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Easy entertaining: Creamy chicken curry recipe

Recipe by Jane Padwick

easy creamy chicken curry recipe image

As the weather changes it’s time to think about warming foods. This creamy chicken curry is delicious – and so easy to make 🙂

To serve 6-8


2 skinless chicken breasts, cut into 3

6 skinless thighs, cut in half

1 large onion, finely sliced

2 tsp turmeric

2tsp cumin seeds

1/2 tsp cinnamon

1 tsp ginger

1/4 tsp black mustard seeds

1/2 tsp chilli flakes

1 can tinned tomatoes

150ml chicken stock

2 bay leaves

75g ground almonds

2 tbsp mango chutney

4 tbsp creme fraiche

Toasted flaked almonds & coriander to serve


Brown the chicken in oil in a large casserole in batches, set aside

Add a little more oil and soften the onion for 7 mins

Add the spices and cook for 1 min

Add the chicken, tomatoes & stock & stir well

Add the bay leaves, season and cook for 40 mins until the sauce thickens

Stir in the ground almonds, mango chutney & creme fraiche, check for seasoning

Remove the bay leaves

Serve sprinkled with the flaked almonds & coriander leaves

Jane Padwick

“I am a self-taught (slightly obsessed!) home-cook with 4 hungry daughters (and one hungry husband) to feed. I aim to make mouth-watering, nutritious food with influences from all over the globe. Sometimes my food is super-quick and easy and other times a little more involved. Sometimes it’s plant-based, other times I use the best quality steak or super-fresh fish from a local supplier. Sometimes I produce a meal entirely from store cupboard ingredients or fridge leftovers. It’s all about creating amazing flavours and delicious, well-balanced meals. I also bake a little and love scrumptious moist cakes, breads, pancakes, sour dough & tarts. It’s important to indulge sometimes! Good food just makes everything better; especially at the moment!” I can be found on Instagram @janesunlockedkitchen

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