|| YELLOW CHICKEN CURRY ( WITHOUT MASALA ) || चीकनच आळनी कालवण || NON.VEG RECIPE BY ASHA MARAGAJE

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

yellow curry paste

🥗Healthier: homemade curry paste

💰Cheaper: red curry paste

Homemade curry paste can be healthier and tailored to taste.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian alternative to fish sauce.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu provides a plant-based option, while chicken thighs are more economical.

Heat 2 tablespoons of oil in a medium-sized pan over medium heat.

Add the chopped onion and sauté until it turns reddish, about 2-3 minutes.

Add 2-3 cloves of minced garlic and a small piece of ginger, and sauté for another minute.

Add salt to taste and the chopped tomato, and mix well.

Add 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, and 1 teaspoon of cumin powder, and stir for 2-3 minutes until the spices are well combined.

Add 250 grams of chicken to the pan and mix thoroughly until the chicken is coated with the spices.

Cover the pan and let it cook for 5 minutes on medium heat.

After 5 minutes, check the chicken and add water if needed, depending on how thick you want the curry to be.

Cover the pan again and let it cook for another 7 minutes on medium heat until the chicken is fully cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens