Tomato-Curry Chicken

This tomato curry chicken bridges the gap between a classic French-style braised chicken and an Indian curry. Boneless breasts get dredged in seasoned flour and seared golden, then baked under a sauce of onions, green peppers, garlic, and tomatoes spiked with curry powder and thyme.

The flour dredge does more than just brown the chicken. It thickens the sauce as everything bakes together, turning those canned tomatoes into a clingy, spoonable gravy that coats each piece. Searing the chicken first also builds fond on the bottom of the skillet, and when those tomatoes hit the hot pan, they scrape up all that caramelized flavor.

Cooking the onions and peppers until soft and golden before adding the tomatoes is where the depth comes from. Nine minutes of slow sautéing takes the raw edge off and brings out natural sweetness that balances the curry’s earthiness.

Thirty minutes in the oven finishes the chicken gently so it stays juicy instead of drying out under direct heat. Serve this over steamed rice or with crusty bread to soak up that sauce.

Chef Tips

• Pound the chicken breasts to even thickness so they cook at the same rate
• Don’t crowd the skillet when browning; do it in batches if needed for a proper sear
• Taste the sauce before baking and adjust the curry powder if you want more warmth
• The sauce thickens as it bakes; if it looks too thick, add a splash of chicken broth

Variations

• Coconut curry: Stir in a splash of coconut milk with the tomatoes for a creamier, milder sauce
• Spicier version: Add a diced jalapeño with the onions and increase the curry powder
• Chickpea addition: Toss in a can of drained chickpeas for a heartier, more filling dish