Dinner

Chicken Malai Kebab Curry

Inspired by the British malai kebab — tender chicken in a silky, mildly spiced sauce made with cream and coconut milk, with a gentle char on the peppers. Subtle, creamy, luxurious.

Standardhigh_proteinGluten Free
330
kcal
25g
Protein
14g
Carbs
16g
Fat
£2.70
Per Serving
⏱ Prep: 10 min 🍳 Cook: 30 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
Chicken Breast 2 breasts 660 kcal
Onions 2 medium 64.8 kcal
Green Bell Peppers 1.5 peppers 24 kcal
Garlic 1.5 cloves 5.9 kcal
Fresh Ginger 1 tbsp grated 9.6 kcal
Passata 1 carton 60 kcal
Chicken Stock 150ml 22.5 kcal
Coconut Milk (tinned) 100ml 197 kcal
Double Cream 4 tbsp 359.2 kcal
Cream Cheese 3 tbsp 147 kcal
Tikka Masala Paste 3 tbsp 138 kcal
Ground Cumin 1 tsp 11.3 kcal
Garam Masala 1 tsp 9 kcal
Fresh Coriander 1 tbsp chopped 1.8 kcal
Coconut Oil 1 tbsp 129.3 kcal
👨‍🍳 Method
  1. 11. Heat coconut oil in a pan over medium heat. Cook green peppers 5-6 minutes until softened and lightly charred. Remove.
  2. 22. Add onion and cook 8 minutes until golden. Add ginger and garlic; cook 2 minutes.
  3. 33. Add tikka masala paste, ground cumin and garam masala; stir 1 minute.
  4. 44. Add passata and chicken stock; stir and bring to a simmer.
  5. 55. Add chicken breast pieces; cover and cook 15 minutes until nearly done.
  6. 66. Stir in double cream and coconut milk; simmer uncovered 5-8 minutes until sauce is creamy and coating. Add chicken back with peppers. Finish with cream cheese and fresh coriander.

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