Creamy chicken curry

    30 min

    This Indian-inspired curry is simple to make and tastes delicious. Chicken is simmered in a creamy tandoori-spiced curry, then topped with flaked almonds before serving.

    4 people made this

    Serves: 6 

    • 1 tablespoon olive oil
    • 1kg skinless chicken breast fillets, cut into cubes
    • 1 1/2 tablespoons tandoori paste
    • 3 tablespoons tomato puree
    • 1 (410g) tin evaporated milk
    • 2 tablespoons dark brown soft sugar
    • 2 teaspoons cornflour
    • 2 tablespoons toasted flaked almonds
    • 1 teaspoon ground coriander
    • vegetables to serve
    • rice to serve

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat oil in pan until hot. Add chicken and stir-fry for a few minutes.
    2. Add tandoori paste, tomato puree and coriander and stir until chicken is coated.
    3. Add dark brown soft sugar then most of the evaporated milk and then blend the cornflour into remaining evaporated milk in the tin.
    4. Bring to the boil, then simmer for 10 minutes or until chicken is cooked. Top with almonds and serve with rice and vegetables.

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