Creamy Chicken Curry in 30 Minutes
A delicious creamy chicken curry made in 30 minutes.  This is such a comforting bowl of curry made with a selection of spices, green chillies and coconut. It is so quick and easy to make - it is the perfect mid-week meal.    
Servings: 4 yield(s)
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Ingredients
  • 3 tbsp vegetable oil
  • 1 tbsp black mustard seeds
  • 2 onions (peeled & chopped)
  • 1 heaped tbsp ginger paste
  • 2 garlic cloves (peeled & crushed)
  • 4 chicken breasts (cut into bite sized pieces)
  • 2 green chillies (de-seeded & finely chopped)
  • 2 tbsp garam masala
  • 1 1/2 tbsp ground coriander
  • 1 tsp turmeric
  • 1/4 tsp chilli powder
  • 1 tsp salt
  • 1 tsp sugar
  • 7 curry leaves
  • 400 g tin of coconut milk
  • 100 g creamed coconut (chopped)
  • 100 ml water
  • 200 g crème fraiche
  • 1 handful of fresh coriander (finely chopped)
  • rice & Indian breads (to serve)
Instructions
  1. Heat the oil in a large frying pan over a medium to high heat. Now add the mustard seeds and fry until they start to pop. Add the onions, cook for 5-7 minutes, and then add the ginger, garlic, and curry leaves. Cook for a further 2 minutes or until it is all golden brown.
  2. Next, add the diced chicken and cook for a few minutes to seal the outside. Then add the green chillies, ground coriander, turmeric, chilli and garam masala, stirring well so that it is coated in all the spices. Then add the salt and sugar.
  3. Lower the heat and add the creamed coconut, coconut milk and water. Stir well and bring to a simmer until the chicken is cooked through.
  4. Just before serving stir through the crème fraiche and a handful of chopped fresh coriander. Serve with rice & breads - enjoy!