COCONUTTY CHICKEN CURRY (STEP BY STEP GUIDE FOR BEGINNERS) | Chicken Curry Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while almond milk is more budget-friendly.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

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

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: turmeric + cumin

Homemade blends can be healthier and using turmeric and cumin is cost-effective.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers similar acidity, while vinegar is often cheaper.

Coarsely crush ginger and garlic using a mortar and pestle or grater.

Make a spice powder blend with 1 teaspoon kashmiri chili powder, 1 tablespoon curry powder, and 1/2 teaspoon turmeric powder, adding 1/4 cup water to mix.

Heat vegetable oil over medium heat until hot.

Add sliced onions and 1/4 teaspoon salt; fry until softened, stirring frequently.

Add crushed ginger and garlic; stir for 2 minutes.

Add bone-in skinless chicken and fry on medium-high heat until it turns creamish in color.

Add the spice paste and stir on medium heat for 2-3 minutes.

Add chopped tomatoes and 1/4 cup of rinsed spice cup, along with 1 heaped teaspoon salt; cook until tomatoes are soft and mushy.

Add 1 cup of hot water and 3 whole fresh green chilies; cover and cook on low heat for 30 minutes, stirring occasionally.

At the 20-minute mark, remove the lid, add 1 teaspoon garam masala powder, and increase heat to thicken the gravy if desired.

After thickening, add 1 cup of thick coconut milk; lower heat to medium and cook for 5 minutes.

Add coriander leaves and mint leaves; switch off heat and add fresh lemon or lime juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens