Has anyone got a curry recipe thats yummy and mild enough for my toddler?

Answer 1

try homepride curry its nice and mild .

Answer 2

Mild Curry Paste. Recipe #49149
This curry powder/paste is the result of an afternoon creating a curry that would keep my non curry headed friends happy but not bore the others. I really recommend a spice grinder as the flavour of freshly ground spices is just so much better than store bought powders. Keep the powder in the fridge to help retain the flavours longer. The powder should be enough for a minimum of 10 curries.
For the Powder
4 teaspoons coriander
6 teaspoons basmati rice
10 teaspoons cumin
4 teaspoons fenugreek seeds
2 teaspoons black peppercorns
2 teaspoons mustard seeds
2 teaspoons cloves
2 cinnamon sticks (five cm long)
6 teaspoons turmeric
2 teaspoons garlic powder
3 teaspoons powdered ginger
For paste
1 roasted onion
2 tablespoons curry powder
1 tablespoon white wine vinegar
1 teaspoon white sugar
1/2 tablespoon oil
2 cloves garlic

10 servings Change size or US/metric
Change to: servings US Metric

30 minutes 30 mins prep


First take the coriander,cumin,fenugreek,black pepper,mustard seeds and dry fry gently in a frying pan until the mustard seeds start to pop.
Let spices cool.
Grind the unground spices to a fine powder and mix with remaining spices.
This should result in a fine mild curry powder.
For a hotter variety add one tsp of ground chile.
For curry paste.
Roast an onion for one hour at 200°C.
Let onion cool.
In a blender chop onion finely.
Add remaining ingredients to blender and mix well.

Answer 3

You can make some curry chicken using a small amount of curry, but the main thing with cooking curry is you have to cook the meat for a while. Don't just cook it for 30 mins and think its done. Cook it for like 1 hr or so and put a little piece of ginger root in it. Shouldn't cause upset stomach or diarrhea.

Answer 4

Mild Chicken Curry

3-4 chicken breasts
1 tbsp oil (preferably peanut)
2 gloves garlic, crushed
1/2 tsp grated ginger
2 tsps curry powder
1/2 tsp salt
1 tbsp vinegar
140ml creamed coconut (1/2 block)
sm. carton natural yoghurt
tin of pineapple & juice - chopped
1 stock cube made up to 1/4 pt
1. Prepare onion, garlic etc.
2. Cut chicken into small pieces
3. Heat oil til hot. Reduce the heat & add onion, garlic & ginger & cook gently, stirring continuously. Cook for 10 mins, or til onion is soft & golden brown
4. Increase the heat & add curry powder. Fry for 30 seconds
5. Add the salt & vinegar, & cook for 1 min.
6. Add the chicken, & turn so that the mixture coats the chicken well.
7. Add the chopped pineapple & juice, the stock & mix. Cook for 5-10 mins.
8. Add the creamed coconut & yoghurt & continue cooking til the chicken is cooken & tender (around 20 mins).

We couldn't get creamed coconut so he used a tin of coconut milk.

Answer 5

I use about a teaspoon of curry in my chicken and dumplings.

3-4 lbs of boneless chicken
2 cans of canned biscuts
Salt to taste
1 can of chicken broth
1 cup diced carrots
1/2 cup sweet peas
1 teaspoon curry
pepper to taste
1-2 tablespoons of cornstarch

Cook chicken in broth untill done, then cut up or tear into smaller peices. Add back to broth with carrots and cook for untill carrots done, add peas, curry salt and pepper. Add water to cover over an inch of ingredients in pan. Bring to boil, add canned biscuts 1 biscut at a time (both cans may not fit, depending on the size of your pan). Let simmer for 15 minutes. While this is simmering, mix cornstarch with 1/4 cup water. Add cornstarch to the mix and stir & add until desired consistency. Serve.

A Family Favorite, my toddler loves it.

Answer 6

Potato Curry

"This is a great creamy curry recipe. It is very mild, and unlike typical curries. A crowd pleaser!"


INGREDIENTS:
3 tablespoons ghee
1 teaspoon cumin seeds
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon ground cayenne pepper
6 medium potatoes, peeled and diced
2 cups water
1 cup yogurt
2/3 cup frozen green peas

DIRECTIONS:
Heat the ghee in a skillet over medium heat, and mix in the cumin, turmeric, coriander, salt, mustard seed, and cayenne pepper. Place potatoes in the skillet, and stir to evenly coat with the ghee. Cook 10 minutes, stirring often. Pour water into the skillet. Reduce heat to low, and simmer 30 minutes, until potatoes are tender.
Mix the yogurt and peas into the saucepan. Continue cooking until heated through.

Chicken Korma Recipe
Introduction

In the west, the term Korma has come to represent a very mild dish with a heavy cream sauce. The word 'korma' actually means braising and the dish can be either very mild or very fiery depending on the region. Korma is Mogul in origination and in the north of India where they became established, a wide array of kormas are served. This recipe is a variation on a northern korma which is generally made with rich ingredients like saffron, nuts, cream etc.

Spices:
A pinch of Natco saffron threads
6 Natco green cardamom pods, bruised to release the flavour
2 x 1" pieces of Natco cinnamon stick
4 Natco cloves
1/2 teaspoon Natco ground turmeric
¼ - ½ teaspoon Natco chilli powder
1/2 teaspoon Natco ground white pepper
1 tablespoon Natco ground coriander
1/2 teaspoon Natco garam masala

Ginger & Garlic Paste:
1 inch cube of fresh ginger, peeled and roughly chopped
4 garlic cloves, peeled
2-3 tablespoons water

The Meat
700g / 1lb chicken breast or thigh fillets, skinned and trimmed of excess fat. The breasts should be diced into 5cm(2ins) cubes and the thighs halved.

Other Ingredients
50g / 2 oz Natco raw cashew pieces
150ml/5fl oz boiling water
90g / 3 oz full fat natural yogurt
4 tablespoons sunflower oil
1 large onion, finely chopped
300ml (10 fl oz) chicken stock (or warm water)
2 tablespoons single cream
salt to taste

Method

1. Put the cashews and saffron in a bowl and pour over the boiling water. Leave to soak for 15-20 minutes.

2. Put the chicken into a large mixing bowl. Whisk the yoghurt (this prevents curdling during cooking) and add to the chicken. Set aside for 15-20 minutes.

3. Make the ginger & garlic paste by blending the ginger and garlic together in a food processor with a little water until it is a puree.

4. Heat the oil in a heavy based casserole over a low heat and add the cardamom, cinnamon and cloves. Let them sizzle for 25-30 seconds and add the onions. Increase the heat to medium and fry the onions until they soften (6-7 minutes).

5. Add the ginger & garlic paste and fry for a further 2 minutes.

6. Add the salt, turmeric, chilli powder, white pepper and ground coriander and fry gently for about a minute.

7. Add the chicken and increase the heat to medium high. Stir until the chicken is opaque. Pour in the stock or water, cover the pan and reduce the heat to low. Simmer for 15-20 minutes.

8. Meanwhile, put the cashews and saffron (with the water in which they were soaked) in a blender and add the cream. Blend until smooth and add to the chicken.

9. Add the garam masala and cook, uncovered, for 2-3 minutes. Remove from the heat and serve.

Answer 7

Any curry will be OK for a toddler.... just add some peaches to it ..this will take out some of the "Burn" and still gives Vitamin C...

My 17 month old son loves it...

Answer 8

If you dont fancy making on M&S do a good range of toddlers ready meals including mild curry its brilliant

Answer 9

use chicken and any curry sauce but add coconut milk to the sauce it makes it creamy and gives a subtle taste makes the curry not so hot,also add lime leaves when cooking,tip if your using other meats boil the meat for 5 mins first less fat.

Answer 10

ok, do you like onion rings? if so you are going to love this try vegetable pakoras.
first crush some cayenne peppers in a pestle & morter and then mix with lavender, salt and make a basic batter mix.
stir in any veg brocoli carrot cauliflour etc but make sure free from moisture. pick veg out
drop in hot fat for a couple of minutes until coloured.
not too spicey your kids will love em!