The word ‘curry’ is thought to be synonymous with heat and spice, however there are actually a handful of options that are made from mild ingredients like yogurt and milk. In fact, many western imitations of a traditional Indian curry tend to be milder because western people are not used to the regular implementation of hot spices in the diet. Read on as the team here at Royal Nawaab go over three mild Indian curries that still manage to hit the spot…
Korma
With a thick and creamy sauce, the Korma curry is one of the mildest Indian curries available and it is traditionally made from yoghurt, coconut milk and almonds. In fact, the dish originated from Northern India and Pakistan and is traditionally filled with chicken and eaten with rice which makes it an irresistibly tasty British favourite.
Butter Chicken
Also known as Murgh Makhani, it is safe to say that Butter Chicken is a popular curry dish that can found in any Indian restaurant or takeaway. After all, its implementation of tender chicken pieces directly mimics the appeal of the Korma, however the sauce is made using a spicy marinade that brings out new and exciting flavours whilst still retaining a mild heat rating.
Pasanda
Traditionally, the Pasanda curry was made using a leg of lamb, however more modern interpretations tend to opt for chicken or prawns. This mild curry uses a yogurt and coconut base as well as spices like peppercorns and cumin and vegetables like garlic and onions in order to create a delicious sauce that has the creaminess of Korma but the spice factor of Murgh Makhani combined.
Here at Royal Nawaab, our mains menu is filled with a wide range of mild dishes that are perfect for those who are unaccustomed to spice. From our butter chicken and mild chicken korma to our wide range of western dishes like chicken lasagne and chicken cheese pasta, it is safe to say that we have something for everyone! To find out more information, get in contact with the best restaurant in Manchester and speak to a member of the Royal Nawaab team today!
