Mild Indian Chicken Curry. Chicken curry with a little heat, a little sweet, rounded off with creamy yogurt.

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Mild Indian Chicken Curry. Chicken curry with a little heat, a little sweet, rounded off with creamy yogurt.
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
This mild Indian chicken curry can actually be made as hot or as mild as you like it. The recipe has a little heat, offset by a little sweetness then rounded off with creamy yogurt.
  • 800g Chicken thigh meat, skin on, cut into bite sized pieces
  • 2 Tbs Mild curry powder (you can use spicier powder if desired)
  • 50ml Oil
  • 150g Mixed peppers, sliced into short batons
  • 150g Carrots, julienne, then cut into short batons
  • 150g Cauliflower florets
  • 8 Baby potatoes, quartered
  • 300g Onions, quartered and cut into quarter rounds
  • 4 Tbs Garlic, roughly chopped
  • 4 Tbs Ginger, roughly chopped
  • 1 Tbs Curry powder
  • 15ml oil
  • 100ml oil
To finish
  • ½ Cup dried berries - cranberries, seedless raisins or any berry of your choice
  • 500ml Bulgarian yogurt
  • 250ml Chicken or vegetable stock
  • Fresh coriander to garnish
  • Fruit chutney to serve
  • Sliced bananas to serve
  • Desicated coconut to serve
  1. Cut the chicken thigh meat into bite sized pieces, place them in a bowl and add the 2 Tbs of curry powder. Mix until combined, set aside to marinate.
  2. Prepare all of the vegetables and measure out the berries, yogurt and stock.
  3. Add 50ml of oil to the chicken and stir until well coated.
  4. Heat your wok over high heat, add a tablespoon of oil and stir-fry half of the chicken for 4 minutes. Scoop this from the pan leaving as much oil and fat behind as possible. Repeat with the second half of chicken.
  5. Add the onions to the wok and fry for 3 minutes.
  6. Add the garlic and ginger to the onions and continue to fry for 2 minutes. Sccop from the wok leaving as much oil behind as possible.
  7. Add the carrots and peppers to the wok and fry for 5 minutes. Scoop from the wok leaving as much of the oil behind as possible.
  8. Add 100ml oil to the wok and fry the potatoes for 8 minutes until crisp and golden.
  9. Add the cauliflower to the potatoes and continue to fry for a further 2 minutes. Scoop these from the wok.
  10. Drain the wok leaving only oil that sticks to the sides of the wok.
  11. Place a large colander over a bowl. Pour the chicken and all of the vegetables into the colander and allow any excess oil to drain.
  12. Reheat your wok over medium heat and add the 1 Tbs of curry powder. Fry the powder briefly until fragrant.
  13. Return all of the other ingredients to the wok, stir briefly, then add the berries.
  14. Stir this to combine, then add the yogurt. Stir this until everything is coated.
  15. Pour in the stock, stir this in, bring to a low simmer, and allow to simmer for 5 minutes.
  16. Remove the curry from the heat and serve immediately with Basmati rice, sliced banana, fruit chutney and desicated coconut. Garnish with fresh corinder.

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