Chicken Curry Without Coconut Milk Recipe How To Make Chicken Curry Recipes

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.

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.

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!!!

CURRIED COCONUT CHICKEN

Steps:

• Season chicken pieces with salt and pepper.
• Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

CHICKEN CURRY WITHOUT COCONUT MILK RECIPE - (3.2/5)

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.