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Chicken or Tofu Curry

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Chicken or Tofu Curry

While this warm and cozy curry makes us think of crisp Autumn nights, it can be enjoyed any time of the year!


  • 1 tablespoon olive oil
  • 1 onion, diced finely
  • 2 boneless chicken thighs or breasts
  • 2 cups butternut squash or sweet potato
  • 1 can of coconut milk, at least 13.5 ounces
  • 1 can diced tomatoes
  • 1 cup green peas
  • 2-3 tablespoons Stuart’s Spices Garam Masala
  • Salt and black pepper to taste


  1. Heat olive oil in frying pan and sauté onion until translucent
  2. Add chicken to the pan, salt and pepper to taste
  3. Brown the chicken on both sides
  4. Add other ingredients except peas, bring to boil, cover, and turn heat down to simmer, about 15 minutes
  5. Add peas and continue to simmer 15 more minutes
  6. Serve over rice and enjoy!


Vegetarian option: Extra firm tofu, patted completely dry and cut into cubes

For a full meal: We love a fragrant jasmine or basmati rice paired with this curry, and a little garlic naan on the side couldn’t hurt!