Clotted Cream Chicken Curry

Here’s a super simple curry recipe using Langage Farm clotted cream for a rich and creamy twist….

Ingredients:
2 tbsp oil (vegetable or sunflower)
1 large onion, finely chopped
3 garlic cloves, minced
1-inch piece of ginger, grated
2 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp chilli powder (optional for heat)
400g diced chicken breast or thigh
200g Langage Farm clotted cream
200ml coconut milk
1 tin of chopped tomatoes (400g)
Salt and pepper to taste
Fresh coriander, chopped (for garnish)
Cooked rice, naan, or chapati (for serving)

Instructions:
Heat oil in a large pan over medium heat. Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.Add garlic and ginger to the pan and cook for 1-2 minutes until fragrant.
Stir in the spices: curry powder, cumin, coriander, turmeric, and chilli powder (if using). Cook the spices for a minute or so to release their flavour.
Add the chicken to the pan and stir until coated with the spice mixture. Cook for 5-7 minutes until the chicken is browned on all sides.
Pour in the chopped tomatoes and coconut milk, bringing the mixture to a gentle simmer. Let it cook for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
Stir in the clotted cream during the last 5 minutes of cooking. Allow the cream to melt into the sauce, creating a rich and creamy texture. Season with salt and pepper to taste.

Serve hot with cooked rice, naan, or chapati, and garnish with fresh coriander.

Enjoy your indulgent, creamy chicken curry!