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


  • 4 chicken breasts on the bone, skin removed and halved
  • vegetable oil

  • 5 green cardamom pods, bruised
  • 3cm piece cinnamon stick
  • 1 medium onion, finely chopped
  • 1 tsp garlic paste, (see additional info)
  • 1 tsp ginger paste, (see additional info)
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 100g greek yogurt
  • 4 chillies, slit lengthwise
  • 1/2 tsp garam masala
  • a handful of leaves coriander, finely chopped


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


  • 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.

To make garlic and ginger paste chop roughly then put in a small blender with a little water and whizz to a paste.



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