Mild Chicken Curry Recipe

Click to rate
(23 ratings)
Sending your rating
serves: 6
Skill: easy
Cost: cheap
Prep: 20 min
Cooking: 55 min

Nutrition per portion

Calories 415 kCal 21%
Fat 19g 27%
  -  Saturates 13g 65%

You can customize this recipe to your own preferred spice level by adjusting the amount of chilli to make it milder or more spicy. A mild chicken curry is an easy but impressive meal to feed a crowd, perfect for when you’ve got friends over or family staying. You can serve with some chopped fresh chilli for anyone who likes more spice to sprinkle on top.



  • 3tbsp sunflower oil
  • 1.25kg chicken thighs, boneless and skinless
  • 4 tomatoes, finely chopped
  • 400ml can coconut cream (not coconut milk)
  • 1tbsp tamarind paste
  • a large bunch of fresh coriander, chopped
  • For the paste:
  • 1-5 large red chillies, roughly chopped
  • ½tsp ground cumin
  • 1tsp ground coriander
  • 6 peppercorns
  • ½tsp cinnamon
  • 5 cardamom pods, seeds removed
  • 5cm piece ginger, peeled
  • 5 garlic cloves, peeled
  • 1 large onion, roughly chopped
  • 2tsp garam masala


  • Heat the oil in a large sauté pan and brown the chicken in batches; set aside. Whizz up all the paste ingredients in a food processor. Fry the paste in the sauté pan for a few mins then add the chicken to the paste and coat well with the paste, stirring for a few mins. Add the tomatoes, coconut cream and tamarind paste. Bring to the boil, then simmer, uncovered, for 50 mins, until the chicken is tender.

  • You can freeze it at this point or it will keep in the fridge for 2 days. The flavour is much better with keeping. When you are ready to serve, stir in the fresh coriander. Serve with rice, mango chutney, pappadums and a fresh tomato salad with a squeeze of lemon.

Click to rate
(23 ratings)
Sending your rating

Latest Recipes

Explore More

Most Popular