Mild Chicken Curry with soft rice
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A comforting, fragrant, and kid-friendly mild chicken curry simmered in coconut milk, served over soft jasmine rice.
A fragrant but friendly chicken curry over soft rice, mild enough for little eaters and warm enough to satisfy grown-ups. Coconut and gentle spices carry the flavor while the chicken stays tender and true. The kid-approved curry that still feels like a real dinner.
🥄 Ingredients
- 🫗 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 🫗 1 can (13.5 oz) coconut milk (unsweetened)
- 🫗 1 medium onion, diced, and 2 cloves garlic, minced
- 🫗 1 tablespoon mild yellow curry powder (ensure it's mild)
- 🫗 2 tablespoons olive oil or butter
- 🫗 1.5 cups jasmine rice (cooked with water according to package directions for soft texture)
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Cook the jasmine rice in a pot with water until fluffy and soft, then cover and set aside.
Heat olive oil in a large skillet over medium heat, add the diced onion and minced garlic, and sauté for 4-5 minutes until soft.
Add the bite-sized chicken pieces and mild yellow curry powder, cooking for 5 minutes until the chicken is lightly browned on all sides.
Pour in the canned coconut milk, reduce heat to low, and simmer for 15 minutes until the chicken is cooked through and the sauce thickens slightly; serve warm over soft jasmine rice.
⚠️ Common Mistakes
- ✕
Using spicy curry blends that shock sensitive palates (always double-check that the curry powder is labeled mild).
- ✕
Boiling the curry too vigorously after adding coconut milk, which can cause the sauce to separate.
- ✕
Overcooking the chicken breasts, making them tough instead of tender in the creamy sauce.
🔄 Variations
Toss in cubed sweet potatoes or frozen peas during simmering for extra vegetables and color.
Substitute chicken with firm tofu or chickpeas for a vegetarian version.
Garnish with a sprinkle of toasted coconut flakes or fresh cilantro.
🧊 Storage
- 📦
Store leftover curry and rice in separate airtight containers in the refrigerator for up to 3 days.
- 📦
Reheat gently on the stovetop or microwave, adding a splash of water if the sauce thickened too much in storage.
- 📦
Freezing the curry sauce works well for up to 2 months.
💡 Chef Tips
Use mild yellow curry powder rather than hot Madras curry or red curry paste to keep the flavor profile sweet, aromatic, and gentle for kids.
Simmering with full-fat coconut milk creates an incredible creamy texture that balances the savory spices.
Stir occasionally while simmering so the coconut milk thickens evenly without sticking to the pan.
❓ FAQ
Is this chicken curry spicy? A
No, this recipe uses mild yellow curry powder and rich coconut milk, creating a sweet, aromatic, and kid-friendly dish.
Can I use chicken thighs instead of breasts? A
Yes! Chicken thighs stay exceptionally tender and juicy when simmered in coconut milk.
What is the best rice to serve with curry? A
Soft jasmine rice or basmati rice absorbs the creamy coconut curry sauce wonderfully.
🔗 Related Recipes
.webp)
About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →