Traditional Indian curry is known for its rich, aromatic spices, but this easy version is specially designed for both adults and kids who prefer mild flavors. It’s completely non-spicy, with simple steps that guarantee a no-fail result! You don’t have to worry at all—whether you’re a beginner or a seasoned cook, you’ll master this recipe with ease. The best part is, curry is packed with antioxidants, which help boost immunity, making it especially great for the changing weather in autumn. Once it’s ready, you can pair it with rice or Indian naan bread, and the whole family will enjoy a healthy, nutritious meal!
Press the stars to rate this recipe
Print Recipe Pinterest Email FacebookServings:
Ingredients
- 450 g chicken fillet
- 300 g Canned chickpeas (Optional)
Seasoning
- 1 tbsp Indian masala powder
- 1.5 tsp sea salt
- 1 tsp garlic powder
- 1 tsp turmeric powder
- 50 ml plain yogurt
- 1 tsp cornstarch
- 1 tsp vegetable oil
Sauce mixture A
- 1 tbsb diced coriander
- 1 tbsp minced garlic (diced)
- 50 g onion (sliced)
- 2 tbsp Indian masala powder
- 1.5 tsp salt
- 3 tbsp tomato paste (or replace it with 2 cups of diced tomato)
- 1.5 tsp turmeric powder
- 1 tbsp cumin
- 1 tbsp sugar
- 150 ml water
Sauce mixture B
- 50 ml plain yogurt
- 100 ml whipping cream
- 2 tbsp butter
Instructions
- Marinate the chicken with the seasoning for 30 minutes, then stir-fry over medium heat until 80% cooked, and set aside.
- Stir fry the Sauce mixture A in a pan over medium heat until fully cooked, then blend until smooth using a blender.
- Add blended Sauce mixture A back into the pan. Add in the sauce mixture B, and the chicken along with the chickpeas. Then bring to a boil over high heat. Stir well and serve it hot.
excellent curry