Mild Chicken Curry

Here is a very simple chicken curry dish that is most unlikely to burn your tongue, if you're not used to really hot and spicy food. For vegetarian or vegan option, see Free-From Mild Vegetable Curry. But if you love it spicy, go for the red-hot spicy one.


  • 2 tablespoon vegetable oil
  • Half chicken or 400g chicken breats fillet, cut into small pieces
  • 1 medium courgette, cut into small 1-cm chunks
  • 50g cauliflower, cut into small 1-cm chunks
  • 50g carrot, cut into small 1-cm chunks
  • A hand full of curry leaves (fresh or dried)
  • Half tablespoon freshly ground corriander seed
  • 1 red onion, finely chopped
  • 1 white onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons turmeric powder
  • 1 teaspoon minced ginger
  • A pinch of ground black pepper
  • 400ml coconut milk
  • 2 tablespoons ground almond
  • salt to taste (optional)


  1. Heat oil in a wok, or a large saucepan till it's nearly boiling.
  2. Pour in ground corriander seed, minced garlic, red onion and white onion, stir and cook under medium heat till the mixture is soft and pasty.
  3. Add in chicken, and cook till golden brown.
  4. Add in courgette, cauliflower and carrot, stir and cook for about 10 minutes.
  5. Add in turmeric, ground black pepper and curry leaves, stir and mix well.
  6. Pour in coconut milk and vegetable stock. Bring to a boil, then simmer it over low heat till it is brought down to about 2/3.
  7. Add a little salt to taste, serve with steaming hot boiled rice.
  8. Serve 3-4.

Versatility Note:

  1. You can replace chicken with other meat, or turn it into a vegetarian dish. See Mild Vegetable Curry.
  2. If you dislike the essence of coconut milk, you can use milk or soya milk. However, the curry would not be as creamy or as aromatic.
  3. For those who are cooking for 1 or 2 persons, you can use frozen mixed vegetable of your choice, to reduce the hassle of measuring and cutting up various types of vegetable.