This chicken curry is very creamy and just enough hint of spices to give it Indian flavour. You can always spice it up by adding more chillies, if you prefer it a bit on the hot side. Although I am a huge fan of spicy food, I keep this mild for the kids sake. Personally, I think this is best made the day before, then reheated and served. I know that takes lots of planning ahead and I don't normally do it. However, worth a try sometime.
This is one of those great make ahead foods. In fact, it is better the following day. So, if you are super prepared (unlike me), you could have it done and in the fridge the day before you are having it. Then they reheat on the stove top for a super quick leftoverish supper.
We always serve this with rice and nann bread, if I happened to have time to make some. Green veggies go well on the side also.
Creamy Chicken Masala
3 boneless, skinless chicken breast, cut into bite size piece
1 small piece of fresh rood ginger, peeled and finely chopped
3-4 garlic cloves, minced
1 teaspoon mild chilli powder
Small bunch of fresh coriander, chopped
Juice of one lime
Juice of one lemon
2 tablespoons olive oil
1 onion, coarsely chopped
1 red chilli
2 teaspoons ground turmeric, divided
1 teaspoon ground coriander
300ml carton double cream
1 small pot, 125 ml Greek yoghurt
Make the marinade by adding ginger, garlic, chilli powder, ground coriander, 1 teaspoon of ground turmeric, lime juice, lemon juice, and 1 tablespoon of the olive oil in a bowl and stir to combine. Add the chicken to the marinade and stir to make sure all the chicken is coated in the marinade. Cover and refrigerate. This can be done a few hours before or even the day before you want to cook it.
Chop the onion and seed the chilli.
Heat a large shallow pan over high heat and add the remaining tablespoon of olive oil and toss in the onions. Give a good stir and let cook for about 5 minutes or until browned. Now, reduce the heat to medium-low and add 1 teaspoon of the turmeric along with the chilli and stir to make sure all the onion gets coated in the spice. Cook for a further few minutes until the onion is quite soft and light brown. Next, turn the heat back up to high and add the the chicken. Stir for a few minutes while browning the chicken. Let cook for about 5 minutes or until all the chicken is browned. Reduce heat to medium-low again and add the cream and the yoghurt. Stir well to combine and it is really creamy. Reduce heat to low, cover and let it continue to cook for a further 10 minutes or until chicken is cooked through and tender. Remove from heat.
This can be served right away, but I think it is best if it is let to sit for a while and then serve it. When ready to serve, top it with the fresh chopped coriander. We love to serve this with basmati rice and naan bread.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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