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.
✔️ 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.
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.
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.
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.
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.
Some more child friendly curry recipes you might like;
- Slow Cooker Chicken & Sweet Potato Curry
- Keema Matar
- Simple Vegetable Curry for Kids
- Mild and Fruity Sausage Curry
- Mince & Pea Curry
- Chicken Satay Curry
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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🍽️ More family-friendly recipes
Dinner time inspiration from the Effortless Foodie kitchen!
Mild Chicken Curry for Kids
- 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
- 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.
I’m linking this up to #CookBlogShare which this week is hosted by Lost in Food.