CREAMY COCONUT CHICKEN CURRY | CHICKEN CURRY WITH COCONUT MILK

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: cream

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while chicken thighs are more economical.

Marinate the cleaned & washed chicken pieces with salt & pepper powder. Set aside for 30 mins.

Fine chop the onions. Also chop the dried red chilli, green chillies and coriander leaves.

Heat oil in a pan and add the whole spices. Once it splutters, add the chopped onions and fry on medium heat for around 6 mins till translucent.

Add the chopped red chilli & green chillies, mix and continue to fry on medium heat for another minute.

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

Add the marinated chicken pieces, mix well and fry on medium heat for around 5-6 mins till the chicken pieces are browned.

Add all the spice powders to the chicken, mix and fry for 2-3 mins on medium heat till it coats the chicken pieces.

Add the tomato paste/puree, mix and cook on low heat for 2-3 mins.

Add the coconut milk, pinch of salt and mix it well. Cook covered on low heat for around 15 mins till chicken is tender and oil separates.

Open the lid and add 150 ml of water and give it a mix.

Add the lemon juice and the chopped coriander leaves, give a mix and simmer on low heat for around 2 mins.

Cooking Techniques

Equipment Needed

Spice Level: