Chicken Curry Without Coconut Milk: A Flavorful Recipe

Description

Chicken curry is hardly ever complete without coconut milk, that heavy, creamy richness that most love to toast in their dishes. However, there is also a great way to make chicken curry without it. This method is just as rich and satisfying. If you want the lighter version or don't have coconut milk, this recipe will deliver a curry experience packed with bold spices and hearty textures.

Why Skip Coconut Milk?

Coconut milk is a classic ingredient in many curries, but skipping it can:

Calorie cutting: Perfect for calorie counters.

Bringing out spice flavors: The creamy flavor isn't present, so spices stand out.

Personal preference: Some people prefer light curries.

Key Ingredients for Flavorful Chicken Curry Without Coconut Milk

Chicken: 1kg (preferably cut pieces with a bit of fat for the richness of flavors)

Tomatoes: 250g, sliced

Onions: 150g, chopped

Garlic Paste: 1 tablespoon

Ginger Paste: ½ tablespoon

Spices and Flavorings

Curry Powder: 3 tablespoons or to your taste

Cardamom: 4 pods

Crushed Cinnamon: ½ tablespoon

Turmeric Powder: 1 teaspoon

Mustard Seeds: ½ teaspoon

Curry Leaves: A small handful

Salt: To taste

Cooking Essentials

Oil: As needed

Water: 500ml

Chicken Curry Recipe Instructions

Step 1: Preparation of Ingredients

Start by slicing the tomatoes into thin pieces and chopping the onions finely. If feasible, prepare fresh garlic and ginger paste. If not, the bottled paste will do. Collect all the spices—curry leaves, cardamom pods,  cinnamon powder, turmeric powder, mustard seeds, and salt- to be added during cooking.

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Step 2: Marinate the Chicken

Cut the chicken into the preferred size, clean very well, and then mix with turmeric powder, salt, garlic, and ginger in a large bowl. Ensure everything mixes very well, and coats the chicken pieces all over. Let the chicken marinate for at least 30 minutes to soak up flavors.

Step 3: Prepare Aromatics

In a pan or wok with enough hot oil for deep-frying, add the mustard seeds and let them stumble. Then, add the chopped onions and curry leaves. Toss well until the onions change color and become translucent, for two minutes. Add the crushed cardamom pods and cinnamon and stir until the onions turn golden.

Step 4: Add the Tomatoes

Add the sliced tomatoes to the pan with the aromatics. Stir well, and then cook at high heat for about two minutes. Occasionally, stir the mixture so it won't stick to the bottom of the pan.

Step 5: Add and Cook the Chicken

Add the marinated chicken pieces to a pan and stir to coat them properly with the onion-tomato mixture. Cover the pan and cook on high flame only for five minutes so that the juices from the chicken are released.

Step 6: Sauté and Shrink Liquids

After five minutes, remove the lid and gently stir the curry. Let it cook again without a lid at high heat until most of the liquid the chicken releases has evaporated, about ten minutes.

Step 7: Fry the Chicken

Once the liquid has reduced, uncover the pan and cook the chicken over medium heat, stirring occasionally so the chicken pieces brown slightly. This should take about four minutes and enrich the flavor balance of this dish.

Step 8: Add Curry Powder and Water

Sprinkle the curry powder evenly on the chicken, then put some water. Stir until everything is well combined, and ensure the curry powder dissolves into liquid.

Step 9: Simmer the Curry

Cover it again and cook over high heat for about three to four minutes. When the heat lowers, let it simmer at low heat for five minutes so that the flavors start to mingle.

Step 10: Adjust and Serve

Taste the gravy and add salt to taste. Remove the pan from the heat once the gravy is seasoned to your liking. Serve the spicy chicken curry hot with steamed rice, naan, or your favorite side dish. Rich, aromatic flavors of a great, hearty dish.

Tips for the Perfect Curry

Control Heat: Adjust the chili powder to suit your spice level.

Use Stock: Chicken stock enhances the depth of the flavor in the curry.

Experiment with Aromatics: Add cinnamon or cloves powder for a more complex profile.

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Serving Suggestions

Chicken curry without coconut milk pairs beautifully with steamed basmati rice, naan, or even cauliflower rice for a low-carb option. Add a simple cucumber salad or pickled onions on the side to balance the dish.

Conclusion

Chicken curry without coconut milk proves that richness does not have to come from creaminess. Let strong flavors of spices, caramelized onions, and tomatoes convince you that a rich curry does not have to rely on creaminess. Avoiding coconut milk or simply craving another type of curry? Try out this recipe!

Frequently Asked Questions

How Do I Thicken Curry Without Coconut Milk?

To thicken a curry sauce without coconut milk, try grinding nuts like cashews or almonds into a fine paste and adding it to the dish. The ground nuts absorb excess liquid, creating a richer, thicker consistency as the curry cooks.

Can Yogurt Thicken Curry?

Yes, yogurt or curd is a fabulous natural thickener for curries. You can add it right at the start, blending it into the base, or stir in a few tablespoons towards the end to give your dish a creamy finish. Each one has a different texture and flavor, so go for the choice that suits your curry.