It was late in the evening and I wanted a quick yet tasty dinner. This Creamy Chicken curry really fits the bill. It takes very little time to make but has plenty of flavour.
If you prefer mild curries then this one is ideal, as it has more flavour than heat. The herbed rice also makes an excellent addition.
2 Chicken Breast
3 Garlic Cloves
20g (knob) Ginger
15g Fresh Parsley
1 Can Chopped Tomatoes
3 tbsp Tomato Puree
80g Clotted Cream
2 tsp Mild Curry Powder
2 tsp Ground Cumin
1 tsp Ground Cinnamon
2 tsp Ground Coriander
1. Get a saucepan of water and add the rice. Bring to a boil and reduce heat to low and cover. Cook for 15 minutes or until rice is cooked
2. In a bowl combine the cinnamon, ground cumin, coriander and curry powder.
3. Cut the chicken breast into bite sized pieces and mix into the bowl of spices. Once fully mixed heat some oil in a pan and begin to brown the chicken. (Once browned take off heat)
4. Whilst the chicken browns add some butter in another pan. Once melted add the onion, chopped ginger, chopped garlic and cook until the onion is transparent.
5. Once transparent add the can of chopped tomatoes and tomato puree. Cook for 10 minutes
6. Blitz in the food processor until smooth and then add the clotted cream. Blitz again to fully blend the cream and then return to heat
7. Return the chicken and cover until chicken is fully cooked through.
8. Chop the parsley and once the rice is done, drain the water and fluff up with a fork - mixing in the parsley
TO SERVE. Spoon rice onto a plate and top with the chicken curry.
NOTES: If at any point you feel the curry is getting to thick then add a splash of water. I personally like it being that little bit thicker so when I cook this I don't add any.
I love making curries, the smell of the different spices are incredible! Usually I won't go for a creamy based curry due to the calorie content, however this version is not bad calories wise at only 676.
I do like curries with some heat in them, however I do feel you lose some flavour if it is too hot and spicy. This creamy chicken curry is mild, which allows you to really enjoy each mouthful.
The first thing ill do is get the rice on a low heat so this can cook away whilst i'm working on the actual curry. With the rice its a god idea to rinse it off first with some water and then refill the saucepan, adding some salt to the water.
You can either cook this using one additional saucepan and brown the chicken and then work on the sauce, or you can do them at the same time. I often prefer to do them at the same time, as it means I can get it cooked a little quicker.
The 4 spices should be added to a bowl and mixed together, to this I add the cubed chicken breast and get stuck in with my hands to make sure the chicken is all fully coated.
Once coated ill heat up some oil and once its hot drop in the chicken, giving it a good stir to make sure all of the chicken is coated with the oil. The smell is incredible!
I would then chop the onion as finely as possible, it doesn't matter if you cannot cut it to fine as we will be putting it through a food processor. With a knife peel a knob of fresh ginger foot and then finely chop. I always find a good way of doing this is in slices first and then placing together and cutting further.
Peel the 3 garlic clothes and then crush with your knife, this helps to get the juices out. Finely chop and add this to the ginger and onion. You could buy a garlic or ginger paste to try and save time.
I then add oil to another pan and once this has got hot, add the onion, ginger and garlic and give it a good stir. This should be cooked until the onion has become translucent and soft.
The chicken is probably done now, if it has take it off the heat. It doesn't have to be completely cooked as it will go back into the curry later. I am a bit funny with chicken so I often cook it for a little longer than needed!
As this is a tomato based dish, I use a can of chopped tomatoes. You could use fresh and chop them up but why bother? When you are looking to do a quick dinner, a can saves you a lot of time and tastes just as good.
To help give it a little extra thickness as it can be a bit runny, I add roughly 3 tablespoons of tomato puree. Give everything a good stir and continue to cook until it begins to shimmer.
In order to make the curry nice and smooth you need to put it through a food processor. Pour it in and give it a good blitz until all of the onions have been blended into the curry.
Clotted cream is amazing and it doesn't just have to be used on scones! By adding it to this curry it gives it that nice creamy flavour, but I do find it very subtle so its not over powering. Funny enough it makes it almost taste like a korma but has more of a tomato flavour than coconut.
Add the clotted cream to the curry whilst it is in the food processor and then give it another blitz. This will help to blend all of the cream into the curry so that it is spread properly.
Return the curry to heat and add the chicken. Cover with a lid and cook for 10-15 minutes or until the chicken is fully cooked. It can get a little too thick, if this is the case add a splash of water.
The rice should now be done, with a fork I like to fluff it up. Add the chopped parsley and give it a good stir to evenly spread the herb. By adding parsley to the rice it helps add a different dimension of flavour and really takes boiled rice to a whole new level. If you have not tried it, you really should!
To serve I like to spoon out the rice and then place the curry on the top. You could also place the curry on the play and then put the rice in a dish and empty onto the plate to make a nice "hump" of rice.. Either way it looks and tastes great!
I cannot recommend this curry enough for a nice midweek dinner. Its perfect if you are short on time, it requires very few ingredients when compared to some curries. As well as that it also tastes great and is fairly low in calories.
If you do try this dish, please do let me know what you think!
This creamy chicken curry is both very easy to make and takes very little time. Its perfect for a busy evening, but you don't have to sacrifice on taste as this curry is full of great flavours. The herb rice helps to give it that little bit extra and compliments the curry really well.
- 150 grams Boiled Rice
- 1 whole Onion
- 2 Chicken Breasts Skinless
- 3 cloves Garlic
- 20 grams Ginger Fresh
- 15 grams Parsley Fresh
- 1 Can Chopped Tomato
- 3 tbsp Tomato Puree
- 80 grams Clotted Cream
- 2 tsp Mild Curry Powder
- 2 tsp Cumin Ground
- 2 tsp Coriander Ground
- 2 tsp Cinnamon Ground
Get a saucepan of water and add the rice. Bring to a boil and reduce heat to low and cover. Cook for 15 minutes or until rice is cooked
In a bowl combine the cinnamon, ground cumin, coriander and curry powder.
Cut the chicken breast into bite sized pieces and mix into the bowl of spices. Once fully mixed heat some oil in a pan and begin to brown the chicken. (Once browned take off heat)
Whilst the chicken browns add some butter in another pan. Once melted add the onion, chopped ginger, chopped garlic and cook until the onion is transparent.
Once transparent add the can of chopped tomatoes and tomato puree. Cook for 10 minutes
Blitz in the food processor until smooth and then add the clotted cream. Blitz again to fully blend the cream and then return to heat
Return the chicken and cover until chicken is fully cooked through.
Chop the parsley and once the rice is done, drain the water and fluff up with a fork - mixing in the parsley
Spoon rice onto a plate and top with the chicken curry.