Yellow Chicken Curry with Potatoes + Mango Chutney that is kid friendly and perfect for the whole family. A quick & easy midweek dinner thats full of flavour.
Yellow Chicken Curry with Potatoes + Mango Chutney
This is a really easy midweek dinner that is mild enough for the kids, yet full of flavour for the whole family. My kid’s tend to like really plain flavours and up until now I have kept their meals really light on the spices. This curry is the perfect introduction with it’s really mild and sweet flavour. You can control the spice level by adjusting the amount of curry powder you add, most mango chutneys will have a slight spice to them as well.
This tasted even more amazing the next day once the flavours had really infused. Just always make sure when you are cooking rice (and chicken) that you either eat it then or cool it down as quickly as possible and then reheat completely when eating it next. Rice can carry bacteria if left out too long or not heated fully through.
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Yellow Chicken Curry with Potatoes + Mango Chutney
- Total Time: 40 minutes
- Yield: 4-6 1x
Ingredients
- 800g chicken breast, cut into bite sized pieces
- 1 teaspoon turmeric
- 1 teaspoon mild curry powder
- 3 tablespoons natural yoghurt
- 2 tablespoons tomato puree
- 1 onion
- 4cm piece ginger
- 2 cloves garlic
- 1 tablespoon olive oil
- 500g potatoes, cut into bite sized pieces
- 2 cups / 500ml coconut milk
- ½ cup / 125ml chicken stock
- 2 tablespoons mango chutney
- brown basmati, rice to serve
- extra yoghurt, to serve
- pappadums, to serve
- fresh coriander, to serve
Instructions
In a bowl, combine the chicken, turmeric, curry powder, yoghurt and tomato puree.
Place the onion, ginger and garlic into a food processor and blitz to a paste. Heat the oil in a large frypan over medium heat and then add the paste and cook 8-10 minutes. Add in the chicken and yoghurt and cook for 5 minutes, til the chicken starts to whiten. Add the potatoes, coconut milk and stock and simmer 20-30 minutes until all cooked through. If needed add extra water to the sauce.
Remove from heat, stir through the mango chutney and serve with steamed rice, yoghurt, pappadums and fresh coriander.
Notes
You could add in other veggies such as string beans, carrot, peas or spinach. Depending on how you like them cooked, either add in with the potatoes, or stir through at the end. (if using spinach)
This will last in the fridge up to 3 days and freezes really well.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
LE CREUSET CAST IRON SHALLOW CASSEROLE
I recommend, after reading a lot about what Jude Blereau has to say in the kitchen (read more here), any casserole dishes over 22cm are best in cast iron. These are going to be expensive and certainly an investment in the kitchen, nothing can compare with the flavours you can create in a well made in a cast iron, enamel casserole dish, such as the one I use from Le Creuset.
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