Maybe this...? will make YOUR curries taste better than EVER!!!!

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining a creamy texture.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu offers a plant-based protein option, while chickpeas are budget-friendly.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Homemade blends can be tailored for flavor and cost.

ginger

🥗Healthier: ginger paste

💰Cheaper: ground ginger

Ground ginger is more accessible and has a longer shelf life.

Heat oil in a large pot over medium heat until shimmering.

Add mustard seeds and cook until they start to pop, about 1-2 minutes.

Stir in chopped onions and sauté until translucent, about 5-7 minutes.

Add minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Incorporate chopped tomatoes and cook until they break down, about 5 minutes.

Stir in curry powder, turmeric, cumin, and coriander, cooking for 1-2 minutes to toast the spices.

Add chicken pieces and cook until browned on all sides, about 5-7 minutes.

Pour in coconut milk and bring to a simmer.

Add curry leaves and green chilies, then cover and cook for 20-25 minutes until chicken is tender.

Season with salt to taste and garnish with chopped cilantro before serving.

Cooking Techniques

Spice Level: