Creamy Chicken Curry
A wonderfully fragrant chicken curry simmered with garlic, onion and a hint of fresh chili, then finished with a silky cream sauce. Quick to make and packed with flavour, it's the perfect weeknight dinner the whole family will love.
🛒 Ingredients
6 servings
- 1 kg (2.2 lb) chicken breast, cut into cubes
- 4 garlic cloves, crushed
- 1 fresh chili pepper, deseeded, to taste
- ½ green bell pepper, sliced into rounds
- 250 ml (1 cup) whole milk
- 4 tablespoons heavy cream
- 1 onion, grated
- 3 level tablespoons butter
- 1 tablespoon all-purpose flour or cornstarch
- 1 tablespoon curry powder
- 4 whole cloves (optional)
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Directions
- 1
Melt the butter in a large pan over medium heat. Sauté the crushed garlic until golden, then add the grated onion and cook for 2–3 minutes until softened.
- 2
Add the chicken cubes and curry powder. Cook, stirring frequently, until the chicken is golden brown and releases its natural juices.
- 3
Add the bell pepper, deseeded chili and cloves. Simmer over low heat for 10 minutes to allow the aromas to develop fully.
- 4
Whisk the flour (or cornstarch) into the cold milk, then pour into the pan. Stir continuously until the sauce reaches a creamy consistency.
- 5
Remove from heat, stir in the heavy cream, adjust seasoning and serve immediately with basmati rice or warm naan bread.
💡 Chef's Tip
For an even silkier sauce, use full-fat heavy cream. You can swap the fresh chili for a pinch of cayenne pepper to control the heat level more easily.
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Same category — Poultry
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