Creamy masala chicken

Recipe uploaded by

James Martin

68 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 81-92

• peepeeplus3

  15 August 2009

  peepeeplus3 rated and commented on this recipe

  

  Urgh urgh urgh the ONLY thing I've cooked for my hubby that he didn't eat yuck!

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• stinkywinkey

  31 August 2009

  stinkywinkey commented on this recipe

  We found that the curry was too mild so we added some Masala curry paste, i would probably use coconut milk instead of the double cream next time, however the curry was lovely and would definitely cook this again.

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• Mrs H

  03 September 2009

  Mrs H rated and commented on this recipe

  

  Unfortunately this one isn't for me. Really love my curries but found this far too creamy and lacking any real punch. With the effort put into chopping up onion, garlic, chilli etc... I expected a lot more..I'll be giving this one a miss in future.

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• clare

  12 September 2009

  clare commented on this recipe

  After reading all the comments left I decided to spice it up a bit by adding hot chilli powder and hot chillies.......was still yummy. Delicate but with more of a kick! Will definately be making at again.

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• mira

  25 September 2009

  mira rated and commented on this recipe

  

  This is a really tasty recipe. Little mild for me but very tasty. Thanks James

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• LauraW

  27 September 2009

  LauraW rated and commented on this recipe

  

  Easy to make and absolutely delicious!

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• Berni

  09 October 2009

  Berni rated and commented on this recipe

  

  delicious, made it with the whole chilli, and it was just right for me altho my husband and son would have liked it hotter. Will definately make it again

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• skywriting

  18 October 2009

  skywriting rated and commented on this recipe

  

  This curry might make you feel better than resorting to a jar, but its flavours are unbalanced and not particularly nice. Crucially, the recipe also does not have you cook the onions for anywhere near long enough. The fried onions in a curry -- the tarka -- need to be cooked for at least twice as long; there should be no bite or crunch to them. I'd also recommend adding half a tea spoon of sugar at the end.

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• Sazzle Brush

  25 October 2009

  Sazzle Brush rated and commented on this recipe

  

  Wasn't that impressed with this recipe - wish I'd read all the coments before making it and not just the first page as I would have added more ingredients. Tasted far too creamy and didn't taste of a lot else.

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• twiglets

  26 October 2009

  twiglets rated and commented on this recipe

  

  I thought this was tasty but far too creamy, even though I added extra chilli powder, it needed something else. Dont think I will be making it again.

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• coolmandy

  07 November 2009

  coolmandy rated and commented on this recipe

  

  Fab! my husband (who is not easily impressed) loved this, so easy to do. I prepared the chicken and marinade earlier on in the day so that at the last minute it only took a few minutes to put together. Will definitely make again!

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• Hollie

  20 November 2009

  Hollie rated and commented on this recipe

  

  I love this recipe. I made it exactly as describe the first time, and it was really nice though very mild - I now make it every week but with a few adaptations. I cook the onions for a bit longer, and double the garlic/ginger/chilli to intensify the flavours. I also make with low fat yoghurt when I'm watching calories - fry the chicken until cooked through, then stir the yoghurt in for just long enough to heat through as boiling it will make it split. I also add the chillis to the marinade a lot of the time, instead of the onions, to let the flavours infuse more.

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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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