5 Ingredient Chicken Curry Recipe Without Coconut Milk
VEGAN CHICKPEA CURRY WITHOUT COCONUT MILK
This recipe was given to me by my boss, who is Asian. It has been passed through generations of her family so as you can imagine it is the real deal. Very healthy and super tasty. You can serve it as a side or main. Serve with either rice, bread, bhaji, or samosas.
Provided by ssuthers
Categories World Cuisine Recipes African
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Drain and rinse chickpeas under cold running water. Place in a bowl, cover with cold water, and stir in baking soda. Soak for 10 minutes. Drain and rinse thoroughly.
- Heat oil in a pot and cook onion until soft and translucent, about 5 minutes. Stir in garlic-ginger paste, cayenne, salt, turmeric, and garam masala. Cook and stir until spices are well absorbed by the onion, about 2 minutes.
- Add tomatoes and frozen spinach; stir to combine. Add chickpeas and stir gently. Simmer until flavors are well combined, about 20 minutes. Add a little water if sauce is too thick.
Nutrition Facts : Calories 285.6 calories, Carbohydrate 46.6 g, Fat 6 g, Fiber 12.2 g, Protein 13.6 g, SaturatedFat 0.8 g, Sodium 1970.3 mg, Sugar 5.8 g
CHICKEN CURRY WITHOUT COCONUT MILK RECIPE - (3.2/5)
Provided by mdg_
Number Of Ingredients 12
Steps:
- In a medium-sized bowl make a seasoning paste by stirring together 2 tablespoons broth, 1 tablespoon curry powder, the thyme, and salt. Stir in chicken until coated; let stand for 5 to 10 minutes. In a 12-inch nonstick skillet or sauté pan, heat 1 tablespoon oil over medium-high heat until hot but not smoking. Add onion and celery and cook, stirring occasionally, until onion is softened, about 5 minutes. Stir flour into chicken mixture until evenly incorporated. Add remaining 1 tablespoon oil, the chicken pieces and any remaining seasoning mixture to skillet. Adjust heat so chicken sears and cooks rapidly but does not burn. Cook, turning frequently, until browned on all sides, about 5 to 8 minutes. Stir the remaining chicken broth, tomato sauce and 1 1/2 tablespoons more curry powder into skillet. Lower heat; simmer gently. Cook, stirring occasionally, 8 to 10 minutes longer, until flavors blend and mixture cooks down a bit. Taste and add more salt if desired. Spoon curry over hot rice and serve. Pass assorted curry garnishes at the table.
5-INGREDIENT CHICKEN CURRY RECIPE WITHOUT COCONUT MILK
The best Indian chicken curry without coconut milk, cream or even tomatoes. This low-calorie curry is made with just 5 basic ingredients and cooked within 30 minutes. An easy healthy Indian chicken gravy that even beginners can cook!
Provided by Sheeba
Categories curry dinner LUNCH Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of the oil in a pan and stir the shallots, ginger, garlic, cumin seeds and chilies on medium heat until the shallots are browned.Cool the mixture and blend into a smooth paste.
- Heat the remaining oil in the same pan and stir in the blended paste and saute for 5 minutes. Add the chicken pieces with one and a half cups of water and salt.
- Keep covered and bring it to a boil. Simmer on a medium flame for 15 to 20 minutes until the chicken is cooked. (see notes). You will know the chicken is cooked when the flesh almost falls apart!
- Serve with naan, bread or rice with a side of salad or roasted vegetables.
Nutrition Facts : Calories 281 kcal, ServingSize 1 serving
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