Chicken Masala is a pleasant curry that you very rarely see on restaurant menus outside of Asia. Lob in some green chillis and you have a chicken chilli masala!
Amount Per Serving % Daily Value*
Calories 299 14%
Calories from Fat 157
Total Fat 17.5g 26%
Saturated Fat 3.9g 19%
Unsaturated Fat 12.3g
Trans Fat 0.0g
Total Carbohydrate 9.1g 3%
Dietary Fibre 3.0g 12%
Protein 28.2g 56%
Cholesterol 82.5mgs 27%* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
- 500 g (16 oz) chicken breast
- 1 medium onion, grated
- 5 tbsp thick yoghurt
- 2 tbsp garlic & ginger paste
- 1 tbsp tomato purée
- 1 tbsp creamed coconut
- 3 tbsp ghee or vegetable oil
- 1 tsp ghee or vegetable oil
Spice mix 1
- 2 cm (1″) cinnamon stick
- 3 cloves
- ½ tsp fennel seeds
- Black seeds from 2 green cardamoms
Spice mix 2
- 1 tsp coriander seeds
- 1 tsp chilli powder
- 1 tsp turmeric
- ½ tsp ground cumin
- Heat 3 tbsp of ghee or oil in a pan and cook the onion over a medium-high heat for about 2 minutes.
- Add Spice Mix 1, turn the heat down to low and cook gently for 10 minutes.
- Add the garlic & ginger paste and cook for 2 minutes.
- Add Spice Mix 2 and cook for a further 2 minutes.
- Turn the heat up to medium and add in about half the yoghurt. Stir to incorporate then add the remaining yoghurt and stir in. Finally stir in the tomato purée.
- Add about 250 ml (8 fl oz) of water, bring to the boil, cover and simmer gently for 20 minutes.
- Heat a tsp of ghee or oil in a pan and brown the chicken.
- Once the sauce is cooked add the chicken, cover and simmer for a further 20-30 minutes. Season and add the creamed coconut 10 minutes before the end.
This dish also works well with fish and lamb – adjust the final cooking times accordingly.
If you want to make a chilli masala simply add some roughly chopped chillis into the sauce with the creamed coconut.