Creamy Spiced Chicken Curry – Perfect Comfort Food for Winter!
The rich flavors of our Creamy Spiced Chicken Curry, a perfect blend of aromatic spices and tender chicken enveloped in a creamy sauce. This dish promises a delightful culinary journey, making it the ultimate comfort food for chilly evenings. It’s a must-try for anyone who loves a good curry!
Creamy Spiced Chicken Curry
4
servings1
hour30
minutes489
kcal1
hour30
minutesDive into the rich flavors of our Creamy Spiced Chicken Curry, a perfect blend of aromatic spices and tender chicken enveloped in a creamy sauce. This dish promises a delightful culinary journey, making it the ultimate comfort food for chilly evenings. It’s a must-try for anyone who loves a good curry!
Ingredients
- Marinade
1/3 cup full-fat plain yogurt
2 tsp finely minced garlic
1 tbsp freshly squeezed lemon juice
1 tbsp garam masala spice mix
1 tbsp freshly grated ginger root
2 tsp sea salt
1 tsp red chili powder or a blend of paprika and cayenne pepper
2 pounds chicken thighs, boneless and skinless, cut into chunks
- Curry Sauce
5 tbsp butter without salt
1/2 cup concentrated tomato paste
1/2 serrano pepper, deseeded and finely chopped
1 tbsp additional freshly grated ginger root
1 tsp garam masala
1 tsp ground cumin
1 tsp red chili powder or a mix of paprika and cayenne pepper as needed
1 cup heavy whipping cream
1 tbsp optional dried fenugreek leaves
additional salt to taste
- For Serving
fresh cilantro, finely chopped
cooked basmati rice or warm naan bread
- Alternative Ingredients
Yogurt: Dairy-free yogurt replaces plain whole-milk yogurt
Heavy Cream: Coconut cream replaces heavy cream
Butter: Vegan butter replaces unsalted butter
Directions
- Marinating the Chicken
- In a large mixing bowl, combine yogurt with minced garlic, lemon juice, garam masala, grated ginger, sea salt, and chili powder. Mix thoroughly until smooth.
- Add the chicken pieces to the marinade ensuring each piece is well-coated. Cover the bowl and refrigerate for at least one hour to allow the flavors to meld.
- Broiling the Chicken
- Preheat your broiler and prepare a large baking sheet by lining it with aluminum foil.
- Arrange the marinated chicken in a single layer on the baking sheet.
- Place under the broiler and cook for about 15 minutes or until the chicken is charred and fully cooked. Allow to cool slightly.
- Preparing the Curry Sauce
- In a large skillet over medium heat, melt the butter.
- Stir in the tomato paste and cook for about 5 minutes until it darkens.
- Add the chopped serrano chile and additional grated ginger. Cook for another minute until aromatic.
- Sprinkle in the garam masala and cumin along with the chili powder; cook for about 30 seconds until fragrant.
- Pour in the heavy cream and add fenugreek leaves if using along with half a teaspoon of salt.
- Add the broiled chicken pieces and about a cup of water to the skillet.
- Bring to a simmer on medium-high heat then reduce to low and let simmer for about 10-15 minutes until the sauce thickens slightly and separates from the fat.
- Final Touches
- Taste the curry and adjust salt if necessary.
- Garnish with chopped cilantro.
- Serve hot over cooked basmati rice or with naan bread.
Equipment
- chef’s knife
- cutting board
- Mixing bowls
- nonstick pan
- Baking sheet
Nutrition Facts
- Calories: 489kcal
- Fat: 31g
- Saturated Fat: 17g
- Cholesterol: 214mg
- Sodium: 657mg
- Potassium: 300mg
- Carbohydrates: 17g
- Fiber: 2g
- Sugar: 5g
- Protein: 34g
- Vitamin A: 15IU
- Vitamin C: 10mg
- Calcium: 8mg
- Iron: 15mg
