Crispy Indian Chicken with Burst Tomatoes

Crispy chicken is simmered with Shemin’s Indian Curry Paste, juicy cherry tomatoes, and plump raisins. Finished with a swirl of yoghurt for creaminess and a squeeze of lemon for brightness, it’s a one-pan dish that balances savoury, tangy, and sweet flavours beautifully.

It’s rich yet light, full of depth, and guaranteed to impress — the kind of curry you’ll cook once and immediately add to your regular rotation.

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Gluten free

Shemin's Chilli Free Curry Paste

A curry paste full of flavour without any heat. Rich, aromatic and family-friendly. Perfect for gentle curries everyone can enjoy.

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Chilli Free

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Gluten free Dairy free

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Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

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£6.50

Ingredients

750g chicken breasts (or thighs), halved lengthways to make thinner cuts
1 tsp fine sea salt
2 tbsp plain flour
3 tbsp olive oil (or ghee)
2 carrots, peeled & finely grated (about 150g)
50g raisins (or chopped dates/apricots)
200g cherry tomatoes
100g (1 pot) Shemin’s Indian Curry Paste
150–200ml water or light chicken stock
2 tbsp Greek yoghurt (or double cream)
1 tbsp lemon juice
¼ pack (about 6g) flat-leaf parsley or coriander, roughly chopped
Freshly ground black pepper

How to make Crispy Indian Chicken with Burst Tomatoes

Cook the Chicken: Dust chicken with ½ tsp salt and the flour. Heat 2 tbsp oil in a heavy-based frying pan over medium-high heat. Sear chicken for 1 minute per side until golden brown. Remove and set aside.
Build the Base: Add remaining 1 tbsp oil to the pan. Stir in carrots and remaining ½ tsp salt, cooking for 5 minutes until softened and slightly caramelised. Add raisins and cherry tomatoes, cooking for 3 minutes until the tomatoes start to burst.
Add the Curry Paste: Stir in Shemin’s Indian Curry Paste and fry for 30–60 seconds until fragrant. Pour in water/stock and 1 tbsp yoghurt. Bring to a gentle simmer.
Finish the Chicken: Return chicken to the pan, coating in the sauce. Simmer for 3–4 minutes until cooked through and the sauce thickens. Squeeze over lemon juice.
Serve & Enjoy: Drizzle with the remaining yoghurt, swirl through the sauce. Scatter with parsley or coriander and a crack of black pepper. Serve with rice, bulgur wheat, or naan.

Tips

Add Greens – Stir in spinach or peas at the end for extra colour and nutrients.
Nutty Twist – Sprinkle with toasted cashews or almonds before serving.
Prep Ahead – Cook the base (carrots, raisins, tomatoes, curry paste) in advance, then just add chicken and yoghurt before serving.

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Crispy Indian Chicken with Burst Tomatoes

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