The Chicken Curry Recipe I Make Every Week!! You Must Try This!

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while almond milk is more budget-friendly.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while chicken thighs are less expensive than breasts.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: turmeric + cumin

Homemade blends can be healthier and using turmeric and cumin is cost-effective.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers similar acidity, while vinegar is often cheaper.

Skin and cut in half 5 chicken thighs using a cleaver.

Marinate chicken with 3 tablespoons of whole milk yogurt, ginger, curry powder, cumin, cayenne pepper, chicken bouillon, garlic powder, and salt for 30 minutes at room temperature.

Heat a braising pan over medium heat and add ghee (or coconut oil).

Add 1/2 teaspoon of cumin, 2 cardamom pods, and 1 stick of cinnamon to the oil and toast for 20-30 seconds.

Add 1 large diced onion and sauté for 2-3 minutes until it starts to brown.

Add more oil if necessary to prevent sticking.

Cook the chicken in the pan undisturbed for about 4 minutes until browned, then turn the chicken.

Cover the chicken with a lid for 3 minutes on medium-low heat to release juices.

Scrape the fond at the bottom of the pan and mix everything together.

Add 2 large pieces of carrots to the pan and sauté for about 1 minute.

Add about 2 cups of water to the marination bowl to capture leftover flavors and pour it into the pan, ensuring the chicken is just covered.

Cook the chicken for about 20 minutes until tender and the gravy reduces.

Add 1 cup of coconut milk and mix well.

Stir in 1/2 cup of frozen peas and allow to cook for about 4 minutes to defrost and incorporate flavors.

Serve with black rice and extra vegetables like cauliflower.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens