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Creamy chicken curry

Name: Creamy chicken curry
Total time: 1 h 10 min
Ingredients: chicken breasts on the bone 4, skin removed and halved; vegetable oil; green cardamom pods 5, bruised; cinnamon stick 3cm piece; onion 1 medium, finely chopped; garlic paste 1 tsp, (see additional info); ginger paste 1 tsp, (see additional info); ground coriander 1 tbsp; ground cumin 1 tsp; greek yogurt 100g; 4, slit lengthwise; garam masala 1/2 tsp; coriander a handful of leaves, finely chopped; garlic paste 1/2 tsp, (see additional info); ginger paste 1/2 tsp, (see additional info); thick greek yogurt 1 tbsp; ground turmeric 1/2 tsp

1 hour 10 minutes plus marinating
serves 4
Easy

This is a creamy but light chicken curry recipe from the east of India. The yogurt gives richness to the dish without much fat.

Published: March 16, 2017 at 9:00 am

Try this creamy chicken curry,then check our our chicken korma, butter chicken, chicken tikka masala and more chicken curry recipes.

*This recipe is gluten-free according to industry standards

Recipe by Maunika Gowardhan

Ingredients

chicken breasts on the bone 4, skin removed and halved
vegetable oil 
green cardamom pods 5, bruised
cinnamon stick 3cm piece
onion 1 medium, finely chopped
garlic paste 1 tsp, (see additional info)
ginger paste 1 tsp, (see additional info)
ground coriander 1 tbsp
ground cumin 1 tsp
greek yogurt 100g
4, slit lengthwise
garam masala 1/2 tsp
coriander a handful of leaves, finely chopped

MARINADE

garlic paste 1/2 tsp, (see additional info)
ginger paste 1/2 tsp, (see additional info)
thick greek yogurt 1 tbsp
ground turmeric 1/2 tsp

Method

Step 1

Put the chicken in a large bowl with the marinade ingredients. Mix well and leave for at least an hour, but preferably overnight.
Step 2

Heat 3 tbsp oil in a large, non-stick frying pan. Add the cardamom and cinnamon stick and fry for a few seconds, then add the onion and fry for 15 minutes, stirring well to make sure they brown evenly.
Step 3

Add the garlic and ginger pastes and stir well for 1 minute, then lower the heat and stir in the coriander, cumin and yogurt. Heat for 1 minute then turn the heat back to medium and add the chicken in a single layer. Keep cooking and turning the chicken pieces in the pan for about 8 minutes. Add the chillies then cover and simmer over a low heat for 25-30 minutes, giving it a stir now and again. Add a little splash of water if it gets too dry.
Step 4

Stir in the garam masala and chopped coriander. Serve with chapattis or rice.