Coconut peanut chicken curry : Indian recipe video

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a healthier fat profile while sunflower seed butter is often more affordable.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is a cost-effective alternative.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

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

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic seasoning.

Start by marinating 500g of boneless chicken with 1 teaspoon salt, 1 teaspoon cayenne pepper, 1 teaspoon coriander powder, crushed fennel seeds, and cumin seeds. Let it sit aside for 15 to 20 minutes.

In a separate pan, heat 1 tablespoon of oil and add 1 tablespoon of white rice and 1/2 cup of shredded coconut. Fry until golden brown, then set aside to make a paste later.

Add 1/2 cup of shredded coconut, 2 chopped tomatoes, and 1/4 cup of peanuts to the fried rice and coconut mixture to make a paste.

In a main pan, heat 1 tablespoon of hot oil and add chopped onion, 3-4 cloves of garlic, and 1 green chili. Fry until the onion is golden brown.

Add 2 bay leaves, 1 teaspoon of cinnamon, 1/2 teaspoon of fenugreek seeds, and 2 green cardamom to the pan. Stir to combine.

Add the marinated chicken to the pan and fry for about 5 minutes until the chicken turns white.

After 5 minutes, add 1 large potato, the prepared paste, and 1 cup of water to the pan. Mix everything well.

Cover the pan and let it cook for 20-25 minutes or until the chicken is fully cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens