Mild Chicken Curry Recipe
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 Onion (peeled and roughly chopped)
- 2 Garlic Cloves (peeled)
- 1 tbsp Coriander stalks (reserve the leaves for garnish)
- 2 cm Root Ginger (peeled)
- 1 tbsp Olive Oil
- 4 tbsp Mild Curry Paste (e.g. korma)
- 1 tsp Turmeric
- 4 Chicken Breasts (cut into pieces)
- 50 g Ground Almonds
- 300 ml Chicken Stock
- 2 tbsp Mango Chutney
- 50 ml Double Cream
Method
- Place the onion, garlic, ginger and coriander stalks in a food processor with 2 tablespoons of water and process until a paste forms.
- Heat 1 tbsp oil in a shallow casserole and fry the onion paste for 5 minutes.
- Add in the curry paste and turmeric and cook for a further 2 minutes.
- Add the chicken pieces, chicken stock, ground almonds and mango chutney to the pan and simmer for 20 - 25 minutes until the chicken is cooked.
- Stir in the double cream just before serving and season. Optional - garnish with coriander leaves.