From the kitchen of CrossFit Spring Hill member, Manoj Kumar Chevvuri
Discover a delicious and easy-to-make healthy homemade chicken curry recipe packed with flavor, protein, and nutritious ingredients. Perfect for meal prep and family dinners, this recipe offers a wholesome alternative to takeout, keeping your health goals on track. Customizable for any diet!
Ingredients:
- curry leaves (1 whole strand)
- 1 1/2 medium onions diced
- 1 or 2 thai green chillies (slit vertically)
- boneless chicken cubed (thighs or breast) - 1 to 1.5 lbs
- crushed ginger cubes - 4 (defrost them aside while prepping)
- crushed garlic cubes - 4 (defrost them aside while prepping)
- Kashmiri red chilli powder -1 Tsp (substitute with cayenne pepper or smoked paprika or a blend of both)
- cumin powder- 1Tsp
- coriander powder - 1Tsp
- Garam Masala - 1 tsp (curry powder and garam masala are different things)
- unsweetened coconut milk -1/2 cup
- Plain yoghurt - 1/4th cup
- cilantro chopped for garnish
- bayleaves -2
- cinnamon - 1/2 inch of stick
- turmeric - 1/2 tsp
Marinade:
- Add chicken, salt, turmeric, 2 cubes of ginger paste and 2 cubes of garlic paste into a bowl and mix everything.
- The final marinade should look like a runny mac n cheese. If you’re using greek yoghurt instead of indian yoghurt, then add 2 to 4 Tbsp of water to make it little bit less dry.
Cooking Process:
- Add 1.5 Table spoons of oil into a sauce pan or Dutch oven with a lid
- Fry bay leaves, cinnamon, half of the curry leaves, onion, green chillies for 5 to 8 mins with lid on and stirring often until the onions are are soft on medium heat.
- Add the rest of ginger, garlic cubes a little bit of salt and cook for another 3 to 5 mins until it doesn’t smell like raw garlic.
- Add cumin, coriander, garam masala, chilli powder and toast them for 10 seconds or until well mixed with onions.
- Add the marinated chicken in and keep stirring it every 30 seconds for 5 mins on medium high heat.
- Keep the lid on and cook for another 5 mins and keep stirring often
- Add the coconut milk and a bit of water along with rest of the curry leaves
- Check the salt and spice levels and add more coconut milk if it’s too spicy, add water if you want to dilute.
- Let it simmer for few mins and mix in the cilantro and voila!!!!
Tips:
- You can add green peppers or green beans once chicken is half cooked if you want to add more greens.
- Trick is having the marinade not too runny or not too dry.
- Add a mix of coconut milk and water in equal parts to emulsify better.
- Both target and Traders joe’s has frozen ginger and garlic cubes in freezer sections
- Curry leaves, garam masala and the rest of the spices could be brought from ”India Bazaar” in Franklin.
- Curry leaves and green chillies are optional but I would really recommend at least curry leaves.
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