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Easy Mild Chicken Curry Recipe

I’ve fiddled around with many curry recipes over the years. I go through phases where I have a favourite. This one is my current favourite. Although I mainly use chicken other meat can be used. I sometimes add chick peas to bulk it out. I often make this to use up leftover meat, and just put whatever amount I have.

My children are not great spice fans, the boys hear the word spice and immediately decide they don’t like it! But this is very mild, but very tasty.

I also really enjoy using the mortar and pestle to grind the spices, I find it therapeutic, I love the smell of the freshly ground spices filling the kitchen- especially the cardamon.

I serve this with rice, I also really enjoy having naan bread or roti to go along with it. I recently discovered the website Global Table Adventure and would love to make this Eritrean bread to go with this (this bread tastes amazing!)

Ingredients

  1. 300g of chicken thighs or breasts. This can be altered to suit family size, with leftovers it is whatever amount I have left over.
  2. 1 onion, chopped
  3. 1 thumb sized piece of fresh ginger, grated
  4. 2 fat cloves of garlic minced
  5. 1 large tablespoon of coconut oil (if you don’t have this use vegetable oil)
  6. 2 teaspoons cumin seeds
  7. 1 teaspoon garam marsala
  8. seeds of 5 cardamon pods
  9. a pinch of cayenne pepper
  10. 250 ml chicken stock
  11. 1 tablespoon tomato puree
  12. 75g ground almonds
  13. 2 tablespoons mango chutney
  14. 150ml single cream
  15. 4 large tablespoons natural yogurt

Begin by grinding the cumin seed and the cardamon seeds together. Fry off the onion, garlic, and ginger in the coconut oil until softened, make sure not to burn the onion. Add the chicken and the spices. Stir in the stock, the tomato puree and the mango chutney. Cook until the meat is tender. Stir in the ground almonds, this will thicken the sauce. Finish by adding the cream and the yogurt.

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