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)
- Heat oil in a wok, or a large saucepan till it's nearly boiling.
- 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.
- Add in chicken, and cook till golden brown.
- Add in courgette, cauliflower and carrot, stir and cook for about 10 minutes.
- Add in turmeric, ground black pepper and curry leaves, stir and mix well.
- 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.
- Add a little salt to taste, serve with steaming hot boiled rice.
- Serve 3-4.
- You can replace chicken with other meat, or turn it into a vegetarian dish.
See Mild Vegetable Curry.
- 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.
- 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.
| Adzuki Bean
| Festive Food
| Poultry |
| Stir Fry
| Vegetarian |