Creamy masala chicken

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Results 21-40

• Joanna

  23 April 2008

  Joanna rated and commented on this recipe

  

  I didn't really rate this, way too creamy for my liking and I found it quite flavourless. I will probably try it again in the future but use hot chilli powder instead.

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• Zoe

  23 April 2008

  Zoe rated and commented on this recipe

  

  didnt put the red chilli and loved it all the family enjoyed it, i have made it for guests who have all asked for the recipe. love it and will make it again and again

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• Clare

  17 May 2008

  Clare commented on this recipe

  This was fantastic!! I made it for a girlie get together and it went down a treat. I recommend making it well before you eat and allow it to "mature" on a low heat. The colours in the cream change and become deeper and the flavour is more intense without being too hot. Absolutely delicious!!!

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• Jane

  21 May 2008

  Jane rated and commented on this recipe

  

  Have had this quite a bit and we all really like it. I eveb cooked it with the chilli and can eat it without problem! Would definitely recommend it.

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• sarah

  02 June 2008

  sarah rated this recipe

  

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• fluppy

  06 June 2008

  fluppy rated and commented on this recipe

  

  This curry is great! I've always wanted to make curry and this curry is perfect for my first try! easy and delicious! However, I've been trying different ingredients and I find COCONUT MILK gives a more aromatic scent to the dish which makes the dish much more delicious. Also, with an asian tough, I find this curry too mild. So, I added approximately 1 teaspoon of FISH SAUCE for 2 servings (salt would work as well) and quadruple the amount of chilli required using the hot chilli powder, which is just nice. Lastly, I added tomatoes and banana into the curry - they work excellently especially the banana! (turmeric doesn't really add any flavour to the curry but colour- so if you don't want to buy it then don't worry seeking for one) Hope this helps,

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• Jackie

  26 June 2008

  Jackie rated and commented on this recipe

  

  I've made this curry a few times now and it goes really well when having a curry night for friends and family. Really easy to make which means I didn't spend all night in the kitchen away from my guests. Delicious!

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• Catherine

  03 July 2008

  Catherine rated and commented on this recipe

  

  This was very easy to prepare, especially when you have friends around. Although this was a mild curry, everyone just loved the great mixture of flavours.

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• Lunabu

  20 July 2008

  Lunabu rated and commented on this recipe

  

  A wonderful recipe! I cook a lot of Indian food but this one stands out with its distinctive tangy flavour! I used yoghurt instead of cream and that worked a treat! Cream is obviously the "nicer" option, but for the calorie-conscious, yoghurt works well or I may try it with creme freche the next time.

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• shaz

  07 August 2008

  shaz commented on this recipe

  i have just made this for my stepson, went down very well, very tasty, i used two chillies, i will only use one next time.

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• Tepa

  20 August 2008

  Tepa rated and commented on this recipe

  

  Absolutely delicious will be making it again

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• mammymo

  22 August 2008

  mammymo rated and commented on this recipe

  

  Great recipe. multiplied x3 for family dinner - so easy to prepare and everyone loved it, even my daughter who doesn't usually eat indian food. I might add extra chilli sometimes but very tasty as it is.

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• sarah

  24 August 2008

  sarah rated and commented on this recipe

  

  I thought this was very bland, with only chilli, ginger and tumeric to flavour it... perhaps I missed something?

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• Beth

  26 August 2008

  Beth rated this recipe

  

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• Geri

  27 August 2008

  Geri commented on this recipe

  Would like to T&A File's question - what would be the best way to bring down the fat content? Don't want to cook with cream.

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• westy

  29 August 2008

  westy rated and commented on this recipe

  

  loved this recipe, made it a couple of times now, once using creme fraiche instead of cream and thought that it tasted nicer and fresher although my husband likes it using cream the best. Much better than a takeaway!

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• yumyum

  31 August 2008

  yumyum rated and commented on this recipe

  

  really tasty and very easy to make

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• lou

  03 September 2008

  lou rated and commented on this recipe

  

  I made this for my family and it was gorgeous, even my 3 yr old cleared his plate. Absolutely recommend making this one and easy to make too.

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• New Cook

  04 September 2008

  New Cook rated and commented on this recipe

  

  Really easy and loved final result - added more chilli for a bit more kick. Will make again.

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• Philippa

  08 September 2008

  Philippa rated and commented on this recipe

  

  I got half way through this and realised it was going to be a bit dull so I added a teaspoon of ground cumin and one of groung corriander with the turmeric. I also liquidised the cream. onion and chili mixture and added some chicken stock to make the sauce smooth. It was really tasty but i still could have done wth more flavour.

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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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