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Chicken Cream Curry

A quick creamy chicken curry which delivers maximum flavors, with minimal ingredients. The key ingredients that impart a unique flavor to the curry are green chillies, curry leaves and butter. 


  • 600 grams chicken
  • ¼ tsp turmeric powder
  • ½ tsp black pepper powder
  • salt to taste
  • 1 cup water
  • 15 cashew nut made into a paste
  • 1 chicken stock cube
  • ½ cup cooking cream
  • 5 green chillies slit
  • 2 tbsp butter


  • Cook the chicken with pepper, turmeric, water and salt. (I pressure cooked mine on medium high for 6 minutes (one pressure release)).
  • Separate the chicken and stock.
  • Shallow fry the chicken in little oil till browned on high heat. Keep aside.
  • In the same pan, add butter. Add curry leaves and green chillies.
  • Once you get the nice aroma from the curry leaves and chillies, pour in the stock plus cashew nut paste.
  • Let it boil, once the gravy thickens pour in the cream.
  • Add crushed chicken stock cube.
  • Drop in the fried chicken and simmer on low for 5 minutes.


  • This is supposed to be a thick curry, thicker than how it is seen in the pictures. :)
  • You can add black pepper in the end if you like.