Everybody loves a tasty curry, and this Indian delight has become a firm favourite in British cuisine.
Not only is it full of flavour and rich spices, but it’s also simple to make with all-natural ingredients, making it a nutritious meal for the family.
While we often worry that curries may be too spicy for tiny taste buds, chicken curry is actually a great dish to introduce new flavours to kids from as young as 4. But don’t worry, you can easily tame the spice by making the dish very mild. Follow our easy step-by-step recipe for making a yummy curry that will have the kids coming back for seconds!
3tbsp vegetable or coconut oil
1 large onion peeled and finely chopped
2 garlic cloves crushed
0.5g grated fresh ginger (optional)
2 chicken breasts cut into chunky pieces
2 tsp garam masala (powder)
1tsp mild curry powder
Salt and ground pepper
100 g baby sweetcorn cut into quarter pieces (optional)
100g frozen peas
5oz tomato puree/paste
150ml coconut milk
1 chicken cube dissolved in 150ml hot water
Coriander leaves to garnish
Served with basmati rice or vegetables
Cooking time: 30 minutes approx.
Get Cooking: Method
Prepare the chicken by dicing in 2cm cubes.
Heat the oil in a wok or large pan and sauté the onion, ginger and garlic for about 3 minutes until soft and golden brown.
Add the tomato paste and curry spice/powder, and stir in with the onion mixture for about 2 minutes.
Throw in the chopped sweetcorn and frozen peas if you plan to use it.
Pour in the coconut milk and chicken stock.
Add your cubed chicken pieces to the pot and stir around into the sauce.
Cover with lid and simmer on a low heat for 30 minutes. Making sure to stir the chicken around occasionally.
Season with salt and pepper to taste.
Ready to serve with white Basmati rice or vegetables of your choice.
Top Tasty Tips: Helpful answers to your questions
Can I make this a vegetarian recipe?
Of course! It’s quite easy to transform into a veggie curry. Simply swap the protein source with canned chickpeas, and/or add a colourful array of vegetables. You can throw in grated carrots, diced pumpkin, sweet potato chunks, courgettes or a handful of baby spinach. This certainly makes for a nutritious meal. Plus if you have a fussy eater, it’s easy to hide veggies in a tasty curry!
Can I use yoghurt in my curry?
If you want a substitute for coconut milk, you can use Greek yoghurt. Just make sure you don’t overheat it when cooking. It is recommended to only add yoghurt once the pan/sauce has cooled down.
My curry is too spicy for my child. How can I make it mild?
If you feel your curry may have a strong spicy ‘kick’, a top tip is to add more coconut milk or even a spoonful of plain yoghurt over the dish. Another option is to sweeten the sauce with brown sugar which can also make it less spicy.
What other curry alternatives can I make?
You can vary your ingredients to make more yummy curries! For a Fruity Chicken Curry, just add thinly-sliced pieces of apple and raisins to give a sweet flavour. Mango is also a popular addition for a fruitier flavour. Fish Curry is another substitute for chicken (kids will probably think it’s chicken anyway!). Salmon is the healthier option bursting with omega-3 fatty acids.
How do I thicken curry that is too runny?
Simply add one tablespoon of cornflour to two to three tablespoons of cold water and stir. Once you have poured into the sauce, allow to simmer until sauce thickens. If you don’t have corn flour, plain flour can work just as well.
What else can I serve with chicken curry?
While it is customary to serve with white fluffy rice, chicken curry goes well with naan bread, vegetables, cucumbers and poppadoms.
How do I store my chicken curry?
We all love leftover curry and it’s very easy to store. It can be kept in an airtight Tupperware or container for up to two days or in the freezer for up to three months.