Browse our products

Free delivery on all UK orders over £24.99

Shop in confidence

Creamy Chicken Curry

Recipe for 4




  1. Preheat oven to 150°C.
  2. Mix together the sieved flour, Madras curry powder, sea salt and 3 colour pepper. Coat the chicken breasts with this mixture, shaking off any left over. Leave for about 30 minutes in a fridge. Heat the sunflower oil in a heavy casserole and fry the chicken breasts on both sides until golden brown. Remove and keep warm in the oven. 
  3. In the same oil, sauté the onions, cumin seeds, fennel seeds and bay leaf until the onion is clear and soft. Add the chopped tomatoes. Add the Madras curry powder, turmeric, garlic and chillies. Cook until a thick sauce is formed. Return the chicken and simmer for 25 minutes or until chicken is cooked through. Take it off the boil, cool for 2 minutes, then add the yoghurt and heat gently - do not boil.
  4. Just before serving, sprinkle over the garam masala and coriander leaves.


To print this recipe in printer friendly format click the button below


Bookmark this

Shop for the ingredients

Recipes menu

Your basket

Latest from the blog

A slice of North Africa: Harissa with rose spice blend
9 March 2017, 12:54 pmContinuing with our series spotlighting one of the Steenbergs key products. Harissa is the staple spice for North African cuisine…... Read more
1 March 2017, 3:00 pmAxel and Sophie Steenberg are pleased to announce that Steenbergs Limited (Steenbergs), the organic and Fairtrade spice experts, has acquired…... Read more
Time for Tea – our monthly chat with someone who cares about tea
1 March 2017, 10:50 amThis month our Time for Tea chat is with Niki Behjousiar, Recipe Creator and founder of nikibakes. Niki has been blogging…... Read more