Name: Creamy Ginger Chicken Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 Tablespoon Oil; 3 Tablespoons Butter; 5 cloves Garlic, (crushed); 1 piece Medium Onion, (chopped); 1 inch piece of fresh ginger, (peeled and chopped (or 1/2 tsp ground ginger)); 1 ½ teaspoon Ground Cinnamon; 1 teaspoon Curry powder; 1 teaspoon Ground Coriander; ½ teaspoon ground Paprika; ½ teaspoon ground Turmeric; 1 Lb Boneless skinless chicken thighs, (cut into bite-size pieces); 1 cup Heavy cream or Coconut Milk; ½ cup Water; ¾-1 tsp Salt, (or to taste); ½ cup sliced Almonds, (divided); ¾ cup Raisins,; ¾ cup Pineapple Chunks, (drained); Garam Masala, (for sprinkling (optional))

Enjoy the rich flavors of our Creamy Ginger Chicken Curry recipe! This easy, aromatic dish features tender chicken simmered in a creamy sauce with spices, almonds, and sweet pineapple. Perfect for a cozy dinner or meal prep, it’s a delightful dish that gets better with time. Enjoy a taste of India at home!

Jump to Recipe

If you follow our blog regularly, you probably already know we love Chicken Curry! As you may have noticed, I have a few curry recipes on our blog. This particular recipe was inspired by an Indian and Pakistani dish called “Pasanda”- a mild and creamy curry dish I discovered through one of my cookbooks.

However, this recipe has evolved so much that I cannot, in good conscience, call it a Pasanda Curry, as this version is so far remote from the original version. For starters, a pasanda would never have fruits in it, though it always has almonds, and that I retained.

Also, in a Pasanda, the meat is marinated in yogurt with spices and then fried. I do neither, and I use cream instead of yogurt. Besides, curry is not the main ingredient here, though it can be used. Cinnamon, Ginger, and Coriander really give the chicken its lovely flavor, though the curry powder (or chili powder) along with paprika, ginger, and turmeric give the dish a lovely glowing yellow color once everything is mixed in.

Hence, the birth of this ginger and cinnamon-spiced creamy chicken curry with added pineapple and raisins. I love this dish, and I am proud of it. I have served it to many guests, and they have loved it. Think of this dish as a great introduction to someone who is scared to try a real hot curry.

This is pretty mild but since it’s cooked with many spices – it is undoubtedly full of flavor. The addition of the fruits sets this apart – you bite into the savory, creamy chicken, and then suddenly, your taste buds get acquainted with the sweet flavor from the raisins and pineapple, and all these contrasting flavors marry so well.

I encourage you to try this and let me know if you like it. Most of all, it’s such an easy dish to do. If you know Manila Spoon, we like dishes that are easy to make but do not compromise on taste. Enjoy!

Ginger has been a staple in Indian cooking for centuries, prized for its distinctive flavor and numerous health benefits. In this Creamy Ginger Chicken Curry, fresh ginger takes center stage, infusing the dish with its spicy-sweet aroma and adding depth to the overall flavor profile.

Notes on Key Ingredients for the Perfect Ginger Chicken Curry

Boneless, skinless chicken thighs (chicken breasts may also be used)
Fresh ginger adds a delicious zing and aroma to the dish
Garlic cloves add pungency and aroma to the dish
Aromatic spices (cinnamon, coriander, paprika, turmeric, curry powder) – adds the complexity of flavors to the dish
Heavy cream or Coconut Cream
Almonds, raisins, and pineapple chunks for added texture and sweetness

Ingredients

1 Tbsp Oil
3 Tbsps Butter
5 Garlic cloves, crushed
1 Medium Onion, chopped
1-inch piece of fresh ginger, peeled and chopped
1 ½ tsp Ground Cinnamon
1 tsp Ground Coriander
½ tsp each Paprika, Turmeric, Curry or Chili powder
1 Lb Boneless, skinless chicken thighs, cut into bite-size pieces
1 cup Heavy cream or Coconut Milk
½ cup Water
¾-1 tsp Salt or to taste
½ cup sliced Almonds, divided
¾ cup Raisins
¾ cup Pineapple Chunks (drained)
Garam Masala, for sprinkling (optional)

How to Make Creamy Ginger Chicken Curry

Heat the oil in a deep pan. When the oil gets warm, melt the butter in it.

Sauté the garlic in the melted butter briefly until aromatic. Add the onion and fresh ginger and cook for about 3 minutes or until the onion softens.

Lower the heat and add the spices. Let the spices sizzle for a few seconds, then add the chicken and coat it with the spices. Once the chicken is fully coated/glazed, add the cream, water, salt, and half the almonds. Stir. Raise the heat to bring it to a high simmer. Cover, then gently simmer for about 30 minutes.

Add the raisins and the drained pineapple chunks. Cook until the chicken is tender and the pineapples and raisins are fully heated through. Sprinkle with Garam Masala just before serving, if desired.

Just before serving, garnish with the remaining almonds. Enjoy with rice. While this is great on the day it is made, it is even better the next day so if you can wait, refrigerate it overnight and have it the next day. The recipes doubles easily. Have this with rice, naturally!

The Secret to an Authentic Taste

For an extra layer of authenticity, consider sprinkling some garam masala over your curry just before serving. This aromatic spice blend is a hallmark of Indian cuisine and will elevate your dish to restaurant-quality levels.

Serving Suggestions

Serve your Creamy Ginger Chicken Curry over a bed of fluffy basmati rice and garnish with the remaining sliced almonds. For a complete Indian feast, pair it with naan bread or homemade chapati.

Make-Ahead To Develop Flavors

While this curry is delicious when freshly made, it’s even better the next day. The flavors have time to deepen and meld, resulting in a more satisfying meal. Consider making a double batch and enjoying the leftovers for lunch or dinner the following day.

Customizing Your Curry

Feel free to adjust the spice levels to suit your taste preferences. For a milder curry, reduce the amount of chili powder or omit it entirely. Conversely, if you enjoy a spicier kick, add some fresh green chilies or increase the chili powder.

FAQs About Creamy Ginger Chicken Curry

Can I use chicken breasts instead of thighs?
Absolutely! Chicken thighs can be a great alternative, offering more flavor and tenderness.

Is there a dairy-free alternative to heavy cream?
Yes, you can substitute coconut milk with a dairy-free version that maintains a creamy texture.

How long can I store leftovers?
A: Properly stored in an airtight container, this curry will keep in the refrigerator for up to 3-4 days.

Can I freeze this curry?
A: Yes, you can freeze it for up to 3 months. Thaw overnight in the refrigerator before reheating.

What’s the best way to reheat the curry?
Gently reheat on the stovetop over medium-low heat, stirring occasionally to ensure even warming.This Creamy Ginger Chicken Curry is more than just a meal; it’s an experience. With its rich flavors, aromatic spices, and creamy texture, it’s sure to transport you to the vibrant streets of India with every bite. Whether you’re cooking for a family dinner or meal prepping for the week ahead, this curry is a delicious and satisfying choice that will have everyone asking for seconds.

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