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Coconut-Tomato Curry Chicken

Canned coconut milk and tomato paste create a quick curry served over golden rice with fresh mint.

Coconut-tomato chicken curry with fresh mint is served over golden curry-seasoned rice with warm naan alongside.

This is an Indian-inspired weeknight curry rather than a claim to any one regional Indian preparation. Its sauce starts with the familiar pantry pairing of tomato paste and canned coconut milk, then welcomes either a jar of mild curry powder or a small blend of common ground spices.

Cubed chicken breast makes the dish quick enough for a weekday, while firm tofu can take its place without changing the rest of the method. Rice catches the sauce and warm naan turns every last bit into a scoopable dinner.

A flexible pantry starting point

Curry powder seasons both the rice and sauce, so its warm flavor carries through the whole plate. If it is not in the cabinet, cumin, coriander, and turmeric supply a similar earthy direction; season further with salt after the simmer.

Brown before saucing

Brief browning is about flavor, not cooking the chicken completely. Transfer the chicken or tofu while it still has time left to finish, then use the browned bits on the skillet to deepen the onion and tomato base.

Golden curry rice and the coconut-tomato sauce cook while chopped fresh mint waits for serving. — Tomato paste and curry seasoning cook with onion before coconut milk is added.

Keep the simmer gentle

After the coconut milk goes in, look for small bubbles at the edge instead of an aggressive boil. That moderate heat gives the sauce time to thicken slightly and lets the tomato paste lose its raw edge while keeping the texture silky.

The tofu option

Use firm tofu and press or pat it dry so its edges can brown rather than steam. Once it is in the sauce, it only needs to heat through; a little extra sauce clinging to the cubes is the sign it is ready.

Tender mint-topped chicken in glossy coconut-tomato curry sits beside golden curry rice. — A close spoonful shows tender chicken in the orange-gold coconut-tomato sauce.

Rice, naan, and fresh mint

Fluff the golden rice just before plating so it stays light under the sauce. Scatter chopped fresh mint over the curry at the end for a cool, aromatic finish, then serve with warm naan; add water to the sauce only when it needs thinning.

Coconut-Tomato Curry Chicken

4 servings

45 minutes total

Ingredients

•
•
• 2 tbsp neutral oil, divided
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp small-diced fresh ginger
• 3 tbsp tomato paste
•
• 1 (13.5-oz) can full-fat coconut milk
• 2 1/4 cups water for rice, plus up to 1/4 cup as needed to thin sauce
• 1 1/4 tsp kosher salt, plus more to taste
• 1/4 cup chopped fresh mint
• 4 naan breads

Method

Cook the rice
Combine the rinsed rice, 2 1/4 cups water, 1/2 tsp salt, and 1/2 tsp curry powder (or 1/4 tsp turmeric from the listed spice blend) in a covered saucepan. Bring to a boil, then reduce to low and cook for 15 minutes. Use basmati by default; use jasmine rice when unavailable.
Look for: The water is absorbed and small steam holes appear across the rice.
Rest the rice
Remove the covered saucepan from the heat and let the rice stand for 10 minutes; fluff it with a fork just before serving.
Look for: The grains separate easily when fluffed and are tender through the center.
Brown the protein
Heat 1 tbsp oil in a large skillet over medium-high heat. Season cubed chicken or cubed tofu with 3/4 tsp salt, then cook in one layer until browned, about 4 minutes; transfer to a plate.
Look for: The chicken or tofu has browned edges and releases readily from the skillet.
Soften the onion
Lower the heat to medium, add the remaining 1 tbsp oil and onion, and cook, stirring often, until soft and lightly golden, about 5 minutes.
Look for: The onion looks translucent with pale golden edges and no dark spots.
Bloom the curry base
Stir in the garlic, small-diced ginger, tomato paste, and remaining 1 1/2 tsp curry powder (or 1 tsp each cumin and coriander plus the remaining 1/4 tsp turmeric). Cook for 1 minute, scraping the skillet, until the paste darkens slightly and smells fragrant. Cut the ginger into matchsticks instead of small dice for a stronger ginger flavor.
Look for: The tomato paste is brick red and the spices smell toasted rather than raw.
Simmer the sauce
Whisk in the coconut milk, scraping up browned bits, and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally; add water 1 tbsp at a time only if the sauce is too thick.
Look for: Small bubbles break steadily around the edges and the sauce looks smooth and orange-gold.
Finish the curry
Return the chicken or tofu and any juices to the skillet. Simmer until chicken reaches 165 F or tofu is hot throughout, 4 to 6 minutes; season with salt to taste.
Look for: Chicken is opaque and registers 165 F, or tofu is heated through and coated in sauce.
Warm the naan
Warm the naan in a dry skillet over medium heat or directly over a low gas flame until pliable and lightly blistered, about 1 minute per side.
Look for: The naan is warm, flexible, and shows a few toasted blisters.
Serve the curry
Spoon the curry over the fluffed rice, add warm naan alongside, and scatter chopped fresh mint over the curry just before serving.
Look for: Each serving has rice, saucy protein, and naan ready for scooping.