This easy chicken curry is a mild Korma style with soft gentle spices and a creamy coconut and almond flavoured curry sauce.
I make no apologies, this is a really mild chicken curry. Anyone who knows me will know I am a self-confessed chilli wimp, unlike other members of my family. So for the first curry that I am sharing with you I have opted for a mild curry of the type I like. – How have I managed to go this long without sharing a curry recipe is beyond me as we do actually make quite a few.
Although my family think I’m strange in not liking my food very spicy hot, I know there are lots of other people like me who like flavoursome food but not overly hot.
This recipe is for you, a beginners curry ideal for anyone who thinks they don’t like curry perhaps from the experience of an overly hot curry they have eaten before.
While the creamy coconut milk will always temper the heat slightly, if you like your curries hot fear not, you can always substitute the Korma curry paste which I have used here with a hotter curry paste. Or add in some chopped fresh chilli (and their seeds) or dried chilli flakes with the onions.
Variations on the basic curry
As with many of my recipes, it’s easy to vary this recipe. Reduce the chicken and up the vegetable content and while for this recipe, I have just added red and green peppers, carrots, aubergines cauliflower etc., will all go just as well
Creamed coconut milk is rich and creamy but also quite high in calories, substitute coconut milk instead or replace with thick natural yogurt if you prefer, though try not to boil once adding the yogurt as it tends to split.
Chicken breasts vs chicken thighs
When making curries and stews I prefer to use chicken thighs over chicken breasts. Thighs have a slightly darker meat and more flavour, they also tend to be less dry and better suited for long cooking.
That said I sometimes find it hard to find chicken thigh fillets (thighs with the bone removed) in the shops. Although you can fairly easily remove the bone yourself by cutting and scraping the meat away from the bone with a small sharp knife, It can be a bit fiddly. So if I’m in a hurry I might use chicken breasts instead. Which conversely now seem harder to find on the bone than off.
If you do use chicken breasts in place of the thighs you will only need one per person, so four for this recipe. If they are large you may even only need three. Take care not to overcook them as they tend to become tough with longer cooking.
More chicken recipes made easy
Easy chicken curry step by step
Easy Chicken Curry
- 8 chicken thigh fillets skinned
- 50 g butter or ghee
- 2 medium onions peeled and cut into wedges
- 1 red pepper seeded and cut into chunks
- 1 green pepper seeded and cut into chunks
- 2 cloves garlic chopped
- 2–3 tbsp hot curry paste
- 250 ml chicken or vegetable stock
- 150 ml coconut cream
- 25 g ground almonds
- 25 g flaked almonds toasted
- Naan bread or basmati rice to serve
- Cut 8 chicken thigh fillets into bite-size pieces.
- Heat the butter or ghee in a large saucepan and fry 2 onions cut into wedges for 3 minutes until softened stir in 1 red pepper and 1 green pepper, seeded and cut into chunks. Add 2 crushed garlic cloves and stir fry for 2 minutes.
- Stir in 2-3 tbsp curry paste, the chicken pieces, and 250ml (9floz) stock. Bring to the boil, then reduce the heat and simmer for 30 minutes.
- Stir in 125ml (4floz) coconut cream and 25g (1oz) ground almonds, simmer for 5 minutes.
- Sprinkle with 25g (1oz) flaked almonds and serve with Naan bread or rice
- Substitute 4 chicken breasts for the chicken thighs if preferred.
- For more chilli heat use a hotter flavoured curry paste or add fresh or dried chilli