Creamy Chicken Curry

Ingredients

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and cook until golden brown.
2. 2.
   Add the minced garlic, grated ginger, and green chilies to the pan. Sauté for a minute until fragrant.
3. 3.
   In a small bowl, soak the saffron threads in 2 tablespoons of warm water for 5 minutes.
4. 4.
   Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
5. 5.
   Reduce the heat to low and add the cumin powder, coriander powder, turmeric powder, and soaked saffron along with the water it was soaked in. Stir well to coat the chicken with the spices.
6. 6.
   In a separate bowl, whisk together the yogurt and coconut milk until smooth. Pour the mixture into the pan and stir well to combine.
7. 7.
   Cover the pan and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
8. 8.
   Season with salt to taste and garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Saffron — To enhance the flavor and color of saffron, soak it in warm water for a few minutes before adding it to the dish.
• Coconut milk — Use full-fat coconut milk for a creamier texture. Shake the can well before opening to ensure the cream is well mixed with the liquid.

Tips & Tricks

• For a spicier curry, add more green chilies or red chili powder to taste.
• Marinating the chicken in yogurt and spices for a few hours before cooking can enhance the flavors.
• Adjust the consistency of the curry by adding more coconut milk or water if desired.
• Garnish with a squeeze of fresh lemon juice for a tangy twist.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to meld together even more.

Serving advice

Serve the creamy chicken curry hot with steamed basmati rice or warm naan bread. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the creamy chicken curry in a deep serving dish, allowing the vibrant golden sauce to take center stage. Sprinkle some saffron threads on top for an elegant touch.