Creamy Chicken Curry Recipe

Ingredients for Creamy Chicken Curry

• Boneless Skinless Chicken Breasts
• Garlic Cloves
• Soy Yogurt
• 1 tsp turmeric
• 2 medium onions
• Chicken Stock
• Cardamom Pods
• Cinnamon Stick
• Black Peppercorns
• Cloves
• Coriander Seed
• Fresh Ginger
• Ground Cumin
• Chili Powder
• Salt & Freshly Ground Black Pepper
• Fresh Coriander

How to Make Creamy Chicken Curry

1. Slice 1 lb boneless, skinless chicken breasts into 1-inch pieces and place in a large bowl.
2. Peel and crush 2 cloves garlic. Mix with 1 cup soya yogurt, 1 tsp turmeric, and 1/2 tsp salt. Pour over the chicken, ensuring all pieces are coated.
3. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the chicken to fully marinate.
4. Peel and thinly slice 2 medium onions. Place in a large pan or pot with 2 cups chicken stock.
5. Cover the pan, bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
6. Remove the lid and continue cooking gently for another 20 minutes, or until the onions are tender and golden brown.
7. Finely chop 1 inch piece of fresh ginger and crush 1 tsp coriander seeds.
8. Add 1 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp cayenne pepper (optional), 1/4 tsp garam masala, and the chopped ginger and crushed coriander seeds to the pan. Cook for 3-4 minutes, stirring frequently, until fragrant.
9. Add the marinated chicken and its soya yogurt mixture to the pan.
10. Cover and simmer gently over low heat for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
11. Season with salt and pepper to taste.
12. Garnish with freshly chopped coriander before serving. Serve immediately with rice or jacket potatoes.