RED COUNTRY CHICKEN curry cooking and eating with rice by our santali grandma||rural village ind.

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk + cornstarch

Almond milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option.

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

Add chopped onions and cook until translucent, about 5-7 minutes.

Stir in minced garlic and ginger, cooking until fragrant, about 1-2 minutes.

Add diced tomatoes and cook until softened, about 5 minutes.

Mix in curry powder, turmeric, cumin, and coriander, stirring for 1-2 minutes.

Add chicken pieces, stirring to coat in spices, and cook until lightly browned, about 5-7 minutes.

Pour in coconut milk and bring to a simmer.

Season with salt and black pepper to taste.

Add chopped green chilies for heat, adjusting to preference.

Cover and reduce heat, simmering for 30-40 minutes until chicken is tender.

Stir occasionally, adding water if the sauce thickens too much.

Once cooked, stir in chopped cilantro just before serving.

Serve hot with rice or bread.

Cooking Techniques

Spice Level:

Allergens