Family meals: Mild chicken curry

Family meals: Mild chicken curry

  • 1
  • 2
  • 3
  • 4
  • 5
(14 ratings)

Prep: 10 mins Cook: 1 hr, 20 mins


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: per serving

  • kcal409
  • fat26.7g
  • saturates13.8g
  • carbs18g
  • sugars14.6g
  • fibre2g
  • protein25.2g
  • salt1.3g
Save to My Good Food
Please sign in or register to save recipes.


  • 1-1½ tsp coconut oil (we used Fushi) or sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 large onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 fat garlic clove, crushed
  • 1cm fresh ginger, grated or finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp ground coriander
  • 1 tsp yellow mustard seed
  • 1 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • ½ tsp ground cumin
  • 1 x 500g pack chicken pieces (thighs and drumsticks), or thighs



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 1 chicken stock cube
  • 1 cinnamon stick
  • 250g Greek yogurt, at room temperature
  • 2 tbsp sultana
  • handful chopped coriander, to serve (optional)


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (21)

swilcock1's picture

Kids ate it but the adults didn't like it at all. Tasted too sour from the yoghurt.

Petawilson's picture

My three yr old son LOVES it.
I've done it with both yog and coconut, I've also added whatever veg is knocking around
I don't cook it for that long either and it's still as good'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

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

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

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

very tasty and very easy.

claudiar23's picture

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

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.


Questions (2)

wendygal's picture

Do you leave chicken skin on? Thanks

goodfoodteam's picture

Hi wendygal, thanks for your question. Yes, for this recipe the skin should be left on. Let us know how you get on. 

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…