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Creamy masala chicken

Creamy masala chicken

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A star rating of 4.2 out of 5.193 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in 35-40 minutes
  • Easy
  • Serves 4

A mild chicken curry with oodles of flavour

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal541
fat42g
saturates23g
carbs6g
sugars0g
fibre1g
protein36g
low insalt0.32g
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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

Method

  • STEP 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.

  • STEP 2

    Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2004

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Overall rating

A star rating of 4.2 out of 5.193 ratings
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