Family meals: Mild chicken curry

Family meals: Mild chicken curry

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(12 ratings)


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Cooking time

Prep: 10 mins Cook: 1 hr, 20 mins

Skill level



Serves 2 adults, 1 child

A mildly-spiced curry with a rich yogurt sauce that will appeal to adults and children alike

Nutrition and extra info

Nutrition info

Nutrition per serving

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  • 1-1½ tsp coconut oil (we used Fushi) or sunflower oil
  • 1 large onion, finely chopped
  • 2 fat garlic cloves, crushed
  • 1cm fresh ginger, grated or finely chopped
  • 1 tsp ground coriander
  • 1 tsp yellow mustard seed
  • 1 tsp garam masala
  • ½ tsp ground cumin
  • 1 x 500g pack chicken pieces (thighs and drumsticks), or thighs
  • 1 chicken stock cube
  • 1 cinnamon stick
  • 250g Greek yogurt, at room temperature
  • 2 tbsp sultanas
  • handful chopped coriander, to serve (optional)

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  1. 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.
  2. 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.
  3. Stir in the yogurt and sultanas, heat through gently and serve. Scatter with coriander, if using.

Recipe from, October 2012

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Comments, questions and tips

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Show comments's picture

I swapped the water for a tin of coconut milk (so no need to add yogurt) which made it lovely. Perfect spice for the children!

JoanneMat's picture

Made this last night for the first time, no issues with the yoghurt separating, tasted lovely but looked vile! Nothing like the picture displayed at the top... It actually looked Grey/Silver?? Not sure why, puts me off making it again as the look did put me off....

EmmaBrooksbank's picture
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We didn't like it..

gergnnud's picture

I have had an idea in mind for a curry similar to this since I was a teenager, when a girlfriend cooked something I could never get out of my head. She called it Persian but it wasn't, it was more Moroccan than anything. So here is my two cents worth.
Follow the recipe, and adjust to taste with spices including fresh chilli in the cooking and at the end, if you like. It won't get too hot if you know what you are doing with large fresh red chillies. Read the comments here about yogurt separating - very important.
Now the secret. Add a tblspoon of dates, a tblspoon of raisins and the seeds of half a pomegranate at the end, just before adding the yogurt. Don't cook them or they will just dissolve and get lost in the mix. Especially with a bit of chilli it makes the most amazing flavoured dish served with some butter fried flatbread and couscous. Thank you Caroline for the base. After decades I have finally 'pinned that demon to canvas'.

ritashree's picture

i think if u just beat the yoghurt with little water and dilute it and add it under low flame with constant stirring it may not occur...

Mechef145's picture

Wow the Idea of yogurt and chicken sounds delicious. I love yogurt and regularly prepare it at home in my MEC pure clay pot my mom gifted me. I tried to cook this recipe in the pure clay pot and turned out pretty good. The chicken was cooked evenly and the flavor of the chicken mixed with the yogurt was funtabulous.  No metals in the pot so no taste of metals in my food.

seanspotatobusinesss's picture

Tell us more about your pure clay pot...

ben-10's picture

I have just cooked this curry and it tastes divine. I added more of the spices though. Delicious...

graceolivia's picture

Might sound weird but I added a couple of teaspoons of peanut butter and some dried crushed chillies at the end. Was really yummy, I also found that adding the yogurt in gradually stopped it from separating.

antjesodergren's picture
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Easy and tasty! I added some butternut squash to the chicken and a sprinkle of fresh dill at the end. Yummy!

Aunt Jane's picture

Have to say the flavour was nice but looked nothing like the picture the yogurt separated and all my kids said it looked like a pile of sick! I love sweet curries but certainly wasn't the best dish I've made from the website? Even though it was mild it still needed something!

seanspotatobusinesss's picture

The yoghurt separated in mine too! I'm now investigating the cause.

seanspotatobusinesss's picture

I have information regarding the separating of the yoghurt. The yoghurt can "break" similarly to cheese when the temperature is increased too quickly. Before use the yoghurt should be at room temperature as the recipe states (I overlooked that when I cooked this recently) and further, the pan can be removed from the heat until the yoghurt is mixed in (which the recipe does not state).

dianne_mags's picture
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Simple, Easy and yummy!!! my hubby loves it ,

barnum's picture

I cooked this curry last night as per the recipe, but the chicken was not cooked through (bloody bits near bone) and the meat didn't fall off the bone. I would try it again, but with a lid on for a bit longer. Then just reduce the sauce at the end of cooking. Agree with Katie above re the yoghurt but otherwise very tasty.

oyaorlova's picture
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very tasty and very easy.

claudiar23's picture
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AWESOME recipe and so easy! i added a little more cumin (i'm a big cumin lover) and lowered the quantity of joghurt.

katiepolstjanov's picture
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This is a really easy recipe and very family friendly as its so mild. Next time i dont think i will put as much yoghurt in as it was so mild and my girls are ok with a bit of spice/heat. Or a little double cream would make it indulgent.

countryhousewife's picture

I made this curry last night and it turned out really well. I increased rthe amount of onions and spices as i made a bigger curry! Deliciously yoghurty and sweet and very easy to make!