So what is your best mild chicken curry recipe please?

[nowwearefour]

I have never made curry before, didnt previously like it and am acquiring a taste for it. I was shocked that none of my recipe books have a recipe for chicken curry in it.....a nice creamy one?

someone must have a recipe for chicken curry??? please?

anyone? someone? doesnt have to be mild?

the pig to twig one for chicken korma is lovely...can't find book atm though so a google would probably find it.

Nick Nairn does a fabby one. Hang on will get the recipe....

Serves: 8 (but can easily be scaled down).

You will need:

2 tablespoons vegetable oil
900g boneless, skinless chicken breasts, cut into 3cm cubes
2 onions, roughly chopped
4 garlic cloves, crushed
1 tablespoon grated fresh root ginger
1 tablespoon plain flour
1 tablespoon ground turmeric
1 tablespoon garam masala
1 tablespoon ground cumin
1 teaspoon chilli powder
400g can chopped tomatoes
400g can coconut milk
450ml chicken stock
4 tablespoons mango chutney
250g baby spinach leaves, stalks removed
200g Greek-style yoghurt
freshly ground sea salt and freshly ground black pepper
boiled rice and naan bread, to serve

1. Heat 1 tablespoon of the vegetable oil in a large pan and add the chicken cubes. Quickly fry the cubes until lightly browned all over. Remove from the heat and drain on kitchen paper.
2. Add the remaining oil to the pan, together with the onions, garlic and ginger, and cook gently for a few minutes until softened and golden brown. Add the flour and spices and cook for a few more minutes.
3. Add the tomatoes and coconut milk and return the chicken cubes to the pan. Add just enough stock to cover them, scrape any bits from the bottom of the pan and stir well. Bring to the boil and then reduce the heat and simmer for 20 minutes, stirring occasionally.
4. Lastly, stir in the chutney and add the spinach. Cook for a couple of minutes until the spinach has just wilted, and then stir in the yoghurt and season with salt and pepper to taste. Serve with some boiled rice and naan bread. Delicious.

thank you!

I do the Jamie korma one - it's dead easy cos he uses a jar of paste.
I can't find the link I use - it seems to have been taken down. From memory you fry off the chicken and onions, add half a jar of Pataks korma paste, some water and a tin of coconut milk. Add a drained can of chickpeas and a couple of table spoons of dessicated coconut. Simmer for a little while and thats it.

all are making my mouth water!

If you aren't sure about curry, I agree with Rupert and buy some Pataks korma curry paste. I would also add coconut milk and some greek yogurt. There is a recipe on the side of the jar.

I usually make curries from scratch, using all the different spices, but think that curry paste is a good way to start (avoid curry powder or that will put you off curry for life).

The Nick Nairns one was the first curry I made. SIL had made it and I asked for the recipe. It was surprisingly easy but you do need to buy a few spice jars so you need to think you will do it again.

DS, 7 months, loved it so much he was licking his bib, then scrutinising it for any more bits to lick off for ages.

I'd love to make more and use more spices though.

do Jamies korma, i don't eat it that mild but he really knows how to do a curry.

Once you have the spices etc, you will have them for a good few curries and it is better than making it with a jar paste

Nigel Slater's chicken biryiani from 30 minute Cook is excellent, and very mild and yoghurty, too long to type on my iPhone though, sorry.
I agree that a Pataks paste will do you a good simple curry.

This one is fantastic, easy and quick.

thanks v much we made one last night from scratch and REALLY enjoyed it! we'll go through these suggestions over the next few weekends. i am v grateful. tahnk you.

This is the Jamie Oliver korma recipe mentioned above - think I will make something like this for DD as the curries I make for us are pretty hot.

It's cheating to use shop bought curry pastes. Plus theyre dead easy to make.

but its alot less hassle than faffing around and I think you get a good result

True. It is a lot less hassle but once you get the hang of making the paste, it really is quick and simple to do.

I make my own for us and have got the balance right as we like them pretty hot. I'll tinker with it at some point for DD but will try this one first - I can live with 'cheating' on this one.

oh lovely. more recipes welcomed v much. time to do another one i think!

Use Delias leftover chicken curry recipe from her complete cookery course book, its really yummy and my DS(3) loves it but is not keen on any other spicy food. Its nice and creamy and can be made with fresh or leftover chicken pieces.

I had forgotten about this one until just now! I may have to get some chicken for tomorrow nights dinner now

www.best-curry-recipes.com/recipes/Chicken-Tikka-Massalla.html

Ingredients
Serves 4

Chicken Tikka cooked as per Chicken Tikka recipe
2 Tins chopped tomatoes or 1 Tin Tomato Soup - see recipe
One onion finely chopped.
2 Teaspoon Curry Powder
1/2 Teaspoon Chili Powder
1 Clove crushed Garlic
3 inches Root Ginger grated
5 Tablespoons Vegetable Oil
4 Tablespoons finely chopped coriander leaves
1 Tablespoon whole coriander leaves
1 teaspoon Garam Massalla
2 Tablespoons Yogurt
Cream to garnish
Optional Brown Sugar or Mango Chutney
Method
Make a paste of the curry powder and chili powder with a little water. Fry the onion until translucent in the vegetable oil then add the garlic, ginger and chili and stir fry on medium for a further 5 minutes. Add the curry and chili powder paste and stir in and fry for a further 30 sec's. Add the chopped tomatoes or tomato soup and simmer for 20 minutes to reduce if using tinned tomatoes or 5 minutes if using soup, if you like your tikka massalla on the sweet side then stir in some sugar or mango chutney at this stage, add a little at a time and taste. Stir in the chicken tikka when cooked. Now add the finely chopped coriander leaves and cook for a further minute. Serve with a little cream swirled on the top and the whole coriander leaves sprinkled over the top. Optionally some almond slices can be added too.

Soup or Tomatoes?
The choice here depends on your favourite chicken tikka massalla dish, some restaurants use tinned soup in this dish which may originally have been for convenience but has some very clever memory connections which may be one of the reasons why this dish has become so popular. Human memory for flavours and tastes is extremely good and we often find memories invoked by a flavour or smell, this is because as we have evolved the memory of good or bad experiences with our food it helped ensure that we ate things that were good for us and ignored those that were bad. Most of us will have been served Heinz tomato soup as kids in those carefree days of childhood and as such we probably associate that with happy memories. So by adding the distinctive taste of that soup to this dish many restaurants are invoking happy memories and we enjoy it all the more. This also helps when this is one of those first dishes many people try when they first visit an Indian restaurant. Personally I prefer to use tomatoes than the soup but if you sense that your favourite dish is made that way then use the soup and enjoy! These food memories are one of the reasons why it is so hard to recreate a dish so exactly matching one you remember, for years I cooked a pretty good Chili Con Carne but always felt there was something missing which I couldn't quite put my finger on, it turned out to be Cumin ground, because I so strongly associate cumin with Indian recipes I never quite made the match until I read somewhere that the Spanish had taken Cumin to Mexico and the penny dropped!

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see also

www.best-curry-recipes.com
www.currysecret.co.uk

I did Jamies one this afternoon. Very, very simple and quick. Winner

Which Jamie curry recipe? He has a few

The one tiokiko has linked to.