Ginger Chicken Curry

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Ginger Chicken Curry

This Indian chicken curry is so rich and creamy that we can’t get enough! We simmer tender chicken with ginger, garlic, and warm spices in an incredible yoghurt and cream sauce. It’s pure comfort food, perfect with basmati rice or naan.

Total time: 45 minutes 

Serves 4

Ingredients

  • 500g chicken breast, cut into pieces
  • 2 tbsp oil
  • 1 medium onion, roughly chopped
  • ½ cup water
  • 2.5cm knob of fresh ginger, peeled
  • 6 medium cloves garlic
  • 2 tablespoons tomato paste
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp white pepper
  • 1/2 tsp salt (or to taste)
  • 1/2 tsp chilli powder (adjust to spice preference)
  • 1/4 tsp turmeric powder
  • 2 tbsp ghee
  • 4 tbsp full fat plain or greek yoghurt
  • 3 tbsp double cream
  • Fresh coriander leaves, for garnishing

      Method:

      1. Heat oil in a pan over medium heat. Add the chicken pieces. Cook for 2-3 minutes or until the chicken is mostly cooked through. Remove from the pan.
      2. Add garlic, ginger, onion, and 1/2 cup of water to a blender or food processor. Blend until mostly smooth. 
      3. Add the onion-ginger mixture and cook to the pan, stirring often, until all the water evaporates, about 5 minutes.
      4. Add cumin powder, coriander powder, white pepper, salt, chilli powder, and turmeric. Stir well to coat the chicken evenly with the spices. Stir in the tomato paste, turn the heat down to medium-low, and cook another minute.
      5. Add the yoghurt, a tablespoon at a time, stirring it into the sauce before adding any more. Adding the yoghurt slowly prevents it from curdling.
      6. Return the chicken pieces and any accumulated juices to the pan along with the ghee. Bring to a boil, turn the heat down to a simmer, and cover with a lid. Simmer, covered, for 20 minutes.
      7. Remove the lid and stir in the double cream. Taste the sauce and add the salt if you feel that it is needed.
      8. Turn the heat back to medium-high and cook, stirring occasionally, until the sauce has reduced and thickened, 3 to 5 minutes. Serve with basmati rice, naan or pappadums and fresh coriander scattered on top. Enjoy!

      Recipe inspired by: Inspired Taste