Easy! Mild Chicken Curry with Vegetables! Mildly spiced low-fat chicken curry with fresh vegetables in a creamy yogurt sauce that makes a healthy, tasty, and filling meal. Easy-to-make beginner-friendly and family-friendly chicken curry recipe made with homemade curry powder. If you love mild curries, this chicken curry will be one of your favorite quick meals that the whole family enjoys.
Mild Chicken Curry with Vegetables!
About the recipe
Using store-bought ‘curry powder’ is convenient but you can easily make your own version of curry powder by just mixing a few powdered spices. In this recipe, I used 5 ground spices (Coriander, Cumin, Turmeric, chili, black pepper) and garam masala. Adding chili powder and ground pepper is optional and adjust the amount of chili, and black pepper to your needs.
For making the chicken curry healthier, I used chicken breast as it is low in fat and a good source of protein, and some vegetables (potatoes, carrots, tomatoes, and capsicum). You can also add a few more vegetables such as broccoli, cauliflower, or green peas. And just feel free to experiment with your choice of vegetables.
When making this chicken curry, I used yogurt and fresh milk to make the curry gravy but you can also use coconut milk or heavy cream if you like it that way.
How to make Easy homemade curry powder?
You can easily make your own version of homemade ‘curry powder’ by just mixing powdered spices. In this recipe, I used 5 powdered spices and garam masala. When making homemade curry powder, the point to remember is that you need to use spices and garam masala in moderation. Too much of something, even something good, may not be good. It’s all about balance.
I usually use homemade ground spices and garam masala for making my homemade spice blends. However, you can use either homemade or store-bought ground spices and garam masala.
To Make Homemade Curry Powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder
1/4 teaspoon ground pepper
1/2 teaspoon garam masala
Measure the spices and then just mix them together.
Garam Masala Substitute
For making garam masala substitute, use a mix of 1/8 teaspoon of cinnamon, cardamom, and clove powders. You can also add a pinch of nutmeg, but please note that it is an intense spice that has a strong and distinct aroma. (Note: Store-bought garam masala contains more spices other than these 3 spices)
‘Curry powder’ VS ‘Garam Masala’
Curry powder and garam masala are two different spice blends that contain more or less the same spices. You can use these two spice blends to make your own version of ‘curry spice blend’ but in my opinion, you cannot use curry powder and garam masala as substitutes for the other.
Knowing about these two spice blends will help us better understand their use in cooking.
What Is Garam Masala ?
‘Garam masala’ is a Hindi word, which literally translates to ‘Hot Spice’, a traditional Indian spice mix that has a very strong flavor with a slightly warming, pungent taste. It is made typically with a blend of spices such as cumin, coriander, cardamom, cinnamon, cloves, nutmeg, and peppercorn, however, there is no set recipe for the garam masala as each household has its own recipe.
You can use garam masala either as a cooking spice during the cooking or as a seasoning at the end of cooking to enhance the taste of a dish. The key to using garam masala is that it should be used moderately. Since the garam masala is quite strong, I suggest adding only about ¼ – ½ teaspoon for every 4 to 5 servings in a recipe.
What Is Curry Powder?
Curry powder is not a traditional Indian spice mix. It is a spice blend created by the British to recreate the typical Indian flavors. The quantity and types of spices used in curry powder are different to garam masala. There is no set curry powder recipe. However, coriander, cumin, and turmeric are the 3 main spices. Other spices mostly used in curry powder are chili, mustard, fenugreek, fennel, cinnamon, cardamom, and black pepper.
Curry powder is used during the cooking process and added while you make the base sauce. And it’s also important to cook out the raw flavors of the pre-blended curry mix to avoid an unpleasant taste.
The Ingredients You’ll Need
- Chicken – Use chicken breast. It is low in fat and a good source of protein.
- Powdered Spices – Use homemade or store-bought powdered coriander, cumin, turmeric, chili, black pepper, and garam masala.
- Onion or Shallots – You can use either onion or shallots.
- Garlic – Use thinly sliced garlic for a mild flavor or finely chopped garlic or garlic paste to add a strong flavor.
- Ginger – Use finely chopped ginger or ginger paste.
- Fresh Vegetables -I used potato, carrot, tomato, and capsicum.
- Water – Water is used to cook the ingredients until soft.
- Dairy Milk– I used dairy milk but you can also use coconut or heavy cream to add richness and a creamy texture.
- Plain Yogurt (Unsweetened) – Yogurt makes a creamy sauce.
USEFUL INFO
COOKING CURRY IN A CLAY POT
Curry cooked in clay pots tastes so good. So, I usually cook all my curries in clay pots and highly recommend using clay pots for cooking curries.
ADJUST THE Thickness OF CURRY GRAVY
The consistency of curry gravy is completely your choice. If you want your curry to have a thicker gravy, simmer your curry until all the water evaporated, and then add the milk and yogurt. And you can add some more yogurt to make it more creamy. I haven’t tried it yet, but you can thicken the sauce with a little cornflour mixed with some water if you prefer it that way.
Let Your Curry Rest After Cooking It
Curries taste better after resting time. Sauces thicken up and become creamier too. After cooking, just leave the curry in the clay pot for about 30 minutes or rest it in the fridge for longer before serving it.
What To Serve With Chicken Curry?
The most common side dish for curry is plain white rice but this chicken curry also goes well with bread. You can also serve this curry over brown rice, quinoa, or with other types of bread like naan.
Mild Curry Recipes
If you’re looking for more mild curry recipes, how about trying these recipes?
Mild Chicken Curry With Vegetables
Step-by-Step Recipe
Prep Time 15 mins
Cook Time 20 mins
Serving 2 to 4 people
Ingredients
For Homemade Curry Powder
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon garam masala (*see the notes)
For Marinade
- 1 teaspoon homemade curry powder
- 1/2 teaspoon salt
- 1/2 tablespoon garlic paste
- 1/2 tablespoon ginger paste
For Chicken Curry
- 300g chicken breast, cut into pieces
- 2 tablespoons oil
- 1 tablespoon garlic paste
- 1/2 tablespoon ginger paste
- 1 onion large, chopped
- 2 teaspoons homemade curry powder (**see the notes)
- salt, to taste
- 1 large tomato, cut into pieces
- 1 carrot, cut into pieces
- 1 red capsicum, cut into pieces
- 1 green capsicum, cut into pieces
- 1 large potato, cut into pieces
- 400 ml water
- 3 tablespoons plain yogurt (unsweetened)
- 150 ml fresh milk
NOTE: *For making garam masala substitute, use a mix of 1/8 teaspoon of powdered cinnamon, cardamom, and clove. ** You can adjust the amount of curry powder as you like.
Instructions
Gather the powdered spices (coriander, cumin, turmeric, chili, black pepper), garam masala, and salt
In a small bowl, mix all the spices except salt.
Cut the chicken into bite-size pieces.
Add the marinade and mix well. Keep aside while you prepare the other ingredients. You can also keep it in the fridge overnight.
Prepare the fresh ingredients; potato, carrot, capsicum, tomato, onion, ginger, and garlic.
Prepare the wet ingredients, water, milk, and yogurt. Mix the yogurt and milk together.
Heat oil in a large saucepan/clay pot and add garlic and ginger paste. Fry for about one minute until fragrant.
Add chopped onion and stir-fry for about 3 minutes.
Add the homemade curry powder and salt. Stir-fry for about one minute.
Add the marinated chicken and stir-fry for about 2 minutes.
Add sliced tomato, potato, carrot and capsicum. Mix well.
Add water and mix.
Simmer for about 5 minutes at medium-high.
Cover and cook at medium until the chicken and vegetables are cooked for about 10 minutes.
If the toothpick goes easily into the potato – it’s cooked enough.
Stir in the milk and yogurt mixture.
Cook on low flame for about 5 mins, stirring at regular intervals. DO NOT boil after adding the milk-yogurt mixture.
Turn off the heat and let the curry rest for about 30 minutes at room temperature or rest it in the fridge for longer. Curries taste better after resting time. Sauces thicken up and become creamier too.
Serve & Enjoy!
Mild Chicken Curry With Vegetables
Printable Recipe
EASY MILD CHICKEN CURRY WITH VEGETABLES
Ingredients
For Homemade Curry Powder
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon garam masala *see the notes
For Marinade
- 1 teaspoon homemade curry powder
- 1/2 teaspoon salt
- 1/2 tablespoon garlic paste
- 1/2 tablespoon ginger paste
For Chicken Curry
- 300 g chicken breast cut into pieces
- 2 tablespoons oil
- 1 tablespoon garlic paste
- 1/2 tablespoon ginger paste
- 1 large onion large chopped
- 2 teaspoons homemade curry powder **see the notes
- salt to taste
- 1 large tomato cut into pieces
- 1 carrot cut into pieces
- 1 red capsicum cut into pieces
- 1 green capsicum cut into pieces
- 1 large potato cut into pieces
- 400 ml water
- 3 tablespoons plain yogurt unsweetened
- 150 ml fresh milk
Instructions
- Gather the powdered spices (coriander, cumin, turmeric, chili, black pepper) garam masala,and salt. In a small bowl, mix all the spices except salt.
- Cut the chicken into bite-size pieces. Add the marinade and mix well. Keep aside while you prepare other ingredients. You can also keep it in the fridge overnight.
- Prepare the fresh ingredients, potato, carrot, capsicum, tomato, onion, ginger, and garlic.
- Prepare the wet ingredients, water, milk, and yogurt.
- Heat oil in a large saucepan/clay pot and add garlic and ginger paste. Fry for about one minute until fragrant.
- Add chopped onion and stir-fry for about 3 minutes.
- Add the homemade curry powder and salt. Stir-fry for about one minute.
- Add the marinated chicken and stir-fry for about 2 minutes.
- Add sliced tomato, potato, carrot, and capsicum. Mix well.
- Add water and mix.
- Simmer for about 5 minutes at medium high.
- Cover and cook at medium until the chicken and vegetables are cooked for about 10 minutes.
- If the toothpick goes easily into the potato – it’s cooked enough.
- Mix the milk and yogurt together. Add the mixture into the curry.
- Cook on low flame for about 5 mins, stirring at regular intervals. DO NOT boil after adding the milk-yogurt mixture.
- Turn off the heat and let the curry rest for about 30 minutes at room temperature or rest it in the fridge for longer. Curries taste better after resting time. Sauces thicken up and become creamier too.
Notes
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