Tandoori Chicken Curry | Video
Tandoori chicken curry featuring delicious succulent chicken in tandoori curry sauce
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Servings
Ingredients
- 1 tablespoon oil
- 1.2 kg boneless chicken thighs or chicken breasts
- 1 cup chopped onions
- ½ cup homemade or store bought tandoori paste Get the recipe here
- 2 tablespoons tomato paste
- ¾ cup heavy cream thickened cream
- 1 cup water
- 2 tablespoons chopped coriander cilantro leaves
- Salt and pepper to taste
- Chopped coriander cilantro leaves, to garnish
Instructions
- Prepare tandoori paste following the recipe instructions. Set aside.
- Season both sides of chicken thighs with salt and pepper. Set aside.
- Meanwhile heat oil in a large frying pan or skillet over medium-high heat. Arrange chicken in a single layer. Cook, 4-5 minutes on each side, until browned. Remove from pan. Set aside.
- To the same pan, add chopped onions. Sauté, stirring occasionally, for 2-3 minutes or until browned.
- Add tandoori paste and tomato paste. Sauté, stirring, for 3-4 minutes.
- Add cream and water. Stir to combine. Season with salt.
- Bring to a boil. Reduce heat to medium-low. Simmer for about 4-5 minutes.
- Return browned chicken to the pan. Add coriander (cilantro) leaves. Stir. Cook, covered, for 10 minutes or until chicken is cooked through.
- Garnish with more coriander (cilantro) leaves if you like.
Notes
- Add more water to the sauce if required
- Replace chicken with lamb, prawns (shrimp), fish, beef or pork. Please note the cooking times may vary.
- Make it vegetarian with chickpeas or mushrooms
Nutrition
Serving: 1g | Calories: 555kcal | Carbohydrates: 7g | Protein: 74g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 19g | Cholesterol: 366mg | Sodium: 614mg | Fiber: 1g | Sugar: 4g