Easy Green Chicken Curry | Comfort Food Favourites

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: cream

Light coconut milk reduces calories while maintaining creaminess.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a common alternative for flavor.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu provides a plant-based option, while pork is often less expensive.

green curry paste

🥗Healthier: homemade curry paste

💰Cheaper: red curry paste

Homemade paste can be healthier with fresh ingredients.

Cut the chicken into pieces if using a whole chicken, or use boneless chicken.

Marinate the chicken with 2 teaspoons garlic paste, 1.5 teaspoons ginger paste, 1.5 teaspoons salt, and 2 tablespoons lemon juice. Mix well and set aside.

In a jar mixer, add 0.5 teaspoons peppercorns, 1 teaspoon cumin seeds, 8 cloves, and a 1.3-inch stick of cinnamon. Break them down into smaller bits.

Add 2 teaspoons poppy seeds and 1 teaspoon turmeric powder to the jar. Grind into a fine powder to make the curry powder.

Add 6 garlic cloves (chopped), 1 inch piece of ginger (chopped), and 4 green chilies (cut into smaller bits) to the jar.

Add 1.5 cups (60 grams) of washed cilantro/coriander (including stems) and 2 tablespoons vinegar to the jar.

Add 0.25 cup water to the jar and blend until smooth to create the curry paste.

In a pan, heat 3-4 tablespoons of oil and add 1 cup finely diced onion. Sauté on medium heat until translucent with a slight golden hint.

Add 0.5 medium-sized tomato (skinned and finely chopped) to the pan and mix with the onions until well fried.

Add the marinated chicken to the pan and mix to coat with the onion and tomato mixture.

Dissolve 1 chicken bouillon in 0.25 cup water and pour it into the pan. Stir to combine.

Cover the pan and cook the chicken on medium heat for 10 minutes, turning occasionally to ensure even cooking.

Add the curry paste to the pan along with an additional 0.25 cup water to pick up leftover paste. Mix well to coat the chicken.

Cook uncovered for 5 minutes, flipping the chicken gently to avoid shredding.

Add 1.5 cups coconut cream and 2 teaspoons sugar to the pan. Mix well.

Cover the pan and cook on medium heat until the chicken is fully cooked, approximately 10 minutes depending on the size of the pieces.

Remove from heat and plate the green chicken curry.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens