Take this classic dish for a creamy spin in Claire Tansey’s creamy chicken curry recipe. She’s sure that your kids will want to have it!
Creamy chicken curry
Prep time: 30 minutes
Total cooking time: 1 hour
Serves: 4
Per Serving 535 calories, 54 g protein, 15 g carbs, 28 g fat, 3 g fibre, 579 mg sodium.
Ingredients:
- 4 chicken supremes (1.5 kg)
- 3/4 tsp salt, divided
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 cinnamon stick
- 3 garlic cloves, minced
- 2 tbsp minced ginger
- 4 large tomatoes, chopped
- 2 tsp granulated sugar
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/4 cup sour cream
Method:
Preheat oven to 375°F. Line a baking sheet with foil.
Heat a large non-stick frying pan over medium-high. Sprinkle chicken with 1/2 tsp salt. Season with fresh pepper. Add oil to pan, then chicken, skin-side down, in 2 batches. Cook until golden, 3 min per side. Transfer to prepared baking sheet. Bake until chicken is springy when pressed, for about 25 minutes.
Using the same pan, set heat to medium. Add onion and cinnamon stick. Cook until onion starts to soften, for about 3 minutes. Add garlic and ginger, then cook for 1 minute. Stir in tomatoes, sugar, garam masala, turmeric, cumin and the remaining 1/4 tsp salt.
Simmer for about 8 to 10 minutes with the pan covered and stirring occasionally.
Discard cinnamon stick and pour hot mixture into a food processor. Purée until smooth. Pour back into pan and stir in sour cream. Cook until heated, for about 2 minutes. Ladle sauce into bowls and set chicken on top.
Shopping Tip: Chicken supremes are skin-on breasts of chicken with the wing attached. Ask for them at the butcher’s section of your grocery store.
Courtesy Claire Tansey
www.chatelaine.com
@chatelaine
@tanseyclaire
Photo: Sian Richards