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Mild Chicken Curry – Savory and Not Too Spicy

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Are you fond of Indian curries but don’t like spicy dishes? This mild chicken curry recipe is the perfect compromise.

The dish is loaded with flavor but doesn’t have too much heat. Best of all, it’s made in one pan, so cleanup is easy.

My husband is a huge fan of Indian curries, and I am as well. When we go to our local Indian restaurant, it’s hard for us to share dishes because he loves quite spicy Indian foods and I love them mild.

This recipe is made for sharing! It’s mild, which pleases me, but the delicious blend of spices pleases my husband’s palate, if not his love of spice. 

Keep reading to learn how to make this delicious Indian curry.

Mild chicken curry recipe in a red bowl, garnished with cilantro.

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Ingredients for mild chicken curry

Ingredients for mild chicken curry - Chicken, coconut oil, stock, sour cream, sultanas, garlic, ginger, spices, cilantro and an onion.

To make this savory curry recipe, you’ll need the following ingredients:

  • 1-1½ teaspoons of coconut oil
  • 1 large onion, finely chopped
  • 2 large cloves of garlic, finely diced
  • 1 inch of fresh ginger, grated or finely chopped
  • 1 teaspoon of ground coriander
  • 1 teaspoon of yellow mustard
  • 1 teaspoon of garam masala
  • 1 teaspoon of ground cumin
  • 1 pound of boneless, skinless chicken pieces
  • ½ cup of sliced mushrooms
  • 1 cinnamon stick
  • 1 ⅓ cups of chicken stock
  • ½ cup of sour cream
  • 2 tablespoons of sultanas or raisins
  • Cilantro to garnish

How to make this mild chicken curry

Despite the long list of ingredients, the recipe is actually very easy to make.

Heat the onions, mushrooms and spices in oil

  • Place the oil in a non-stick frying pan over medium-high heat.
  • Sauté the onions and mushrooms gently for 5 – 10 minutes until they are translucent.
  • Stir in the garlic, ginger, coriander, mustard seeds, garam masala, and cumin and cook for 1 – 2 minutes until the mixture is fragrant.

Add the chicken

  • Add the chicken to the pan and cook over gentle heat for about 10 minutes, turning occasionally.
  • Pour in the chicken stock, being sure it almost covers the chicken. Add more stock if necessary.
  • Simmer for about 45 minutes to 1 hour with the lid off so there is a small amount of thickened sauce at the bottom of the pan.

Finish the mild chicken curry

  • Remove the cinnamon stick.
  • Stir in the sour cream and sultanas, heat through gently, and serve.

Easy and delicious mild chicken curry in a red and green bowl with two cinnamon sticks.

Serving the mild chicken curry

Serve the mild chicken curry over steamed rice, and garnish it with cilantro.

This dish is so savory. It’s perfect for those new to Indian curries, since it is not too spicy but still has a wonderful blend of Indian flavors.

Chicken curry in a bowl next to a red napkin, yellow knife and 2 cinnamon sticks.

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If you enjoyed learning how to make a savory Indian curry that is not too spicy, why not share this recipe with a friend?

🍛🔥 Cozy dinner with just a little kick! This mild chicken curry is packed with tender chicken, fragrant spices, and creamy coconut flavor without being too spicy. 🌶️🥥 Perfect for an easy weeknight meal the whole family can enjoy! 😋… Share on X

Milk chicken curry over rice in a red and green bowl.

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A collage with photos of mild chicken curry and ingredients to make it.

Admin note: This recipe for mild chicken curry first appeared on the blog in July 2013. This post has been updated with new photos, a printable recipe card, and a slideshow video of more international recipes.

Yield: 4 servings of mild chicken curry

Mild Chicken Curry Recipe

Mild Chicken Curry Recipe
5.0 Stars (1 Review)

Love curries but don't like the heat? This recipe is the perfect compromise. It's loaded with flavor but not too spicy.

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes

Ingredients

  • 1-1½ teaspoons of coconut oil
  • 1 large onion, finely chopped
  • 2 large cloves of garlic, finely diced
  • 1 inch of fresh ginger, grated or finely chopped
  • 1 teaspoon of ground coriander
  • 1 teaspoon of yellow mustard
  • 1 teaspoon of garam masala
  • 1 teaspoon of ground cumin
  • 1 pound of boneless skinless chicken pieces
  • ½ cup of sliced mushrooms
  • 1 cinnamon stick
  • 1 ⅓ cups of chicken stock
  • ½ cup of sour cream
  • 2 tablespoons of sultanas or raisins
  • Cilantro to garnish

Instructions

  1. Place the coconut oil in a non-stick frying pan over medium-high heat.
  2. Sauté the onions and mushrooms gently for 5 – 10 minutes until they are translucent.
  3. Stir in the garlic, ginger, coriander, mustard seeds, garam masala, and cumin and cook for 1 – 2 minutes until the mixture is fragrant.
  4. Add the chicken to the pan and cook over gentle heat for about 10 minutes, turning occasionally.
  5. Pour in the chicken stock, being sure it almost covers the chicken. (Add more stock if you need to).
  6. Simmer for about 45 minutes to 1 hour with the lid off so there is a small amount of thickened sauce at the bottom of the pan.
  7. Remove the cinnamon stick.
  8. Stir in the sour cream and sultanas, heat through gently, and serve.
  9. Garnish with cilantro.

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 358Total Fat: 18gSaturated Fat: 7gUnsaturated Fat: 11gCholesterol: 122mgSodium: 245mgCarbohydrates: 13gFiber: 3gSugar: 5gProtein: 38g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

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© Carol
Cuisine: Indian / Category: International Cooking

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