CHICKEN CURRY IN COCONUT MILK | MILD CHICKEN CURRY WITH COCONUT MILK

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.

Marinate the chicken pieces with salt, turmeric powder, red chili powder, and ginger garlic paste. Mix well and set aside for around 30 mins.

Slice the onions and tomatoes. Fine chop the coriander leaves for use later.

Heat oil in a pan and then add the curry leaves.

Give a stir and then add the sliced onions. Fry on medium heat for around 10 mins till light brown in colour.

Add the marinated chicken pieces, sear and fry on medium heat for around 2 mins.

Add the spice powders (coriander powder, fennel powder, pepper powder, cumin powder) and fry on medium heat for 3-4 mins.

Add the sliced tomatoes and fry on medium heat for 3-4 mins till soft.

Add the coconut milk and 150 ml water, garam masala powder and give a mix.

Cover and cook on low heat for around 15 mins till chicken is tender.

Garnish with chopped coriander leaves.

Simmer for 2 mins till oil separates.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens