Aug 18
High Protein Chicken Curry That Beats Takeaway
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High Protein Chicken Curry That Beats Takeaway
I ate this curry on one of my trips to India and the flavor is amazing and really robust. If you like fresh cilantro and spicy food, this di
Chicken Tikka Masala is probably one of the most popular dishes in most Indian restaurants. It's actually not that challenging to make and y
When Chicken Night Needs More Than Just Salt & Pepper 🍗
Chicken is one of those ingredients that can go in a hundred directions.
Creamy.
Spicy.
Smoky.
Rich.
But whichever direction you're going, the spice blend matters.
A good chicken masala brings layers of flavour together so you don't have to build everything from scratch.
Use it in a marinade, add it to a curry base or let it simmer into a rich gravy.
Khetika Stoneground Chicken Masala is traditionally stone-ground and made with zero preservatives, giving your chicken dishes a convenient blend of aromatic spices.
Less measuring.
Less guessing.
More time waiting for that first bite. 🍗🌶️
This is so so tasty and lighter than the original version Ingredients (serves 4–6):
– 1.2–1.3kg chicken thighs, chunks (about 2.6–2.9lb)
– 3cm ginger + 4 garlic cloves
– 2 tsp cumin, 1 tsp coriander, ½–1 tsp chilli flakes
– 3 tbsp ground almonds + 3–4 tbsp water
– 4 cardamom pods, 1 small cinnamon stick, 2 bay leaves, 3 cloves
– 2 tbsp oil or ghee, 2 onions (finely chopped)
– 250g Greek yoghurt (1 cup), 250ml stock (1 cup)
– 150–200ml single cream (⅔–¾ cup)
– 50g sultanas (⅓ cup), 1 tsp garam masala
– 1–2 tsp sugar, 1–1½ tsp salt
– 30g toasted flaked almonds (¼ cup), coriander
Method (short):
1. Blend ginger, garlic, cumin, coriander, chilli & almonds + water to a paste.
2. Brown chicken in a little oil with salt, set aside.
3. Fry cardamom, cinnamon, bay, cloves; add onions, cook till soft and golden.
4. Stir in paste, cook 2–3 mins. Off the heat, whisk in yoghurt slowly.
5. Add chicken back, pour in stock, then cream, sultanas, sugar, salt.
6. Simmer gently 25–30 mins till tender and silky.
7. Stir in garam masala, adjust seasoning, top with almonds & coriander.
Serving (Taylor-style):
Serve over a small mound of brown basmati with extra sauce, toasted almonds and coriander – how I imagine Taylor plates Nigella’s curry for friends.
Or do a lighter “Swift bowl”: half brown rice, half shredded lettuce/cabbage, Mughlai chicken on top and a spoon of yoghurt on the side.
#nigellalawson #taylorswift #mughlaichicken #celebrityrecipes
This is so so tasty and lighter than the original version Ingredients (serves 4–6):
– 1.2–1.3kg chicken thighs, chunks (about 2.6–2.9lb)
– 3cm ginger + 4 garlic cloves
– 2 tsp cumin, 1 tsp coriander, ½–1 tsp chilli flakes
– 3 tbsp ground almonds + 3–4 tbsp water
– 4 cardamom pods, 1 small cinnamon stick, 2 bay leaves, 3 cloves
– 2 tbsp oil or ghee, 2 onions (finely chopped)
– 250g Greek yoghurt (1 cup), 250ml stock (1 cup)
– 150–200ml single cream (⅔–¾ cup)
– 50g sultanas (⅓ cup), 1 tsp garam masala
– 1–2 tsp sugar, 1–1½ tsp salt
– 30g toasted flaked almonds (¼ cup), coriander
Method (short):
1. Blend ginger, garlic, cumin, coriander, chilli & almonds + water to a paste.
2. Brown chicken in a little oil with salt, set aside.
3. Fry cardamom, cinnamon, bay, cloves; add onions, cook till soft and golden.
4. Stir in paste, cook 2–3 mins. Off the heat, whisk in yoghurt slowly.
5. Add chicken back, pour in stock, then cream, sultanas, sugar, salt.
6. Simmer gently 25–30 mins till tender and silky.
7. Stir in garam masala, adjust seasoning, top with almonds & coriander.
Serving (Taylor-style):
Serve over a small mound of brown basmati with extra sauce, toasted almonds and coriander – how I imagine Taylor plates Nigella’s curry for friends.
Or do a lighter “Swift bowl”: half brown rice, half shredded lettuce/cabbage, Mughlai chicken on top and a spoon of yoghurt on the side.
#nigellalawson #taylorswift #mughlaichicken #celebrityrecipes
WHAT I ATE #189 たべたもの
High Protein Chicken Curry That Beats Takeaway
40g protein curry in under 20 minutes… save this
400 g chicken breast, 150 g Greek yogurt, 1 onion, 3 cloves garlic, 1 teaspoon fresh grated ginger, 2 tablespoons curry powder, 200 g chopped tomatoes or passata, 1 tablespoon oil, 1/2 teaspoon chilli powder, salt and pepper.
Marinate chicken in half the yogurt, half the curry powder, salt and pepper. Brown chicken in a hot pan with oil, then set aside. Soften onion, then add garlic and ginger. Stir in remaining curry powder and tomatoes, simmer to thicken. Add chicken back in, cook through, then turn heat low and stir in remaining yogurt. Serve over rice with coriander.
Approx 35–40 g protein per serving, serves 2
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