Best Chicken Curry Bunny Chow | Xman & Co

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while chicken thighs are more economical.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric + cumin

Homemade blends can be healthier and cheaper.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often cheaper.

Chop white and red onions, keeping them chunky for texture.

Chop tomatoes finely to cook down in the curry.

Wash and chop carrots and potatoes without peeling them to retain nutrition.

Cut a whole chicken into rough pieces, removing excess fat.

Heat olive oil in a flat bottom cast iron pot.

Add salt and paprika, cooking the spices until fragrant.

Add the chopped onions and brown them until soft.

Sear the chicken pieces in the pot without adding liquid.

Once the chicken is browned, add the chopped tomatoes and stir.

Add chopped carrots and potatoes to the pot.

Cover the pot and place charcoal briquettes according to the 'two under, three over' method for even cooking.

Cook for about 35 minutes at 180 degrees Celsius (350 degrees Fahrenheit).

Check the curry after 20 minutes to ensure it doesn't burn.

Thicken the sauce with a mixture of cornstarch and water, if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary