Rich and Creamy Chicken Curry

Tomorrow is British Curry Day, and we are ready to celebrate! This recipe delivers a rich, flavourful curry that’s easy to make at home, showcasing how our dairy products create a beautifully smooth finish.

The secret to a restaurant-quality curry that’s both indulgent and balanced? Our gorgeous, thick Langage Farm Clotted Cream! It’s the perfect addition right at the end for silky smooth texture and a lovely, subtle tang.

What You Need
(Serves 4)

2 large chicken breasts, diced

1 tbsp vegetable oil

1 large onion, chopped

2 cloves garlic, crushed

1 inch piece of ginger, grated

2 tbsp Tikka Curry Paste (or your favourite mild/medium paste)

1 tsp sugar

1 x 400g tin of chopped tomatoes

100ml chicken stock

4 generous tbsp of Langage Farm Clotted Cream (The essential secret ingredient for creaminess!)

Salt and pepper to taste

Fresh coriander, for garnish

Directions: Quick, Creamy, and Curry-Ready!
Sauté Aromatics: Heat the oil in a large pan or pot. Add the chopped onion and cook for about 5 minutes until soft and golden. Stir in the garlic and ginger, cooking for another minute until fragrant.

Sear & Spice: Add the diced chicken and cook until it’s sealed all over. Stir in the curry paste and sugar, cooking for 1 minute to ‘toast’ the spices and wake up the flavour.

Simmer: Pour in the tinned tomatoes and chicken stock. Bring the mixture to a gentle boil, then turn the heat right down. Pop a lid on and leave it to simmer for 15-20 minutes, or until the chicken is cooked through.

The Creamy Finish: Take the pan off the heat and stir in the Langage Farm Clotted Cream. Stir it through until the sauce turns a beautiful, creamy orange colour. Season with salt and pepper.

Serve piping hot with fluffy rice and a sprinkling of fresh coriander. Happy British Curry Day!