Chicken Curry Without Coconut Milk Recipe How To Make Chicken Curry

CHICKEN CURRY WITHOUT COCONUT MILK RECIPE, HOW TO MAKE CHICKEN CURRY

Steps:

• Firstly, take a cooking pot, into it add oil and heat it.
• Add the cinnamon stick and cardamoms into it.
• Add the sliced onions into it, add slit green chillies, add salt and cook till they are soft and slight golden color.
• Add ginger garlic paste and saute for few seconds.
• Add the chicken pieces into it and roast them until the color of chicken changes.
• Add red chilli powder, turmeric powder, chopped tomatoes into it, mix well and cook for a minute on medium flame until oil appears at the sides.
• Add beaten yogurt into it, mix and cook for few minutes.
• Add cashewnut paste into it, mix well.
• Add black pepper corn powder, roasted coriander seeds powder, garam masala powder into it and mix well.
• Cook the whole mixture for about five minutes on medium flame.
• Add about 1-2 cups of water, add salt if required, add coriander leaves, mix and cook the chicken until it gets soft and tender and keep stirring while cooking.
• Switch off the flame.
• Serve it with plain rice and enjoy!!!

EASY CHICKEN CURRY WITHOUT COCONUT MILK OR CREAM | KETO | SPICY

Steps:

• Slice the tomatoes and chop the onions. Also, prepare the ginger and garlic paste. Additionally, get ready with curry leaves, water, curry powder, turmeric powder, mustard seeds, cardamom, cinnamon, and salt.
• Cut the chicken into your desired size pieces and rinse them well. Add turmeric powder, salt, ginger paste, and garlic paste. Mix well and let them marinate for at least 30 minutes.
• Heat the oil and add mustard seeds. Let them splutter. Then add the onions and curry leaves. Sauté till onions turn to translucent. For me, it takes about 2 minutes. Now, add the crushed cardamom and cinnamon. Stir and fry them till onions turn golden.
• Add tomatoes and cook them under high flame for about 2 minutes. Stir occasionally to avoid burning.
• Now add the marinated chicken pieces and give a good mix until all combined.
• Cook covered under high flame for 5 minutes.
• Take off the lid and give a good gentle stir. Again cook covered under the high flame until all the liquid evaporates. For me, it takes about 10 minutes.
• Now take off the lid and cook uncovered under medium flame until the chicken pieces get bit fried. Stir occasionally to avoid burning. For me, it takes about 4 minutes. Then add the curry powder and water. Mix them well.
• Cook covered under high flame for 3 to 4 minutes.
• Take off the lid, give a gentle stir, and again cook covered under very low flame for about 5 minutes.
• Taste the gravy and adjust salt if needed.
• This is how to make an easy chicken curry without coconut milk or cream. Serve and enjoy this Sri Lankan style simple spicy chicken curry.

5-INGREDIENT CHICKEN CURRY RECIPE WITHOUT COCONUT MILK

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.

COCONUT CHICKEN CURRY

Steps:

• Trim the chicken thighs of excess fat and cut into 1/2- to 1-inch pieces; transfer to a bowl. Add the paprika, turmeric and salt, and use your hands to mix well. Let the chicken marinate at room temperature while you prepare the other ingredients, or cover and refrigerate overnight.
• In a large pot, heat the oil over medium-high. Stir in the onions, lower the heat to medium-low and cook gently, stirring often to prevent scorching, until tender and translucent, 8 to 10 minutes. Add the garlic and continue to cook, stirring often, until most of the water from the onions has been cooked out and a glossy layer of oil has risen to the surface, about 5 minutes more.
• Add the marinated chicken and stir to release the spices into the onion. Pour in the coconut milk and bring to a near boil. Let the coconut milk simmer briskly for about 4 minutes to thicken a bit. Lower the heat to medium-low and add the fish sauce. Stir in 1 1/2 cups water and bring to a near boil. The broth will thin out as the chicken starts to release its juices.
• Lower to a gentle simmer and cook, stirring occasionally, until the chicken is tender, 30 to 45 minutes. Droplets of paprika-red oil will rise to the surface. Stir in the curry powder and cayenne, simmer briefly and remove from the heat.
• If time permits, let the curry sit for at least 20 minutes before serving. This allows the chicken to soak in more flavors as the curry cools. Bring to a simmer again right before serving and taste, adding more salt or fish sauce if desired. Serve over rice or noodles, with bowls of cilantro and lime wedges.

INDIAN CHICKEN CURRY II

Steps:

• Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.