Recipe For Chicken Curry Without Coconut Milk

Chicken curry is a flexible dish that can be cooked in many different ways, showing the tastes of different areas. While coconut milk is often used in many South Asian and Southeast Asian curries to add creaminess and richness, this version skips the coconut milk, resulting in a lighter but still flavorful curry. The recipe provided below can be customized to your taste and preferences.

Ingredients:

For the Marinade:

• 1 kg (2.2 lbs) chicken (bone-in or boneless, cut into medium-sized pieces)
• 1 cup plain yogurt
• One tablespoon of ginger-garlic paste
• One teaspoon turmeric powder
• One teaspoon red chili powder (adjust according to your spice tolerance)
• One teaspoon salt
• Juice of 1 lemon

For the Curry:

• Three tablespoons oil (vegetable, canola, or mustard oil)
• Two large onions, finely chopped
• Two tomatoes, finely chopped or pureed
• One tablespoon of ginger-garlic paste
• 2-3 green chilies, slit
• One tablespoon of coriander powder
• One teaspoon of cumin powder
• One teaspoon of garam masala powder
• One teaspoon paprika (for color, optional)
• One teaspoon of fenugreek seeds (optional)
• Salt, to taste
• Fresh coriander leaves, for garnish

For the Spice Mix (optional):

• One tablespoon of fennel seeds
• One teaspoon cumin seeds
• One teaspoon of mustard seeds
• 2-3 dried red chilies

Instructions:

1. Marinating the Chicken:

• Begin by preparing the marinade. Combine the yogurt, ginger-garlic paste, turmeric powder, red chili powder, salt, and lemon juice in a large mixing bowl.
• Put the chicken pieces to the bowl and coat them thoroughly with the marinade.
• Put plastic wrap on the bowl and let it set in the fridge for 1 hour. For even better taste, let the chicken marinate overnight so the flavors soak in.

2. Preparing the Spice Mix (Optional):

• If you are making the spice mix, dry roast the fennel seeds, cumin seeds, mustard seeds, and dried red chilies in a pan over medium heat until they become aromatic.
• Let the spices cool down, then grind them into a fine powder using a spice grinder or mortar and pestle. Set this spice mix aside.

3. Cooking the Curry:

• Heat oil in a large, heavy-bottomed pot or pan over medium heat.
• Add the fenugreek seeds (if using) and allow them to sizzle for a few seconds. Be careful not to burn them.
• Add the finely chopped onions and sauté until they turn golden brown. This step is crucial as it adds depth of flavor to the curry.
• After the onions are browned, add the ginger-garlic paste and green chilies. Sauté for another 2-3 minutes until the raw smell of the ginger and garlic disappears.
• Now, add the chopped or pureed tomatoes to the pan. Cook the tomatoes until they break down completely and the oil separates from the masala. This step ensures that the tomatoes are well-cooked and the curry doesn’t taste tangy.
• Add the coriander powder, cumin powder, and paprika to the pan. Mix well to combine the spices with the tomato-onion mixture.
• Add the prepared spice mix if you’re using it at this stage. Stir well to combine.
• Let the masala cook for a few more minutes until it’s fragrant and well-blended.

4. Cooking the Chicken:

• Put the marinated chicken in the pot. Mix it with the masala.
• Cook the chicken on medium-high heat for around 5-7 minutes, stirring now and then, until the chicken gets a bit brown.
• Once the chicken is lightly browned, reduce the heat to low, cover the pot, and let the chicken cook in its juices for about 15-20 minutes.
• Stir from time to time so the spices don’t stick to the bottom of the pot.
• If you find that the curry is too thick, you can add a little water to reach your desired consistency. However, this curry is typically meant to be on the thicker side.

5. Final Touches:

• Once the chicken is cooked through and tender, add the garam masala powder to the pot.
• Stir well and let the curry simmer for another 5 minutes.
• Taste the food to see if it needs more seasoning, and add salt if needed.
• Turn off the heat and garnish the curry with freshly chopped coriander leaves.

Serving Suggestions:

This chicken curry pairs wonderfully with a variety of sides. Here are a few options:

1. Rice: You can eat the curry with either basmati rice or cumin rice.
2. Bread: You can enjoy the curry with Indian bread like naan, roti, or paratha. The bread is perfect for scooping up the rich curry.
3. Salad: A fresh cucumber, onion, and tomato salad with lemon juice and a sprinkle of chaat masala can provide a refreshing contrast to the rich curry.
4. Pickles and Yogurt: Indian pickles and a side of plain yogurt or raita (yogurt mixed with cucumbers, mint, or boondi) can also be served alongside to enhance the meal.

Tips and Variations:

• Spice Level: Adjust the number of green chilies and the amount of red chili powder to suit your heat tolerance. You can also deseed the green chilies for a milder flavor.
• Creaminess without Coconut Milk: If you prefer a creamier curry without coconut milk, add a few tablespoons of cashew paste or almond paste. To make this, soak a handful of cashews or almonds in hot water, then blend them into a smooth paste before adding to the curry.
• Vegetarian Option: To make a vegetarian version, you can switch the chicken with paneer or mixed vegetables like potatoes, cauliflower, and peas.
• Slow Cooker Version: You can also cook this curry in a slow cooker. After cooking the chicken and making the sauce on the stove, put everything in the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours.
• Leftovers: Like many curries, this chicken curry tastes even better the next day as the flavors develop. Put extra food in a sealed container in the fridge for no more than 3 days.

Conclusion:

This chicken curry without coconut milk is a flavorful and satisfying dish that highlights the beauty of Indian spices and cooking techniques. Whether you’re cooking for a family dinner or entertaining guests, this curry will impress.

The recipe is also highly customizable, allowing you to tweak the flavors and ingredients according to your preferences. Enjoy this aromatic and hearty dish with your favorite sides and savor the rich, warming flavors it brings.

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