Recipe: Creamy Chicken Curry

Rating: 4.7 stars based on 1467 reviews

Preparation time : 10 minutes. Cooking time : 45 minutes. Total time : 55 minutes. Serves: 4


  • 25g Plain flour
  • 3 teapoon Garam masala or mild curry powder
  • 500g Chicken breasts, skinned and cut into strips
  • 2 tablespoon Vegetable oil
  • 25g Butter
  • 1 Onion, sliced
  • 1 teapoon Cumin seeds
  • 1 teapoon Fennel seeds
  • 2 Bay leaves
  • 400g tin Peeled tomatoes
  • 2 Garlic cloves, crushed
  • 1 teapoon Turmeric
  • 1 Green chilli, finely chopped
  • 250g Natural yogurt
  • 15g Fennel fronds or coriander leaves


    • Mix together the flour and 2 teapoon garam masala with some salt and pepper in a dish. Dredge the chicken in this mixture, shaking off any excess.
    • Heat 1 tablespoon oil and half the butter in a large frying pan and fry the chicken, in batches if necessary, for 2 minutes on each side.
    • Remove from the pan and set aside.
    • Heat the remaining oil and butter in a saucepan and sauté the onions over a gentle heat for 5 minutes, until soft.
    • Add the cumin seeds, fennel seeds and bay leaves and cook for 1–2 minutes.
    • Add the tomatoes, garlic, turmeric and remaining garam masala and cook for around 10 minutes until the mixture becomes thick.
    • Add the chilli and chicken and simmer for 15 minutes until everything is cooked through.
    • Serve with yogurt and fennel fronds or coriander leaves.




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