No Time? No Problem! 20-Minute Chicken Curry Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk

Almond milk is lower in calories, while milk is more economical.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based, while chicken thighs are less expensive than breasts.

Cut 500 g of chicken breast into bite-sized chunks.

In a bowl, add the chicken pieces with 2 teaspoons of salt, 1 teaspoon of turmeric, 1 teaspoon of red chili powder, 2 teaspoons of cumin seeds, 1 tablespoon of whole coriander seeds, 1 tablespoon of ginger, and 1 tablespoon of garlic; mix well.

In a cooking pot, bring 1/4 cup of oil to medium heat.

Add 1 teaspoon of mustard seeds, 4 green cardamom pods, 1 black cardamom pod, 2 bay leaves, 1 teaspoon of cloves, and 1 teaspoon of black peppercorns to the oil; fry for 1 minute until fragrant.

Add the seasoned chicken to the pot and sear for about 5 minutes, ensuring each piece is coated in the spices.

After 5 minutes, add 3 tablespoons of tomato puree and 1 cup of crushed fried onions; stir to combine and cook until the tomato is properly incorporated.

Pour in a large mug of water from the side of the pot to avoid washing away the flavors; mix well.

Let the curry gently come to a boil, then cover and cook for 5 minutes.

After 5 minutes, check the curry; if the oil has risen to the top and the consistency looks good, add a generous handful of fresh coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary