Creamy masala chicken

Creamy masala chicken

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(140 ratings)

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Cooking time

Ready in 35-40 minutes

Skill level

Easy

Servings

Serves 4

A mild chicken curry with oodles of flavour

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
541
protein
36g
carbs
6g
fat
42g
saturates
23g
fibre
1g
sugar
0g
salt
0.32g

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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Method

  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.

Recipe from Good Food magazine, May 2004

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Comments

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philandfee's picture

This is a very creamy dish and was a little too creamy for our tastes, dish worked well and as is described, the ginger is very strong in this dish but nice dish.... won't be making it again though

robbjulie's picture
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Delicious!!

lesleyann1801's picture
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I love this, its very easy tasty delicious. It has become a stable in our house

donnadrew's picture
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First recipe on this site that didn't work for us. Couldn't even bring ourselves to boil the rice or heat up the naans. Really disappointed - too much citrus & no oomph. Not sure what went wrong, but not put off James!

ravgirl4x4's picture
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Quite nice flavours and I did double up on the garlic, ginger and chilli as I read other people's comments on the blandness of this dish. It was just too creamy for us. Used single cream but bit sickly. Wouldn't make again.

sarahk's picture
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A popular dish. My husband thoroughly enjoyed and wants me to do again.I found it lacked 'Zing' - I will add more chilli next time. My hubbie (who loves hot and spicey apparently) loved it! Aparet from using extra chilli I will also use half fat creme fraiche to cut down on the fat content. Any one else tried this?

marbucks's picture

This recipe is great! its really simple to make.. I used single cream rather then double cream.. :-)

ncsh556's picture
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was a little disappointed that this is more thai curry than an indian one. i was expecting a different flavour. it was nice though.

joexchef's picture

It was amazing! I definitly will make it again for the whole family.

marsgirl's picture
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Loved the taste but after reading the comments on here I used a whole chilli and it blew our heads off!! I'm used to hot curries - used to have a reputation for eating vindaloo and I definately think this was madras hot verging on hotter - maybe it ws because I marinaded the chicken for a few hours??

norathepixie's picture
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Had a really gorgeous flavour although I didn't add the chilli but I don't think it really needed it.

tc1980's picture
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We liked this, and thought it was a nice simple supper. It was quite creamy so I will be making it again using someof the 0% fat greek Yoghurt, for a midweek supper. The creaminess was nice for a one off bit of luxury. The leftovers were also good the day after with some salad and crusty bread

thatchubbykid's picture
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I'm sorry all I can say is.... BHUM TING!! Will defoo cook again ;)

scoob66's picture

Yummy add more chilli

mossky's picture
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I'm sorry to say I was disappointed by this curry - all 4 of us in my house found it bland and not one of us cleared our plate (which is unusual for us!) I followed the recipe to a t, too..... oh well, never mind, I enjoyed making it at least!

annielow99's picture
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This curry is a favourite staple for my family we first made it in 2004, my son and daughter both used it when at university and I recently passed it on to my son's partner and my mother who is 77 and she made it for the first time this week, I personally prefer more hot chilli powder, extra ginger and red chilli with seeds left in for a hotter curry, I have also used half fat cream to cut down on the calories but everyone else prefers the mild version. I tried it using creme fraise but it was not successful. But this is one to try

masterchef11's picture
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I just made this and found it far too creamy and bland, I could not taste any of the spices I put in probably because the cream overpowered it. I was disappointed in this, not least because the recipe on this site for chicken tikka masala is so good.

spacemanspiff's picture
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We found it very bland, I made it exactly as the recipe says. It didn't taste like a masala at all, more like a very mild korma. It wasn't awful but it needed more 'something', maybe it would be better as a base for another curry.

kazzza9's picture

A bit too creamy for me think creme fraiche would be nicer. !

foodlover81's picture
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i substituted the cream for 1/2 fat creme fraiche and it was delicious with brown rice

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