Creamy Tomato-Garlic Chicken Curry
with Turmeric Rice, Potatoes & Carrot from Chef Sahni
- Milk
We’ve partnered with award-winning Indian chef Surbhi Sahni and her women-owned restaurant Tagmo for a delicious Indian curry to celebrate the vibrant flavors of Asian Heritage Month. Thanks to Chef Sahni, you’ll learn to make this simple, satisfying dinner right in your own kitchen. Sour cream-marinated chicken is simmered in a creamy spiced tomato sauce made with onion, garlic, garam masala, turmeric, and cilantro. It’s served over fragrant turmeric basmati rice with a crispy, tangy jumble of potatoes, onion, and carrots on the side.
Ingredients
1 clove
Garlic
1 unit
Yellow Onion
¼ ounce
Cilantro
12 ounce
Potatoes
3 ounce
Carrot
1 unit
Lemon
10 ounce
Chicken Cutlets
3 tablespoon
Sour Cream
(Contains: Milk)
1 teaspoon
Garam Masala
1 teaspoon
Turmeric
1 teaspoon
Chili Flakes
1.5 ounce
Tomato Paste
½ cup
Basmati Rice
2 teaspoon
Dijon Mustard
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
½ teaspoon
Sugar
½ tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Peel and mince or grate garlic. Halve and peel onion; dice half into 1-inch pieces and grate the other half on the largest holes of a box grater. Roughly chop cilantro. Peel and dice potatoes into 1-inch pieces. Trim, peel, and dice carrot into 1-inch pieces. Quarter lemon.
• Pat chicken* dry with paper towels and cut into 1-inch pieces. • In a medium bowl, combine chicken, half the sour cream, ½ tsp sugar, and ½ tsp salt (1 tsp sugar and 1 tsp salt for 4 servings). Stir to coat chicken; set aside to marinate.
• Heat a drizzle of oil in a medium pot over medium-high heat (large pot for 4 servings). Stir in garlic, grated onion, garam masala, ¼ tsp turmeric (½ tsp for 4), a pinch of salt and pepper, and as many chili flakes as you like. (You’ll use more turmeric later.) Cook, stirring, until golden brown and fragrant, 2-3 minutes. TIP: Add a few splashes of water if onion starts to brown too quickly. • Add tomato paste and ½ cup water (1 cup for 4). Stir and bring to a boil, then reduce heat to a medium simmer. Cook, stirring occasionally, 10-12 minutes. TIP: When sauce is ready to have chicken added, a light sheen of oil will rise to the top. • Stir in chicken with marinade and cilantro; simmer over low heat, stirring occasionally, until chicken is cooked through, 5-7 minutes. Taste and season with salt and pepper if needed. Keep covered off heat until ready to serve.
• While chicken is cooking, in a small pot (medium pot for 4 servings), combine rice, ¾ cup water (1½ cups for 4), ½ tsp turmeric (1 tsp for 4), and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While chicken and rice cook, in a large microwave-safe bowl, combine potatoes, carrot, and 1 tsp salt (2 tsp for 4 servings). Cover with plastic wrap and microwave until potatoes and carrot are tender, 6 minutes.
• In a large pan, heat a drizzle of oil and ½ TBSP butter (1 TBSP for 4 servings) over medium-high heat. Add potatoes and carrot, diced onion, half the mustard (all for 4), remaining turmeric, and a big pinch of salt. Cook, stirring occasionally, until vegetables are golden brown and have formed a crust, 8-10 minutes. • Squeeze juice from one lemon wedge (juice from two wedges for 4) over potatoes and carrot. Taste and season with salt if needed.
• Stir remaining sour cream into curry. • Fluff rice with a fork. • Divide rice, curry, and potatoes and carrot between plates or bowls. Serve with remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The spiced tomato-garlic sauce and sour cream-marinated chicken drew strong praise, with many calling it incredibly flavorful and authentic-tasting. Some found it mild or lacking curry depth; adding extra garam masala or more chili flakes helped boost the flavor.
- Ease of prep: This dish is more hands-on than most, requiring multiple pots, pans, and bowls cooking simultaneously — plan for 60–90 minutes rather than the estimated time.
- Suggestions: Add more water (up to ¾–1 cup) to the tomato paste base to keep the sauce from drying out, and cut potatoes and carrots closer to ¾-inch pieces for more even cooking. If you don't have a microwave, boil the potatoes and carrots for about 10 minutes instead — it works just as well.
- Leftovers: Flavors deepened noticeably the next day, making this a great make-ahead meal for the weekend.
- Spice level: The dish can be quite spicy 🌶️; start with a small pinch of chili flakes and adjust to your heat preference.
- Starches: Many felt that serving both rice and potatoes together was too heavy — consider enjoying one or the other if you prefer a lighter plate.
Reviews from our home cooks
Originally I was going to say the potatoes and carrots were bland but then I added some more turmeric and that made it better. I had the chicken, veggies, and rice all together. This hands down is THE BEST indian recipe I ever made. It was also easy to make. I am glad I ordered an extra recipe of this one because I ate so much of it. Keep up the good work Chefs!
The tomato-garlic chicken curry was AWESOME. The flavors were absolutely harmonious. I've always wanted an easy, but flavorful recipe for homemade Indian cuisine when the mood strikes. This recipe used ingredients readily available at any local grocery. On point!
Perfect creamy tomato chicken curry. The potatoes and carrots were to die for!
Enjoyed this recipe immensely. I particularly liked the tomato curry sauce.
The veggie side is like nothing I've ever had before. This is my first Indian dish to make from scratch at home, and it was a home run. I always have potatoes, carrots, onions, and Dijon mustard in the kitchen. I NOW will always have Garam Marsala and Tumeric because this side is life changing. My hats off to the chef! Give them a raise.
Turmeric rice is amazing and spices up the rice side. Overall great meal.
This was one of the best recipes we have ever made. It was so tasty and delicious! I do have some suggestions: -Not enough rice for four people (I always supplement). -Pre-time is woefully incorrect. The whole meal took over an hour to make with two cooks! BUT it was amazing. Order of recipe: -Prep and marinade chicken first (before cutting vegetables). -Make rice second -Then cut veggies -I would also suggest to put veggies in air fryer if the household has one.
My first attempt coming Indian food. The flavor was incredible and my kitchen smelled like garam masala for about 4 days - but I love that warm rich fragrance! It just made me sad every time I walked into my kitchen that I didn't have leftovers! The sautéed carrot/ potato side with spices was one of the best side dishes I've had - will be reusing that recipe!
Instructions seemed off with the curry. The tomato was still more a paste after adding the water. I recommend adding whipping cream, which is what I had to add to have enough liquid to cover the chicken. I had to then add my own seasonings to make up for the whipping cream (used 1/4 cup, I added more of my own garam marsala, and more). Turned out great, but was a lot of work and felt like by the end I used my own recipe
It's like HF recipes are almost finished but not quite. If I want something to taste like a regional cuisine, I always have to add more of something and usually a few more ingredients---but at least it's pretty easy to do so. The curry needed more garlic, some cumin, black pepper, and just a little butter (instead of more sour cream). The potatoes needed some garlic powder and black pepper. It was nice that the potato dish tasted distinctly different than the curry. The mustard was a nice touch since such dishes are often cooked with mustard oil.
