Curried Chicken With Tomatoes and Nuts

Total Time
Prep 5 mins
Cook 55 mins

This is a real favourite in my home, a lovely warm curry that I normally serve with steamed rice, chanai roti and mango chutney. It makes a great dinner party dish as it is sooo easy to make and everyone loves it. My English mum is very anti-curry and she not only asked for the recipe but made it for herself and some girlfriends a few days later. (Although she did decide she didn't really need to measure the curry paste (!!) so her curry was about 3 times as hot as mine). The tomatoes add a really nice touch. This is based on a Woman's Weekly recipe.

Ingredients Nutrition


  1. Heat oil in a large saucepan or wok; cook onion, sugar and ginger over medium heat for about 4 minutes or til onion has softened.
  2. Stir in curry paste for about 2 minutes; add chicken, cook til lightly browned.
  3. Add coconut cream; simmer, covered, for about 30 minutes.
  4. Blend flour with water; stir into curry over high heat til mixture boils and thickens.
  5. Add tomato, stir til hot.
  6. Serve onto bed of steamed rice; sprinkle with nuts.


Most Helpful

This is a great recipe and easy to make. Plus, I usually have the ingredients on hand... always a plus. We're wimps, I guess, but I had a feeling the curry paste would be too much. Still, I tried it with 1/3 cup... after adding the chicken I took some of the curry out as I KNEW it was going to be too spicy. It turned out plenty hot, even after taking out some of the curry. I think I'll use about half next time. And there will be a next time! Thank you.

Julie June 05, 2007

I too could not get my hands on mussamen curry paste--used green curry paste--conservatively--skipped the flour and water step as I was happy with the dish after uncovering and allowing the curry to reduce slightly before adding the tomatoes. I also added some sliced banana which was a lovely foil to the sharpness of the curry and the acid of the tomato. Delicious, Beck!

Chef Kate September 15, 2005

This is really excellent. I agree with the former reviewer, that the blend of paste and coconut cream is absolutely perfect. The leftovers tasted just as good for lunch, too. Thank you!

Qmeg July 27, 2005

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