Easy Creamy Chicken Curry

Name: Easy Creamy Chicken Curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 640g Chicken Thighs, cut into bite-size peices; 25g Butter; 4 Garlic Cloves, grated or crushed; 250ml Cream; 300g Long Grain, White Rice; 6tbsp Tomato Paste; 1tbsp Tomato Ketchup; 1tsp Turmeric; 1tsp Ground Cumin; 1tsp Garam Masala; 1tsp Nutmeg; Maldon salt, to taste

by Dished by Kate

Poultry

Gluten Free

4.3

5m prep time

20m total time

Easy level

12 ingredients

Easy Creamy Chicken Curry recipe by Dished by Kate

One of my earliest childhood memories involves a bowl of this gorgeously creamy, mild and warming butter chicken curry. It’s a little different to versions you might have had in the UK before - but this is what I grew up with in New Zealand and I still crave it when I want something comforting and quick. It takes just 20 minutes, there's no need to marinate the chicken ahead of time and it is very child-friendly to boot!

Method

Based on 4 servings, adjust as needed.

Step 1

If using ready to heat rice then cook according to packet instructions 2 minutes before serving. Otherwise, add your rice to a small saucepan you have a lid for, along with 1 teaspoon of salt and 540ml of water (for 4 servings). Set over medium heat - when you see the water start looking foamy on top, reduce the heat to low and pop your lid on. Leave it there, undisturbed, for 12 minutes, then remove from the heat (still with the lid on) and leave it until you’re ready to serve your curry.

Step 2

Slice your chicken thighs into bite-sized pieces. Add them to a large mixing bowl with the nutmeg, turmeric, cumin, garam masala and a pinch of salt. Toss the chicken through the spices, so the pieces are well-coated.

Step 3

At this point, add the tomato paste and tomato ketchup, and stir them into the chicken for a few minutes to intensify the flavour.

Step 4

Set a large frying pan over medium heat, then add the butter and let it melt. Add the chicken to the pan and cook for a couple of minutes on each side, until the chicken is starting to brown. Add the crushed garlic cloves. Cook, stirring through the chicken, for another minute.

Step 5

Reduce the heat to low, then add the cream, and stir it through the chicken. If you do this when the pan is too hot, the cream may split, so that’s why we’re reducing the temperature first. Bring the sauce to a simmer, then cook for another 5 minutes, stirring occasionally. Give it a taste, and add more salt if you think it needs it. Remove the pan from the heat.

Step 6

Divide the rice between plates, then top with the butter chicken, making sure to spoon plenty of sauce over the rice. Serve right away.

Ingredients
Based on 4 servings

640g Chicken Thighs, cut into bite-size peices 1 x Sainsbury's 640g British Fresh Skinless & Boneless Chicken Thigh Fillets
25g Butter 1 x Sainsbury's British Butter, Salted 250g
4 Garlic Cloves, grated or crushed 1 x Sainsbury's Garlic
250ml Cream 1 x Sainsbury's Double Cream 300ml
300g Long Grain, White Rice 2 x Ben's Original Classic Long Grain Microwave Rice 220g
6tbsp Tomato Paste 1 x Sainsbury's Tomato Puree, Double Concentrate 200g
1tbsp Tomato Ketchup 1 x Heinz Tomato Ketchup Squeezy 250g
1tsp Turmeric 1 x Sainsbury's Turmeric 48g
1tsp Ground Cumin 1 x Sainsbury's Ground Cumin 43g
1tsp Garam Masala 1 x Sainsbury's Garam Masala 38g
1tsp Nutmeg 1 x Sainsbury's Ground Nutmeg 50g
Maldon salt, to taste 1 x Maldon Sea Salt Flakes 250g