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Mild Chicken Curry with Paprika and Garlic

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Garlic and paprika curry

If you like a mild chicken curry that’s full of delicious flavour… look no further.

This mild chicken curry is delicious and easy to make too! You use a lot of both garlic and paprika but neither over powers the dish.

So don’t let the amount of garlic scare you because it mellows as it cooks.

The paprika and tomato give the curry a beautiful deep red colour which looks spicy hot even though it’s not.

Order a mild chicken curry at curry house and you will usually receive something that is quite creamy, heavy and unhealthy. No need for cream here. This garlic and paprika chicken curry is healthy! I used to cook mild curries like this for my kids when they were young.

Now they make it for themselves.

If you are in search of other mild and equally delicious healthy chicken curries, try my cumin chicken curry here. It is also made with ingredients you probably already have on hand in your freezer and/or larder (pantry). 

Making garlic and paprika chicken curry

Don’t let the garlic scare you. Just peel it and you’re ready to cook.

Making garlic and paprika chicken curry

Marinate the meat for at least 30 minutes or up to 24 hours.

Garlic and Paprika chicken curry

Infuse the whole spices in the oil.

Garlic and Paprika chicken curry

Fry half the garlic until lightly browned but not burnt.

Garlic and Paprika chicken curry

Add the garlic and onion paste, remaining paprika and the turmeric

Garlic and Paprika chicken curry

Stir in the marinated chicken and the tomato puree.

Garlic and Paprika chicken curry

Add 250ml water and let this simmer until the chicken is cooked through and the sauce thickens.

Garlic and paprika curry

Add the vinegar and simmer for a further three minutes or until happy with the consistency.

 

Yield: 4

Garlic & Paprika Chicken Curry

Garlic and paprika curry
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 40 cloves garlic
  • 2 medium onions – roughly chopped
  • 600g chicken thighs – cut into bite sized pieces
  • 3 tbsp smoked sweet paprika
  • ½ tsp turmeric
  • 1 tbsp minced ginger
  • 2 tbsp low fat Greek yogurt
  • 1 ½ tbsp rapeseed (canola) oil
  • 1 star anise
  • 1 tsp cumin seeds
  • 1 small piece blade mace
  • 5 tinned anchovy fillets – finely chopped (optional)
  • Passata
  • 250ml unsalted chicken stock or water (approx)
  • 5 tbsp white wine vinegar or coconut vinegar
  • Salt to taste

Instructions

  1. In a large mixing bowl, whisk the yoghurt with two tablespoons of the paprika and minced ginger. Stir the chicken in and make sure it is evenly coated with the marinade.
  2. Peel the garlic. Place half of it in a food processor or spice grinder with the chopped onion and just enough water to blend into a thick paste. Set aside. heat the oil in a large saucepan or wok over medium high heat. Stir in the whole spices and infuse them into the oil for about 30 seconds.
  3. Add the remaining garlic and the anchovies to the oil and break the anchovies up with a spatula. Fry the garlic until light brown but not at all burnt. Stir in the onion and garlic paste and the remaining paprika and turmeric. Now stir in the marinated chicken and the tomato puree. Add just enough water or stock to cover.
  4. Simmer for about 5 - 10 minutes or until the chicken is cooked through. Stir in the vinegar and simmer for a further three minutes.
  5. To finish, season with salt to taste and garnish with chopped coriander.

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Olivia

Tuesday 1st of February 2022

Do you use passata or tomato purée in the recipe? In the ingredients you list passata but in the instructions you talk about tomato purée. And when you talk about tomato purée do you mean the English version because I’m pretty sure tomato purée in America is different?

Dan Toombs

Wednesday 2nd of February 2022

I mix passata with a bit of water to get the right consistency. When I mention tomato puree I mean passata with a bit of water mixed in. T Thanks Dan

Philll

Thursday 23rd of May 2019

If you wanted to add a bit of heat when would you recommend adding some chilli? At the start with the spices or a bit later in the process? Love your recipes by the way. Can’t wait to try this one!

Dan Toombs

Wednesday 29th of May 2019

Hi Phill

Thank you. You can definitely add heat with chilli powder. That is a spice you can add at the beginning or the end. I usually add it at the end to taste.

Thanks, Dan

Mike Buckley

Saturday 11th of May 2019

Tried this tonight, Dan. It's magnificent. I'll be honest, before I added the white wine vinegar I wasn't sure but, my goodness, what a curry! Keep up the good work!

Dan Toombs

Wednesday 29th of May 2019

Great to hear Mike!

Thank you. Dan

Larry

Thursday 4th of April 2019

recipe looks brilliant, BUT - "Stir in the whole spices and infuse them into the oil for about 30 seconds." ??? cannot see any whole spices in the list of ingredients!

Dan Toombs

Tuesday 9th of April 2019

Thanks for noticing Larry. All fixed now.

Cheers, Dan

Martin West

Thursday 4th of April 2019

What are the whole spices mentioned ? I can’t see them in the ingredients list ?

Dan Toombs

Tuesday 9th of April 2019

All fixed now Martin.

Thank you. Dan

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