Creamy masala chicken

basmati rice bbc good food chicken chicken breast chicken breasts chicken curry chilli chilli powder chillies coriander curry double cream indian indulgent lemon lemons lime limes masala root ginger turmeric

N/A

Source

Ingredients

4 boneless, skinless chicken breasts, cubed

3cm piece fresh root ginger, peeled and chopped

2 garlic clove, chopped

1 tsp mild chilli powder

2 tbsp fresh coriander, chopped

juice of 1 lime

2 tbsp vegetable oil

1 onion

1 red chilli

1 tsp ground turmeric

284ml carton double cream

juice of ½ lemon

basmati rice and naan bread, to serve

Method

Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. Chop the onion, and seed and chop the chilli.

Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.

Meanwhile, heat the remaining oil in a pan and fry the onion and chilli for 3-4 minutes until just soft. Add the turmeric and stir fry for 1 minute. Lower the heat, pour in the cream and simmer for 2-3 minutes.

Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice. Serve with rice and naan bread.