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Creamy masala chicken

Creamy masala chicken

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(150 ratings)

Ready in 35-40 minutes

Easy

Serves 4
A mild chicken curry with oodles of flavour

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal541
  • fat42g
  • saturates23g
  • carbs6g
  • sugars0g
  • fibre1g
  • protein36g
  • salt0.32g
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Ingredients

  • 4 boneless, skinless chicken breast, 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

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 tbsp vegetable oil
  • 1 onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 red chilli

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 1 tsp ground turmeric
  • 284ml carton double cream
  • juice of ½ lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • basmati rice and naan bread, to serve

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.

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Comments (175)

norathepixie's picture
5

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

tc1980's picture
3

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
5

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

scoob66's picture

Yummy add more chilli

mossky's picture
1

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
5

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
1

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
2

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
5

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

lovelyjubly's picture
1

Flavourless and the cream makes it very heavy.

stephski86's picture
2

This was far too creamy for my liking, so much so that it overpowered any flavour. It seemed like a ridiculous amount of cream, really it needed half that amount. It seemed so much that for a second I panicked and thought I had read the recipe wrong! Ended up spooning out alot of the cream and adding more spice! Also added more lemon juice. I did like the marinade though, up until I added the cream it all smelled and looked delicious. Next time I think I'l add more fresh chillies and maybe some natural yoghurt (but nowhere near the amount this recipe suggests!!).

stephski86's picture
2

This was far too creamy for my liking, so much so that it overpowered any flavour. It seemed like a ridiculous amount of cream, really it needed half that amount. It seemed so much that for a second I panicked and thought I had read the recipe wrong! Ended up spooning out alot of the cream and adding more spice! Also added more lemon juice. I did like the marinade though, up until I added the cream it all smelled and looked delicious. Next time I think I'l add more fresh chillies and maybe some natural yoghurt (but nowhere near the amount this recipe suggests!!).

stephski86's picture
2

This was far too creamy for my liking, so much so that it overpowered any flavour. It seemed like a ridiculous amount of cream, really it needed half that amount. It seemed so much that for a second I panicked and thought I had read the recipe wrong! Ended up spooning out alot of the cream and adding more spice! Also added more lemon juice. I did like the marinade though, up until I added the cream it all smelled and looked delicious. Next time I think I'l add more fresh chillies and maybe some natural yoghurt (but nowhere near the amount this recipe suggests!!).

GuidoLondon's picture
4

Left out some of the cream and replaced it with coconut cream. Excellent. Almost five stars.

melanieg40's picture
3

This is a lovely meal for any time. Tried it as per recipe but not enough kick, so now I dont de seed the chilli and I add a tikka paste to the marinade (made myself from an indian cook book I have) this gives the chicken a lovely flavour!!! prob the best dish I've eaten from this site...mmmmmmmmmm del!!!!

hrichardso002's picture
5

Quick, easy and tasty. Used half fat creme fraiche to reduce fat content.

ssg007's picture

Looks delicious! If you would like to learn how to cook other authentic Indian dishes in a hands on manner, why not try an Indian cookery class. There are Indian cookery classes running in St Albans. Use the following link, www.absoluteindiancookeryclasses.com

larcher's picture
5

Found this quick and light, used half fat cream. Would recommend as this is the third time making it.

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