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Creamy Chicken Curry

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A taste of India.

A taste of India.

Ingredients

Serves: 6 - 10

Metric Cups
  • 500 millilitres extra virgin olive oil
  • 1⅛ kilograms chicken breasts (cubed skin removed)
  • 1 medium onion (sliced)
  • 1 teaspoon turmeric
  • 4 teaspoons curry/masala mix
  • 3 cloves garlic
  • fresh root ginger (grated)
  • 250 millilitres skimmed milk
  • 4 large tomatoes (chopped)
  • 700 millilitres plain yoghurt (fat free)
  • 18 fluid ounce extra virgin olive oil
  • 2⅖ pounds chicken breasts (cubed skin removed)
  • 1 medium onion (sliced)
  • 1 teaspoon turmeric
  • 4 teaspoons curry/masala mix
  • 3 cloves garlic
  • fresh gingerroot (grated)
  • 9 fluid ounce skimmed milk
  • 4 large tomatoes (chopped)
  • 25 fluid ounce plain yogurt (fat free)

Method

Creamy Chicken Curry is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cook chicken in oil until golden. Remove from pan, leave to rest in a larger pan. Add onions, cook until golden. Stir in turmeric and Masala mix. Roast in pan for 1 minute.
  • Return chicken to pan and stir to coat chicken evenly. Blend together garlic, ginger and two tablespoons of milk. Add to chicken with remaining milk, tomato and three tablespoons of water. Cover and simmer for 30 minutes.
  • Remove chicken and keep warm. Bring cooking liquid to the boil and reduce by half. Place chicken on a suitable serving dish, spoon reduced sauce over. Serve with yoghurt on the side.
  • Cook chicken in oil until golden. Remove from pan, leave to rest in a larger pan. Add onions, cook until golden. Stir in turmeric and Masala mix. Roast in pan for 1 minute.
  • Return chicken to pan and stir to coat chicken evenly. Blend together garlic, ginger and two tablespoons of milk. Add to chicken with remaining milk, tomato and three tablespoons of water. Cover and simmer for 30 minutes.
  • Remove chicken and keep warm. Bring cooking liquid to the boil and reduce by half. Place chicken on a suitable serving dish, spoon reduced sauce over. Serve with yoghurt on the side.
  • Additional Information

    I substitute the milk for coconut milk sometimes and half the yoghurt. And substitute the chicken for chickpeas and lentils for a tasty vegetarian option.

    6 large portions 10 small portions

    I substitute the milk for coconut milk sometimes and half the yoghurt. And substitute the chicken for chickpeas and lentils for a tasty vegetarian option.

    6 large portions 10 small portions

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