Chicken Masala Curry Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk + cornstarch

Almond milk reduces calories while maintaining creaminess

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein and tanginess

ginger

🥗Healthier: turmeric

💰Cheaper: ginger powder

Ginger powder is more shelf-stable and cheaper

chicken

💰Cheaper: tofu

Tofu is a plant-based alternative for a vegetarian option

Toast the seeds from 4-5 cardamom pods, 2 teaspoons coriander seeds, 2 teaspoons cumin seeds, 1 teaspoon black peppercorns, 6-7 cloves, and a stick of cinnamon in a dry frying pan over medium heat until fragrant.

Grate in about half a nutmeg and transfer the mixture to a mortar for grinding until fine.

Strain the ground garam masala to remove large pieces.

Toss chicken pieces (thighs or drumsticks) in 2 teaspoons of turmeric.

Brown the chicken in a small amount of oil for a couple of minutes on each side, then remove from the pan.

Sauté chopped onion, garlic, and ginger in the same pan until softened.

Chop fresh coriander and mint for garnish.

Soak tamarind flesh in a little hot water and allow it to stand.

Add 2 teaspoons of fennel powder, a couple of teaspoons of Thai chili sauce, and a generous quantity of garam masala to the pan.

Strain in chicken stock and optional tamarind water, or squeeze in lime or lemon juice.

Add the browned chicken pieces and the chopped herbs to the sauce.

Partially cover the dish, reduce heat, and simmer gently for around 45 minutes.

Serve the chicken masala curry on a bed of steamed or boiled rice, garnished with more coriander and lightly toasted peanuts.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens