Curry is one of the nations favourite meal to eat, but what about if you have children? We have come up with a mild chicken curry that will appeal to adults and children alike. To make this curry appealing to children we have used a rich yogurt sauce, which keeps the heat of the curry down but yet still retains the deep aromatic spice flavours
How to make Mild Chicken Curry
- 1-1½ tsp coconut oil 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 sultanas
- handful chopped coriander, to serve (optional)
- 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 and 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.