Creamy Mild Chicken Curry

Directions

1. Preheat the oven to 180°C (350°F). Drizzle the chicken pieces with olive oil and season with salt and pepper.
2. Roast the chicken in the oven until cooked through and lightly browned. Remove and set aside.
3. In a saucepan, melt the butter over medium heat. Add bay leaves, tomato paste, and the chicken stock cube, stirring to combine.
4. Add paprika, Moroccan spice rub, and dried herbs. Stir until fragrant.
5. Pour in crushed tomatoes with basil and mix well. Allow the sauce to simmer for a few minutes to combine the flavors.
6. Add the fresh cream gradually, reducing the heat to low. Stir continuously until the sauce thickens and becomes creamy.
7. Stir in harissa sauce and adjust seasoning if needed.
8. Pour the creamy sauce over the roasted chicken pieces and bake in the oven for an additional 15–20 minutes until golden and bubbling.
9. Serve hot with steamed rice, naan, or crusty bread.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 4–6
• Difficulty: Medium

Variations & Substitutions

• Substitute chicken with turkey or tofu for a different protein option.
• Adjust harissa sauce for spiciness according to taste.
• Use coconut cream instead of fresh cream for a dairy-free version.
• Add bell peppers or peas for extra vegetables and color.

Serving Suggestions