Mild Chicken Curry

Mild Chicken Curry--An easy way to use leftover rotisserie chicken to make a dish that will remind you of Chicken Masala. Freezes well.

My husband harbored a negative attitude toward Indian food most of our 38-year married life. He based his distaste on a negative experience in college with some highly-spiced curry.

Two or three years ago we ventured into an Indian restaurant on a whim and got hooked on the Tomato-Coconut Soup. I decided to exploit that positive experience and asked a co-worker with Indian connections to mark a restaurant menu highlighting all the dishes she thought we would like. We tried several of them and it worked.  My husband was won over although I almost lost him after he popped a handful of fennel seed into his mouth as we were leaving our favorite Indian hangout one night. The seeds are traditionally chewed after a meal as a breath freshener and stomach soother, but it wasn’t the minty flavor he was expecting. The coughing and spitting that ensued was most undignified.

Now that we’re over the curry hump, this is my favorite Indian-like food to prepare at home. I adapted the recipe from Cotton Country, a Jr. League cookbook from Decatur, Alabama. It reminds me of an easy Chicken Masala. The only ingredient you might not have in your kitchen already is the Garam Masala, a wonderful Indian spice mixture good for many things, but especially in Hot Coconut V-8 and rice at our house. It’s readily available in most supermarkets, but you can also mix some up for yourself via Google.

I keep this mildly spicy and saucy chicken in my freezer at all times. It has become one of my favorite comfort foods on a cold winter night after a long day at work or when I would rather watch Downton Abbey than cook.

Mild Chicken Curry
 
Author:
Recipe type: Entree
 
Ingredients
  • 2 tablespoons coconut oil (or vegetable oil)
  • ½ cup chopped onion
  • ½ cup chopped celery
  • 1 teaspoon chopped garlic
  • 1 tablespoon curry powder
  • 1 teaspoon Garam Masala
  • ⅓ cup flour
  • 2 cups chicken stock
  • 1 cup tomato juice or V-8
  • 1 teaspoon Worcestershire sauce
  • Couple shakes of Sriracha sauce (Leave this out if you don't like spicy.)
  • 1 tablespoon cream of coconut (optional)
  • 4 cups cooked chicken, diced (I use rotisserie chicken)
Instructions
  1. Melt butter in large skillet or shallow saucepan. Throw onion and celery in with the butter and saute until soft but not brown.
  2. Add garlic, curry powder, and Garam Masala and saute one more minute.
  3. Sprinkle flour over softened vegetables and distribute evenly.
  4. Whisk broth and tomato juice or V-8 into veggies and simmer until thickened. Season with Worcestershire sauce, Sriracha sauce, and cream of coconut syrup (if using). Cook on low heat for about 10 minutes until thickened.
  5. Add chicken and heat until warm throughout.
  6. Serve immediately over cooked rice (Jasmine would be my choice) or chill for dinner later in the day.

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{ 7 comments… read them below or add one }

Betty January 24, 2015 at 10:14 pm

I can’t handle the really HOT Indian food, but this looks like it’s perfectly spiced for my liking. This would be a great quick dinner for after work, especially using rotisserie chicken! (That Hot Coconut V-8 looks good too!)

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Paula January 25, 2015 at 2:54 pm

Leave out the Sriracha and maybe even the Garam Masala seasoning for the mildest curry possible. 🙂

Reply

Pat January 16, 2015 at 10:55 pm

I love Jamaican Chicken curry, but for some reason I don’t like the Indian style, probably because I don’t like the taste that garam masala gives to dishes. Nevertheless, your recipes have never failed me, so I’m going to try this one, but I’ll use another spice instead. Any suggestion?

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Paula January 18, 2015 at 2:17 pm

Pat,
Just leave it out. No substitution necessary.

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Paula January 11, 2015 at 11:35 am

I’m not a big fan of hot and spicy dishes so I’m delighted to see this mild version on your site and approved by your husband. Will try and make this one day. Thanks for sharing!

Reply

jennifer weaver January 11, 2015 at 2:55 am

An incredible presentation of chicken curry, i never thought it could be as playful as this and the photos of the dish is really topnotch. This dish really makes me crave for meat and it’s so mouthwatering that i can hardly resist it’s alluring temptation. This reminds me of the ultimate dinner experience i had at Sydney’s premier restaurant, Steersons Steakhouse, for they serve sumptuous and succulent poultry dishes that really look as awesome as this.

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Raw Spice Bar January 26, 2015 at 12:20 pm

Excellent.
I recently received RawSpiceBar’s indian spices- garam masala and tandoori spices for making chicken tikka masala and it was pretty spot on. It’s tough to find freshly ground kashmiri chiles and other high quality hard to find spices. Look forward to receiving next month’s spice blends from them and worth looking into if you’re an adventurous cook.

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