Creamy masala chicken recipe

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A mild chicken curry with oodles of flavour

Serves 4
Ready in 35-40 minutes


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


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.

Nutrition per serving:

541 kcalories, protein 36g, carbohydrate 6g, fat 42 g, saturated fat 23g, fibre 1g, salt 0.32 g

Recipe from Good Food magazine, May 2004.  

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