We’ve got a treat for curry lovers everywhere with our Chicken Curry Recipe No Coconut Milk. It’s a flavorful twist on a classic dish that skips the creamy coconut for a lighter, equally satisfying meal. Drawing from Indian roots, we keep things simple yet bold, using everyday spices to deliver that warm, comforting taste.
Ingredients
For our Chicken Curry Recipe No Coconut Milk, we rely on a blend of everyday spices and fresh ingredients to deliver a flavorful, lighter twist on traditional Indian-inspired curry. Below, we list the ingredients in the order they are typically used, with prep notes for accuracy and ease.
- Chicken: 1 kg boneless chicken thighs, cut into 1-inch pieces (trim excess fat for better texture and quicker cooking).
- Onion: 2 medium onions, finely chopped (use a sharp knife for even pieces to ensure they caramelize properly).
- Garlic and Ginger: 4 cloves garlic, minced, and 1-inch piece ginger, grated (freshly prepared for maximum aroma and flavor release).
- Tomatoes: 3 medium tomatoes, diced (opt for ripe ones to add natural sweetness and acidity to the curry base).
- Spices:
- 1 tablespoon ground turmeric (provides the signature golden color without overpowering other flavors).
- 2 teaspoons ground cumin (toasted if possible, for a nutty depth).
- 2 teaspoons ground coriander (enhances the earthy notes of the dish).
- 1 teaspoon chili powder (adjust to taste for desired heat level).
- 1 teaspoon garam masala (added towards the end for a fragrant finish).
- Oil or Ghee: 2 tablespoons vegetable oil or ghee (use ghee for a richer, authentic taste).
- Other Additions: 2 medium potatoes, peeled and cubed (optional, for added heartiness); 1 cup water or chicken broth (to adjust consistency without coconut milk); and salt to taste (about 1 teaspoon, depending on preferences).
Instructions
In our Chicken Curry Recipe without coconut milk, we break down the process into simple steps to achieve a flavorful and aromatic dish using everyday spices. Let’s create this comforting meal that draws from Indian culinary traditions.
Prepare the Ingredients
Before we dive into cooking, we gather and prep our ingredients to ensure everything is ready for seamless assembly. Start by cutting 1 pound of boneless chicken thighs into 1-inch pieces for even cooking. Next, finely chop 2 medium onions, mince 4 garlic cloves, and grate 1 tablespoon of fresh ginger to release their pungent flavors.
We then dice 3 ripe tomatoes to add a juicy tang and measure out the spices: 1 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon coriander, ½ teaspoon chili powder, and 1 teaspoon garam masala. For added depth, slice 1 green chili if you prefer heat and chop a handful of fresh cilantro for garnish. Remember to wash all produce thoroughly and have 2 tablespoons of vegetable oil measured out to keep our workflow efficient.
Cook the Curry
Now we move to the stovetop where the magic happens. Heat 2 tablespoons of vegetable oil in a large pan over medium heat then add the chopped onions and sauté for 5 minutes until they turn golden brown and release a sweet aroma.
Once the onions are ready, stir in the minced garlic and grated ginger cooking for 1 minute until fragrant. Add the diced tomatoes along with the spices—1 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon coriander, ½ teaspoon chili powder, and 1 teaspoon garam masala—and cook for 3 minutes stirring constantly to form a rich base that coats the pan with vibrant colors and spicy scents.
Finally, add the chicken pieces and stir to coat them evenly in the spice mixture. Pour in 1 cup of water reduce heat to low and simmer covered for 20 minutes until the chicken is tender and the sauce thickens to a hearty consistency that fills the kitchen with irresistible savory notes.
Serve the Dish
To present our Chicken Curry, we spoon the hot mixture into serving bowls ensuring each portion showcases tender chicken pieces swimming in a spiced sauce. Garnish with chopped fresh cilantro for a burst of herby freshness and pair it with steamed rice or warm naan to balance the bold flavors.
For an enhanced experience, we suggest serving immediately while the dish is piping hot and aromatic encouraging your family to savor the comforting warmth of this lighter curry alternative.
Tools and Equipment
To bring our Chicken Curry Recipe No Coconut Milk to life with precision and ease, we rely on a selection of essential tools that streamline preparation and cooking. These items ensure that chopping, sautéing, and simmering proceed seamlessly, building on the ingredients and steps we’ve already outlined.
Essential Tools List
We recommend gathering the following tools, organized by their sequence in the recipe process for efficient workflow:
- Cutting Board: A sturdy, non-slip cutting board is crucial for safely preparing ingredients like chopping onions, mincing garlic, grating ginger, and dicing tomatoes, preventing any mishaps during prep.
- Chef’s Knife: Use a sharp chef’s knife to cut boneless chicken thighs into even pieces and handle vegetables with ease, ensuring uniform cooking and enhanced flavor absorption.
- Garlic Press or Grater: For quickly mincing garlic and grating fresh ginger, a garlic press or grater saves time and releases maximum aroma, which is key to our spice-infused base.
- Measuring Cups and Spoons: Accurate measurements of spices like turmeric, cumin, and coriander are vital; employ measuring cups and spoons to avoid over- or under-seasoning, maintaining the dish’s balanced taste.
- Large Pot or Skillet: A heavy-bottomed large pot or skillet with a lid is ideal for sautéing onions and simmering the chicken in water, allowing for even heat distribution and tender results.
- Wooden Spoon: This durable tool is perfect for stirring the onions, garlic, ginger, tomatoes, and spices without scratching your cookware, ensuring a rich, cohesive curry base.
- Tongs: Helpful for handling chicken pieces during cooking, tongs allow us to turn and check meat without piercing it, preserving juices for a moist, flavorful outcome.
By having these tools ready, we make our Chicken Curry Recipe No Coconut Milk not only accessible but also enjoyable to prepare, from the first chop to the final simmer.
Make-Ahead Instructions
To make our Chicken Curry Recipe No Coconut Milk even more convenient for busy days, we recommend preparing components in advance. This approach allows the flavors to meld while saving time during meal prep. Follow these steps to ensure your curry remains fresh, flavorful, and safe to eat.
Preparing Ingredients Ahead
We suggest prepping the key elements of the recipe up to 24 hours in advance. Start by chopping onions, mincing garlic, and grating ginger as outlined in the cooking instructions. For the chicken, cut boneless thighs into even pieces and store them separately to maintain texture. This step helps streamline the cooking process and enhances the dish’s bold, aromatic spices.
- Marinate the Chicken: Combine the chicken pieces with spices like turmeric, cumin, coriander, and chili powder in a bowl. Cover and refrigerate for up to 8 hours for deeper flavor infusion without overpowering the natural taste of the meat.
- Prepare the Base: Sauté onions, garlic, ginger, and tomatoes in a pan until softened, then cool and store the mixture. This creates a ready-to-use curry base that simplifies assembly later.
- Measure Spices and Herbs: Portion out garam masala and other spices into small containers to avoid last-minute measuring.
Storage Guidelines
Proper storage is crucial for food safety and quality. We advise using airtight containers to preserve the freshness of our Chicken Curry Recipe No Coconut Milk.
| Component | Storage Method | Maximum Time | Notes |
|---|---|---|---|
| Marinated Chicken | Refrigerate in a sealed container | 24 hours | Keep below 40°F (4°C) to prevent bacterial growth; do not freeze as it may affect texture. |
| Curry Base Mixture | Refrigerate in an airtight container | 48 hours | Stir before use to maintain consistency and flavor. |
| Chopped Vegetables | Refrigerate in separate bags or containers | 24 hours | Use fresh for optimal crunch and taste; avoid washing until ready to cook. |
Reheating and Serving Tips
When you’re ready to enjoy your make-ahead curry, reheat it gently to retain its comforting, hearty essence. Transfer the stored components to a pot, add water as needed, and simmer on medium heat for 10-15 minutes until the chicken is fully cooked and tender. We find that reheating amplifies the warm, spicy notes of the dish, making it taste even more authentic.
- Reheat Safely: Always bring the curry to a rolling boil to eliminate any potential bacteria, then reduce heat and simmer.
- Adjust Seasoning: Taste and add a pinch of garam masala if the flavors have mellowed during storage.
- Pairing Reminder: Serve hot with steamed rice or naan, as mentioned in our cooking section, for a complete and satisfying meal.
Conclusion
We’ve crafted this chicken curry recipe without coconut milk to bring you a lighter, yet richly flavored dish that’s perfect for everyday meals. It’s our go-to way to enjoy authentic tastes using simple ingredients and spices.
Try it tonight and see how easy it is to create something delicious at home. We’re confident you’ll love the comforting results and might even tweak it for your own twist.
Frequently Asked Questions
What is Chicken Curry Recipe No Coconut Milk?
This is a lighter take on traditional Indian chicken curry, using everyday spices like turmeric, cumin, and garam masala for rich flavor without coconut milk. It features boneless chicken thighs, onions, garlic, ginger, and tomatoes, making it a comforting, easy meal inspired by Indian roots.
What ingredients are needed for Chicken Curry Recipe No Coconut Milk?
You’ll need boneless chicken thighs, onions, garlic, ginger, ripe tomatoes, and spices such as turmeric, cumin, coriander, chili powder, and garam masala. Fresh ingredients are key for the best flavor—measure them accurately for a balanced, aromatic dish.
How do I prepare Chicken Curry Recipe No Coconut Milk?
Start by chopping chicken, onions, garlic, ginger, and tomatoes. Sauté onions, garlic, and ginger in a pot, add tomatoes and spices to form a base, then mix in chicken and water. Simmer until tender, about 20-30 minutes. Garnish with cilantro and serve hot for maximum flavor.
What tools are required for this recipe?
Gather a cutting board, sharp knife, garlic press or grater, measuring cups and spoons, a large pot or skillet, wooden spoon, and tongs. These essentials streamline prep and cooking, ensuring a smooth process from chopping to simmering for an enjoyable experience.
Can I make Chicken Curry Recipe No Coconut Milk ahead of time?
Yes, prepare components up to 24 hours in advance by chopping veggies, marinating chicken with spices, and making the curry base. Store in airtight containers in the fridge for freshness. Reheat gently on the stove, adjust seasoning if needed, and serve hot with rice or naan for convenience.