Creamy Chicken Curry (Kids Recipe)
Creamy chicken Curry (For Kids) is a mild chicken curry suitable for kids, using minimal spices and flavours.
How to Make Creamy chicken curry for Kids
- Marinate chicken , ginger garlic paste , little salt yoghurt for about 1 hour.
- Heat a pan, add oil, cinnamon stick, once it starts to sizzle. Add the onion purée, curry leaves , little salt (remember you also marinated chicken with salt), turmeric and cook until the onions turn golden and oil starts to separate.
- Once done add the marinated chicken, spice powders – Corriander, fennel seed powder, garam masala and mix it in.
- Add water cover and cook in low to medium flame until the chicken is cook to soft and tender. Should take about 20 minutes.
- Once the chicken is cooked, add fresh cream and mix it in cover and simmer for another 5 mins until the curry looks creamy & rich.
- Garnish with great Corriander leaves and serve with Rice.
How to eat
Serve this curry on a bed of rice. This can also be eaten with Indian Flat breads like Roti / Naan.
See how to make home made Naan Here.
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Prep work before you begin
Puree onions, marinate chicken – Refer to recipe for ingredients. Keep Spices ready.
Ingredients required to make creamy chicken curry for kids
- 1/4 large onion puréed
- 250 gms boneless Chicken (cut into bite size pieces)
- 1/4 cup Yoghurt
- 1.5 tsp Ginger garlic paste
- 1/2 cup Water
- 1 inch Cinnamon stick
- 3 tsp Oil
- 2-3 Curry leaves
- 1 tbsp Corriander leaves for garnish
- 1 tsp Corriander powder
- 1/2 tsp Fennel powder
- 1/2 tsp Garam masala
- 1/4 tsp Turmeric powder
- 1/4 cup Fresh cream
- Salt- to taste
Notes
I have used chicken Thighs in this recipe, incase you are using chicken breast, which cooks faster than thighs, keep a watch as over cooking may turn it chewy.
Alternatives / Vegan / vegetarian Versions
Replace Chicken, with chickpeas, Green Peas, Cauliflower or Tofu Meat. Check out how to make tofu meat in this recipe.
If you want to try non dairy version, replace fresh cream with cashew milk ) Soak 7-8 cashews in water for 10 minutes and blend it to milk. You can also use Coconut milk in the place of dairy.
For adult version, puree 2-3 green chillies along with the onions and follow the recipe.
Storage and shelf life
This curry can be stored in an air tight container and left in the refrigerator for 2-3 days.
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Creamy chicken curry for kids
Equipment
- Pan with a lid
Ingredients
- 1/4 large onion puréed
- 250 gms boneless Chicken (cut into bite size pieces)
- 1/4 cup Yoghurt
- 1.5 tsp Ginger garlic paste
- 1/2 cup Water
- 1 inch Cinnamon stick
- 3 tsp Oil
- 2-3 Curry leaves
- 1 tbsp Corriander leaves for garnish
- 1 tsp Corriander powder
- 1/2 tsp Fennel powder
- 1/2 tsp Garam masala
- 1/4 tsp Turmeric powder
- 1/4 cup Fresh cream
- Salt- to taste
Instructions
- Marinate chicken , ginger garlic paste , little salt yoghurt for about 1 hour.
- Heat a pan, add oil, cinnamon stick, once it starts to sizzle. Add the onion purée, curry leaves , little salt (remember you also marinated chicken with salt), turmeric and cook until the onions turn golden and oil starts to separate.
- Once done add the marinated chicken, spice powders – Corriander, fennel seed powder, garam masala and mix it in.
- Add water cover and cook in low to medium flame until the chicken is cook to soft and tender. Should take about 20 minutes.
- Once the chicken is cooked, add fresh cream and mix it in cover and simmer for another 5 mins until the curry looks creamy & rich.
- Garnish with great Corriander leaves and serve with Rice.
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