Mild Curry Recipe

Creamy Coconut Chicken Curry

One for the mild curry lovers!

Course Main Course
Cuisine Indian
Keyword Coconut Curry, Curry, Mild Curry
Prep Time 15 minutes
Total Time 1 hour
Servings 4 people


  • 2 tbsp Coconut Oil
  • 3 Skinless Breast Chicken, diced
  • 1 White Onion, diced
  • 4 Garlic Cloves, minced or finely chopped
  • 2 cm Fresh Ginger, minced or diced small
  • 1 tsp Mild Chilli Powder
  • 1 tsp Ground Turmeric
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1/2 tsp Sea Salt
  • 1/4 tsp Ground Black Peppercorn
  • 400 g Chopped Tinned Tomatoes
  • 200 g Coconut Milk
  • Handful of Fresh Chopped Parsley
  • Lime, cut into wedges for serving


  1. In a large saucepan add the coconut oil over a medium heat

  2. Add the onions and cook for about 5 minutes until the onions are soft

  3. Add the chicken and cook until chicken is white and cooked through

  4. Add and combine in the garlic, fresh ginger and cook for a few minutes

  5. Add the mild chilli powder, turmeric, cumin, coriander, salt and black pepper and stir through and cook for a few minutes

  6. Pour in the tinned tomatoes and cook for a few minutes

  7. Pour in the coconut milk and stir through bring to the boil and simmer

  8. Cover the top of the saucepan with the lid and simmer for around 20 minutes until the curry sauce has thickened into a creamy consistency. Make sure to stir occasionally to stop the bottom from sticking, add a splash of hot water if the sauce starts to stick, stir and remove from the heat.

  9. Serve with some fluffy basmati rice or naan bread, a squeeze of lime and garnish with fresh parsley and enjoy with the whole family.