Family meals: Mild chicken curry

Family meals: Mild chicken curry

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(21 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 cloves, 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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l_dommett
14th Aug, 2017
3.8
I thought this was tasty and my 7 year old ate it too. Mine was brown rather than the yellow of the picture and there was far less sauce but it still tasted lovely.
paszkola
11th Jul, 2017
0.05
It seemed okay-ish until adding the yogurt. The taste went sour and the colour was not appetising at all. Nothing to do with curry :(
burrowsa
14th Apr, 2017
I should have also noted that I omitted the sultanas as my family is not keen on vine fruits in curry!
burrowsa
14th Apr, 2017
I cooked this recipe for the first time yesterday, as given apart from using chunks of boneless skinless chicken thigh meat, doubling the amount of ground cumin, adding the same amount of cayenne pepper and replacing the water and yogurt with half the volume of coconut milk. Having read the comments, I was not surprised when the sauce began to appear muddy, but I was surprised when it became very watery, especially as I had used half the volume of liquid on the basis that more could be added if needed. As I was cooking this recipe for the first time, I had allowed extra time before it had to be on the table and therefore was able to boil off the sauce until it reached a palatable consistency and appearance. I served it garnished with chopped coriander and sliced red chilli and accompanied by steamed basmati rice and spinach with onions. The flavour was good and I will cook this recipe again with even less liquid next time!
Caspellc
16th Mar, 2017
5.05
Lovely recipe. I took the chicken out at the end, used my hand blender to whizz up the base a bit, to make it look more creamy and added less yogurt.
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..

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burrowsa
11th Apr, 2017
Just wondering whether anyone who has made this recipe has a view on the sultanas?
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.