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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. 
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Curry Dish, Main Course, Side Dish
Keyword: Mild Chicken Curry with Vegetables
Servings: 2 4 people
Author: kanthi

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

 *For making garam masala substitute, use a mix of 1/8 teaspoon of cinnamon, cardamom, and cloves powders. ** Adjust the amount of curry powder to your needs.