Chicken Palandi

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk + coconut extract

Almond milk is lower in calories and can mimic creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu offers a plant-based alternative, while chickpeas are budget-friendly.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide similar heat, while bell peppers are milder and more affordable.

ginger

🥗Healthier: turmeric

💰Cheaper: ground ginger

Turmeric offers anti-inflammatory benefits and is often cheaper.

Fry the diced chicken in a tablespoon of oil, adding salt to taste, until golden brown.

Transfer the fried chicken to another bowl.

In the same pan, add another tablespoon of oil, curry leaves, and chopped onions, cooking for 1-2 minutes.

Add chopped tomatoes, cardamom, fenugreek seeds, and cinnamon to the pan and fry for another minute or two.

Return the fried chicken to the pan and mix in yogurt and spices, cooking until the yogurt is absorbed.

Add thick coconut milk and cook for about 2 minutes until there is no gravy.

Beat the eggs with a little salt and pour them around the mixture, letting it set before mixing well.

Cook for an additional 2 minutes until the chicken palandi is ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens