Creamy masala chicken

Creamy masala chicken

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(152 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

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 tbsp vegetable oil
  • 1 onion
    Onion

    Onion

    un-yun

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

  • 1 red chilli
    Chillies

    Chilli

    chill-ee

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

  • 1 tsp ground turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 284ml carton double cream
  • juice of ½ lemon
    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, questions and tips

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wes325isport
18th Feb, 2015
Tastes too lemony. Would recommend only using half lime and half lemon. Also had to blend the sauce
Goat Interference
6th Aug, 2014
1.3
Requires so much modification for an adequate result you may as well just use another recipe. In particular, using the stated amount of lime and lemon juice leaves this almost inedibly acidic.
kitkatkin
9th Feb, 2014
Loved this, a quick and easy Sunday night supper. Used yoghurt instead of cream but added a dessert spoon of ground almonds and a bit more chilli.
Bethw101
12th Sep, 2013
I always get take away curry, because when I cook curry it never tastes as good. However I decided to have another go at making a curry, because of all the great reviews. And I can say it is delicious
sharont
11th Aug, 2013
5.05
Very tasty! Yes it is mild but great for people who do not want or like too much spice. Will definitely make this again.
katie87
8th Aug, 2013
2.05
I was a bit gutted with this dish. Found it far too limey. It was okay and I'll give it another go, but next time less lime, less corriander, more garlic.
gazroberts87
6th Jun, 2013
5.05
Didn't have any lime and used Schwartz dried chilli and creme fraiche and mushrooms. Put a whole tsp of dried chilli in, the kick was perfect. Absolutely recommend this recipe! Tastes like a perfect home made korma.
katiebo1
21st Mar, 2013
Family favourite we used extra chilli as we like it hot ...... Will be making it again :-)
amcarroll
19th Mar, 2013
5.05
SOOOO Nice
karenvanoostveen
11th Feb, 2013
5.05
This is a fabulous & really easy curry to make. Will try it with 2 chillies next time to make it a little hotter.

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