My husband is a huge fan of Indian curries and I am as well. But when we go to our local restaurant, it’s hard for us to share dishes because he loves quite spicy Indian foods and I love them mild.
This recipe is a compromise. It is mild which pleases me, but the delicious blend of spices pleases his palate, if not his love of spice.
With these ingredients, how can the end result not taste great?
The recipe is very easy to make. Basically, you just cook a few of the ingredients to blend the flavors and then let it simmer for about an hour. Add the sour cream and raisins at the end and serve over a bowl of rice.
Yummy, easy and so, so savory and delicious. Perfect for those new to Indian curries, since it is not spicy but still has a wonderful blend of Indian flavors.
Mild Chicken Curry Recipe
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour5 minutes
1-1½ tsp coconut oil
1 large onion, finely chopped
2 large cloves of, finely diced
1 inch of fresh ginger, grated or finely chopped
1 tsp ground coriander
1 tsp yellow mustard
1 tsp garam masala
1 tsp ground cumin
1 pound of boneless skinless chicken pieces
1/2 cup of sliced mushrooms
1 cinnamon stick
1 1/3 cups of chicken stock
1/2 cup of sour cream
2 tbsp sultanas or raisins
Coriander to garnish
Heat the oil in a non stick frying pan. Saute 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 min until the mixture is fragrant.
Place the chicken in the pan and cook for about 10 minutes over a gentle heat, turning over occasionally. Pour in the chicken stock being sure it almost covers the chicken. (add more stock if you need to). 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. Remove the cinnamon stick.
Stir in the sour cream and sultanas, heat through gently and serve. Garnish with coriander
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