Creamy chicken curry

Prep 0 h : 30 m
Cook 0 h : 25 m


  • 3-4 tsp chicken masala (hot or medium)

    90ml cake flour

    750g chicken breast fillets, sliced into strips

    2 tbsp butter

    2 tbsp canola oil

    1 large onion, halved and thinly sliced

    1 clove garlic, crushed

    1 tsp grated fresh ginger

    2 tsp fennel seeds

    1 can chopped tomatoes

    ½ tsp ground turmeric

    1 fresh chilli, chopped (optional)

    150ml natural yogurt

    50ml cream (or milk if you prefer)

    1 tsp garam masala powder

    Fresh coriander, to serve


  • Mix 2 tsp masala, flour and a pinch of salt together. Put into a sealable plastic bag and add the chicken strip. Shake to coat.

    Heat butter and half the oil in a frying pan and fry the chicken. Remove from pan and set aside.

    Add the remaining oil and add onion, garlic and ginger. Saute for 1-2 mins, then add the fennel and cumin seeds. Saute for a minute. Add chopped tomatoes, remaining masala, turmeric and chilli (optional). Simmer for five mins.

    Add the chicken strips and simmer for 3-5 mins, or until the chicken is cooked through. Add yoghurt and cream and heat through, but remove the curry from the heat before it begins to simmer.

    Sprinkle with garam masala. Garnish with fresh coriander. Serve with rice or rotis and tomato and onion sambal.

    Tomato and onion sambal :

    Mix half a chopped onion, two chopped tomatoes, a quarter of a green pepper chopped, 10ml of chopped fresh coriander and a squeeze of lime or lemon juice. Season to taste.