This family-friendly mild chicken curry is creamy, easy to make & absolutely delicious.
My 3 kids love this recipe, and I usually serve it with homemade pilau rice and naan bread.
This mild chicken curry is a real family favourite in this house, and is requested quite frequently for our famous Friday curry nights! It's mild but fragrant enough for adults to enjoy too.
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✔️ Why should you try it?
- It's quick and easy to make
- A great first curry for young children
- Mild and fragrant so the whole family can enjoy it.
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
The ingredients list for this kid friendly chicken curry is really simple.
For the curry paste base you will need an onion, garlic, root ginger and coriander stalks, as well as store bought (or homemade, if you prefer) korma paste.
Chicken Breasts - 4 boneless breast fillets are needed for this recipe.
Chicken Stock - Forms the base of the sauce.
Ground Almonds - Helps to thicken the sauce.
Turmeric - Gives the curry a lovely colour.
Mango Chutney - A couple of tablespoons stirred through the curry sauce gives it a lovely fruitiness that kids seem to love.
Double Cream - Added near the end of cooking and ensures the curry is creamy and delicious.
🔪 Instructions
One: Peel the onion, garlic and ginger and chop up 2 tablespoons of coriander stalks.
Two: Process with 2 tablespoons of water in a food processor until a paste forms.
Three: Heat 1 tablespoon of oil in a pan and fry the paste for 5 minutes.
Four: Add the curry paste and turmeric and cook for an additional 2 minutes.
Five: Keep stirring the paste so it doesn't stick to the base of the pan.
Six: Add the chicken, stock, ground almonds and mango chutney.
Seven: Simmer for about 20 -25 minutes until the chicken is cooked through.
Eight: Stir through the double cream and serve with rice and naan breads.
💭 Top tips
This is a great base recipe you can use with a variety of different meats, fish and vegetables. Make up the curry sauce and add leftover roast chicken, lamb or beef.
If the adults wanted the curry a bit spicier, serve the curry to the kids first, then add in a tablespoon of chilli sauce.
🍴 Serving suggestions
I often serve this creamy chicken curry with homemade pilau rice, naan bread, and mango chutney. If we're having one of our famous curry nights, I'll also serve a vegetarian curry alongside it, like my halloumi curry, or vegan chickpea and spinach curry, then people can have a little bit of each.
↔️ Substitutions
The chicken could be replaced with prawns, or, as I mentioned earlier, you could use leftover roast chicken, beef or lamb.
Make it vegetarian by using cubed sweet potato and spinach, instead of the chicken. Add the sweet potatoes at the same point as the chicken, with the spinach being added with the double cream at the end (it will wilt in the hot sauce quickly). A can of chickepeas would help to bulk it out too.
🥡 Storage
The curry will keep in the fridge for up to 3 days. As my husband and I work from home, we will often have leftovers for lunch the next day.
🧊 Suitable for freezing?
It's also suitable for freezing, so why not make a double batch and freeze half for another day? It's always handy to have home-cooked meals you can pull out of the freezer on busy weeknights.
😋Related recipes
Some more child friendly curry recipes you might like;
- Slow Cooker Chicken & Sweet Potato Curry
- Mild Chilli Con Carne for Kids
- Keema Matar
- Simple Vegetable Curry for Kids
- Creamy Crème Fraiche Chicken
- Mild and Fruity Sausage Curry
- Mince & Pea Curry
- Chicken Satay Curry
- Easy Lamb Balti
If chicken is your thing, then you'll want to have a go at my chicken penne arrabbiata recipe. The pasta cooks in the same pan as the chicken arrabbiata sauce, so it's a lovely low faff weeknight meal!
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Recipe
Mild Chicken Curry for Kids
Ingredients
- 1 Onion peeled
- 2 Garlic Cloves peeled
- 2 tbsp Coriander stalks not the leaves
- 2 cm Root Ginger peeled
- 1 tbsp Olive Oil
- 4 tbsp Mild Curry Paste e.g. korma
- 1 tsp Turmeric
- 4 Chicken Breasts cut into pieces
- 50 g Ground Almonds
- 300 ml Chicken Stock
- 2 tbsp 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.
- Heat 1 tbsp oil in a shallow casserole and fry the onion paste for 5 minutes.
- Add in the curry paste and turmeric and cook for a further 2 minutes.
- Add the chicken, stock, ground almonds and mango chutney to the pan and simmer for 20 - 25 minutes until the chicken is cooked.
- Add in the double cream just before serving. Use coriander leaves to garnish if you wish.
Video
Notes
#CookBlogShare
I'm linking this up to #CookBlogShare which this week is hosted by Lost in Food.
veenaazmanov
This curry is so creamy and definitely a comfort meal option. Love your delicious recipe.Thanks
Lauren Vavala
My son loves this chicken curry! He says it's one of his top 5 favorite dinners!
Beth Sachs
Hi Lauren! So glad to hear your son likes it!
Sue
We have no kids currently living at home, but no worries, my husband and I would LOVE this simple curry!
Beth
I love this idea! My kids are going to love this recipe! Can't wait to make this!
Toni Dash
This is so amazing!! My kids really loved it!
Melanie
Could you substitute the ground almonds with anything if someone has a nut allergy?
Beth Sachs
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).
Cat | Curly's Cooking
This looks really tasty and the perfect curry for when you want something mild and comforting.
Beth Sachs
Hi Cat! It's definitely comforting and perfect for Autumn.
Chloe Edges
Creamy chicken curries like this are my absolute fave. I might be a small child you know!
louise Gunstone
Looking forward to this one and our teenagers will appreciate a mild curry. Thanks 🙂
Heike
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
Hi Heike. I'd say 600g of chicken thighs (boneless and skinless) would work just fine in place of the chicken breasts. Enjoy!
Heike
Thank you for replying