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Family meals: Mild chicken curry
Lets go make the Mild chicken curry
1-1½ tsp coconut oil (we used Fushi) or sunflower oil
1 large onion, finely chopped
2 fat garlic cloves, crushed
1cm fresh ginger, grated or finely chopped
1 tsp ground coriander
1 tsp yellow mustard seed
1 tsp garam masala
½ tsp ground cumin
1 x 500g pack chicken pieces (thighs and drumsticks), or thighs
1 chicken stock cube
1 cinnamon stick
250g Greek yogurt, at room temperature
2 tbsp sultanas
handful chopped coriander, to serve (optional)
the oil in a heavy-based pan. Fry the onions gently for 5 – 10 mins
until soft. Add the garlic, ginger, coriander, mustard seeds, garam
masala and cumin and cook for 1 - 2 min allowing the aromas to release.
the chicken and cook for 10 mins over a gentle heat, flipping
occasionally and making sure the spices don’t catch. Pour in around 300
ml boiling water until almost covering. Stir in the stock cube and
cinnamon stick. Simmer for around 45 mins - 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 yogurt and sultanas, heat through gently and serve. Scatter with coriander, if using.