Chicken with curry sauce ( دجاج مع صوص الكاري )

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric + cumin

Homemade blends can be healthier and cheaper.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley is a common substitute and often cheaper.

Cut chicken breast into smaller pieces, about 30% cut through.

Heat 4 tablespoons of olive oil in a pan until hot.

Add chicken pieces to the hot oil and cook until golden brown, about 10 minutes.

Reduce heat to low and cook for another 10 minutes.

Remove chicken from the pan and set aside.

Add minced garlic to the pan and cook until fragrant, without browning.

Stir in all-purpose flour and mix well.

Add water and milk to the mixture, stirring to combine.

Add curry powder and mix well.

Return chicken to the pan and add chopped bell pepper and hot pepper.

Simmer on low heat for 15 minutes until chicken is cooked through and sauce thickens.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens