Try this delicious mild chicken curry recipe for kids! It's packed with flavour but not too spicy, making it a great way to introduce little ones to the world of curry.
With tender chunks of chicken in a rich and fragrant curry sauce, this mild curry is bound to become a firm family favourite. Best of all, it's on the table in just 30 minutes!
This kid's chicken curry recipe is so easy to make and can be served with homemade pilau rice and naan bread for a satisfying and filling meal.
The curry can also be made ahead of time and reheated, making it a great option for busy weeknights or batch cooking.
👩🍳 Love mild curries? Check out my creamy leftover chicken curry and easy chicken pasanda!
Jump to:
✔️ Why should you try it?
- The mildness of the curry makes it a perfect choice for kids who may be hesitant to try spicy foods.
- It's quick and easy to prepare, making it a great option for busy weeknights or meal prepping. It's freezer-friendly too!
- With its rich and creamy sauce, the mild chicken curry for kids will be a big hit with everyone at the dinner table, making it a great option for family dinners or entertaining guests.
"My very fussy toddler ate a whole plate of this! My husband and I loved it too; it was very fragrant and full of flavour!" ⭐⭐⭐⭐⭐ Katie
"An absolute favourite in our house now for both the kids and adults! We love this recipe." ⭐⭐⭐⭐⭐ Aymee
What is mild curry?
Mild chicken curries, such as korma and passanda, are generally made using yogurt, cream or coconut milk. This recipe uses double cream to create a subtly spiced curry that kids will love.
🥘 Ingredients
For the curry paste base, you will need an onion, garlic, root ginger and coriander stalks, as well as store-bought (or homemade) korma paste.
Chicken Breasts - 4 boneless skinless chicken breast fillets. You could also use 8 boneless chicken thighs.
Chicken Stock - forms the base of the sauce.
Ground Almonds - help thicken the sauce.
Turmeric - adds colour and flavour.
Mango Chutney - a couple of tablespoons stirred through the curry sauce gives it a lovely sweetness that kids love.
Double Cream - added near the end of cooking and ensures the curry is creamy and delicious.
Salt and Pepper - for seasoning.
🔪 Instructions
One: Peel the onion, garlic, and ginger, and roughly chop the coriander stalks.
Two: Blitz the onion, garlic, ginger, and coriander stalks with 2 tablespoons of water in a food processor until a paste forms.
Three: Heat 1 tablespoon of oil in a pan and cook the paste for 5 minutes on a low-medium heat.
Four: Add the curry paste and turmeric and cook for an additional 2 minutes.
Would you like to save this?
We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!
This site is protected by the Google Privacy Policy and Terms of Service apply.
Five: Keep stirring the paste so it doesn't stick to the base of the pan.
Six: Add the chicken breast pieces, chicken stock, ground almonds and mango chutney.
Seven: Simmer for about 20 -25 minutes until the chicken is cooked through.
Eight: Stir in the double cream and serve with rice and naan bread.
Top Tips
- This is a great base recipe you can use with a variety of different meats, fish, and vegetables. You can also add leftover roast chicken, lamb, or beef to the sauce.
- If the adults want a bit more heat and spice, serve the curry to the kids first, then add a tablespoon of chilli sauce.
- Involve children in the cooking process, like stirring the curry or helping to measure ingredients. This can make them more interested in trying the dish.
- Garnish with fresh coriander for the adults.
🍴 Serving suggestions
When it comes to serving this mild chicken curry, there are plenty of options to choose from.
You can serve it over a bed of fluffy white rice, turmeric rice, pilau rice, brown rice, or even cauliflower rice for a low-carb option.
Warm up some naan bread and serve it alongside the curry for a delicious and authentic Indian meal.
For a healthier option, serve the curry over a bed of quinoa, which is packed with protein and fibre.
📖 Variations
- Swap the chicken for chickpeas, vegetables or tofu to make a vegetarian version of the curry.
- Use Thai curry paste instead of korma paste and add some coconut milk for a Thai-inspired twist.
- Add some spinach and paneer cheese to the curry for a delicious and nutritious meal.
- Add some cubed sweet potato to the curry for a more hearty curry.
🥡 Storage
Store - in an airtight container in the fridge for up to 3 days.
Reheat - simply microwave it or heat it up in a saucepan on the hob. You may need to add a splash of water or coconut milk to loosen the sauce.
🧊 Suitable for freezing?
The mild chicken curry recipe is freezer-friendly, which means you can make a double batch and freeze half for another day.
Having home-cooked meals readily available in the freezer is always a great idea, especially on busy weeknights when you don't have time to cook.
❓ Frequently asked questions
The mildest curry is typically a dish that's made with a blend of aromatic spices but has little to no chilli or hot spices added to it. Some examples of mild curries include korma, tikka masala, pasanda, and butter chicken. These dishes are creamy and flavourful, but not very spicy, making them a great option for those who are new to curries or who prefer a milder flavour.
Yes, you can use boneless chicken thighs instead of chicken breast for this recipe. You may need to adjust the cooking time accordingly.
Yes, you can make this curry in advance and store it in the fridge or freezer until ready to eat. Just be sure to store it in an airtight container.
Yes, you can add vegetables to the curry, such as peppers, courgettes, or sweet potatoes. Adjust the cooking time accordingly.
Adding double cream to a curry can help cool it down, as the creaminess and fat content can help balance out the spiciness. However, it's important to note that adding cream can also thicken the sauce and make it richer, so it's best to add it gradually and taste the curry as you go to ensure that it doesn't become too heavy. Additionally, if you're looking to cool down a curry but don't want to add cream, you can also serve it with a side of plain yogurt or raita, which can help balance out the spiciness and add a refreshing touch to the dish.
😋Related recipes
More mild curry recipes you might like:
- Mango Chutney Chicken Curry
- Creamy Turkey Curry
- Mild Chilli Con Carne for Kids
- Keema Matar
- Mild and Fruity Sausage Curry
- King Prawn Masala
- Easy Lamb Balti
- Slow Cooker Chicken Curry
Don't forget to subscribe to the newsletter to stay up to date with what's cooking in the Effortless Foodie kitchen!
Recipe
Mild Chicken Curry Recipe
Would you like to save this?
We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!
This site is protected by the Google Privacy Policy and Terms of Service apply.
Equipment
- Chopping Board
- Knife
- Wooden Spoon
Ingredients
- 1 Onion peeled and roughly chopped
- 2 Garlic Cloves peeled
- 1 tablespoon Coriander stalks reserve the leaves for garnish
- 2 cm Root Ginger peeled
- 1 tablespoon Olive Oil
- 4 tablespoon Mild Curry Paste e.g. korma
- 1 teaspoon Turmeric
- 4 Chicken Breasts cut into pieces
- 50 g Ground Almonds
- 300 ml Chicken Stock
- 2 tablespoon Mango Chutney
- 50 ml Double Cream
Instructions
- Place the onion, garlic, ginger and coriander stalks in a food processor with 2 tablespoons of water and process until a paste forms.1 Onion, 2 Garlic Cloves, 1 tablespoon Coriander stalks, 2 cm Root Ginger
- Heat 1 tablespoon oil in a shallow casserole and fry the onion paste for 5 minutes.1 tablespoon Olive Oil
- Add in the curry paste and turmeric and cook for a further 2 minutes.4 tablespoon Mild Curry Paste, 1 teaspoon Turmeric
- Add the chicken pieces, chicken stock, ground almonds and mango chutney to the pan and simmer for 20 - 25 minutes until the chicken is cooked.4 Chicken Breasts, 50 g Ground Almonds, 300 ml Chicken Stock, 2 tablespoon Mango Chutney
- Stir in the double cream just before serving and season. Optional - garnish with coriander leaves.50 ml Double Cream
veenaazmanov says
This curry is so creamy and definitely a comfort meal option. Love your delicious recipe.Thanks
Lauren Vavala says
My son loves this chicken curry! He says it's one of his top 5 favorite dinners!
Beth Sachs says
Hi Lauren! So glad to hear your son likes it!
Sue says
We have no kids currently living at home, but no worries, my husband and I would LOVE this simple curry!
Beth says
I love this idea! My kids are going to love this recipe! Can't wait to make this!
Toni Dash says
This is so amazing!! My kids really loved it!
Melanie says
Could you substitute the ground almonds with anything if someone has a nut allergy?
Beth Sachs says
Hi Melanie. You could just leave them out altogether. They really help thicken the sauce so you might need to thicken with a bit of cornflour at the end of cooking instead (or use thickening granules like I do).
Hayley says
Can I substitute the mango chutney…
Beth Sachs says
You could just leave it out. You might like to add half a teaspoon of sugar instead.
Cat | Curly's Cooking says
This looks really tasty and the perfect curry for when you want something mild and comforting.
Beth Sachs says
Hi Cat! It's definitely comforting and perfect for Autumn.
Chloe Edges says
Creamy chicken curries like this are my absolute fave. I might be a small child you know!
louise Gunstone says
Looking forward to this one and our teenagers will appreciate a mild curry. Thanks 🙂
Heike says
Hi Beth
I love curries- but can’t easy spicy food. That is always the kind of curry I order at our favourite Indian restaurant.
One short question: can you remember the weight of the chicken fillets (roughly)?
I would love to cook that tomorrow- but just have chicken thighs available.
An answer would be really appreciated. Thank you❣️
Greetings from Scotland 🏴
Beth Sachs says
Hi Heike. I'd say 600g of chicken thighs (boneless and skinless) would work just fine in place of the chicken breasts. Enjoy!
Heike says
Thank you for replying
Aymee says
An absolute favourite in our house now for both the kids and adults! We love this recipe
Beth Sachs says
That's so good to hear Aymee!
Katie says
My very fussy toddler ate a whole plate of this! My husband and I loved it too, very fragrant and full of flavor!
Beth Sachs says
Hi Katie, so glad you all enjoyed it!
Sarah says
Did this curry for a family meal tonight as we're trying to eat with the kids more, and two out of three of them LOVED it (as did me and my husband) and even had second (and third) helpings! The other isn't quite 2 yet and is very fussy anyway but as everyone else likes it I'm going to keep on doing this and hopefully when she grows out of her fussy phase she will also love it. Definitely one to add into regular rotation.
Beth Sachs says
So glad to hear this Sarah...and as a Mum of three myself... there is always one!🤣
Erin says
Mine came out a very different color but still delicious and very mild. My digestively challenged family members were able to enjoy it which is a huge win for us!
Bekah says
Is this recipe freezable at all? My toddler and husband both loved this so would be ideal to make a big batch of the sauce only and cook the chicken separately!
Beth Sachs says
Hi Bekah! Yes you can freeze it for up to 3 months. Glad your family enjoyed it.
Shirley Pritchard says
Love your mild chicken curry Beth going to try your chick pea and spinach next time
elaine says
Added peas to this to get some veg in for little grandsons. Delicious.