The Foolproof 30 Minute Chicken Curry Recipe

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.

Start by preparing the ingredients: chop 2 green chilies after removing the stems.

Use a microplane to create pastes from 5 cloves of garlic and 15 g of ginger, scraping it all out to avoid waste.

Divide the garlic and ginger paste in half; one half will be used for the tomato gravy and the other for the chicken marinade.

Dice 800 g of boneless, skinless chicken into small pieces and place in a bowl.

For the marinade, add 250 g of natural Greek yogurt, 5 g of garam masala, 2.5 g of ground coriander, 2.5 g of ground turmeric, half of the garlic and ginger paste, and season with salt and ground white pepper.

Mix the marinade until the chicken is evenly coated; this can be used immediately or refrigerated for up to 48 hours.

In a pan over medium-high heat, add 40 ml of vegetable oil, then add the chopped green chilies and the remaining garlic and ginger paste, frying for 1 to 1.5 minutes.

Add 7.5 g of garam masala, 5 g of ground coriander, 2.5 g of ground turmeric, and 1.5 g of ground Kashmiri chili powder to the pan, cooking for 1 minute to enhance the flavors.

Stir in 2 cans (800 g) of crushed tomatoes and 1 tbsp of kasuri methi, crushing the leaves in your hand before adding them. Optionally, add 5 g of sugar to balance the acidity of the tomatoes.

Season to taste and mix well, bringing the mixture to a simmer. Cover and reduce heat to low, cooking for about 10 minutes to reduce the sauce.

Add 180 ml of chicken stock or water to the sauce, mixing well, then add the marinated chicken, ensuring all pieces are coated and not stuck together.

Bring the mixture back to a boil, cover, reduce heat to low, and cook for 20 minutes.

While the curry cooks, prepare the rice: in a pot over high heat, add 1.5 cups of Basmati or long grain rice, washing it to remove excess starch.

Add 2.75 cups of cold water and optional aromatics like cinnamon sticks, cardamom pods, or dried bay leaves, along with a pinch of salt. Mix to prevent clumping and bring to a boil.

Once boiling, cover, reduce heat to low, and cook for 12 minutes. After 12 minutes, turn off the heat but leave the lid on for an additional 5 minutes.

After 5 minutes, remove the lid and discard any aromatics. Fluff the rice with a fork or spatula until soft and fluffy.

Return to the curry, removing the lid carefully to avoid steam. Mix the curry to incorporate any oils that have risen to the top, checking for seasoning.

Serve the curry alongside the rice, garnished with cilantro or coriander, and optionally with Roti or Naan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary