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

Shemin’s Chilli Free Curry Paste is full of rich, aromatic Indian flavour, without the heat. Made in small batches from our original family recipe, it’s perfect for creating mild, comforting dishes everyone can enjoy. Ideal for everything from simple curries to flavourful marinades.

(12)

Chilli Free

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£4.75

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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I'm a long time customer and keep coming back for the great taste and convenience.

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you make Harry Potter look like someone who plays with Christmas crackers. What you send me and I just add to meat shames so many restaurants. Your spice blends raw…

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Great for BBQ's! My family loves BBQChicken Tikka with the Indian Paste

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Excellent

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Fabulous!!

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This is my 3rd or 4th order so that says everything! Wonderful products. Real ingredients making incredible flavours. The 'go to ' place for the real thing. Thank you team.…

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Love, love, love - your curry paste, ever since we saw you on James Martin many years ago. Thank you for helping us along the way to make delicious food…

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Easy to navigate website & fantastic products. Thank you

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WE ENJOY YOUR CURRY SAUCES VERY MUCH. I HAVE TO SAY MOST NAAN BREADS TASTE LIKE WARM CARDBOARD. HAVING READ PEOPLES NOTES RECOMMENDING WARMING IN A FRYING PAN, I THINK…

Crispy Indian Chicken with Burst Tomatoes

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