Spicy Chicken Curry with Golden Fried Rice Recipe! Mali Cooking in nature

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

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

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Homemade blends can be healthier and tailored to taste.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola is often cheaper.

Heat oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and ginger; cook until fragrant, about 1 minute.

Add diced tomatoes and green chilies; cook until tomatoes break down, about 5 minutes.

Mix in curry powder, cumin, and coriander; cook for 1-2 minutes to bloom spices.

Add chicken pieces and cook until browned on all sides, about 6-8 minutes.

Pour in coconut milk and bring to a simmer; reduce heat and cook until chicken is tender, about 20 minutes.

Season with salt to taste and adjust spices as needed.

Meanwhile, rinse rice under cold water until water runs clear; drain well.

In a separate pot, heat oil over medium heat and add turmeric; stir for 30 seconds.

Add rice and sauté for 2-3 minutes until grains are coated and slightly toasted.

Pour in water and bring to a boil; cover and reduce heat to low, cooking for 15-20 minutes until rice is fluffy.

Stir in peas and diced carrots; cover and let steam for 5 minutes.

Fluff rice with a fork and garnish with chopped green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level: