Curry Tomato Chicken

Curry Tomato Chicken

Serves 4
Prep time 45 minutes
Cook time 2 hours
Total time 2 hours, 45 minutes
Meal type Main Dish


  • 2 tablespoons curry powder
  • 1 tablespoon paprika
  • 1 tablespoon worcestershire sauce
  • 2 dashes of hot sauce or to taste
  • 2 lemons
  • pepper to taste
  • 4 chicken thighs
  • 4 chicken legs
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons brown sugar
  • 2 large white onion sliced
  • 1 can of diced tomatoes (14 ounce size)
  • salt & pepper to taste


This chicken is nice mild curry dish that is great for family dinners but also good for pot lucks although you would want to probably double the recipe. It tastes great served over rice and with a side mandarin salad.


Step 1
First you need to make the marinade. Combine curry, paprika, worcestershire sauce, juice of two lemons, hot sauce and pepper in a large bowl.
Step 2
Toss chicken into the bowl with marinade to coat it evenly. It may not look like a lot of marindate but it works out well. Transfer to a zip lock bag at this point and put into the fridge ideally to marinate overnight or for at least a couple of hours.
Step 3
Preheat oven to 325 degrees.

Once your chicken has been marinaded you are now ready to prep for baking. Add oil to a large non stick fry pan and heat to medium. Add brown sugar and mix evenly in the pan.
Step 4
Add in chicken pieces to pan. You can do in batches so each piece can be browned on all sides. Transfer to a cassarole dish.
Step 5
Add any left over marinade to the fry pan and add onions and cook until softened.
Step 6
Add tomatoes and mix well. Pour this mixture over the chicken and cover with foil. Bake for about an hour and a half. Remove cover for last 30 minutes.
Step 7
Chicken mixture will be bubbling and the chicken should be very tender at this point. Remove from oven and let sit for about 10 minutes and then serve over rice.

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