Creamy masala chicken

Creamy masala chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(141 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
theresaos2005's picture

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

mumoffour's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

deniseperry's picture

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

sheepcat's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

nicolerobinson's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

holiday1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Did this without the chilli - lovely.

Pages

Questions

Tips