Creamy Curry Chicken with Rice
Golden chicken and sweet peppers simmered in a rich, velvety curry-spiced cream sauce with garlic, ginger and a hint of lime leaf, spooned over fluffy white rice. Deeply cozy, gently spiced and easier than takeout — the curry bowl you'll crave all winter.
Prep
15 min
Cook
25 min
Total
40 min
Serves
4
Ingredients
Chicken & vegetables
- 2 chicken breasts, cut into cubes
- 2 medium onions, chopped
- 1 red, 1 green & 1 yellow bell pepper, diced
- 5 garlic cloves, minced
- Small piece of fresh ginger, minced
Spices
- 1 tbsp curry powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp mixed spice
- 1 tsp ground coriander
- 1 tsp cumin
- 1/2 tsp turmeric
- Salt, to taste
- 2 dried lime leaves
Sauce
- 2 tbsp light soy sauce
- 2–3 tbsp tomato purée
- 150–200ml double cream (added at the end)
To serve
- Fresh coriander, chopped
- Steamed white rice
- 1 whole green chili, to garnish (optional)
Method
- 1
Sauté the cubed chicken in a little oil over medium-high heat until golden on the edges. Remove and set aside.
- 2
In the same pan, cook the onions until soft, then add the garlic and ginger and cook until fragrant.
- 3
Add the diced bell peppers and all the spices with the lime leaves, and toast everything together for 1–2 minutes to wake up the spices.
- 4
Stir in the soy sauce and tomato purée and cook for another minute.
- 5
Return the chicken to the pan with a splash of water and simmer gently until cooked through.
- 6
Pour in the double cream, lower the heat, and simmer until the sauce is silky, rich and coats the back of a spoon.
- 7
Scatter with fresh coriander and serve over fluffy steamed white rice.
- 8
Enjoy
Watch how it's made
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Tips
- Toasting the spices with the vegetables before any liquid goes in is what gives the curry its depth.
- Add the cream off a rolling boil — low heat keeps it silky instead of split.
- Fish out the lime leaves before serving; they've done their job.
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