20 Minute Spicy Chicken Curry

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk + cornstarch

Almond milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides a plant-based option, while chickpeas are budget-friendly.

Welcome viewers and introduce the dish: chicken curry.

Prepare spices: mention turmeric, ground cloves, cumin, cinnamon, and salt; suggest using curry powder as a substitute if needed.

Cube chicken thighs into 1-inch pieces.

Heat vegetable oil in a Dutch oven to coat the bottom of the pan.

Season chicken with salt and pepper, then add to the pan to brown.

While the chicken is browning, roughly chop the onion and jalapeno; peel garlic cloves.

Once chicken is browned, remove it from the pan and set aside.

Add chopped onion and jalapeno to the pan, stirring to soften for about 3-5 minutes.

Add all spices to the pan to toast them in the oil.

Add dried red chilies if desired for extra heat; scrape the bottom of the pan to deglaze with a little chicken stock.

Blend the softened onion, jalapeno, garlic, and dried red chilies in a blender until smooth.

Add crushed tomatoes to the pan to prevent burning and stir.

Return the blended mixture to the pan with the chicken, reduce heat, and let simmer for 15-20 minutes to meld flavors and thicken.

After simmering, stir in a dollop of whole fat yogurt (not Greek) for creaminess.

Add chopped fresh cilantro to finish the dish.

Serve over cooked basmati rice and warm naan bread on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens