Easy creamy chicken curry recipe
Created by The Tesco Recipes team
Zainab Pirzada's easy creamy chicken curry tastes super authentic but only takes 35 minutes! It has a creamy 5-ingredient sauce that’s made in one pan to save you washing up. Add in fresh green chillies for an extra kick and serve with rice, naan or a refreshing chopped salad.
See method- Serves 4
- Takes 35 mins
- 504 calories / serving
Ingredients
For the chicken
- 600g boneless and skinless chicken thighs, cut into chunks
- 200g Greek-style yogurt
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 2 tsp salt
- 1 tbsp red chilli powder
- 1 tbsp black pepper
- 2 tsp cumin powder
- 2 tsp coriander powder
- ½ tsp turmeric
- ¼ tsp garam masala
For the curry sauce
- 3 tbsp ghee or vegetable oil
- 1 large onion, thinly sliced
- 1 tsp cumin seeds
- 200g passata
- 2 green chillies
- handful of coriander, to serve
- 2 tbsp double cream, to serve
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Shop ingredientsEach serving contains
- Energy
- 2100kJ 504.0kcal
- Fat
- 36g
- Saturates
- 16g
- Salt
- 3.2g
- Sugars
- 9g
of the Reference intake
Carbohydrate 12.7gProtein 31.9gFibre 3.4g
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Sign in to shopMethod
- Put the chicken in a large bowl along with all the other ingredients.
- Heat a casserole-style pan over a medium-high heat and add the ghee. Fry the onions for 5-6 mins until lightly browned, then add in the cumin seeds. Fry for a minute until the seeds start to pop and sizzle, then add the passata along with the green chillies and 120ml of water. Pop a lid on and simmer for 10 mins.
- Add the marinated chicken to the pan and mix well. Stir occasionally and simmer for 15 mins until the chicken is cooked through.
- Serve with chopped coriander and a drizzle of double cream.
- See more Ramadan recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
