Homemade Chicken Curry from Scratch
Hey gang!
Well done to everyone on your Beef Stroganoff last week! 🌟 All your photos were amazing—you really cooked up a storm!
This week, by popular demand, we’re diving into our “From Scratch Chicken Curry” recipe, and we’re so excited for it! Get ready to learn some new skills, mix up your own curry paste, and create a dish packed with flavour.
We Can’t wait to see your cooking creations! X
🗓 Date: 19th November
👩🍳 Recipe: Simple, Kid-Friendly Chicken Curry
See you all on Tuesday x
Jolene and Lil,s x x
Homemade Chicken Curry from Scratch
This From Scratch Chicken Curry combines tender chicken with a rich, homemade spice blend and creamy coconut milk or cream for a flavourful, comforting dish. Perfectly balanced with hints of sweetness and spice, it's a family-friendly recipe that’s fun to make and even better to eat!
Equipment
- 2 pairs of kitchen scissors
- 1 Grater
- 1 knife
- 1 mixing bowl
- 2 chopping boards
- 2 Saucepans
Ingredients
- 1 medium white onion
- 1 garlic clove
- 1 red pepper
- 4 chicken breasts
For the curry paste
- 2 tbsp tomato puree
- 1 tbsp mango chutney
- 2 tbsp medium curry powder
- 1 tsp turmeric
- 1 tsp ground mixed spice
- 1 tsp ground cumin
- 400 ml coconut milk or 300 mls cream
- 1 glug Rapeseed oil
- Fresh coriander or parsley for garnish
- Boiled rice for serving
- Poppadoms and naan bread to serve
Instructions
Prepare the Ingredients:
- Peel and grate the garlic: Kids can use the grater to do this.
- Peel the onion: Pierce the bottom with a fork and use a vegetable peeler to peel it.
- Slice the pepper: Kids can use clean kitchen scissors to slice the red pepper.
- Slice the chicken: Using a separate pair of scissors, cut the chicken breasts into thin slices.
Make the Curry Paste:
- In a small mixing bowl, combine:
- 2 tbsp tomato puree
- 1 tbsp mango chutney
- 2 tbsp medium curry powder
- 1 tsp turmeric
- 1 tsp ground mixed spice
- 1 tsp ground cumin
- Mix these ingredients thoroughly to create the curry paste.
Cook the Curry:
- Place a saucepan over medium heat with a little rapeseed oil.
- Sauté the onion and garlic for about a minute until softened and fragrant.
- Add the sliced chicken and stir frequently to prevent sticking.
- Add the sliced red pepper and continue stirring.
- Spoon the homemade curry paste over the chicken mixture and cook for about five minutes. The spices will release a delicious aroma.
- Simmer with Cream or Coconut Milk:
- Pour in the coconut milk or Cream stirring to combine.
- Cover the saucepan with a lid and simmer on low heat for 20 minutes, allowing the flavors to blend.
Serve:
- Serve the curry hot with boiled rice, naan bread and poppadoms
- Garnish with fresh coriander or parsley.
Video
Tried this recipe?Let us know how it was!
