Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Mild, creamy tomato curry — North India.
Notes from Stephanie and Emma
10/10. Really lovely, easy to make. Tasted clean and fresh.
Equipment: Large frying pan or casserole; blender (optional)
Measures and names
Ingredients
- 700 g chicken thighs, cut into chunks
- 30 g butter
- 1 onion, finely chopped
- 3 garlic cloves
- thumb of ginger, crushed
- 2 tbsp garam masala
- 1 tsp paprika
- 1 x 400g tin chopped tomatoes
- 150 ml double cream (heavy cream)
- Salt, and a handful of coriander (cilantro)
Method
- Melt the butter in a large pan over a medium heat and cook the onion for 5 minutes, until soft and golden.
- Add the garlic, ginger, garam masala and paprika and cook for 1 minute, until fragrant.
- Add the chicken and brown for 5 minutes, turning in the spiced butter.
- Stir in the tomatoes, season with salt, and simmer gently for 12–15 minutes, until the sauce is thick and the chicken is cooked through with no pink inside.
- For a restaurant-style finish, lift out the chicken, blend the sauce smooth, then return it.
- Stir through the cream, warm gently, taste and adjust. Scatter with coriander and serve over cauliflower rice.
Swaps and tips
Blend the sauce before adding the cream for a smoother, restaurant-style finish. Serve over cauliflower rice.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 26 g | 10 g | 3 g | 38 g | 499 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
