Creamy chicken curry


This is a version of an absolutely delicious Nigel Slater recipe. I can’t honestly claim it’s better than the original, but it is a bit more toddler friendly.

Served 2.5. Bert ate so much we’re worried we’ll wither away as he swells to giant proportions.

1 teaspoon cumin seeds

The seeds from 10 cardamom pods

1/2 teaspoon chilli flakes

1 tablespoon sunflower oil

2 small onions, diced

3 cloves garlic, crushed

400g diced chicken

1 teaspoon turmeric

1/2 teaspoon cumin seeds

6 diced tomatoes

4 tablespoons plain yoghurt

Juice of half a lemon

1 tablespoon creme fraiche

Small bunch of coriander, finely chopped.

Crush the teaspoon of cumin seeds with the cardamom seeds, combine with the sunflower oil and chilli flakes and then toss the chicken in the oily spice. Fry the onion, garlic and turmeric in a bit more oil, then add the rest of the cumin seeds, the chicken, the tomatoes and the yoghurt. Bring to a fast simmer then turn the heat down and cook for about 30 minutes.

Remove the chicken, add the lemon juice and turn the heat right up, reducing the yellow sauce down to a thick sludge. Then return the chicken and stir through the creme fraiche and coriander. We had ours with rice and spicy cauliflower.

Bert’s hair was a beautiful, crisp, pale yellow by the end of this meal.


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