Mild Chicken Curry

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Mild Chicken Curry

Discover the delightful flavors of this Mild Chicken Curry, perfect for a quick weeknight dinner. With tender chicken, aromatic spices, and a creamy sauce, it's a family favorite that’s ready in just 25 minutes!

457 kcal /serving 25 mins Serves 4 Easy Asian

Ingredients

  • {'group': 'Main', 'item': '600g chicken breasts, chopped into bite-size chunks'}
  • {'group': 'Main', 'item': '1 large onion, finely chopped'}
  • {'group': 'Main', 'item': '2 garlic cloves, minced'}
  • {'group': 'Main', 'item': '2 tsp minced ginger'}
  • {'group': 'Sauce', 'item': '2 tbsp mild curry powder'}
  • {'group': 'Sauce', 'item': '1 tbsp ground coriander'}
  • {'group': 'Sauce', 'item': '1/2 tbsp ground cumin'}
  • {'group': 'Sauce', 'item': '1 tsp paprika'}
  • {'group': 'Sauce', 'item': '1/2 tsp ground cinnamon'}
  • {'group': 'Sauce', 'item': '1/2 tsp salt'}
  • {'group': 'Sauce', 'item': '1/2 tsp ground black pepper'}
  • {'group': 'Sauce', 'item': '2 tbsp tomato purée'}
  • {'group': 'Sauce', 'item': '400g can finely chopped tomatoes'}
  • {'group': 'Sauce', 'item': '240ml chicken stock'}
  • {'group': 'Sauce', 'item': '400ml can coconut milk'}
  • {'group': 'Thickener', 'item': '1 tbsp cornflour mixed with 2 tbsp cold water (optional)'}
  • {'group': 'Garnish', 'item': '60g baby spinach'}
  • {'group': 'Garnish', 'item': 'fresh coriander'}
  • {'group': 'Garnish', 'item': 'chilli flakes'}

Preparation

  1. Chop the chicken into bite-sized pieces.
  2. Finely chop the onion and mince the garlic and ginger.

Cooking

  1. Heat the sunflower oil in a large frying pan over medium-high heat.
  2. Add the chicken pieces and cook for about 5 minutes, turning occasionally, until browned.
  3. Add the onion and continue to cook for another 5 minutes until softened.
  4. Stir in the garlic, ginger, curry powder, coriander, cumin, paprika, cinnamon, salt, and pepper, cooking for an additional minute.
  5. Mix in the tomato purée, chopped tomatoes, chicken stock, and coconut milk.
  6. Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally, until the chicken is cooked through.
  7. If desired, thicken the curry by stirring in the cornflour slurry.

Plating & Serving

  1. Stir in the baby spinach until wilted, then remove from heat.
  2. Serve the curry over cooked rice, garnished with fresh coriander and chilli flakes.

Notes

This curry can be made ahead and stored in the refrigerator or freezer. Reheat gently on the stovetop, adding a splash of water if needed.

Suggested Sides

steamed rice

Nutrition per Serving

457 Calories
40.2g Protein 34% DV
18.6g Carbs 6% DV
26.4g Fat 34% DV
6.0g Fiber 16% DV
5.7g Sugars
607mg Sodium 40% DV
111mg Cholesterol 32% DV
Health Labels Sugar Conscious Keto Friendly Mediterranean Dairy Free Gluten Free Wheat Free Egg Free Milk Free Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free No Oil Added No Sugar Added Sulphite Free Kosher
Allergen Info Tree Nuts

* Daily Values based on a 2,000 calorie diet.

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Recipe Details
Equipment Stovetop, Frying Pan
Category Dinner
Meal Type Dinner
Tags chicken, Asian, sauté