ tsp salt. Stir to coat chicken; set aside to marinate.
3. Heat a drizzle of oil in a medium pot over medium-high heat. Stir in garlic, grated onion, garam masala, ¼ tsp turmeric, a pinch of salt and pepper and as many chili flakes as you like. Cook, stirring, until golden brown and fragrant, 2-3 minutes. Add tomato paste and ½ cup water. Stir and bring to a boil, then reduce heat to a medium simmer. Cook, stirring occasionally, 10-12 minutes. Stir in chicken with marinade and cilantro; simmer over low heat, stirring occasionally, until chicken is cooked through, 5-7 minutes. Taste and season with salt and pepper if needed. Keep covered off heat until ready to serve.
4. While chicken is cooking, in a small pot, combine rice, ¾ cup water, ½ tsp turmeric and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
5. While chicken and rice cook, in a large microwave-safe bowl, combine potatoes, carrot and 1 tsp salt. Cover with plastic wrap and microwave until potatoes and carrot are tender, 6 minutes.
6. In a large pan, heat a drizzle of oil and ½ TBSP butter over medium-high heat. Add potatoes and carrot, diced onion, half the mustard, remaining turmeric and a big pinch of salt. Cook, stirring occasionally, until vegetables are golden brown and have formed a crust, 8-10 minutes. Squeeze juice from one lemon wedge over potatoes and carrot. Taste and season with salt if needed.
7. Stir remaining sour cream into curry. Fluff rice with a fork. Divide rice, curry and potatoes and carrot between plates or bowls. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use Greek yogurt instead of sour cream?

Yes, plain Greek yogurt can be substituted for sour cream in the marinade and to finish the curry. It will still add creaminess and tang.

Can I make this curry ahead of time?

Absolutely. The curry can be made a day in advance and reheated gently. The rice and potatoes are best made fresh, but leftovers can be stored separately.

What can I serve instead of turmeric rice?

Plain basmati rice, naan bread or quinoa would all work well with this curry.