Creamy Ginger Chicken Curry Bowl

Name: Creamy Ginger Chicken Curry Bowl
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 600 g chicken thighs diced; 1 red onion, thinly sliced; 30 g fresh ginger, grated; 1 clove garlic, crushed; 1 green chilli finely chopped and deseeded; 300 ml chicken stock; 100 ml Arla LactoFREE whole milk; 2 tbsp sunflower oil; 2 tbsp tomato puree; 100 g ground almonds; 2 tsp mild chilli powder; 1 tsp ground cumin; 1 tsp ground coriander; 1/4 tsp turmeric; 1 small handful small handful of coriander roughly chopped; 1 for serving cooked basmati rice, naan and lime wedges to serve

This creamy ginger chicken curry is rich, warming, and packed with fragrant spices. Tender chicken thighs simmer in a deeply flavored tomato and almond sauce, then finish with milk for a smooth, comforting bowl that's perfect with basmati rice.

Servings4 Portions

Prep Time20 Mins

Cook Time45 Mins

Difficulty

Easy

Ingredients

chicken thighs diced
600 g
red onion, thinly sliced
1
fresh ginger, grated
30 g
garlic, crushed
1 clove
green chilli finely chopped and deseeded
1
chicken stock
300 ml
Arla LactoFREE whole milk
100 ml
sunflower oil
2 tbsp
tomato puree
2 tbsp
ground almonds
100 g
mild chilli powder
2 tsp
ground cumin
1 tsp
ground coriander
1 tsp
turmeric
0.3 tsp
small handful of coriander roughly chopped
1 small handful
cooked basmati rice, naan and lime wedges to serve
1 for serving

Step-by-Step Instructions

Place the diced chicken thighs in a bowl with the grated ginger, 1 tsp of the chilli powder, a generous pinch of salt, and a little black pepper. Toss well to coat and set aside while you start the curry base.

Heat the sunflower oil in a large deep frying pan or saucepan over medium heat. Add the sliced red onion, crushed garlic, and chopped green chilli, then cook for 7 to 8 minutes until softened and lightly golden. Stir in the remaining 1 tsp chilli powder, ground cumin, ground coriander, turmeric, and tomato puree. Cook for 5 to 7 minutes, stirring often, until the mixture darkens slightly and smells fragrant.

Pour in the chicken stock, then add the marinated chicken and ground almonds. Bring to a gentle simmer, cover, and cook for 20 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened. Stir in the milk, season to taste, and cook uncovered for 5 more minutes. Finish with chopped coriander and serve hot with basmati rice, naan, and lime wedges if desired.

Chef's Tips

For a milder curry, reduce or omit the green chilli. If the sauce becomes too thick, loosen it with a splash of stock or water. Leftovers keep well in the fridge for up to 3 days and can be reheated gently over low heat.