Creamy masala chicken

Recipe uploaded by

James Martin

72 ratings

Recipe by James Martin

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1. Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. Chop the onion, and seed and chop the chilli.
2. Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.
3. Meanwhile, heat the remaining oil in a pan and fry the onion and chilli for 3-4 minutes until just soft. Add the turmeric and stir fry for 1 minute. Lower the heat, pour in the cream and simmer for 2-3 minutes.
4. Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice. Serve with rice and naan bread.

Per serving

541 kcalories, protein 36g, carbohydrate 6g, fat 42 g, saturated fat 23g, fibre 1g, salt 0.32 g

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Ingredients

• 4 boneless, skinless chicken breasts , cubed
• 3cm piece fresh root ginger , peeled and chopped
• 2 garlic clove , chopped
• 1 tsp mild chilli powder
• 2 tbsp fresh coriander , chopped
• juice of 1 lime
• 2 tbsp vegetable oil
• 1 onion
• 1 red chilli
• 1 tsp ground turmeric
• 284ml carton double cream
• juice of ½ lemon
• basmati rice and naan bread, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 35-40 minutes

Ingredients

• 4 boneless, skinless chicken breasts , cubed
• 3cm piece fresh root ginger , peeled and chopped
• 2 garlic clove , chopped
• 1 tsp mild chilli powder
• 2 tbsp fresh coriander , chopped
• juice of 1 lime
• 2 tbsp vegetable oil
• 1 onion
• 1 red chilli
• 1 tsp ground turmeric
• 284ml carton double cream
• juice of ½ lemon
• basmati rice and naan bread, to serve

Per serving

541 kcalories, protein 36g, carbohydrate 6g, fat 42 g, saturated fat 23g, fibre 1g, salt 0.32 g

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