This creamy chicken curry wraps tender bite-size chicken in a silky, gently spiced sauce of tomato, butter and cream. It tastes like it simmered all afternoon, yet it comes together in about 30 minutes — perfect for busy weeknights. Serve it over fluffy rice with warm naan for a restaurant-worthy dinner at home. If you like rich chicken dinners, you will also love our Chicken with Vegetables and Sun-Dried Tomatoes.
Ingredients
- 300 g (10 1/2 oz) onion
- 50 g (3 1/2 tbsp) butter
- 70 g (1/4 cup) tomato paste
- 2 tsp curry powder
- 600 g (1.3 lb) chicken breast or thighs
- 4-5 garlic cloves
- chili pepper to taste
- 6 tbsp cream
- 150-200 ml (2/3 to 3/4 cup) water
- salt and pepper to taste
Instructions
- Sizzle the onion in butter over low heat until golden. Stir in the curry powder and tomato paste and cook for 2-3 minutes.
- Cut the chicken into bite-size pieces and fry with the onion for 2-3 minutes. Add the minced garlic and chili and cook for another 2-3 minutes.
- Whisk the cream into the water, pour over the chicken and simmer until fully cooked through. For a different take on slow-simmered chicken, try our Chakhokhbili Georgian Chicken Stew.
Tips
- Bloom the curry powder in the butter for a full minute before adding the tomato paste — it deepens the flavor enormously. More curry technique ideas are at Serious Eats.
- Use chicken thighs if you prefer extra-juicy meat; they stay tender even if slightly overcooked.
- Leftovers reheat beautifully and taste even better the next day. Browse more comforting classics at Allrecipes.
Nutrition (per 100 g): 122 kcal, protein 13 g, fat 1 g, carbs 14 g.