RecipesPoultry

Creamy Chicken Curry Recipe

Tasty and easy creamy chicken curry recipe.

Creamy Chicken Curry Recipe
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Ingredients

For the recipe:
  • 1kg organic chicken breasts
  • 10 tbsp organic flour
  • 3 tsp organic Madras curry powder
  • ¼tsp Steenbergs Organic natural sea salt
  • ½tsp organic 3 colour pepper, coarsely ground
  • 3 tbsp butter
  • 2 tbsp sunflower oil
  • 2 large onions, finely sliced
  • 2 tsp organic fennel seeds
  • 2 tsp organic cumin seeds
  • 1 organic bay leaf
  • 1 clove garlic, smashed and sliced
  • 1 large can organic chopped tomatoes
  • 2 tsp organic Madras curry powder
  • 1 tsp organic turmeric
  • 1 green chilli, finely sliced (more or less to taste)
  • 500 ml organic yoghurt
  • 1 tsp organic garam masala
  • Small bunch of fresh coriander, roughly chopped

Recipe for 4

Method

01
Preheat oven to 150°C.
02
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.
03
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.
04
Just before serving, sprinkle over the garam masala and coriander leaves.