Traditional recipes

Mild chicken curry recipe

Mild chicken curry recipe

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  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken curry

A mild chicken curry recipe to serve the whole family, made from scratch with spices you have in your cupboard already. Top with chopped fresh coriander and serve over rice for a no-frills, satisfying supper.

377 people made this

IngredientsServes: 6

  • 4 tablespoons olive oil
  • 3 onions, chopped
  • 1 teaspoon ground cinnamon
  • 1 bay leaf
  • 1/4 teaspoon ground ginger
  • 1 teaspoon paprika
  • 3 tablespoons curry powder
  • 1/2 teaspoon caster sugar
  • 1 pinch salt
  • 2 cloves crushed garlic
  • 1 whole chicken, skin removed and cut into pieces
  • 1 tablespoon tomato puree
  • water to cover
  • 1/2 lemon, juiced
  • 1/2 teaspoon cayenne pepper

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Fry the onions in olive oil until browned. Add the cinnamon and the bay leaf. Continue stirring and add the ginger, paprika, curry powder, sugar, salt and garlic. Continue stirring for 2 minutes. Mixture will become much like a paste.
  2. Add chicken pieces and tomato. Add enough water to just cover the chicken. Simmer until chicken is done, about 20 minutes.
  3. Just before serving, add the lemon juice and the cayenne pepper. Simmer for 5 more minutes.

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Reviews & ratingsAverage global rating:(241)

Reviews in English (179)

Very easy, great as it is, or as a base recipe - I've added various veg to it depending what's at the bottom of the fridge! Enjoyed by all the family-14 Mar 2012

My family loved this, easy to do and very quick. I added cardamom seeds, mushrooms and curry leaves to it. Mmmmm went down a treat. Thanks for recipe-31 Oct 2011

taste goood-31 Jul 2011


Chicken Curry

Simple shouldn’t mean bland – and this Chicken Curry recipe knocks it out of the park! A mild, creamy coconut curry sauce made with just 5 ingredients (from scratch!), it tastes so good for something so quick, you will be amazed.

If you want to go all out, serve this with Soft No-Yeast Flatbreads to slop up the sauce (it’s basically naan, but much easier to make!)


Baby Chicken Curry

Heat 1 tbsp. of olive oil in a medium sized pan and sauté onions for 3-5 minutes. Add the minced garlic and if using saute sliced bell peppers and carrots until soft.

This mild chicken curry for babies makes the perfect first curry with its mild taste and range of veggies.

The curry can be stored in an airtight container in the refrigerator for 2 days or frozen up to 3 months.

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Method


Ingredients

STEP 1:
Spray a large non stick frying pan with low calorie cooking spray and place over medium heat, add onions and fry for 3-4 mins.

STEP 2:
Pop the chicken, garlic and ginger in with the onions and cook for a further 2 minutes, stirring often.

STEP 3:
Add 1 pot of JD&rsquos Mild Curry Blend and cook for 3 mins, mixing well.

STEP 4:
Add the tinned chopped tomatoes and the water, turn the heat up and bring to the boil.

STEP 5:
Once at the boil, turn heat down to low/medium and simmer for 25-30 mins until sauce has thickened.


I often serve this creamy chicken curry with homemade pilau rice, naan bread, and mango chutney. If we're having one of our famous curry nights, I'll also serve a vegetarian curry alongside it, like my halloumi curry, or vegan chickpea and spinach curry, then people can have a little bit of each.

The chicken could be replaced with prawns, or, as I mentioned earlier, you could use leftover roast chicken, beef or lamb.

Make it vegetarian by using cubed sweet potato and spinach, instead of the chicken. Add the sweet potatoes at the same point as the chicken, with the spinach being added with the double cream at the end (it will wilt in the hot sauce quickly). A can of chickepeas would help to bulk it out too.


WHITE CHICKEN CURRY | SHAHI WHITE CHICKEN GRAVY | MILD CHICKEN RECIPE

Other Ingredients:
– Onions, grated- 2 medium (150 gms)
– Ginger garlic paste- 3 tsp
– Whisked Curd/Yogurt- 5 tbsp
– Green Chillies, slit- 6-7
– Fresh Cream- 4 tbsp
– Refined Oil- 6 tbsp
– Kasuri Methi (Fenugreek leaves)- 1 tbsp
– Butter- 1 tbsp

Preparation:
– Soak the almonds in warm water for 30-60 mins. Remove and peel the skin.
– Marinate the chicken pieces with salt and white pepper powder. Mix and set aside for 30 mins.
– Grate the onions and slit the green chillies.
– To make the almond-cashew paste, add both in a grinder and coarse grind to a powder.
– Now add 4-5 tbsp water and blend it into a smooth paste.

Process:
– Heat oil in a pan and add the whole spices.
– Once it splutters, give a stir and add the grated onion. Give a mix and fry on medium heat for 3 mins making sure the color doesn’t change.
– Now add the ginger garlic paste and fry on medium heat for 2 mins.
– Add the marinated chicken and mix & sear on high heat for 4 mins. Continue to cook on medium heat for 3 mins till the chicken pieces are light brown.
– Lower the heat and add the whisked curd/yogurt and slit green chillies & cook on low heat for 2-3 mins (stirring continuously) till oil separates.
– Now cover and cook on low heat for 15 mins till the chicken is nearly tender.
– Remove the lid, add the cashew-almond paste and fresh cream and give a mix.
– Also add 150 ml water and a pinch of salt, give a mix and cover & cook on low heat for 10 mins till the chicken is tender and oil separates.
– Add the roasted fenugreek leaves (Kasuri Methi). Also add a tbsp of butter. Cook for 2 mins and rest it for around 20 mins before serving.

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Indian Chicken Korma Curry

Chicken Korma, an aromatic authentic mild Indian Chicken curry cooked with spices, yogurt and a hint of cream. Served with Basmati Rice or Naan for a restaurant-style Indian Chicken Curry Dinner, in comfort of your home. Gluten Free. Nuts Free.

I'm sure you agree, Chicken Korma is everyone's favorite chicken curry in Indian restaurants. Specially because even though it has beautiful flavor of spices, it's not overwhelming hot curry. in simple words, it is completely suitable for mild and delicious weekday chicken dinner.

Oh! - Did I tell you? It only needs 25 minutes of cooking time! Just like you, I'm generally busy during the weekdays and often want to cook something quick, easy, and flavorful for dinner. Clearly, quick and easy for me and flavorful for Vishal -) Or. no matter how good cook I'm. he will insist to eat out the next day. )

Korma Sauce

If you don't know already, than I must tell you that all Indian Curries, specially the ones served in restaurants are prepared based on pre-made sauces. If you are new to Indian cooking but like Indian food, I'm sure you will be no stranger to buying curry sauce from store and using it in homemade curries. Of course, other than eating in Indian Restaurants. )

Chicken Korma Curry also uses a curry sauce base which I have prepared from scratch. Now, the best part? You can even make this sauce a day or even week in advance! Making Korma Sauce over the weekend and using it for weekday dinner works best for me! Exciting, isn't it? Honestly, if you have sauce ready, this Chicken Korma Dinner will fly from kitchen to dinner table!!

First time when I served Chicken Korma to few of my guests. All they wanted to know is: What brand of Korma Sauce do you use? I was like, "What is Korma Curry Sauce?! I prepared it from scratch at home!" After finding one brand of Korma Sauce packet in store one day, I realized what do they mean by Korma Curry Sauce!

So, here you have it! Authentic Chicken Korma Sauce ready to dazzle your Indian Curry Dinner, quickly and easily. any day of the week! And flavor!! Bowl-licking good! I promise!

Since I'm sharing the authentic recipe, so I have used all whole spices as added in traditional Chicken Korma. However, don't worry if you can't find all spices. You can also replace whole spices with additional Garam Masala.

Freeze Instructions:

Also, cooked Chicken Korma Curry can be frozen, just after fresh cooking. for up-to one month. If you wish to freeze, just keep in mind following few important points:

1) Only use fresh chicken. Don't re-freeze thawed chicken used for Chicken Korma Curry.
2) Freeze in small portions to keep reheating easier. Never freeze a big portion as will need more time to thaw and can get easily ruined due to excessive heat.
3) The best way to thaw Chicken Curry? If you have time, take it out of freezer and put it in refrigerator before you leave for work. Or place the frozen Chicken curry packet in warm water while rice are boiling.

Whether you decide to make Chicken Korma fresh on weekdays or freeze it for an instant dinner. I'm sure you will love your kitchen filled with spice-aroma like an Indian Restaurant. and your pocket will love you too for saving so much money!! :)


Chicken Curry with Patak’s Mild Curry Paste

Ingredients

  • 2 Tbs oil
  • 1 Tbs butter
  • 2 onions peeled, halved and thinly sliced
  • 1 thumb-sized piece of fresh ginger peeled and minced
  • 1 chili seeded and diced (optional)
  • 1 bunch of cilantro leaves and stems separated, stems diced
  • 1/2 cup mild curry paste
  • 1 to 1 1/2 pounds boneless skinless chicken breasts
  • 1 15 oz can coconut milk
  • 2 Tbs flaked coconut
  • 1 15 oz can diced tomatoes
  • 1 15 oz can garbanzo beans rinsed and drained
  • yogurt
  • chutney optional

Instructions

Tonight I made this with a cilantro lime rice, basically mixing in lime zest, lime juice and chopped cilantro leaves into cooked rice. It also goes well with plain rice.


Baby Chicken Curry

Heat 1 tbsp. of olive oil in a medium sized pan and sauté onions for 3-5 minutes. Add the minced garlic and if using saute sliced bell peppers and carrots until soft.

This mild chicken curry for babies makes the perfect first curry with its mild taste and range of veggies.

The curry can be stored in an airtight container in the refrigerator for 2 days or frozen up to 3 months.

next slide

Method


Daniella B(42)

Thought I'd try this 'quick curry as I usually make long winded one's. It tasted lovely and my children loved it-although it was very mild. My little one is used to eating tikka masala and Madras strength. Will definitely make again-simply for the quickness.

Guest

Tasty! I made a few changes though. I only used 2 tbsp of mild curry paste (pataks), and it had a nice warmth to it, and my curry averse 5 year old ate it :-) Also, I found it quite watery, so next time I would probably use 200-300ml of stock

Guest
Guest
Guest

I made this for the first time for my 2.5 year old, OH and myself, I made it with onion, yellow pepper, chicken stock, curry powder (not korma paste) & coconut milk. It went down lovelyy & think its a great recipe due to half the ingredients it needs I would usually have in (chicken, stock, curry powder, onion, peppers etc) I would of usually added a couple extra veggies but used what I had to hand (except carrots as my lil one HATES them and I have to do everything to hide them) next time I'm gonna try with mushrooms & very well hidden carrots & anything else I can sneak in :) my boys a fussy eater! & OH is a chef and I had no complaints!

Guest

lovely idea for introducing curry to kiddies. I didn't have korma paste but just used a small amount of Tikka Masala sauce and loaded it with coconut milk. The girls loved it.

Guest

Fab recipe. Definitely not void of flavour but I used slightly more korma paste than the recipe instructs. Very tasty, loved by whole family! Red pepper is nice in it

Guest

this was certainly mild but also void of any flavour! wont be making this again, if i do i'll be adding a bit of fish sauce, palm sugar, red peppers just anything to give it a bit of something

Guest

My 8 month old and 20 month old both had clean plates after this! Will def make it again and sneak some extra before in - I also added a handful of sultanas for a hint of sweetness

Victoria G(231)

I am delighted to have discovered this simple, but yummy recipe - thank you! My fusspot 23 month old's fave dish is plain pasta, no sauce and it feels like she rejects anything more adventurous, very frustrating for me. But she wolfed this down and this made me irrationally happy! I used 500g chicken, 1 courgette, 1 yellow pepper, sweet potato, carrot and raisins (as per others' suggestions)and it really went down a treat. Will DEFINITELY make again :-)

Guest

I used 2 chicken breasts and 1 sweet potato and added courgette. I'm a childminder and have 4 children to feed (2 x 6 year olds, 1 x 4 year old and 1 2 year old). I also used medium curry powder and a tin of coconut milk instead of cream and paste. I added a chicken stock cube to add flavour. Tastes delicious! My 2 year old tasted it and loved it. yet to see what the others think but I'm sure it'll be a hit! I love netmums recipes, so easy yet delicious!

Guest

I've made this several times now for my 15 month old son and he eats it all every time! I always make quite a lot of it and then freeze it. It's so quick and easy to make! Love it.x

Guest

hi I put a banana in when cooking the onion gives it a nice sweet taste also I add any veg in the fridge when everything is cooked i scoop chicken out blitz the veg and sauce with hand blender then put chicken back in the pan , perfect for fussy eaters tastes yummy .

Guest

Thank you! An easy recipe that is "the best thing I have made in ages" according to my husband. I really want to get away from packets and jars and this has been a great recipe. I added courgette, carrots and yellow pepper to ours and used thigh rather than breast as it seems to go down better - less stringy I think. Thanks again!

Guest

made this for my toddler the other day he ate most of it - which is exellent condidering he has never has ne like it b4! and froze it too! the sweet potato was a huge hit :)

Guest

aahhh thats good to know for next time so i dont have to throw the rest away!! lol thanks

Guest

Hi everyone, just checked with the Food Standards Agency(FSA)who say that it's ok to refreeze meat (including chicken) once its been cooked, but not to defrost it, then refreeze it in its current state, such as raw chicken. http://www.eatwell.gov.uk/asksam/keepingfoodsafe/asksamstoringpreparing/#A410633 S

Guest

i just made this for my 9 month old but instead of sweet potato i added butternut squash and carrots(all i had at the time)and instead of korma paste i added 2tble spoons of mild curry powder WOW he LOVED it ate every last bit!! and it's so quick and easy to make to!

Guest

My 17 month old loves this. I even make extra sauce & freeze it so nothing goes to waste.

Amelia L

I have made this twice now and it's sooo yummy and tasty! I used half a tin of coconut milk second time and it's even nicer! As I thought the coconut cream was abit tooooo subtle for my tastes. It doesn't make it much more coconutty but just a tad nicer personally. I used asparagus and mushrooms in mine too. Plus with the rest of the coconut milk I chucked it in with the rice and made up the rest with water. Was much more tasty.

Guest

I tried this for this for tea tonight half hour ago and my fussy nearly 3 year old ate evry last bit and so did my husband and myself its so tasty highly recommend it :-)

Guest

WOW what a de-lish curry!! My 9 1/2 month old has just wolfed down 3rd's so I am positive that he loved it too! True to my form ive cooked may too much so guess what we are having for tea 2morra!! yum yum -)

Guest

this was soooooooooooo good i cnt wait to make it again my 11 month old loved it it was so creamy really really tasty

Alison P(284)

I add raisins to mine and my 1 year old loves it! I have also used full fat milk instead of coconut milk.

Mary J(31)

In reply to previous comment I'm sure you could freeze this as long as the chicken wasn't already frozen before. I made this for my two year old twins the other day and they loved it. I used a tsp of mild curry powder instead of the paste and half a tub of creme fraiche instead of the coconut milk. I also added a carrot and half a red pepper. They ate the whole lot! I made a veggie one for myself, using quorn chicken style pieces and it was delicious!

Guest

hey, I take it you can freeze this recipe, got a really fussy 2yr old who lately won't finish any meals so looking for ideas or recipes to make for a change and things that are suitable to freeze as feel I would make these recipes and he would take one bite before spitting it out so don't want to waste them. Any advice would be greatly appreciated!.Thanks.

Guest

Made this tuesday night and my son loved it! He calls it Chicken and Curry! Definitely making again.

Guest

Made this for my 20 month old's lunch today and serviced with pea rice. He loved it and ate the lot! Thanks!

Guest

Very tasty. 14 month old loves it! :)

Guest

This is great. I've made it quite a lot for the whole family, adding extra veg. I found it was a bit runny so I add red lentils to bulk it out.

Guest

I have just made this for my four year old (who is very very fussy) and my one year old and they both enjoyed it! cant believe it as they dont normally eat what i make!! done it with the mild curry powder and creme fraiche, only next time i will have to mash up the sweet potato into the sauce as my four year old was not fooled by my attemt to hide it!

Guest

I was just looking for a nice change for tonights dinner and I think I have just found it. sounds yummy! After all Friday night used to be 'curry night' before we had the wee man anyway.

Guest

I make almost the same curry for my 18 mth old boy, but I use diced skinless and boneless chicken thighs as the can be cooked longer and become more tender so he prefers it to chicken breasts, also add diced courgette, and pepper and sometimes peas! and usually use butternut squash instead of sweet potato

Guest

My daughter would refuse to eat this if I tried- she would think it wasn't hot enough! Her favourite demand for food is 'spicy' and if it's not spicy enough, she will refuse to eat it till you cover it in chilli sauce or similar!

Guest

I made this for my 14 month old and 3 year old. Absoultely great! I added sweet potatoe and red pepper (which added a nice bit of colour). It was a little bit watery (I added to much stock) so I added a tub of Creme Fraiche to it. Will definately make it again. It was easy to make and smelt wonderful when it was cooking. Thanks for this recipe.

Jennifer m(33)

I have now made this loads of times for my whole family. I have 3 children and a husband so we usually have 4-5 chicken breasts and 1 large sweet potato, I also use a medium curry paste and use 3 teaspoons instead of 1. We love it!

Lottie D(95)

i made this today but without the sweet potatoes as have a fussy eater (made sweet potato wedges instead and pt them on the side - guess which fussy little boy wouldnt even try them lol) and i used a tsp mild curry powder instead of paste. it was great! my boy cleared his plate of chicken curry first time hes ever eaten curry and first time in a long time hes actually cleared his plate (xcluding wedges lol) and my bloke and i loved it too! thank you very much for this wonderful recipe!

Guest

This is a great starter curry for young children. I've made this a few times and I use low fat creme fraiche or low fat yoghurt instead of coconut milk and both work really well. I also put carrots and butternut squash in (which I pre-cook) to up the veggie count. I'm guaranteed empty plates from both my children (4 and 1 1/2) when I serve this! And my husband and I both love it too!