cheap curry

How to make this delicious chicken curry. This recipe is easy to make, tastes amazing, and is actually cheap.

Sri Lankan Coconut Chicken Curry

Brown (Yellow) Onion, Sliced

Garlic Cloves, Minced

(0.8 ounces)

(1.6lbs) - Chicken Thigh

Smoked Paprika

Cardamom Pods

¾ Cup (180 milliliters) - Chicken Stock or Vegetable Stock

(0.4 ounces) - Desiccated Coconut (Optional)

Cups (500 milliliters) - Coconut Milk

Seasoning To Taste

Roasted & Chopped Cashew Nuts

Coriander (Cilantro)

Cup (200 grams)

Kaffir Lime Leaves (Optional)

Sea Salt Flakes To Taste

Marinate Chicken

In a large bowl, add the chicken thigh, sliced onion, minced garlic &amp; ginger &amp; 1 tsp (10ml) of coconut oil, mix to combine. Cover &amp; marinate for a minimum of 30 minutes up to 24 hours.

Sear Chicken

Heat 2 Tbsp (50g) of coconut oil in a large high rimmed pan or pot over medium-high heat. Add in the chicken thigh, leaving the remaining ingredients in the marinating bowl &amp; sear for 3 minutes on both sides until golden. Remove &amp; place on a plate to rest for the time being. Do it in batches if need be.

Saute Onion &amp; Spices

In the same pan or pot, add the remaining marinating ingredients as well as the ground cumin, ground coriander, ground cloves, smoked paprika, turmeric &amp; cardamom pods. Saute for 3 minutes, mixing regularly.

Curry Sauce

Add in the coconut milk, chicken stock &amp; desiccated coconut (optional), mix to combine &amp; bring to a simmer. Once simmering, add in the seared chicken along with any resting juices &amp; mix to combine. Reduce heat to low &amp; simmer for 25 minutes, stirring occasionally.

Finish &amp; Serve

After 25 minutes, check the curry for seasoning, adjusting if necessary, mix to combine &amp; remove from the heat. Serve the curry with rice (below) &amp; garnish with cashew nuts, spring onion (scallion), coriander (cilantro) &amp; chilli. Dig in.

Cook Rice

Place a large saucepan over high heat. Add in the rice, cold water, kaffir lime leaves &amp; sea salt flakes &amp; mix to combine. Bring to a boil, reduce heat to low, cover &amp; cook for 14 minutes undisturbed. After 14 minutes, turn off the heat but leave the lid on for 4 more minutes then remove. Remove &amp; discard the kaffir lime leaves, fluff the rice with a fork &amp; serve with the curry.

Rice

This African chicken curry is bursting with incredible flavour and amazing fragrance. It&#39;s super easy to make, relatively cheap and most of the ingredients (dry spices) you should already have at home, which is the perfect way to use up those spices that have been sitting in your cupboard. Please enjoy this delicious chicken curry recipe.

African Chicken Curry

Bunch

Garlic Cloves

(0.7 ounces)

Whole Lemon, Juice & Zest

½ Tbsp (30 milliliters) - Olive Oil

Tbsp (8 grams) - Garam Masala

Flakes

Tbsp (20 milliliters) - Canola, Sunflower Or Olive Oil

1.2kg (2.6lbs) - Boneless & Skinless Chicken Thigh

Cups (500 milliliters) - Chicken Stock

To Taste

Star Anise (Optional)

Cloves (Optional)

Green Cardamom Pods (Optional)

- Dried Bay Leaves (Optional)

Cinnamon Stick (Optional)

(7.05 ounces) - Natural Greek Yogurt

Garlic Clove, Minced

Lime, Juice & Zest

Citrus Yogurt

Place all of the ingredients into a bowl and mix well to combine. Season to taste. Store in the fridge until ready to serve.

Curry Paste

Add all of the curry paste ingredients into a food processor or blender and blend on high speed to create a paste.

Combine the chicken thighs and curry paste in a mixing bowl. Cover and marinate for 1 hour, up to 48 hours.

Place a large high-rimmed pan or pot over medium-high heat, add in the olive oil &amp; sear the chicken for 4 minutes on each side, reserving the marinade in the bowl.

Add the diced tomatoes, chicken stock, seared chicken, reserved marinade and seasoning to taste into the pan or pot. Mix well, bring it to a boil, place on a lid, reduce the heat, and cook for 1 hour.

Reduce Sauce

Remove the lid, mix well, check seasoning levels, adjust accordingly and cook, uncovered for a final 20 minutes.

Place a large saucepan over high heat, and add in the rice, water, salt and additional spices if using. Bring to a boil, reduce the heat to low, cover and cook for 14 minutes, undisturbed. 14 minutes later, turn off the heat and leave the lid on for a final 4 minutes then remove, fluff with a fork and serve.

Serve

Serve the curry over the fluffy rice and garnish with the citrus yogurt, coriander and chilli. Dig in.

We&#39;ve made many curries on the channel, but this one takes the number 1 spot in flavour. It&#39;s easy to make and requires ingredients most of you will already have in your kitchen. It&#39;s packed with protein and easily modified to suit any diet.

Goan Chicken Curry

Tbsp (9 grams) - Whole Coriander Seeds

Whole Cloves

Cinnamon Stick

Green Cardamom Pods

½ tsp (4 grams) - Whole Cumin Seeds

Mustard Seeds

½ Tbsp (10 grams) - Smoked Paprika

Cayenne Pepper

½ Tbsp (30 milliliters)

½ Tbsp (30 grams) - Tamarind Paste

Water For Thick & Smooth Consistency

Tbsp (40 milliliters) - Vegetable Oil

Brown (Yellow) Onions, Sliced

1.2kg (2.6lbs) - Chicken Thigh, Boneless & Skinless, Diced

(1.1lbs) - Tomato Sauce (Passata)

Cups (125 milliliters) - Chicken Stock or Water

(10.5 ounces)

(600 milliliters) - Boiling Water

Cardamom Pods (Optional)

- Bay Leaves (Optional)

Toast Spices

Place a pan over medium heat, and add the coriander seeds, cloves, cinnamon stick, green cardamom pods, peppercorns, cumin seeds, and mustard seeds. Toast for 2-3 minutes or until fragrant and golden. Remove and let cool. Grind in a spice grinder or mortar and pestle.

Add garlic cloves, ginger, apple cider vinegar, tamarind paste, smoked paprika, cayenne pepper, and ground spice mix in a blender, food processor or mortar and pestle. Blend over high speed until a thick paste is formed. Adjust with cold water to a thick and smooth consistency (1/2 cup-125ml). Set Aside. 

Saute Onions

In a pot over medium-high heat, add the oil and onions, and fry for 8 minutes or until deeply golden. Add in the chicken thigh and cook for 5 minutes.

Curry Base

Add tomato puree and the curry paste. Mix well and cook for 2 minutes. Add the chicken stock, ground turmeric, granulated sugar and seasoning to taste. Mix well and bring to a boil. 

Simmer Sauce

Reduce the heat to low, cover with a lid and cook for 40 minutes, mixing occasionally. Taste and adjust seasoning and remove. 

Portion Curry

Portion curry into 5 (750ml) meal prep containers along with the rice. Garnish with chopped nuts (optional) and coriander (optional). Dig in. 

Chicken Curry

Preheat Oven

Add the rice, boiling water, salt and optional spices to a baking dish. Mix to combine and tightly cover with aluminium foil. Bake in the oven for 22 minutes. Remove and let steam for 10 minutes or until ready to serve. Fluff the rice with a fork or spatula. Serve with the curry. 

Top 3 cheap curry recipes from across the web

The most viewed cheap curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sri Lankan Coconut Chicken Curry

African Chicken Curry

Goan Chicken Curry

Top 3 cheap curry recipes from across the web

The most viewed cheap curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sri Lankan Coconut Chicken Curry

African Chicken Curry

Goan Chicken Curry

The most viewed cheap curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine