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Creamy Chicken Curry

 I have been looking at and experimenting with lots of different curries, in order to make spice kits for the kitchen stall at the Church Fayre. This is a tasty curry which suits all palates. The recipe calls for ghee and although oil is a suitable replacement, ghee browns onions better than anything else. You can get it in Sainsbury, along with all the other ingredients.



25g ghee or 2 teaspoons oil

1 onion, peeled and sliced

2 bay leaves

1 cinnamon stick

8 peppercorns

4 cardomoms

450g chopped chicken breast

5 garlic cloves, peeled and chopped

1 inch piece ginger root, peeled and chopped

25g ground almonds

1 tsp chilli powder or dried chillies, crushed

1 heaped tsp turmeric

1 level tbsp ground cumin

1 level tbsp ground coriander


150ml plain yogurt

300ml water

10g creamed coconut

2 tablespoons fresh coriander, chopped


Heat the ghee or oil in a large pan and fry the onion until light brown

Add the bay leaves, cinnamon, peppercorns, cardamoms and continue to fry for 30 seconds

Add the chicken and stir in the garlic, almonds, chilli, turmeric, cumin, coriander and salt. Fry for about 7 minutes until the meat is white all over.

Stir in the yogurt and gently fry to remove the moisture. Add the water, cover and cook over a gentle heat for 45 minutes. Stir in the creamed coconut 5 minutes before removing from heat.

Garnish with coriander before serving.