Family meals: Mild chicken curry

Family meals: Mild chicken curry

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(16 ratings)

Prep: 10 mins Cook: 1 hr, 20 mins

Easy

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
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Ingredients

  • 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
    Onion

    Onion

    un-yun

    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
    Ginger

    Ginger

    jin-jer

    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

    Chicken

    chik-en

    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)

Method

  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.

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Comments, questions and tips

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swilcock1
28th Apr, 2016
0.05
Kids ate it but the adults didn't like it at all. Tasted too sour from the yoghurt.
Petawilson
5th Feb, 2016
5.05
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
victoria.lee15@...
13th Sep, 2015
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
26th Aug, 2015
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
17th Jul, 2015
1.3
We didn't like it..
gergnnud
24th Feb, 2015
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
ritashree
20th Jan, 2015
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
12th Feb, 2014
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
20th Feb, 2014
Tell us more about your pure clay pot...
ben-10
28th Jan, 2014
I have just cooked this curry and it tastes divine. I added more of the spices though. Delicious...

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wendygal
23rd Feb, 2015
Do you leave chicken skin on? Thanks
goodfoodteam's picture
goodfoodteam
2nd Mar, 2015
Hi wendygal, thanks for your question. Yes, for this recipe the skin should be left on. Let us know how you get on. 
westy1966
15th Feb, 2017
5.05
Cooked this in my slow cooker, was absolutely gorgeous. After the stage of frying the chiken for 10 mins I put everything in the pot for about 5 hours (first hour on high to get it going) with hot stock. I used double quantities and a whole butternut squash which added sweetness. At the end thickend with corn flour and added the yoghurt.