Probably the best curry in the world {with equally delicious naan bread}


This recipe has been a hit for years on my blog. Thousands of people can not be wrong, so this is probably the best curry in the world ;-)

Bon Appetit!

Very Spicy & Creamy Chicken Curry

Ingredients for 4 people:

  • 4 chicken breasts
  • 250 ml 18% cream or 150 ml coconut milk + 100 ml cream or 200 ml coconut cream + 50 ml cream ( my favourite version )
  • 1 – 2 tbsp. curry powder or 2 – 3 tbsp. red Thai curry paste
  • 1 tbsp. curcuma ( turmeric )
  • 1 onion
  • 2 cloves garlic, finely chopped or grated
  • 1 chilli or 1/2 tsp. chilli powder
  • ½ -1 tsp. cayenne pepper
  • 3cm fresh ginger, finely chopped/grated (or 1 tsp. powdered ginger )
  • 1/2 tsp. sugar, preferably brown
  • 2 tsp. zest of lemon or lime
  • 1 tbsp. lemon, lime or orange juice
  • oil
  • salt and pepper


  1. Cut the chicken breasts into small pieces and sprinkle generously with salt and pepper.
  2. In a bowl, mix the chopped garlic, chopped chilli ( or 1/2 tsp. chilli powder ), chopped/grated ginger, juice and zest of a lemon and one tbsp. oil. Add the chicken, mix and let it sit for at least 5 minutes.
  3. In a large skillet heat 1 – 2 tbsp. oil and gently cook chopped onion ( about 1 – 2 minutes ). Do not allow it to brown.
  4. Add marinated chicken with the remains of the marinade and fry until golden brown, stirring occasionally.
  5. Then reduce the heat and add the sugar, curry paste (or curry powder) and curcuma. Mix it well and cook for about 1 minute.
  6. Finally, add the cream and coconut milk (or coconut cream). Cook for another 4-5 minutes, stirring frequently. Season to taste with cayenne pepper and salt.
  7. Serve hot curry with rice, naan bread or roasted potatoes.
  8. If you prefer a thicker sauce, stir a spoonful of cornstarch with a little of cold water, add at the end of cooking.

Naan bread


{ makes 8 }

  • 500 g plain flour
  • 1 packet of easy blend yeast or 3/4 oz fresh yeast
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 4 tbsp. natural yoghurt
  • 110 g butter/ghee melted – reserving half for later
  • approx. 150 ml warm water

Some flavouring ideas: fresh coriander, garlic,rosemary, poppy seeds, chilli, cumin seeds, fennel seeds, lemon zest, finely sliced onion, nigella/black onion seeds.


  1. Sift the flour, baking powder and salt into a bowl. Stir in the yeast.
  2. Stir in the yoghurt and 1/2 of the butter.
  3. Gradually add the water and mix to form a soft dough. Not all of the water may be needed.
  4. Knead dough on a floured surface for 8 – 10 minutes until it begins to feel smooth.
  5. Cover the bowl with a damp cloth and leave in a warm place for 1 1/2 – 2 hours.
  6. Divide into 8 equal sized balls and add a small amount of the flavouring of your choice, kneading it gently into the dough.
  7. Using a floured rolling pin, roll each piece into thin ovals.
  8. Place the rolled out dough onto a dry, hot pan and cook until bubbles appear on the surface ( 1 – 2 minutes ).
  9. Transfer at once to a hot grill and cook until the surface begins to puff up and go brown.
  10. Remove from under the grill and brush with the remainder of the butter. Put side by side.
  11. Serve at once or store in a airtight container. You can freeze them and reheat in the oven.

Polish version: here


Jeden komentarz na temat “Probably the best curry in the world {with equally delicious naan bread}”


Wprowadź swoje dane lub kliknij jedną z tych ikon, aby się zalogować:


Komentujesz korzystając z konta Wyloguj /  Zmień )

Zdjęcie na Facebooku

Komentujesz korzystając z konta Facebook. Wyloguj /  Zmień )

Połączenie z %s

Ta witryna wykorzystuje usługę Akismet aby zredukować ilość spamu. Dowiedz się w jaki sposób dane w twoich komentarzach są przetwarzane.