Creamy chicken curry



30 min


1 h



Creamy chicken curry

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.


  • 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


  • 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
  • 54 g,
  • Carbohydrates
  • 15 g,
  • Fat
  • 28 g,
  • Fibre
  • 3 g,
  • Sodium
  • 579 mg.