Fragrant, rich, and velvety, this Creamy Tomato Chicken Curry brings together warm spices, tender marinated chicken, and the bold depth of Regano Original Pasta Sauce. Finished with a swirl of cream and a sprinkle of fresh coriander, it’s the ultimate comfort dish best served with rice, roti, or your favourite sides.
What You’ll Need:
For the Marinade:
- Chicken pieces (skin off) – 1.5 kg
- Plain yoghurt – ½ cup
- Paprika – 2 tsp
- Kashmiri chilli powder – 1 tsp
- Fine coriander – 1 tsp
- Fine cumin – ½ tsp
- Fine fennel – 1 tsp
- Turmeric – 1 tsp
(Mix and marinate for at least 30 minutes or overnight.)
For the Curry:
- Oil – 3 tbsp
- Cinnamon sticks – 2
- Cardamom pods – 4
- Cloves – 4
- Garlic (minced) – 3 cloves
- Garam masala – 1 tsp
- Fine cumin – 1 tsp
- Fine coriander – 2 tsp
- Kashmiri chilli powder – 2 tsp
- Water – ½ cup
- Regano Original Pasta Sauce – 2 packets
- Tomato paste – 50g
- Sugar – 2 tbsp
- Dried fenugreek – 2 tsp
- Fresh coriander (chopped) – 1 cup
- Fresh cream – 250ml
How to Make It:
In a large flat pot, heat the oil and add the whole spices (cinnamon, cardamom, cloves). Once fragrant, add the marinated chicken and brown it on all sides, don’t cook it through yet. Remove from the pot and set aside.
In the same pot, add the minced garlic, garam masala, cumin, coriander, and chilli powder with ½ cup of water. Stir and let it cook for about 3 minutes to form a rich spice base.
Pour in the Regano Original Pasta Sauce, tomato paste, and sugar. Stir until well combined.
Return the browned chicken and any juices to the pot, then add the dried fenugreek. Cover and cook on medium heat until the chicken is fully cooked and tender.
Once done, stir in the chopped coriander.
Just before serving, gently mix in the fresh cream, do not let the curry boil after adding cream to prevent it from splitting.
Serve hot with fluffy rice, roti, aloo fry, or sambals.
Pro Tip: Want extra richness? Add a bit of butter with the cream just before serving for a glossy, indulgent finish.
