Creamy Masala Chicken
This fragrant creamy chicken curry is packed with aromatic spices and fresh ingredients. Marinated chicken cooked in a rich and spicy sauce, finished off with a squeeze of zesty lemon juice, and served alongside fluffy basmati rice and warm naan bread. This dish is perfect for those craving a satisfying and flavorful meal.
— Constant Cookbook
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
Instructions
- 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.
- Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.
- 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.
- Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice. Serve with rice and naan bread or with cauliflower rice for a keno-friendly version.
Yield
Serves 4
Nutrition
- Calories: 541 calories
- Fat Content: 42 grams fat
- Saturated Fat Content: 23 grams saturated fat
- Carbohydrate Content: 6 grams carbohydrates
- Fiber Content: 1 grams fiber
- Protein Content: 36 grams protein
- Sodium Content: 0.32 milligram of sodium
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