EASY CHICKEN CURRY RECIPE | Simple Indian Cooking - Su's Cookbook

coconut milk

🥗Healthier: low-fat coconut milk

💰Cheaper: milk + coconut extract

Low-fat coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative; chicken thighs are cheaper than breast.

Heat a wok over medium-low heat.

Add 5 tbsp of oil to the hot wok.

Add crushed cardamom pods, bay leaves, split cinnamon stick, cloves, and fennel seeds to the oil.

Add sliced onion and curry leaves; sauté until the onion is brown.

Add 2 potatoes, sliced, and sauté them as well.

Add 600 grams of chicken pieces (drumsticks, wings, thighs) to the wok; toss slightly.

Add 2 tbsp of garlic ginger paste to the chicken and mix well.

Add 1 tsp of turmeric powder and 1 tbsp of cumin powder; stir to combine.

Add 3 tbsp of chili powder; adjust according to desired spiciness.

Pour in 800 ml of coconut milk and mix.

Add a little water to adjust consistency; do not add salt yet.

Cover and let it cook for about 10 minutes, stirring occasionally.

Check if the potatoes are cooked; if not, continue cooking for another 5 minutes.

Add salt and chicken stock powder (optional) to taste.

Add 1 tsp of chicken biryani masala (optional) for extra flavor.

Let it simmer on low flame for another 10 minutes.

Add more vegetable seasoning powder if desired; this is optional.

If the curry is too spicy, add more coconut milk to balance the heat.

Taste and adjust salt as necessary; keep the flame low.

Add remaining curry leaves for flavor and color.

Bring the flame to medium-high and give a quick boil.

Garnish with fresh coriander and fresh mint leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level: