The first time I tried a version of this Easy Creamy Chicken Curry it was about 4 years ago and I had never tasted anything like it. It was creamy and savoury, with a little bit of heat and LOTS of flavour. Since then curry has been one of my absolute favourite dishes, but unfortunately it is hard to find it safe at restaurants (the whole nut allergy thing) and I don’t like making it at home because I find the smell sticks to everything. Which is why I made it a couple of weeks ago, while we were house sitting for my parents, because they have a big exhaust fan and lots of windows to open.
Add the chicken into the skillet, sprinkle with remaining curry powder and cook for about 2 minutes per side until fully cooked.
This is the first time I made it for Garrett and he was raving about it – especially the cilantro added on top.
How to Thicken CurryAdd dairy. Many curry sauces have a creamy texture, so try adding more dairy—like Greek yogurt, heavy cream, or a thick non-dairy ingredient like coconut cream—to thicken a watery curry sauce.Add ground nuts. … Add lentils. … Add peanut butter. … Add a tomato product. … Start with a roux. … Use a slurry.
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Add dairy. Many curry sauces have a creamy texture, so try adding more dairy—like Greek yogurt, heavy cream, or a thick non-dairy ingredient like coconut cream—to thicken a watery curry sauce.
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Add ground nuts. …
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Add lentils. …
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Add peanut butter. …
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Add a tomato product. …
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Start with a roux. …
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Use a slurry.
The first time I tried a version of this Easy Creamy Chicken Curry it was about 4 years ago and I had never tasted anything like it. It was creamy and savoury, with a little bit of heat and LOTS of flavour. Since then curry has been one of my absolute favourite dishes, but unfortunately it is hard to find it safe at restaurants (the whole nut allergy thing) and I don’t like making it at home because I find the smell sticks to everything. Which is why I made it a couple of weeks ago, while we were house sitting for my parents, because they have a big exhaust fan and lots of windows to open.
Add the chicken into the skillet, sprinkle with remaining curry powder and cook for about 2 minutes per side until fully cooked.
This is the first time I made it for Garrett and he was raving about it – especially the cilantro added on top.
This creamy chicken curry is inspired by butter chicken, a popular Indian style curry dish. It reminds me of one of the popular dishes on my blog: coconut curry chicken, except heavy cream is used in place of coconut milk. Like butter chicken, this curry dish starts off by caramelizing onions. This crucial step adds the necessary sweetness that makes this dish so good. After caramelizing the onions, garlic, garam masala, paprika and salt are added and cooked until fragrant. Garam masala is a blend of spices used in Indian cuisine. It is typically used in curries and gives this dish its distinct curry taste. After that, the cream and tomatoes are added to the pan and finally the chicken breast. The chicken is simmered until fully cooked. The result is a delicious curry dish that is not too hot. The dish is creamy and savory with a hint of spice. Serve it with steamed rice and garnish it with cilantro and you have the perfect dinner! Enjoy!
Quick and Easy Chicken Curry Recipe
FAQ
How do you make curry more creamy?
Can you add cream to a curry?
Does curry need coconut milk or cream?
How do you make a creamy vegetable curry?
Creamy vegetable curry is a delicious, healthy and warming dinner recipe served with rice. Simple comfort food at its finest. Preheat the oven to 200°C/400°F. Cut the vegetables in similar-sized chunks. I always chop the peppers a little smaller since I prefer them that way. Very large cauliflower/broccoli florets can be halved/quartered.
Is it unhealthy to cook curry using coconut milk?
It’s okay to cook curry with coconut milk, the problem is overconsumption as coconut milk contains a significant amount of saturated fat.
How do you make a thick curry?
Start with a roux. Not many curry recipes start with a roux, but it can be a good way to ensure a thick curry. Use wheat flour, rice flour, or coconut flour plus a fat (like ghee, olive oil, or coconut oil) in equal amounts.
How do you make a curry base?
Make the curry base: While the veggies are roasting, make the curry base. Heat a large pot or Dutch oven over medium high heat. Fry finely diced onion, garlic and ginger in a splash of oil until fragrant. Add the spices and tomato paste, stir together and allow to cook for a minute then pour in the stock.