I Recreated My Granddad’s 1940s British Curry & Naan – Just Like He Made It

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu is lower in calories, while chickpeas provide a budget-friendly protein.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: turmeric + cumin

Homemade blends can be healthier and more cost-effective.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often cheaper.

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

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

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

Add curry powder and cook for another minute to release its aroma.

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

Pour in coconut milk and bring to a simmer.

Add chicken pieces and cook until no longer pink, about 10-15 minutes.

Stir in bell peppers and peas, cooking until tender, about 5 minutes.

Season with salt and sugar to taste.

Remove from heat and stir in lime juice and chopped cilantro.

Serve hot with rice or naan.

Cooking Techniques

Spice Level:

Allergens