Creamy Indian Chicken Curry

13 Ingredients

Number of servings

4

1/4 cup tandoori paste
1tablespoons finely grated fresh ginger
1 brown onion
2teaspoons ground coriander
25grams butter
2 cups basmati rice
1tablespoons caster sugar
600grams chicken thigh fillets
400grams no added saltdiced tomatoes
2/3 cup light cooking cream
1 handful coriander sprigs
4 pappadums
2 cloves garlic, crushed

Nutrition per serving

38% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Preheat grill to high. Line a baking tray with foil. Combine chicken and 2 tbs paste in a bowl to coat. Transfer to tray. Grill for 7-8 minutes or until browned and cooked through.

Step 2 of 4

Meanwhile, heat butter in a large saucepan over medium-high heat. Add onion and cook for 5 minutes, stirring, or until softened. Add garlic, ginger, ground coriander and remaining paste and cook for 2 minutes, stirring, or until fragrant.

Step 3 of 4

Add tomatoes, sugar and 1/2 cup water and bring to the boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally, or until sauce thickens. Using a stick blender or food processor, process sauce until smooth.

Step 4 of 4

Add chicken with juices and 1/2 cup cream to sauce. Cook for 5 minutes or until heated through. To serve, top rice with chicken, remaining cream, coriander and pappadums.