Creamy chicken curry
- Preparation and cooking time
- Total time
- plus marinating
- Easy
- Serves 4
Skip to ingredients
- 4 chicken breasts on the boneskin removed and halved
- vegetable oil
- 5 green cardamom podsbruised
- 3cm piece cinnamon stick
- 1 medium onionfinely 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 chilliesslit lengthwise
- 1/2 tsp garam masala
- a handful of leaves corianderfinely chopped
MARINADE
- 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
Nutrition:
- kcal355low
- fat18.5g
- saturates3g
- carbs5.7g
- sugars3.9g
- fibre1.9g
- protein40.5g
- salt0.3g
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.
