Creamy Chicken Curry

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August 12, 2017 by Liza Agbanlog 33 Comments

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This creamy chicken curry is inspired by butter chicken, a popularIndian style curry dish. It reminds me of one of the popular dishes on my blog: coconut curry chicken, except heavy cream is used in place of coconut milk. Like butter chicken, this curry dish starts off by caramelizing onions. This crucial step adds the necessary sweetness that makes this dish so good. After caramelizing the onions, garlic, garam masala, paprika and salt are added and cooked until fragrant. Garam masala is a blend of spices used in Indian cuisine. It is typically used in curries and gives this dish its distinct curry taste. After that, the cream and tomatoes are added to the pan and finally the chicken breast. The chicken is simmered until fully cooked. The result is a delicious curry dish that is not too hot. The dish is creamy and savory with a hint of spice. Serve it with steamed rice and garnish it with cilantro and you have the perfect dinner! Enjoy!

Liza Agbanlog

This creamy chicken curry dish is inspired by butter chicken. Caramelized onions, tomatoes, cream, garam masala, garlic and paprika make up this mild dish.

4.43 from 40 votes

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Indian

Servings 5 servings

Calories 452 kcal

Ingredients

2 lbs chicken breast , cut into 1 inch cubes
¼ cup vegetable oil
1 large onion (about 1 lbs), chopped
2 tomatoes (about 1 lbs total), diced, pureed or blended
1 clove garlic , minced
2 tbsp garam masala
1 tsp salt
1 tsp paprika
¾ cup of whipping cream or heavy cream

Instructions

In a large pan, heat the oil over medium-low heat. Add the onions and slowly cook them until golden and caramelized, about 15 minutes.
Add garlic and stir for about 1 minute. Add the garam masala, paprika and salt.
Stir in the tomatoes and the cream and cook for 2 minutes.
Add the chicken breast and simmer over medium-low heat, stirring occasionally, until cooked through and meat is no longer pink, about 15 minutes.
Serve over rice and garnish with cilantro.

Nutrition

Calories: 452kcalCarbohydrates: 6gProtein: 40gFat: 29gSaturated Fat: 18gCholesterol: 165mgSodium: 693mgPotassium: 856mgFiber: 2gSugar: 2gVitamin A: 1186IUVitamin C: 11mgCalcium: 42mgIron: 1mg

Tried this recipe?Let us know how it was!

Nutrition Facts

Creamy Chicken Curry

Amount Per Serving

Calories 452 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 18g113%

Cholesterol 165mg55%

Sodium 693mg30%

Potassium 856mg24%

Carbohydrates 6g2%

Fiber 2g8%

Sugar 2g2%

Protein 40g80%

Reader Interactions

Comments

Diana
January 2, 2024 at 10:14 am

Good recipe! Thanks! I also used an immersion blender, and I used tofu instead of chicken and added frozen green peas. Topped it with some mango chutney.
Reply
Jo
February 9, 2023 at 12:08 pm
Can i use natural Greek yoghurt instead of cream?
Reply
- Liza Agbanlog
  February 9, 2023 at 12:37 pm
  Hi Jo,
  I have not used natural Greek yogurt to replace the heavy cream in this recipe. I think it should be okay to use Greek yogurt but it might change the texture of the dish. Hope this helps!
  Reply
kay newnham
November 23, 2022 at 9:22 am
Just made this tonight it was very tasty and for a quick curry surprisingly full of flavour will use this recipe again. Thank you
Reply
- Liza Agbanlog
  November 23, 2022 at 11:15 am
  Hi Kay,
  You are welcome! Glad you were able to try this recipe and enjoyed it 🙂 Take care!
  Reply
Darren Roberts
May 26, 2021 at 2:57 am

I blitzed mine with a stick blender so ended up with a lovely smooth sauce that i added to the chicken to cook thru. Now my wifes favourite dish.
Reply
- Liza Agbanlog
  May 26, 2021 at 9:24 am
  That’s awesome!
  Reply
Donavin
May 22, 2021 at 8:47 am

Made this tonight – so divine. I was sceptical but wow! Thank you so much.
Reply
- Liza Agbanlog
  May 22, 2021 at 9:23 am
  You are welcome Donavin! So glad you were able to try and had success with this recipe. Take care!
  Reply
Vanessa
March 3, 2021 at 8:51 am

There was way too much tomato and onion. Other than that it was good.
Reply
Ian
June 16, 2020 at 9:18 pm

This is really delicious. We used a block of tofu instead of chicken and added some butter to compensate. Was craving Indian food like crazy since the quarantine started
Reply
- Liza Agbanlog
  June 19, 2020 at 10:10 pm
  Hi Ian,
  This recipe is one of my family’s favorite curry dish. Glad you were able to try it and made adjustment to fit your taste. Take care and thanks for writing!
  Reply
- Nagishima
  July 3, 2020 at 8:39 am
  
  Hi Ian. That’s a really creative alternative. I’ll have to try that for my family. Thank you for sharing!
  Reply
Rosie Mendez
May 13, 2020 at 1:33 pm

Wonderful recipe, simple enough for a weeknight if paired with rice, I reserve for the weekend if also paired with homemade naan. I use a can of diced tomatoes instead of fresh tomatoes, 3 garlic cloves crushed with a garlic press, and cooked the chicken in a separate pot until juices ran clear before combining with the other ingredients and simmering for 10-15 minutes to ensure the chicken was well cooked. Creamy, simple to prepare, layers of flavor. A huge hit with my husband and brother in law who love spices but dishes that aren’t very spicy. Thank you!
Reply
- Liza Agbanlog
  May 13, 2020 at 2:56 pm
  You’re welcome Rosie!
  Reply
Luke
January 12, 2020 at 4:06 pm

Simple,to make, I added halb a banana in quartered slices and a sliced spring onion and thought that there weren’t enough spices in this one. But no, it was quite nice
Reply
Georgie Andrews
October 2, 2019 at 11:44 am

Oh wow!! I’ve never left a review online before for food I’ve cooked but this was delicious!! Even my husband had second helpings!
The only thing I did differently was add a little tomato purée & teaspoon of turmeric.
Wow. Fabulous dish.
Reply
- Liza Agbanlog
  October 2, 2019 at 8:04 pm
  Thanks Georgie! I am so glad you were able to try this chicken curry and had success with it. Take care and thanks for the feedback!
  Reply
Tracy Woods
February 1, 2019 at 7:46 pm

Made this and it was delicious. Not too hot which is great for my hubby who has reflux.
Do you think this meal could be frozen? I’m almost 7 months pregnant and looking for things to make and freeze before bub arrives.
Reply
- Liza Agbanlog
  February 2, 2019 at 5:18 pm
  Hi Tracy,
  Here’s a link that I hope answers your question; https://www.nigella.com/ask/freezing-curry.
  Reply
Badeeia Khawaja
January 26, 2019 at 10:25 am

This was an easy recipe and I just added a level tsp of red chilli powder for a chilli flavour and it turned out perfect. It was actually mainly made by my 13 year old son who can’t cook well but it was so simple to do he could follow jt.
Reply
Camryn
December 26, 2018 at 1:52 pm

I’ve been craving good curry for so long and I love this! Followed exactly except I used coconut milk and its amazing.
Reply
John Huitson-Broom
November 3, 2018 at 11:47 am

Added some harissa paste for extra heat and peas and mushrooms to the onion and massala base. Tastes delicious – thank you for the recipe Liza x
Reply
- Liza Agbanlog
  November 3, 2018 at 1:54 pm
  You’re welcome John!
  Reply
- Anonymous
  November 25, 2018 at 9:44 pm
  This is the best!
  Reply
Anonymous
October 29, 2018 at 5:09 pm
can you make this with ghost peppers?
Reply
- Liza Agbanlog
  October 29, 2018 at 7:07 pm
  I have not tried adding ghost peppers to this dish so I don’t know what the taste would be.
  Reply
Janice Gibbons
August 19, 2018 at 7:39 pm

Liza Agbanlog, Thank yoo for the recipe. Ive just made it, it’s delicious.This is the best Indian style curry recipe I’ve used. Usually too many different spices in recipes, never really work out very good. I added some extra spices that I know we like and natural yoghurt as well as cream, worked perfect. Thanks again, from Janice💞
Reply
- Liza Agbanlog
  August 19, 2018 at 8:26 pm
  You’re welcome Janice! I am glad you were able to try the recipe and had success with it. Take care and thanks for writing 🙂
  Reply
Paul
April 26, 2018 at 5:30 am

I made it with créme fraiche and, like Sara, added some chilli. Delicious! And so simple to make. Thanks Liza.
Reply
- Liza Agbanlog
  April 26, 2018 at 3:58 pm
  Hi Paul,
  You’re welcome! Glad that you were able to try and had success with the recipe. Take care and thanks for the feedback 🙂
  Reply
Sara
April 12, 2018 at 5:55 pm

This was a really, really good curry. I was trying to find something without coconut milk because I was out and doubted it would be as good with cream. Was I wrong! My husband could not stop complimenting how good it was. I followed directions exactly except for adding 10 dried chili peppers while simmering for lots of extra heat. Just commenting now because my husband requested it again so had to get recipe again! Thanks!!!
Reply
- Liza Agbanlog
  April 12, 2018 at 6:20 pm
  Hi Sara,
  Thanks so much for writing and glad it turned out great!
  Reply

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FAQs

What is the secret to a great curry? ›

Tips for the Perfect Curry

Use fresh spices. For the best results, always try to use fresh spices. ...
Give the spices a toast. ...
Wrap up your whole spices. ...
Blitz your tomatoes. ...
Onions are the key. ...
Don't overcook your chicken. ...
Keep your garlic and ginger fresh. ...
Add exciting toppings.

See Details ›

Can I use milk instead of cream in a curry? ›

A last-minute alternative if you're out of heavy cream and need it for a recipe is to combine milk and butter. It's an easy substitute that'll work for most recipes. The butter adds extra fat to the milk, making its fat percentage similar to that of heavy cream.

See Details ›

What makes curry creamier? ›

Use wheat flour, rice flour, or coconut flour plus a fat (like ghee, olive oil, or coconut oil) in equal amounts. Cook both ingredients for a few minutes to cook out the raw flour taste, then add your curry ingredients. Once the whole curry dish comes to a boil, the sauce will thicken.

Keep Reading ›

When should you add cream to a curry? ›

Puree the ingredients with either an immersion blender or a regular blender. Return to pan and add lemon juice plus salt to taste. Now add your chicken and simmer in the curry on medium-low to medium until the chicken is cooked through. Once cooked through, add the heavy whipping cream, then stir.

Learn More ›

What is the most important spice in curry? ›

Fenugreek (Methi)

This Indian spice is what people say "smells like curry." Of all Indian spices, this spice may be the most essential. You may use up to a few tablespoons in a family size dish near the end of the cooking process, but start with a teaspoon. Fenugreek seeds also have many health benefits.

Keep Reading ›

What gives curry more flavor? ›

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

Show Me More ›

Is it better to use coconut cream or milk for curry? ›

Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.

Discover More ›

Does Thai curry use coconut cream or milk? ›

Both coconut cream and milk are staples in Thai cuisine, often used as a base for soups and curries. Choosing the right coconut milk can make all the difference to your dish.

Learn More Now ›

Is coconut cream better than heavy cream? ›

Heavy cream has signficantly more Vitamin D than coconut cream. Coconut cream is a great source of dietary fiber and iron, and it is an excellent source of potassium. Both coconut cream and heavy cream are high in calories and saturated fat. Coconut cream has signficantly less cholesterol than heavy cream.

How to make curry more creamy? ›

To achieve a creamy, tangy curry sauce, incorporate yoghurt or heavy cream. Stir them in gently, as high heat may cause curdling. These ingredients are ideal for creating a luxurious texture in dishes like butter chicken or tikka masala.

Read The Full Story ›

Which cream is used in curry? ›

If you want to make the curry extra indulgent you can use double cream instead of single cream.

Get More Info Here ›

How to enhance the taste of chicken curry? ›

To enhance the taste & give the curry sauce a thicker feel, ingredients like coconut, yogurt, nut paste or poppy seeds are used in smaller quantities. Back home in India, my Mom would always use white poppy seeds paste to make this chicken curry.

Learn More ›

What is the secret to a good curry? ›

Slow-cooking your curry can make all the difference. Since onions form the base of most curries, getting them right is crucial. Anjum Anand suggests cooking them slowly, until soft, then increasing the heat to colour them. 'The deeper their colour, the more flavour,' says.

Read On ›

Do you cook chicken before adding to curry? ›

Indian curries often add raw chicken to the simmering curry sauce. Should you put raw chicken in a curry? Yes, it's perfectly fine to add the raw chicken to the simmering curry sauce. Just be sure to continue to simmer the curry until the chicken is completely done.

View Details ›

How to add cream to curry without curdling? ›

You can also add stabilizing agents like cornstarch or arrowroot powder to the curd, make a slurry and then pour this blend into the hot curry, this helps in avoiding the curdling process and gives a thick creamy texture to the curry.

Keep Reading ›

What is the secret ingredient for curry? ›

Whether you may be familiar with the differences between curries from various countries, such as Indian versus Japanese curry, and perhaps even know how to make them at home, there's a special flavor enhancer that you may not have thought to add: honey.

Explore More ›

What makes curry great? ›

Garlic and ginger are maybe the most-loved ingredients in Indian cuisine. The combination of these two fragrant elements produce an aroma that is an integral part of the many Indian curry sauces, and adds a gorgeous depth and complexity to most of Indian cooking.

Show Me More ›

What adds depth to a curry? ›

You can give a curry depth by adding umami goodness. Umami is one of the basic five tastes and is often described as a meaty, savoury deliciousness that deepens a dish's flavour. Natural foods that peak umami taste receptors include tomatoes, mushrooms, onions, and roasted spice.

Read The Full Story ›

What is the king of all curries? ›

Beef Rendang is a Malaysian curry and is considered by many to be the king of all curries! To say it's extravagantly delicious is an understatement.

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