White... well Yellow Chicken Curry!! Sat's Cooking!! #desiukcook

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

yellow curry paste

🥗Healthier: homemade curry paste

💰Cheaper: red curry paste

Homemade curry paste can be healthier and tailored to taste.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian alternative to fish sauce.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

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

Heat 2 tablespoons of canola oil in a karahi or pan.

Add 1/2 teaspoon of cumin seeds and let them fry for a bit.

Add 2 finely chopped medium onions and cook until translucent on medium low heat.

Add salt to the onions to help extract water and speed up cooking.

Stir the onions occasionally to prevent burning.

Once translucent, add 1 teaspoon of red chili flakes and 1/2 teaspoon of turmeric.

Stir and cook the spices for a short time.

Add 2 pounds of boneless chicken and mix well.

Cover and cook on medium low heat, stirring every five minutes for about 10-15 minutes.

Optionally, add stalks of fresh fenugreek leaves for extra flavor.

After 10 minutes, uncover to let some water evaporate and allow oil to separate.

Add 4 tablespoons of yogurt and mix well.

Add 1/2 teaspoon of garam masala and 1/2 teaspoon of coriander powder.

Let it cook for a couple more minutes until oil separates from the curry.

Add chopped fresh fenugreek leaves for garnish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens