Mild chicken curry

In this family-friendly Indian dish, thinly sliced chicken breasts are sautéed with curry powder and simmered in an aromatic, slightly sweet curry sauce thickened with Greek yogurt. You can have mild chicken curry on the table in 30 minutes — or in the time it takes to make some basmati rice — and the cooking method ensures that the chicken comes out reliably tender every time. The taste and spice level of mild chicken curry will vary a bit depending on the type of curry powder you use. Indian cuisine has a large amount of regional variation, with many variations on the basic chicken curry recipe. Indian chicken curry typically starts with whole spices, heated in oil. A sauce is then made with onions, ginger, garlic, and tomatoes, and powdered spices. Bone-in pieces of chicken are then added to the sauce, and simmered until cooked through. In South India, coconut and curry leaves are also popular ingredients. Chicken curry is usually garnished with coriander leaves, and served with rice or roti.

INGREDIENTSmild chicken curry
1-1½ tablespoon coconut oil or sunflower oil
1 large onion, finely chopped
2 fat garlic cloves, crushed
1cm fresh ginger, grated or finely chopped
1 tablespoon ground coriander
1 tablespoon yellow mustard seed
1 tablespoon garam masala
½ tablespoon ground cumin
1 x 500g pack chicken pieces (thighs and drumsticks), or thighs
1 chicken stock cubemild chicken curry 3
1 cinnamon stick
250g Greek yogurt, at room temperature
2 tablespoons sultanas
Handful chopped coriander, to serve (optional)

DIRECTIONS
To make a perfect mild chicken curry, first of all heat the oil in a heavy-based pan. Fry the onions gently for 5 – 10 mins until soft. Add the garlic, ginger, coriander, mustard seeds, garam masala and cumin and cook for 1 – 2 min allowing the aromas to release. Add the chicken and cook for 10 mins over a gentle heat, flipping occasionally and making sure the spices don’t catch.

Pour in around 300 ml boiling water until almost covering. Stir in the stock cube and cinnamon stick. Simmer for around 45 mins – 1 hour with the lid off so there is a small amount of thickened sauce at the bottom of the pan. Remove the cinnamon stick. Stir in the yogurt and sultanas, heat through gently and serve. Scatter with coriander, if using, then serve this yummy mild chicken curry.

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