Spiced Creamy Tomato Chicken

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1 tablespoon vegetable oil
1 medium onion
1 thumb sized piece of ginger root, grated
2 teaspoons ground cumin
2 cloves garlic, crushed
1 teaspoon chilli powder or flakes
500g chicken breast, diced
400g can chopped tomatoes
200ml double cream


  1. Heat the vegetable oil in a medium heavy based saucepan over high heat. Add the onion and cook for 2 mins until soft and starting to brown. Then add the garlic, ginger, cumin and chilli powder and cook for 1 min until the spices are really fragrant.
  2. Add the chicken and brown on all sides then pour in the tomatoes and cream and stir to combine.
  3. Bring to the boil, turn the heat down to low-medium and simmer for 20 mins, stirring occasionally, until the sauce is thickened and the chicken is cooked all the way through. Serve with steamed rice and broccoli.

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