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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The star of the show

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.

(11)

Chilli Free

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£4.75

Gluten free Dairy free

(66)

Medium

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.

Loved by curry enthusiast globally

Verified curry lover

Love love love Shemin's curry pastes. Best in the world and easy quick cooiking and always delicious result. Thank you!!!!

Verified curry lover

First class!

Verified curry lover

My last order of Madras sauce was wonderful! Time for More. Will report on the paste and breads, pretty sure they will be excellent. I think I might be addicted…

Verified curry lover

Best curry ever and so quick and easy to make dinner with. And very fresh ingredients. Thank you all at Shemins

Verified curry lover

Love Shemins pastes. Perfect curries. The best for home made curries.

Verified curry lover

Excellent

Verified curry lover

I love Shemins right from the start on James Martin show. Jamie is great

Crispy Indian Chicken with Burst Tomatoes

Cook Time

Serves