Chicken Curry - Homemade Curry! | Chef Jean-Pierre

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk

Almond milk is lower in calories, while milk is more economical.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

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

Heat garlic oil in a wok over medium heat.

Add 1.5 pounds of boneless skinless chicken breast and sauté until cooked.

Prepare spices by sautéing cumin, coriander, and mustard seed in a pan.

Grind the sautéed spices in a coffee grinder once cooled.

Add grated ginger and garlic to the chicken in the wok.

Add diced red onion, sweet potato, and bell peppers to the chicken.

Stir in the ground spices and sauté to coat the chicken and vegetables.

Add 1 tablespoon of curry powder and mix well.

Optionally add coconut milk to the mixture.

Cook until everything is well combined and heated through.

Cooking Techniques

Equipment Needed

Spice Level: