This creamy chicken curry gets its richness from evaporated milk. Chicken legs are spiced with danya jeera, chilli, turmeric, garlic and ginger, seared with caramelised onions and whole spices, cooked in their own juices, then simmered with a tin of evaporated milk until velvety.

It's one of Husain's favourite dishes from his mum Aamna's kitchen, and it uses simple store-cupboard ingredients. There's no cream, yoghurt or nuts.

Why this recipe works

• Evaporated milk. It makes the sauce creamy and slightly sweet without splitting like cream can.
• Deeply golden onions. Cooked slowly, they give the sauce its depth.
• Very little water. Half a cup is enough, as the chicken releases its own juices.
• An uncovered simmer. Fifteen minutes at the end thickens the sauce until the oil rises.

Tips for the best creamy chicken curry

• Don't burn the onions. Cook them slowly until caramel brown.
• Add whole spices at 70%. Cardamom, cloves, cinnamon and peppercorns go in before the onions are fully done.
• Sear on high heat. Get some colour on the chicken before adding water.
• Watch for the oil. When it rises to the top, the curry is ready.

What to serve with creamy chicken curry

Serve with naan or rice. For other takes on chicken curry, try our classic chicken curry, easy homemade chicken curry or cashew chicken curry.

Creamy Chicken Curry FAQs

Can I use evaporated milk in curry?

Yes. It gives a creamy, slightly sweet sauce and is less likely to split than fresh cream.

Can I use coconut milk instead?

You can, but the flavour will be different. Evaporated milk gives this curry its familiar, comforting taste.

Which chicken is best?

Skinless chicken legs stay juicy through the simmering.

Is creamy chicken curry spicy?

It's mild to medium, with a little red chilli powder and whole green chillies.

You'll find the full ingredients, the method and our step-by-step video in the recipe card below.