Mild Indian Curry Recipe

Mild Indian Curry


  • 1 tbsp
  • 1 kg
    Chicken thigh, trimmed
  • 1 medium (150g)
    Onion, thinly sliced
  • 1 can (400g)
    Crushed tomatoes
  • 1 pkt
  • 1 can (165mL)
    coconut milk
  • 2 tbsp
    tomato paste
  • 1 can (400g)
    chickpeas, drained
  • 2 cups (40g)
    Baby spinach leaves
  • 2 tbsp
    coriander leaves, chopped

How to Cook

Prep Time: 20 minutes | Cooking Time: 495 minutes
  1. Heat oil in a large deep frying pan over medium-high heat. Cook chicken, in batches, for 2 to 3 minutes or until browned each side. Transfer to a 4.5 litre-capacity slow cooker.

  2. Add onion to slow cooker along with combined can of tomatoes, MAGGI Butter Chicken Recipe Base, coconut milk and tomato paste; stir to combine.

  3. Cook, covered, on LOW for 8 hours. Stir though chickpeas and spinach, cook uncovered a further 15 minutes. Top with coriander. Serve with steamed rice and yogurt, if desired.



Average Qty Per Serve Qty Per 100g
Energy 2409.7kj 633.4kj
Weight 380.7g 100g
Protein TOTAL 32.2g 8.4g
Fat TOTAL 41.1g 10.8g
- Saturated Fats 15.0g 3.9g
Carbohydrates TOTAL 17.7g 4.6g
- Sugars 7.1g 1.8g
Sodium 452.9mg 119.0mg
Dietary Fibre 5.7g 1.5g
Calcium 77.7mg 20.4mg