Mild Chicken Curry For Kids 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 CURRY CHICKEN AND VEGGIES

Mild Curry Chicken and Veggies image

A fun way to introduce the rich and earthy taste of curry to you toddler! This mild curry chicken & vegetable dinner is mild enough for toddler, but good enough for parents as well.

Provided by Michele Olivier

Categories Main Course

Number Of Ingredients 12

Ingredients

1 tbsp olive oil
1/2 white onion (chopped)
1 clove garlic (minced)
1/2 lb chicken breasts (cut into cubes)
2 tbsp tomato paste
2 tsp mild curry powder
1/2 tsp fresh ginger (grated)
1 medium carrot (peeled and cut into coins or finely chopped)
1/2 cup frozen peas
1/2 red pepper (seeded and chopped)
1 - 14 oz can of full fat coconut milk
2 cups cooked brown rice, white rice or cauliflower rice

Steps:

In a medium pot, heat olive oil over medium heat. Add the onion and garlic and cook until tender, roughly 4 minutes.
Add in cubed chicken and cook for 4-5 minutes until browned, stirring often. The chicken will not be done at this point.
Add in the tomato paste, curry powder and ginger, and stir for 1 minute, coating the chicken.
Add in the carrots, peas, red peppers and coconut milk and bring to a simmer over medium heat. Reduce heat and simmer for 8-10 minutes.
Let cool slightly and serve over brown rice.

Nutrition Facts : ServingSize 1 small serving, Calories 388 kcal, Carbohydrate 12.4 g, Protein 15.54 g, Fat 33 g, SaturatedFat 23.9 g, Cholesterol 50 mg, Sodium 101 mg, Fiber 4.6 g, Sugar 6.8 g

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

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