Mild chicken curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 adults, 1 child
Skip to ingredients
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- 1-1½ tsp coconut oil (we used Fushi) or sunflower oil
- 1 large onionfinely chopped
- 2 fat garlic clovescrushed
- 1cm fresh gingergrated or finely chopped
- 1 tsp ground coriander
- 1 tsp yellow mustard seed
- 1 tsp garam masala
- ½ tsp ground cumin
- 1 x 500g pack chickenpieces (thighs and drumsticks), or thighs
- 1 chicken stock cube
- 1 cinnamon stick
- 250g Greek yogurtat room temperature
- 2 tbsp sultana
- handful chopped corianderto serve (optional)
Nutrition: per serving
- kcal409
- fat26.7g
- saturates13.8g
- carbs18g
- sugars14.6g
- fibre2g
- protein25.2g
- salt1.3glow
Method
step 1
Heat the oil in a heavy-based pan. Fry the onions gently for 5 – 10 mins until soft. Add the garlic, ginger, coriander, mustard seeds, garam masala and cumin and cook for 1 - 2 min allowing the aromas to release.
step 2
Add the chicken and cook for 10 mins over a gentle heat, flipping occasionally and making sure the spices don’t catch. Pour in around 300 ml boiling water until almost covering. Stir in the stock cube and cinnamon stick. Simmer for around 45 mins - 1 hour with the lid off so there is a small amount of thickened sauce at the bottom of the pan. Remove the cinnamon stick.
step 3
Stir in the yogurt and sultanas, heat through gently and serve. Scatter with coriander, if using.
