Creamy Chicken Curry
29
- Prep Time30 min
- Total Time1 h
- Makes4 servings
Creamy chicken curry with oven-roasted chickpeas. (Photo, Sian Richards.)
Golden roasted chicken over a rich, smooth sauce. Pair with our oven-roasted chickpeas recipe to make this chicken curry recipe a showstopper for entertaining.
Ingredients
4 chicken supremes, about 1.5 kg
3/4 tsp salt, divided
1 tbsp olive oil
1 medium onion, chopped
1 cinnamon stick
3 garlic cloves, minced
2 tbsp minced ginger
4 large tomatoes, chopped
2 tsp granulated sugar
1 tsp garam masala
1/2 tsp tumeric
1/2 tsp cumin
1/4 cup sour cream
Instructions
PREHEAT oven to 375F. Line a baking sheet with foil.
HEAT a large non-stick frying pan over medium-high. Sprinkle chicken with 1/2 tsp salt. Season with fresh pepper. Add oil to pan, then chicken, skin-side down, in 2 batches. Cook until golden, 3 min per side. Transfer to prepared baking sheet. Bake until chicken is springy when pressed, about 25 min.
RETURN same pan to heat on medium. Add onion and cinnamon stick. Cook until onion starts to soften, 3 min. Add garlic and ginger. Cook 1 min. Stir in tomatoes, sugar, garam masala, turmeric, cumin and remaining 1/4 tsp salt. Simmer, covered, stirring occasionally, 8 to 10 min. Discard cinnamon stick. Scrape hot mixture into a food processor. Purée until smooth. Pour back into pan and stir in sour cream. Cook until heated, about 2 min. Ladle curry sauce into bowls and set chicken on top.
Kitchen tip
Pair this chicken curry recipe with our Oven-roasted crispy chickpeas recipe to make this an irresistible dish with lots of textures and flavours.
Shopping tip
Chicken supremes are skin-on breasts of chicken with the wing attached. Ask for them at the butcher’s section of your grocery store.
Nutrition (per serving)
Calories 535, Protein 54g, Carbohydrates 15g, Fat 28g, Fibre 3g, Sodium 579mg.
Find more of our best curry recipes.
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