Mild Chicken Curry is a simple weeknight dinner of mildly spiced tomato-y chicken curry. It will remind you of Chicken Masala but it is much easier.
Are you a fan of Indian food?
I am. However, my husband harbored a negative attitude toward Indian food for most of our married life. He based his distaste on a negative experience in college with some highly-spiced curry.
Two or three years ago we ventured into an Indian restaurant on a whim and became hooked on the Tomato-Coconut Soup. I decided to exploit the positive experience.
One of my co-workers with Indian connections marked a restaurant menu highlighting all the dishes she thought we would like.
We tried several of them. My plan worked!
My husband is now a fan. Nevertheless, I almost lost him after he popped a handful of fennel seed into his mouth as we were leaving our favorite Indian hang out one night. The seeds are traditionally chewed after a meal as a breath freshener and stomach soother, but it wasn’t the minty flavor he was expecting. The coughing and spitting that ensued were most undignified.
Now that we’re over the curry hump, this is my favorite Indian-like food to prepare at home.
More about this Mild Chicken Curry recipe…
I adapted this recipe from Cotton Country, a Jr. League cookbook from Decatur, Alabama. I know. An unlikely place to pick up a curry recipe.
It reminds me of an easy Chicken Masala.
What is the spice called Garam Masala?
The only ingredient you might not have in your kitchen already is the Garam Masala. It’s a wonderful Indian spice mixture good for many things At our house, we especially like Garam Masala spice in rice. It’s readily available in most supermarkets, but you can also mix some up for yourself if you like.
Does Mild Chicken Curry freeze well?
I keep this mildly spicy and saucy chicken in my freezer at all times. It has become one of my favorite comfort foods on a cold winter night after a long day at work or when I would rather watch Downton Abbey than cook.
If you make this recipe and enjoy it, consider helping other readers and me by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required. Thank you for visiting! Paula
Mild Chicken Curry
Mild Chicken Curry is a simple weeknight dinner of mildly spiced tomato-y chicken curry. It will remind you of Chicken Masala but is much easier.
Ingredients
- 2 tablespoons coconut oil (or vegetable oil)
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 teaspoon chopped garlic
- 1 tablespoon curry powder
- 1 teaspoon Garam Masala
- 1/3 cup flour
- 2 cups chicken stock
- 1 cup tomato juice or V-8
- 1 teaspoon Worcestershire sauce
- Couple shakes of Sriracha sauce (Leave this out if you don't like spicy.)
- 4 cups cooked chicken, diced (I use rotisserie chicken)
Instructions
- Melt butter in large skillet or shallow saucepan. Throw onion and celery in with the butter and saute until soft but not brown.
- Add garlic, curry powder, and Garam Masala and saute one more minute.
- Sprinkle flour over softened vegetables and distribute evenly.
- Whisk broth and tomato juice or V-8 into veggies and simmer until thickened. Season with Worcestershire sauce, Sriracha sauce. Cook on low heat for about 10 minutes until thickened.
- Add chicken and heat until warm throughout.
- Serve immediately over cooked rice (Jasmine would be my choice) or chill for dinner later in the day.
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Nutrition Information:
Yield: 6 Serving Size: 1 servingAmount Per Serving: Calories: 510 Total Fat: 22g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 104mg Sodium: 577mg Carbohydrates: 48g Fiber: 3g Sugar: 37g Protein: 30g
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Samaira Reddy
Indian chicken recipes are usually too spicy and children do not enjoy it. It is nice that you have shared this mild chicken recipe which looks delectable. Paula, keep sharing such posts and include more images so that we can try it at home. Also let us know whether the dish goes best with rice or breads.
Fitoru fitness
The recipe looks very awesome. You have groomed it too well. I am not in a position to stop myself from cooking it now!! And the amazing part is the explanation of the complex recipe in a simpler manner in a minimum number of steps. You truly are a person with very good writing skills. Now that I want to try these recipes.
Betty
I can’t handle the really HOT Indian food, but this looks like it’s perfectly spiced for my liking. This would be a great quick dinner for after work, especially using rotisserie chicken! (That Hot Coconut V-8 looks good too!)
Paula
Leave out the Sriracha and maybe even the Garam Masala seasoning for the mildest curry possible. 🙂
Pat
I love Jamaican Chicken curry, but for some reason I don’t like the Indian style, probably because I don’t like the taste that garam masala gives to dishes. Nevertheless, your recipes have never failed me, so I’m going to try this one, but I’ll use another spice instead. Any suggestion?
Paula
Pat,
Just leave it out. No substitution necessary.
Paula
I’m not a big fan of hot and spicy dishes so I’m delighted to see this mild version on your site and approved by your husband. Will try and make this one day. Thanks for sharing!
jennifer weaver
An incredible presentation of chicken curry, i never thought it could be as playful as this and the photos of the dish is really topnotch. This dish really makes me crave for meat and it’s so mouthwatering that i can hardly resist it’s alluring temptation. This reminds me of the ultimate dinner experience i had at Sydney’s premier restaurant, Steersons Steakhouse, for they serve sumptuous and succulent poultry dishes that really look as awesome as this.
Raw Spice Bar
Excellent.
I recently received RawSpiceBar’s indian spices- garam masala and tandoori spices for making chicken tikka masala and it was pretty spot on. It’s tough to find freshly ground kashmiri chiles and other high quality hard to find spices. Look forward to receiving next month’s spice blends from them and worth looking into if you’re an adventurous cook.