Village Style Recipe: Cooking Chicken and Rayo Saag mix with Rice in Nepali Kitchen

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

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

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-dense, while collard greens are often less expensive.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Making your own blend can be healthier and tailored to taste.

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

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

Stir in minced garlic and ginger; cook until fragrant, about 1 minute.

Add diced tomatoes and cook until softened, about 3-4 minutes.

Mix in curry powder, cumin, coriander, and turmeric; cook for 1-2 minutes to toast spices.

Add chicken pieces and cook until browned on all sides, about 5-7 minutes.

Pour in coconut milk and bring to a simmer; reduce heat to low.

Cover and cook until chicken is tender, about 20 minutes.

Stir in chopped spinach and mustard greens; cook until wilted, about 3-4 minutes.

Meanwhile, rinse rice under cold water until water runs clear.

Cook rice according to package instructions, usually about 15-20 minutes.

Serve chicken curry over rice, garnished with fresh herbs if desired.

Cooking Techniques

Spice Level: