Garam Masala Tomato Chicken Curry

READY IN: 1hr 20mins
Recipe by David J Rust

I'm very fond of curries; I've made many. The first time I tried this, it was a bit on the spicy side but -more than that- suffering from too much liquid. The Garam Masala didn't really work with that amount of fluidity ... even when thickened. I realized the the spice blend needed to be hot, yes, but it also needed more natural sweetness and less liquid. This version achieved that, muchly.

Top Review by Mia in Germany

This was a very nice chicken curry! I followed the recipe to the letter, and the only thing I'd change next time is that I'd use some more mild garam masala. Maybe it was the mix I used, but the garam masala flavour got a bit lost. Thanks for posting this tasty recipe!
Made for Bargain Basement.

Ingredients Nutrition


  1. In a large pot, heat the sesame oil over a medium flame until hot. Add the onion, dried apricots, carrot, ginger root, and garlic; stir occasionally and cook until the onion turns translucent. Add salt and pepper to taste (about a pinch) but be careful not to brown the onions.
  2. Mix the chicken thigh meat with the cayenne pepper and half of the Masala; stir the seasoned meat into the vegetables. Cook until the chicken is opaque.
  3. Add the tomatoes and garbonzo beans; stir into the meat and vegetables. Cook until the liquid of the tomatoes comes to a simmer.
  4. Add the cauliflower, coconut milk, and remaining Masala. Bring to a simmer and reduce the heat to "low". Cover with a tight-fitting lid and cook for 20 - 30 minutes.
  5. Remove the cover, increase the heat to "medium" and reduce the thickness of the broth to a desired consistency.
  6. Ladle equal portions into bowls with either Basmati rice or potatoes.

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