Family Meals Mild Chicken Curry Recipes

FAMILY MEALS: MILD CHICKEN CURRY

Family meals: Mild chicken curry image

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

Provided by Caroline Hire - Food writer

Categories Dinner, Main course

Time 1h30m

Yield Serves 2 adults, 1 child

Number Of Ingredients 14

Ingredients

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 sultana
handful chopped coriander, to serve (optional)

Steps:

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.

Nutrition Facts : Calories 409 calories, Fat 26.7 grams fat, SaturatedFat 13.8 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 14.6 grams sugar, Fiber 2 grams fiber, Protein 25.2 grams protein, Sodium 1.3 milligram of sodium

MILD CHICKEN CURRY FOR KIDS

Mild Chicken Curry for Kids image

This family-friendly mild chicken curry is creamy, easy to make & absolutely delicious. My 3 kids love this recipe, and I usually serve it with homemade pilau rice and naan bread.

Provided by Beth Sachs

Categories Main Course

Time 40m

Number Of Ingredients 12

Ingredients

1 Onion (peeled)
2 Garlic Cloves (peeled)
2 tbsp Coriander stalks (not the leaves)
2 cm Root Ginger (peeled)
1 tbsp Olive Oil
4 tbsp Mild Curry Paste (e.g. korma)
1 tsp Turmeric
4 Chicken Breasts (cut into pieces)
50 g Ground Almonds
300 ml Chicken Stock
2 tbsp Mango Chutney
50 ml Double Cream

Steps:

Place the onion, garlic, ginger and coriander stalks in a food processor with 2 tablespoons of water and process until a paste forms.
Heat 1 tbsp oil in a shallow casserole and fry the onion paste for 5 minutes.
Add in the curry paste and turmeric and cook for a further 2 minutes.
Add the chicken, stock, ground almonds and mango chutney to the pan and simmer for 20 - 25 minutes until the chicken is cooked.
Add in the double cream just before serving. Use coriander leaves to garnish if you wish.

Nutrition Facts : Calories 490 kcal, Carbohydrate 17 g, Protein 53 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 164 mg, Sodium 379 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving

MILD-CURRY GRILLED CHICKEN

Mild-Curry Grilled Chicken image

This simple marinade adds great flavor to the chicken breast

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 (6-ounce) boneless, skinless chicken breasts
2 tablespoons Patak's® Mild Curry Paste
2 tablespoons white vinegar
2 tablespoons olive oil
salt and pepper to taste

Steps:

Pat chicken dry using paper towels and set aside. Combine Patak's® Mild Curry Paste, vinegar, oil, salt and pepper in a bowl and stir to combine. Add chicken to marinade turning to coat thoroughly. Cover and marinade at room temperature for 10 to 15 minutes. Preheat grill to medium or about 350. Coat grill grates with oil to prevent sticking. Grill chicken for 5 to 7 minutes per side or until cooked through. Remove from heat and allow cooling for 5 minutes. Serve immediately.

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