Mild Chicken Curry

Mild Chicken Curry

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Serves 4

Preparation time – 5 minutes
Cooking time – 30 minutes

Creamy and mild for those who do not like a very hot curry.


1 ½ tbsps groundnut oil 1 large onion, sliced 2 garlic cloves, finely chopped 1 tsp ground turmeric 1 tsp ground cumin 1 tsp ground coriander 150 g/ 5 oz korma paste 500 g/ 1 lb skinless chicken breast, cubed 250 g/ 8 oz sweet potato, peeled and cubed 200 ml/7 fl oz reduced-fat coconut milk 100 ml/3 ½ fl oz water 2 tbsps ground almonds 250 g/ 8 oz basmati rice, washed 2 tbsps chopped coriander leaves, to garnish Naan bread, to serve


  1. Heat the oil in a saucepan or deep frying pan over a medium heat, then add the onion and cook for 5 – 6 minutes until softened, stirring frequently.
  2. Add the garlic, spices and korma paste and stir-fry for 1 – 2 minutes, then stir in the chicken and sweet potato. Cook for 3 – 4 minutes to seal the chicken, then add the coconut milk, water and ground almonds. Season with salt and pepper.
  3. Bring to the boil, then reduce the heat and simmer gently for 12 – 15 minutes until the chicken is cooked through and the sweet potato is tender.
  4. Meanwhile put the basmati rice in a large pan of lightly salted boiling water and cook for 12 minutes until tender or according to the packet instructions.
  5. Serve the curry on a bed of rice, garnished with the coriander and naan bread on the side.

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