Rochelle Currie is a Melbourne based creative with a love for travel, design and style. She is also a wife, mum to Willow and musician.

Curry at the Curries - Rochelle's Mild Chicken Cury

Do you like the title of my post? I feel many of these coming along, as last night was a night of many to come where I embraced my Sri Lankan heritage and cooked a mild chicken curry from scratch (I know - even I didn't think I could do it!), and it was so delicious I just had to share the recipe with you! Please note, I made this recipe in the slow cooker because I like the meat tender, but if you need to whip it up quickly, see my notes below on how to cook it quicker.

Curry at the Currie's: Mild Chicken Curry

Serves 6

What you need:

2 1/2 Tablespoons of turmeric powder

1 Tablespoon of ground cumin (you can use the whole cumin seeds if you wish)

1/2 Tablespoon of cardamom powder

1 Teaspoon of ground ginger powder (of course you can ground fresh ginger if you wish)

1 Tablespoon of ground garlic powder (of course you can ground 1 clove of garlic if you wish)

1/2 Teaspoon of ground onion powder

1/3 teaspoon of ground cinnamon

1/2 teaspoon of sugar

1 Tablespoon of salt

1/2 Tablespoon of black pepper

2 Tablespoons of curry powder

1 Tablespoon of chilli powder (you can add or decrease amount depending on how hot you would like it)

1kg of chicken (I used 600g thigh filet & 400g drumsticks)

2 medium potatoes

1 small onion

2 cups of rice

1 270 ml can of coconut milk

1/2 cup of water & 3 - 4 cups for the rice

Now I know the ingredients look like a lot, but it is great to build up your pantry with spices you may already have them or if you purchase them you will use them in the future!

What to do:

1. Get all your spices measured and place all in a bowl, and set aside.

2. Cut the potato into small portions (i.e. in half, then quarters, then eighths, and I leave the skin on) and finely chop the onion.

3. De-skin and cut the fat from the chicken, and cut the fillets into small squares, the drumsticks can be placed in whole.

4. Place the chicken and vegetables into the pot of the slow cooker, and mix well.


5. Pour the coconut milk and 1/2 cup of water (warm - not boiling), into the bowl of spices and mix well (try not to have big clumps of spices).

6.  Coat the chicken and vegetables with the spice mix - you may have to use your hands, but that's okay! Add a little bit of extra water if needed.

7. Cook on high for 4 hours.

8. To make the rice, I place 2 cups of rice into a microwave rice bowl with 3 - 4 cups of water (depending on how you like your rice) and cook it over two 17 minute intervals.

9. Once cooked, serve over rice or if you prefer with steamed vegetables - it is DELISH!


Note: If you would like too cook it over the stove, I would first place the chopped potatoes into the microwave in a steamer bowl to soften them (maybe for 10 minutes), then place 1 tablespoon of olive oil in a pot on medium heat and fry the onion, then add the chicken and cook until all sides are browned and are mostly cooked. Then I would turn the heat down to low and place the coconut milk and spice mixture into the pot with the potatoes and cover, and let the curry simmer for about 30 - 40 minutes on low heat with the lid on the pot, with occasional stirring.


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