Easy Creamy Chicken Curry Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, and chicken thighs are more economical.

Add 1.5 kilos of skinless chicken legs to a bowl.

Mix in 2 tbsps of da jeera, 1 heaping teaspoon of red chili powder, 1 teaspoon of turmeric, 1 tablespoon of salt, 2 tbsps of ginger paste, and 2 tbsps of garlic paste. Let it rest while preparing onions.

In a cooking pan, heat 1/4 cup of cooking oil over medium heat.

Add two onions blitzed in a food processor or chopped finely and cook until deep golden brown.

Once onions are 70% done, add 1 teaspoon cardamom, 1 teaspoon clove, 1 small stick of cinnamon, and 1 teaspoon black peppercorns. Toast these with the onions.

Introduce the marinated chicken to the pot, ensuring to add all the spices from the bowl. Sear the chicken until it is bronzed.

Add 3 whole green chilies to the pot.

If it looks dry, add a little extra oil. Then add 1/2 cup of water and bring to a gentle boil.

Cover and cook on low heat for 30 minutes.

After 30 minutes, add 400 g of evaporated milk and mix well. Bring to a gentle boil and let it cook on low for 15 minutes.

Finish with fresh green coriander and serve with rice or naan.

Cooking Techniques

Equipment Needed

Spice Level: