Mild Yellow Chicken Curry

Mild Yellow Chicken Curry 1

As a wetter than average summer reaches its final weeks here in Australia, our garden has responded with a long display of flowers and generous yield of produce. Our vegetable plot is providing buckets of purple skinned potatoes and Oxheart tomatoes: it’s curry time!

Potatoes are a great way to thicken stocks, so this mild aromatic yellow curry has pureed potato and tomato as its base.

Adding fresh aromatics gives a great depth of flavour to this easy to prepare recipe. Use a large cooking pot, as this recipe will feed the whole family.

Alternatively, it can be reheated the following day for a second meal. You could use red meat with a stronger curry powder if preferred; the delicate taste of chicken suits this mild curry.

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Clockwise from top left: purple skinned potatoes, oxheart tomatoes, spring onion, Thai basil, garlic, curry plant, rosemary, raw cashews, chili.

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Clockwise from top left: corn polenta, coconut milk powder, mild curry powder and plain flour make up the crumb coating.

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Combine sifted dry ingredients and coat chicken tenders thoroughly.

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After removing browned chicken tenders, saute aromatics and potatoes until spring onion is transparent.

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Top potatoes with chopped tomatoes and fresh herbs.

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Add layer of chicken tenders, add stock and enough water to cover.

Remove chicken tenders, reduce, thicken and puree curry.


Serves 4

For chicken coating:

2 tbsp plain flour

1 tbsp corn polenta

1 tbsp mild curry powder

1 tbsp coconut milk powder

For curry:

3 chicken thigh fillets, each cut crossways into 5-6 long strips

3 large tomatoes, cut into 8 segments

3 large potatoes, cut into 2cm pieces

1 large spring onion, finely sliced

1 long red chili, deseeded, finely shredded

2 garlic cloves, minced

1 bay leaf

1 rosemary sprig

3 curry plant sprigs (extra tbsp curry powder if unavailable, added during sauté)

2 cups liquid chicken stock

2 cups water

2-3 tbsp olive oil

Salt and pepper to taste

1-2 tbsp cornflour, mixed with 2 tbsp water into a slurry (to thicken, if required)

1/4 cup uncooked basmati rice, (per serve, makes 3/4 cup cooked rice per serve)

To garnish:

Thai basil, fennel tips (if available, or substitute fresh mint and chives)

2 – 3 tbsp raw cashews, split lengthways

Segments of fresh lime


To prepare chicken: Sift together coating ingredients into wide bowl. Coat chicken pieces thoroughly, shake off excess.

To make curry:

In a large pan with heavy base and high sides, bring olive oil to medium high heat.

Working in three batches, lightly and quickly brown chicken all over, remove and set aside.

Add a little extra olive oil if pan becomes too dry.

Sauté chili, garlic and onion until transparent. Add just-rinsed potato pieces while slightly wet and toss; sauté lightly to deglaze pan.

Level out to a layer in base of pan. Add layer of tomatoes, top with fresh aromatic herbs. Return chicken to pan as a top layer.

Pour in chicken stock, finish with enough water to just cover chicken.

Season with salt and pepper.

Bring to a boil, reduce heat and simmer over very low heat for 90 minutes.

Remove bay leaf, fresh herb sprigs and chicken, set aside in a warm place.

To thicken curry:

While you cook basmati rice in another pot, bring curry back to the boil.

Boil rapidly for 8-10 minutes to reduce in volume.

Turn off heat, allow bubbles to subside. Add a little cornflour and water slurry.

With a stick mixer in pot, puree liquids and vegetables: keep mixer in contact with pot base, pulse and blitz; move around pot, until curry is a uniform colour, smooth and well thickened.

To serve:

Place scoop of rice on one side of bowl, top with lime segments.

Place four chicken tenders next to rice, ladle curry over chicken, top with fresh Thai basil, fennel tips and cashews.

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You may wish to serve mango chutney, warm flatbread and a tossed green salad as sides.

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