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“A rich and creamy curry that is guaranteed year-round family favourite”
  • 50 minutes
  • Prep time20 minutes
  • Servings4 portions


  • 20 grams buttery spread
  • 1 tbsp vegetable oil
  • 1 onion finely sliced
  • 3 cm thumb sized piece ginger finely grated
  • 3 large garlic cloves finely crushed
  • 8 cardamom pods seeds crushed
  • 1 tbsp mild curry powder
  • 1 tsp ground turmeric
  • 4 skinless chicken breast fillets boneless cut into 3cm chunks
  • 1 chicken stock cube dissolved in 300ml boiling water
  • 3 tbsps ground almonds
  • 300 grams jasmine rice to serve
  • 100 ml Elmlea double cream
  • pinch caster sugar
  • handful fresh coriander roughly chopped

Nutritional facts

Energy (kcal)650 kcal
Energy (kJ)2717 kJ
Protein (g)40.0 g
Carbohydrate incl. fibre (g)68.9 g
Carbohydrate excl. fibre (g)65.9 g
Sugar (g)1.7 g
Fibre (g)3.0 g
Fat (g)22.8 g
Saturated fat (g)8.2 g
Unsaturated fat (g)12.3 g
Monounsaturated fat (g)7.3 g
Polyunsaturated fat (g)5.0 g
Trans fat (g)0.0 g
Cholesterol (mg)131 mg
Sodium (mg)794 mg
Salt (g)1.98 g
Vitamin A (IU)966 IU
Vitamin C (mg)7.1 mg
Calcium (mg)88 mg
Iron (mg)2.42 mg
Potassium (mg)860 mg


  1. Heat the butter and oil in a large saucepan over a medium heat, add the onion and fry for 10mins until starting to soften. Add the ginger, garlic, cardamom, curry powder, turmeric and chicken to the pan and fry for 5mins until the chicken is sealed.
  2. Add the stock and ground almond, bring to the boil and simmer for 15mins until the chicken is cooked throughout.
  3. Meanwhile, cook the rice according to packet instructions.
  4. Remove the lid and stir the Elmlea double through the chicken and simmer for 5mins until thickened. Season to taste with a pinch of sugar and salt and serve with the rice and a sprinkle of coriander.