Mild Chicken Curry Recipe

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 30-35 minutes

Ingredients:

Marinade:

  • 1/2 cup plain yogurt
  • 1 tbsp lemon juice
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the Curry:

  • 2 tbsp vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 2 tbsp mild curry powder
  • 1 tsp garam masala
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (14 oz) can coconut milk (full fat)
  • 1 cup chicken broth
  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1/2 cup frozen peas
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Equipment

  • Large bowl
  • Large skillet or Dutch oven

Instructions:

  • Marinade the chicken: In a large bowl, combine all marinade ingredients. Add the chicken and stir to coat well. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
  • Cook the aromatics: Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger, and cook for another minute until fragrant.
  • Spice it up: Stir in the curry powder and garam masala. Cook for 1 minute more, stirring constantly to release their flavors.
  • Build the sauce: Add the diced tomatoes, coconut milk, and chicken broth. Bring to a simmer.
  • Cook the chicken: Add the marinated chicken to the sauce. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through.
  • Finishing touches: Stir in the frozen peas and cook for a few minutes until heated through. Season with salt and pepper to taste.
  • Serve: Garnish with fresh cilantro (if desired) and serve with your choice of basmati rice, naan bread, or other accompaniments.

Tips:

  • For a richer curry: Substitute half of the coconut milk with heavy cream.
  • Adjust the spice level: Use less curry powder for a milder curry, or add a pinch of cayenne pepper for a touch of heat.
  • Customize with vegetables: Add other vegetables like chopped carrots, bell peppers, or spinach to boost the nutritional content.
  • Don’t overcook your chicken: Chicken should be cooked through but not dry.

Enjoy your homemade mild chicken curry!

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