SIMPLE CHICKEN CURRY WITH COCONUT MILK | COCONUT MILK CHICKEN RECIPE

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while almond milk is more budget-friendly.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

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

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: turmeric + cumin

Homemade blends can be healthier and using turmeric and cumin is cost-effective.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers similar acidity, while vinegar is often cheaper.

Cut the chicken into small pieces. Set aside.

Fine chop the onions and the coriander leaves. Also chop the green chillies.

Extract coconut milk by grinding coconut and straining using hot water. Alternatively, use readymade coconut milk.

Heat 3-4 tbsp groundnut oil in a kadhai and then add cumin seeds. Give a stir and then let it splutter.

Add the chopped onions and mix & fry on medium heat for 5 mins till the onions are translucent.

Add the chopped green chillies and curry leaves. Give a mix and fry on medium heat for 1-2 minutes.

Add the chicken pieces, turmeric powder and salt, mix and fry on high heat for 2-3 mins till lightly browned.

Add the ginger garlic paste, mix and fry on medium heat for 2-3 mins till the raw smell is gone.

Add the coriander powder, mix and fry on medium heat for 2-3 mins till browned.

Add the coconut milk, mix and cover & cook on low heat for 15 mins till chicken is tender.

Open lid and garnish with chopped coriander leaves.

Mix and simmer on low heat for around 2-3 mins till oil separates.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens