Best Mild Indian chicken curry

Mild Indian chicken curry, chicken recipe, brought to you

by Australian Table.


Mild Indian chicken curry

  • 1 tbspoil
  • 750 gchicken thigh fillets, cubed
  • 1onion, halved, sliced
  • 2 tbspmild indian curry paste
  • 3potatoes, diced
  • 1 cup(120g) frozen peas
  • 2 tbspraisins
  • 1/2 cupcoriander leaves
  • steamed rice, natural yoghurt, diced tomato and red onion, to serve

Do not forget to change your sealing rings every 18 to 24 months


Mild Indian chicken curry

  1. Heat oil in a saucepan on medium. Cook chicken in batches, 3-5 minutes each, until brown. Remove from pan, set aside.
  2. Cook onion, 5 minutes, until soft. Add curry paste, stir, 2 minutes, until fragrant.
  3. Return chicken to pan with potato and 1 1/2 cups water. Reduce heat and simmer, 15 minutes, until potato is tender. Stir through peas and raisins and simmer, 5 minutes.
  4. Serve with coriander, rice, yoghurt, and tomato and onion, if you like


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