Creamy Chicken Curry
This creamy and aromatic chicken curry is bursting with flavors that will transport your taste buds straight to the heart of India. Tender chicken pieces are marinated in a zesty blend of ginger, garlic, and spices, then simmered in a rich sauce made with cream and coconut for a luxurious finish. Vibrant coriander adds a fresh contrast to the dish, making it a delightful addition to any meal. Enjoy this curry with fluffy basmati and wild rice, fragrant garlic naans, and a dollop of cooling coriander and mint raita for a true feast for the senses. Don't forget to pair it with your favorite refreshing beverage for the perfect meal.
— Constant Cookbook
Ingredients
- 4 large chicken breasts, chopped into chunks
- 1 large spanish onion, sliced
- 1 red chilli, deseeded and finely chopped (you can have this curry hot or mild, works well both ways. Just add more chilli)
- 2 heaped tsp garlic paste
- 2 heaped tsp ginger paste
- Juice 2 large lemons
- 2 bunches fresh, chopped corriander
- 2x 284ml cartons double cream
- 200g block creamed coconut, chopped
- 2tsp mild chilli powder
- 2tsp taumeric
- 200g baby new potatoes, halved and boiled in salted water
- oil
- seasoning
Instructions
- Place the chopped chicken into a bowl with the half the corriander, garlic, ginger, chili powder, lemon juice and a little oil, season and set aside. Meanwhile, place the chilli, onions and taumeric into a pan with a little oil and saute until softened and translucent. Add the chicken mixture and fry lightly until browned. Add the cream and coconut and stir until the coconut is melted. Add the cooked potatoes and cook until thickened slightly and the chicken is thoroughly cooked. At the end, add the remaining corriander and check for seasoning. Serve with Tilda basmati and wild rice cooked in chicken stock with a couple of bay leafs, garlic and corriander naans, popodoms and my corriander and mint raita. Oh, and dont forget the beer!
Yield
Serves 8
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