Creamy masala chicken

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• 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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• asterixx20

  24 November 2009

  asterixx20 rated this recipe

  

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• Sarah

  14 January 2010

  Sarah rated this recipe

  

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• Sali

  01 February 2010

  Sali rated this recipe

  

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• cherie

  03 February 2010

  cherie rated this recipe

  

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• sueb164

  18 February 2010

  sueb164 rated this recipe

  

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• sukiwill

  28 March 2010

  sukiwill rated this recipe

  

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• Polina

  05 April 2010

  Polina rated this recipe

  

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• MelanieG

  05 May 2010

  MelanieG rated and commented on this recipe

  

  Easy to cook and it looked lovely, but the cream made it far too sickly and I even used the Elmlea stuff. I think low fat yoghurt would be better and there is not enough spice either, although the chilli did give it a nice warmth. I have other recipes for low fat masala's that walk all over this one. Wont botgher again, but it fed us and it wasnt horrid, so I would def say try it to anyone else.

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http://www.bbcgoodfood.com/recipes/1884/

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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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