Really Easy Indian Chicken Curry Recipe

coconut milk

🥗Healthier: low-fat coconut milk

💰Cheaper: cream

Low-fat coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while thighs are more affordable than breasts.

garam masala

🥗Healthier: homemade spice mix

💰Cheaper: curry powder

Homemade spice mix can be tailored to taste and is often cheaper.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

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

Start by heating sunflower oil in a pan or wok.

Add cumin seeds and green cardamom to the oil and lower the heat to infuse the oil.

Add chicken legs to the pan and cook on gentle heat for about 4 to 5 minutes on each side.

Add fresh curry leaves (if available) to the pan.

Mix in a 50/50 paste of garlic and ginger, or use fresh chopped garlic and ginger.

Increase the heat and add chopped onions; cook for about 3 to 4 minutes until softened.

Add fresh tomatoes to the pan and whole fresh chilies; adjust the amount of chilies to taste.

Add equal parts of cumin, coriander, chili powder, and turmeric (about 1 teaspoon each) to the mixture and stir for about 3 minutes.

Cook the mixture for about 5 minutes until the tomatoes break down and create a gravy or masala.

If the tomatoes haven't released enough moisture, add some cold water and cook for another 5 to 6 minutes.

Check the salt and add garam masala powder if desired at the end for flavor.

Garnish with fresh cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens