Creamy masala chicken

Recipe uploaded by

James Martin

56 ratings

Recipe by James Martin

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1. Video tutorial: Chopping an onion

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

'I was delighted to try this, as we love curries. I didn't like handling the chillies - but the aromas were wonderful. I served it with mango rice and naan bread.'

Latest comments and suggestions

Results 1-20

• Lorraine

  25 November 2007

  Lorraine rated and commented on this recipe

  

  Did this without the chilli - lovely.

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• Robinson Towers

  29 November 2007

  Robinson Towers rated and commented on this recipe

  

  Made this with half the quantity of chilli so that my young children wouldn't complain that its ' too spicy' ! It went down a treat and it was so mild I'd probably add the whole amount next time.

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• sheepcat

  06 December 2007

  sheepcat rated and commented on this recipe

  

  Easy to make and the chillies do not make it hot at all, just tasty. A very good base recipe, you can add other stuff and make other yummy simple curries, try some ground almonds or sweet potato or squash.

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• alliekkc

  07 December 2007

  alliekkc rated this recipe

  

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• Denise Perry

  11 January 2008

  Denise Perry commented on this recipe

  used the chilli as in the recipe and cuts through the creaminess and is tasty without being hot - a family favourite

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• mumoffour

  05 February 2008

  mumoffour rated and commented on this recipe

  

  an absolutely fantastic recipe which i will make many times i'm sure!My 4 children loved it and were disappointed when they were finished.I used the full quantity of chilli and it wasn't too spicy at all

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• T & A's file

  06 February 2008

  T & A's file commented on this recipe

  Could you bring the fat content of this curry down by using low fat yoghurt or creme fraische ?

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• Lynn

  09 February 2008

  Lynn rated and commented on this recipe

  

  Absolutely gorgeous! I'm not a fan of hot curries but used the full amount of chilli - not hot at all, just lovely flavours. Almost Thai-ish with the lime. Will definitely use again.

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• Moosepup

  12 February 2008

  Moosepup rated and commented on this recipe

  

  Simple, and really delicious. I was slightly sceptical about this recipe as it was so quick to prepare, but I was very pleasantly surprised. This will become a regular in our house.

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• Jan Tarrant

  12 February 2008

  Jan Tarrant commented on this recipe

  This is absolutely yummy! Doesn't take long at all to produce this restaurant-quality curry. Suprisingly flavoursome. I'd definitely cook it again. James Martin isn't just a pretty face.

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• Giorgias

  14 February 2008

  Giorgias commented on this recipe

  Definitely will try this for when the family come over, but have you a recipe for Gluten free naan bread to go with it please as my granddaughter is coeliac and we all like to eat gluten free so that she can eat anything on the table. Thanks.

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• kat

  14 February 2008

  kat rated and commented on this recipe

  

  really tasty meal, easy to make plus both my children enjoyed it

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• JuliaV

  24 February 2008

  JuliaV rated and commented on this recipe

  

  Made this for my hubbie and his friends. A big hit. It was flavoursome rather than hot, although I added a bit more chilli powder to give it a kick. Absolutely delicious - would recommend.

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• helen

  26 February 2008

  helen rated and commented on this recipe

  

  YUM!! I added some ground almonds, everyone loved this even my two year old who is funny about any meat (she doesnt like to chew!) i also used half the amount of chilli but i think i will use it all next time.

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• harrison

  04 March 2008

  harrison commented on this recipe

  A great recipe!!! my husband made this for me, really easy to follow and took no time at all.Will definately cook again and again.

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• carolynb

  06 March 2008

  carolynb commented on this recipe

  Absolutely delicious! I used 2 chillies as I prefer my curries on the hot side, and it was perfect. Will definitely be making this again!

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• Betty Boop

  12 March 2008

  Betty Boop rated and commented on this recipe

  

  Made this for family visiting and it went down very well. Wasn't difficult to make altho I might add another chilli just to give it a bit more bite. Definitely make it again.

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• HelenW

  17 March 2008

  HelenW rated and commented on this recipe

  

  Great recipe - 'proper' curry taste without any hassle, so much nicer than out of a jar! Used dried chilli flakes, missed out the ginger and forgot to buy double cream so used half fat creme fraiche - worked really well. Will be making again!

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• sandie

  14 April 2008

  sandie rated and commented on this recipe

  

  cooked this recipe on saturday for my husband and my son they really enjoyed it will defenitely make again. wasn't to hot I don't like really spicy things.

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• Annie

  21 April 2008

  Annie rated and commented on this recipe

  

  Very good, the kids loved it. Will definitely make again.

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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

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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