Chicken Curry Recipe In My Way | Sweet, Spicy and Creamy Chicken Curry | Learn How To Make This

organic chicken

🥗Healthier: skinless chicken breast

💰Cheaper: regular chicken

Skinless chicken breast reduces fat while regular chicken is more affordable.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk lowers calories while the substitute is budget-friendly.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley offers a similar flavor profile and is often more accessible.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper adds sweetness without heat, while jalapeño is less expensive.

Finely chop the white onion, ginger, garlic, red chili, and lemongrass.

In a large pan, add ground nut oil (or any oil of your choice).

Add 3 cardamom pods, coriander seeds, and cumin seeds to the oil.

Add the chopped onions and chilies to the pan, along with ground turmeric; stir well.

Add a couple of bay leaves, tomato puree, tomato passata, chicken stock, and brown sugar to the pan.

Let the mixture cook for 15 minutes on medium heat.

Cut the free-range chicken breast into small pieces.

Add the chicken pieces to the bubbling curry and stir well.

Season the curry with a pinch or two of salt and taste for seasoning.

Add double cream to the curry and cook through.

Chop cilantro to garnish the dish before serving.

Plate up the chicken curry and serve with basmati rice.

Cooking Techniques

Equipment Needed

Spice Level: