Chiman’s Colonels Curry Spice Blend Mild


Chiman’s Mild The Colonels Curry Spice Blend is the quintessential curry – mild but tasty and suitable to use with meat or vegetables. This superb curry is made according to a recipe from 1878 – and it tastes every bit as good now as it did then!

Great for making gluts and leftovers into a delicious curry – you can use it with any ingredients that you have to hand.

Out of stock


How to make
Chiman’s Mild The Colonels Curry Spice Blend in a thermal cooker – Mild.

Chiman's 2010 Silver award

This can be cooked in Thermal Cooker if you have one using the instructions below.

If you don’t have a thermal cooker this spice blend can be cooked in the conventional way using the instructions on the packet but remember you will not save up to 80% on cooking fuel.




chiman's colonels curry


  • 5 tbsp vegetable oil or ghee
  • 2 medium onions, finely chopped
  • 3 cloves garlic, crushed
  • Chimans Mild The Colonels Curry Spice Blend
  • 1 kg skinned chicken joints (or other meat, fish or vegetables)
  • 300ml water
  • 450g mixed root vegetables of your choice
  • 1 tbsp redcurrant or cranberry preserve
  • 150g natural yogurt, mixed with 2 tbsp of water
  • 25g ground almonds
  • Handful fresh coriander, roughly chopped


  1. Heat oil or ghee in the inner pot and fry the onions and garlic for 4-5 mins, until soft.
  2. Add the sachet of spices and stir-fry for 2 mins.
  3. Add chicken (or other meat, fish or vegetables) and fry until browned all over.
  4. Add water, vegetables, preserve, yogurt and almonds. Bring to the boil.
  5. Turn down the heat and simmer for 5 minutes.
  6. Turn off the heat and put the inner pot into the insulated outer container and shut the lid,
  7. Cook without power for a minimum of 2 hours.
  8. Serve garnished with fresh coriander.

Serve with Chiman’s Bombay Potatoes, rice and salad for a delicious Indian feast.


  • Chiman’s spice mixes have a long best before time, however are safe to use after that time. They simply lose some flavour.
  • If you are cooking for less than 4 people you could freeze some of the cooked meal or only use half the packet.
  • If you find the food too spicy or too hot, simply use less than the whole sachet of spices according to taste.
  • If you like more of a chilli kick, add some fresh chopped chilli to the dish or serve in a small bowl so that everyone can have exactly the amount they like.
  • If you find your mouth burning, resist the temptation to drink water. Instead, have a spoonful of yogurt or a lassi drink.
  • We often get asked which oil to use – vegetable oil is the best option as it is light, doesn’t affect the flavour of the spices and it’s healthy too!
  • Best for kids (and adults!) who like a mild curry: Kofta Bhoona (let them roll the balls themselves); Chicken Korma; Chicken Tikka Masala; Cauliflower & Spinach Bhaji
  • An anonymous tip: Try adding a few green peas to the Spicy Chick Peas. It adds colour without upsetting the balance of the dish



Black pepper, chilli powder, coriander, cumin, fenugreek, ginger, mustard seeds, sea salt, turmeric.


Additional information

Weight 0.05 kg


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