Buttermilk chicken curry

Buttermilk chicken curry: Creamy deliciousness for a cold winter’s evening. Image: Food photo created by timolina – www.freepik.com

Buttermilk chicken curry – Creamy spicy indulgence

Hello winter! We are ready for you with this mouth-watering delicious buttermilk chicken curry.

Buttermilk chicken curry

Buttermilk chicken curry: Creamy deliciousness for a cold winter’s evening. Image: Food photo created by timolina – www.freepik.com

With winter in full swing, what is better than a heart and soul-warming curry? This buttermilk chicken curry is creamy, aromatic and just what you need on a cold evening.

This curry ticks all the boxes for a comfort meal the whole family will enjoy. This recipe is not so spicy to accommodate any little one who joins for dinner. However, if you want to rev up the spiciness level, add some chopped chillies and get ready for some fireworks.

Serve buttermilk chicken curry with white rice or with naan bread. If you serve it with naan bread, make sure your curry dish is saucy enough so that you can dip the naan bread in the delicious sauce.

The addition of buttermilk makes this recipe extra creamy which will tempt you to go back for seconds. So make sure you cook enough for the whole family.

Enjoy the winter notes of a rich curry this season by cooking the ultimate buttermilk chicken curry for your family. This is also an excellent dish to prepare for guests coming over. You may just be crowned the curry king or queen!

Buttermilk chicken curry recipe

3 from 5 votes
Recipe by Melissa Jacobs Course: MainCuisine: IndianDifficulty: Easy
Prep time

3

hours 
Cooking time

30

minutes
Servings

6 – 8

Total time

3

hours 

30

minutes

Ingredients

  • 500 g 500 chicken breasts, cubed

  • 1 1 onion, sliced

  • 1 clove 1 garlic, crushed 

  • 350 ml 350 buttermilk

  • 100 ml 100 plain yogurt

  • 20 ml 20 curry powder

  • 15 ml 15 fresh coriander leaves

  • juice of 1 lime

  • 2 ml 2 fresh black pepper

  • salt

  • 10 ml 10 butter

Method

  • In a sealable fridge container, mix the buttermilk, yogurt, curry powder, coriander leaves and lime juice. Add the cubed chicken. Make sure all the pieces are covered and put in the fridge for 3 hours.
  • When you are ready, heat the butter in a saucepan.
  • Fry the onions and garlic. Add the buttermilk chicken. Bring to a boil. Add the black pepper and salt.
  • Turn the heat down and simmer for 30 minutes.
  • Serve with rice.

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