Creamy chicken curry

Name: Creamy chicken curry
Total time: 30 min
Yield: 4 servings
Ingredients: ½ tbsp rapeseed oil; 200 g small carrots, cut into chunks; 2 red onions (approx. 150 g), cut into rings; 200 g broccoli, cut into florets with stems; ½ tbsp rapeseed oil; 400 g chicken fillet, cut into bite-sized pieces; 3 tsp yellow curry powder; ½ l cooking cream, 8%; ½ tbsp honey; 1½ tbsp oyster sauce; 1 tsp coarse salt; ½ bundle spring onions (approx. 50 g), finely chopped; Toasted, coarsely chopped cashew nuts; 300 g dried egg noodles

Making a colourful, vibrant Thai dish with bold flavours does not necessarily take long. With this recipe for creamy chicken curry, you can make a curry stir-fry with crunchy vegetables and tender chicken in no time. Made with yellow curry powder, honey, and oyster sauce, the cream-based sauce is decadently rich and wonderfully flavour-packed. Served with egg noodles to soak up the tasty sauce and spring onions and cashew nuts for freshness and crunch, this creamy chicken curry is sure to become a staple and a new family favourite.

Ingredients

Creamy chicken curry:

Rapeseed oil	½ tbsp
Small carrots, cut into chunks	200 g
Red onions (approx. 150 g), cut into rings	2
Broccoli, cut into florets with stems	200 g
Rapeseed oil	½ tbsp
Chicken fillet, cut into bite-sized pieces	400 g
Yellow curry powder	3 tsp
Cooking cream, 8%	½ l
Honey	½ tbsp
Oyster sauce	1½ tbsp
Coarse salt	1 tsp
Spring onions (approx. 50 g), finely chopped	½ bundle
Toasted, coarsely chopped cashew nuts

Serve with:

Dried egg noodles	300 g

Instructions

Let the oil heat up in a sauté pan and stir-fry the carrots, red onions, and broccoli at high heat for about 3 minutes. Remove the vegetables from the pan and set them aside for later.
Let some more oil heat up in the sauté pan and brown the meat for around 2 minutes.
Add the curry powder, cooking cream, honey, oyster sauce, and salt. Mix it well.
Add the vegetables and let the creamy chicken curry simmer at low heat with the lid on for about 3 minutes. Season it to taste.
Meanwhile, cook the egg noodles according to the instructions on the packaging. Let them drip off in a sieve and mix them with the chicken and vegetables.
Garnish with spring onions and cashew nuts and serve immediately.

Enjoy!

Questions about creamy chicken curry

With an easy chicken curry recipe with cream, making a delicious Thai-inspired stir-fry dish takes so little time. To learn more about our creamy chicken curry, read below and get inspired!

How to make creamy chicken curry?

A quick creamy chicken curry is perfect for busy weeknights when you have little time but still want to enjoy a flavourful meal. Start by stir-frying the vegetables before searing the bite-sized pieces of chicken. Add the cooking cream and flavour it with yellow curry powder, oyster sauce, honey, and salt. Let it simmer for a few minutes as you cook the noodles. Toss the egg noodles with the creamy chicken vegetable curry and garnish with fresh spring onions and toasted cashew nuts for a wonderful Thai meal.

When to add cream to chicken curry?

Cream or cooking cream is usually added towards the end of the cooking process in chicken curry recipes to avoid curdling it. However, the most important thing is that it should not be boiling or simmering too much when the cream is added. As such, turn down the heat before adding it. Let it simmer gently for a few minutes before serving. The amount of cream can be adjusted according to taste and a combination of cream and coconut milk may be used to infuse the dish with a bit of Thai-inspired sweetness while ensuring a rich mouthfeel.

Is a creamy chicken curry spicy?

The spiciness of a creamy chicken curry made with yellow curry powder, honey, oyster sauce, and cream can vary depending on the amount and type of powder used. Yellow curry is generally milder than other types, so the dish may not be very spicy. However, some brands of powder can still pack a bit of heat so pay attention to this and choose a variety that promises your desired level of warmth. If you are sensitive to spiciness, it may be a good idea to start with a small amount of curry powder and adjust as needed to prepare a mild creamy chicken curry.

How long will creamy chicken curry last in the fridge?

Homemade creamy chicken curry will keep for 3-4 days in the fridge if stored in an airtight container as soon as it cools down. Reheat the curry in a pot or microwave until heated all the way through. Discard any creamy chicken curry left at room temperature for over two hours or with an off smell or appearance. Cream curries like this creamy chicken curry do not freeze well and should be consumed within a few days of cooking.