The best spicy creamy chicken curry
Servings: 4 people
Calories:
I love this curry dish because it is very spicy, I can break its spicy taste with a sweet fruit salad, and this is probably what I like the most about breaking flavours that seemingly do not match each other. In my opinion, they blend in perfectly. So I recommend this curry spicy and a fruit salad.
Print Recipe
Ingredients
- 4 chicken breasts
- 300 ml cream or 150 ml of cream and 150 ml of coconut milk
- 1.5-2 tbsp curry
- 1 tbsp turmeric
- 1 onion
- 2 cloves of garlic
- a pinch of powdered chilli or 1 chilli pepper
- 0.5-1 tsp cayenne pepper
- 4 cm finely chopped ginge or 1 tsp of ginger powder
- 3 tbsp lemon or lime juice
- oil
- salt
- pepper
Instructions
- Wash the chicken, dry it with a paper towel, cut it into small pieces, and sprinkle with salt and pepper.
- Combine garlic, chilli, ginger, and curry in a bowl, including marinating the chopped chicken breasts. Put in the refrigerator for 30 minutes.
- Peel the onions and dice them. Heat 2-3 tablespoons of oil in a frying pan and fry chopped onions. When the onion is ready, add the marinated chicken. When the chicken suffocates, add turmeric.
- Finally, add the cream, coconut milk and lemon juice. Optionally, you can also add grated lemon zest to enhance the lemon flavour in our curry perfectly.
- I like to break the flavours, and it tastes best with fruit salad and rice, but you can also serve it with naan bread as standard.