Mild Chicken Curry Recipe
This creamy and mild chicken curry recipe is perfect for introducing kids to new flavours and spices. Plus, it's freezer-friendly, making it a great option for batch cooking!
Servings 4
Calories 490kcal
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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
Notes
Nutrition: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Nutritional Information (Approximate)
Calories: 490kcal | Carbohydrates: 17g | Protein: 53g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 164mg | Sodium: 379mg | Potassium: 978mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2614IU | Vitamin C: 7mg | Calcium: 76mg | Iron: 2mg
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