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Mild Chicken Curry


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Rate this recipe 3.1/5 (154 Votes)
Mild Chicken Curry 0 Picture


  • Olive oil
  • 4 chicken breasts
  • diced
  • 1 tsp mustard seeds
  • 1 large onion
  • chopped
  • 3 garlic cloves
  • chopped
  • 1 tin coconut milk (ideally reduced fat)
  • Marinade:
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1 1/2 tsp coriander
  • 1 tsp ground cumin
  • 1 tsp cayenne pepper
  • 1 tbsp lemon juice
  • 75ml water


servings 4
Level of difficulty Average
Cost Average budget


Step 1

Mix the marinade together in a bowl, add the chopped chicken and stir well, leaving it coated in the marinade ideally for 30 minutes or more, covered in the fridge.

Step 2

Heat the oil and when hot, add the mustard seeds until they start popping. Add the onion and garlic and fry until softened, stirring constantly.

Step 3

Add the chicken, marinade and all, to the pan and brown on a medium heat for about 5-7 minutes. Do not overcook.

Step 4

Add the coconut milk, stir well and bring to a boil, then turn down to a simmer. Cover and cook for a further 10 minutes and serve, checking the chicken is cooked through thoroughly, with white rice and mango chutney.


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