Creamy Chicken Curry

To make creamy chicken curry, start by heating oil in a large pot and browning the chicken breast cubes in batches. Once browned, set the chicken aside. In the same pot, cook finely chopped onions, garlic, ginger, and optional fresh chili until soft. Then, add a chicken stock cube, curry powder, tomato paste, and salt, cooking for about a minute while stirring. Next, add water and stir well. In a separate bowl, whisk together Ellis Brown Creamer and coconut milk, then add this mixture to the curry. Finally, add chopped potatoes, stir, cover, and let it simmer for about 25 minutes or until the potatoes are cooked through.

Yes, creamy chicken curry can be made gluten-free by ensuring that the curry powder and any other ingredients used are gluten-free. Additionally, you can substitute the chicken stock cube with a gluten-free version or homemade stock to maintain dietary compatibility.

If you don't have Ellis Brown Creamer, you can substitute it with heavy cream or a dairy-free alternative like almond milk or soy cream. For the chicken, you can use tofu or chickpeas for a vegetarian option. If you prefer a different flavor, you can replace the curry powder with garam masala or a homemade spice blend.

Leftover creamy chicken curry can be stored in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container.

Creamy chicken curry pairs wonderfully with steamed rice, naan bread, or quinoa. You can also serve it with a side of roasted vegetables or a fresh salad to balance the richness of the curry. For a complete meal, consider adding a yogurt-based raita or chutney for extra flavor.