MILD CHICKEN CURRY
This mild chicken curry is simple, tasty and nourishing. If you like more spice, add a little extra curry powder or a sprinkle of fresh sliced chilli to serve.
How do you store your spices? I have a really bad habit of chucking the little cardboard boxes in the pantry and scrunching down the paper in an attempt to keep them fresh… I should know better!
I first worked on this recipe quite a while ago, using fresh spices, and we really enjoyed the meal. When I went to photograph it last week I used the same spices that had been sitting around in the pantry for a few months. The result? A much blander, not so great dinner! I made a few tweaks, with the help of one of my chief recipe testers (mum), and cooked it again with fresh spices… much better.
Moral of the story – make sure your spices haven’t been sitting around in the pantry for too long, your curry will taste much better for it! And let me know if you have any great spice storing ideas that don’t take up too much space!
MILD CHICKEN CURRY
This mild chicken curry is simple, tasty and nourishing. If you like more spice, add a little extra curry powder or a sprinkle of fresh sliced chilli to serve.
Ingredients
CURRY
- 600 g boneless, skinless chicken thighs
- 1/2 tsp ground cumin
- 2 1/2 tsp curry powder (divided)
- 1 brown onion
- 2 large cloves garlic
- 2 tsp chicken stock powder
- 2 cups boiling water (500 ml)
- 2 Tbsp cornflour
- 1 Tbsp olive oil
- 1 1/2 tsp garam masala
- 1 tsp paprika
- 1/2 Tbsp minced ginger
- 1/2 tsp turmeric
- 1 tsp sugar
- 1/2 cup frozen peas (75g)
- 80 g baby spinach
- 1/3 cup plain, unsweetened yoghurt (80 ml)
TO SERVE
- 400 g green beans
- 1 tsp olive oil
- 2 x 250 g microwave pouches of brown basmati rice
Instructions
MAKE CURRY
Dice chicken thighs into 3-4cm chunks and place in a bowl. Sprinkle ground cumin and 1 1/2 teaspoons of curry powder over the chicken and season with salt and pepper. Stir to coat evenly. Dice onion and crush garlic. Combine chicken stock powder with boiling water. Add cornflour and stir to dissolve.
Heat olive oil in a large frying pan over a medium-high heat. Add onion and garlic and cook for 2-3 minutes, until softened. Stir in remaining teaspoon of curry powder, garam masala, paprika, ginger and turmeric. Cook for 1 minute, until fragrant. Add chicken and cook for 3 minutes, until browned. Pour in chicken stock and cornflour mixture, sugar and frozen peas. Simmer for 10 minutes, stirring occasionally, until sauce has thickened.
PREPARE SIDES
While curry is simmering, prepare the green beans by trimming off the ends. Place in a microwave safe bowl with 1/2 cup water and microwave for 2-3 minutes, until tender. Drain, drizzle with olive oil and season with salt and pepper. Microwave rice according to instructions on the packet.
SERVE
Roughly chop spinach and stir through the curry. Cook for 1 minute, until wilted. Stir through the yoghurt and remove the curry from the heat. Season to taste with salt and pepper. Serve curry on top of rice with a side of green beans.
Recipe Notes
WINE MATCH: Try a lightly oaked Chardonnay or a Viognier.
GLUTEN FREE OPTION: Replace chicken stock powder and boiling water with pre-made gluten free liquid chicken stock.
BUDGET TIP: Cook your own rice instead of using the pre-cooked microwave pouches. You will need around 200g uncooked rice. Prepare according to the instructions on the packet.
STORING AND REHEATING: Refrigerate all components together in desired portion sizes. Reheat in the microwave as required.
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3 Comments
This is one of my favourite types of curry, the mild flavours appealed to me. I grow my own chilli’s so I added one of them and it was delicious. Thank you.
The chicken thigh pieces were lovely and tender. My curry looked a bit darker than your picture and less creamy, but the flavours were still good.
Thank you! 🙂