Try this mildly spiced curry made with chicken marinated in yogurt, cream and mixed spices.


  • 1 Tbs olive oil

  • 2 Tbs butter

  • 1 kg chicken, cubed

  • 1 Tbs grated fresh ginger

  • 2 tsp ground coriander

  • 2 tsp ground cumin

  • 1 tsp garamasala

  • ¼ tsp chilli powder

  • 1 cup tomatoe puree

  • 1/3 cup thick natural yoghurt

  • 1/2 cup thickened cream


  • 1.

    Heat oil & half the butter in a large, heavy based saucepan over high heat. Cook chicken in batches until browned & remove to a plate

  • 2.

    Reduce heat to medium & add remaining butter. Add ginger & cook for 1 minute. Add coriander, cumin, garamasala & chilli powder & cook for 30 seconds. Add tomatoe puree & a pinch of salt & simmer for 10 minutes.

  • 3.

    Return chicken to saucepan with yoghurt & cream. Simmer for 10 minutes or until the chicken is cooked.

  • 4.

    Serve with rice and warm roti, garnish with ¼ cup toasted flaked almonds & coriander leaves.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 749kj
  • Fat Total 59g
  • Saturated Fat 22g
  • Protein 48g
  • Carbohydrate 4g
  • Sugar 2g
  • Sodium 220mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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