Name: Creamy Chicken Curry
Prep time: 10 min
Cook time: 40 min
Total time: 190 min
Ingredients: 1 tsp ground cumin; 1 tsp garam masala; 1 tsp chilli powder; 1 tsp turmeric powder; Salt & ground pepper; 1 tsp ground cumin; 1 tsp garam masala; 1 tsp chilli powder; Salt & ground pepper; 4 chicken breasts diced; 4 tbsp natural yogurt; 60 g low fat cream cheese; 3 tbsp tomato puree; 6 small garlic cloves crushed; 1 tbsp minced ginger; 1 white onion; 1 tin of chopped tomatoes; star anise; cardamon pods; bayleaf; cinnamon stick; cashew nuts

Creamy Chicken Curry

A lighter curry that is comforting and flavourful. Great for batch cooking as well.

Creamy Chicken Curry

A lighter lower calorie curry that’s comforting with lots of flavour.

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Prep Time 10

Cook Time 40

Total Time 3 10

Servings: 4 people

Course: Main Course

Cuisine: Indian

Calories: 320

Ingredients Method Notes

Ingredients

Spice mix for chicken:

1 tsp ground cumin
1 tsp garam masala
1 tsp chilli powder
1 tsp turmeric powder
Salt & ground pepper

Spice mix for sauce:

1 tsp ground cumin
1 tsp garam masala
1 tsp chilli powder
Salt & ground pepper
4 chicken breasts diced
4 tbsp natural yogurt
60 g low fat cream cheese
3 tbsp tomato puree
6 small garlic cloves crushed
1 tbsp minced ginger
1 white onion
1 tin of chopped tomatoes

Optional aromatics:

star anise
cardamon pods
bayleaf
cinnamon stick
cashew nuts

Method

Cut your chicken in chunks and put them in a bowl. Season with the spice mix, yogurt, half of the crushed ginger and half of the minced ginger. You can leave to marinate overnight or cook straight away, in a griddle pan. Once the chicken is cooked, set it aside.
Add 1 tbsp oil to a pan, and this is where you can add the optional star anise, cardamon pods, and bayleaf. Next fry off the diced onions, and add in the rest of the garlic and ginger. Stir till softened.
Add in the tomato puree and tin of tomatoes, and second mix of spices. Stir well. This is where you can also add the optional cashew nuts. Simmer on low heat for a few minutes. Blend the sauce till smooth in a blender then return to the pan.
Stir in the cooked chicken, and cream cheese till the chicken is coated in the sauce. Add 3/4 cup of water and stir if the sauce is too thick.
Simmer on low heat, till the sauce is lightly bubbling, then it’s ready to serve.