Chicken curry is a beloved dish that brings warmth and bold flavors to any table. While many recipes rely on coconut milk for creaminess, we’re excited to share a version that skips it entirely without sacrificing richness or depth. This chicken curry recipe uses simple ingredients and spices to create a hearty, comforting meal that’s perfect for those avoiding coconut or looking for a lighter alternative.
Ingredients
To craft our Chicken Curry Recipe No Coconut Milk, we carefully select ingredients that build layers of bold flavors and warm aromas without relying on coconut milk. Below are the essential components categorized for clarity.
Chicken and Vegetables
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 large tomato, diced
- 1 green chili, slit (optional, for heat)
Spices and Seasonings
We use a blend of spices that create the signature curry depth and complexity:
| Spice | Quantity | Notes |
|---|---|---|
| Ground turmeric | 1 teaspoon | Adds warm color and earthiness |
| Ground cumin | 1 teaspoon | Provides nuttiness |
| Ground coriander | 1 tablespoon | Bright citrus undertone |
| Garam masala | 1 teaspoon | Rich and aromatic finish |
| Red chili powder | 1/2 teaspoon | Adjust to taste for spiciness |
| Salt | 1 1/2 teaspoons | Balances and enhances flavors |
Liquids and Other Ingredients
To replace the richness typically provided by coconut milk, we incorporate these elements for a creamy and flavorful sauce:
- 1 cup plain yogurt, whisked (adds tanginess and creaminess)
- 1/2 cup chicken broth (helps create a rich curry base)
- 2 tablespoons vegetable oil (for sautéing spices and chicken)
- Fresh cilantro leaves, chopped (for garnish and freshness)
Using plain yogurt instead of coconut milk keeps the curry both creamy and lighter while maintaining authenticity. The chicken broth further enriches the sauce without overpowering the delicate balance of spices.
Equipment Needed
To prepare our Chicken Curry Recipe No Coconut Milk efficiently, having the right equipment is essential. Each tool helps us build layers of flavor and ensures the cooking process is smooth and consistent.
Essential Cooking Tools
- Large Heavy-Bottomed Skillet or Dutch Oven
We use this for sautéing the spices and chicken evenly, allowing flavors to develop without burning.
- Sharp Chef’s Knife
Precise chopping of onions, garlic, ginger, and tomatoes is key to releasing their aromas and textures.
- Cutting Board
A sturdy board provides a safe and clean surface for all our vegetable and meat prep.
- Measuring Spoons and Cups
Exact spice and liquid measurements keep our curry balanced and flavorful.
Additional Helpful Equipment
- Wooden Spoon or Silicone Spatula
Ideal for stirring the curry to prevent sticking while gently combining ingredients.
- Medium Mixing Bowl
For whisking the plain yogurt before adding it, ensuring smooth incorporation.
- Lid for Skillet/Dutch Oven
Traps moisture during simmering to tenderize chicken and infuse flavors deeply.
Equipment Overview Table
| Equipment | Purpose | Notes |
|---|---|---|
| Large Heavy-Bottomed Skillet or Dutch Oven | Even sautéing and slow simmering | Retains and distributes heat well |
| Sharp Chef’s Knife | Chopping vegetables and meat | For precise and safe cuts |
| Cutting Board | Prep surface for ingredients | Use separate boards for meat/veggies |
| Measuring Spoons and Cups | Accurate measurement of spices and liquids | Essential for flavor balance |
| Wooden Spoon or Silicone Spatula | Gentle stirring to prevent sticking | Heat resistant and non-abrasive |
| Medium Mixing Bowl | Whisk yogurt for smooth texture | Helps avoid lumps in the curry |
| Lid for Skillet/Dutch Oven | Retains moisture during cooking | Important for tender chicken |
With these tools on hand, we can confidently craft our chicken curry without coconut milk while maximizing flavor and texture with every step.
Prep Work
Before we start cooking our Chicken Curry Recipe No Coconut Milk, thorough preparation is key. Properly prepping the ingredients ensures we build rich layers of flavor and achieve the perfect texture.
Preparing the Chicken
We use boneless skinless chicken thighs for their tenderness and ability to stay juicy during cooking. To prep:
- Trim any excess fat from the thighs.
- Cut the chicken into uniform bite-sized pieces, about 1 to 1.5 inches.
- This size ensures even cooking and allows the chicken to soak up the spices effectively.
Chopping Vegetables
Fresh vegetables contribute to the depth and aroma of our curry. Follow these steps:
- Onion: Finely chop one medium onion to create a caramelized base.
- Garlic and Ginger: Mince 3 garlic cloves and grate 1 tablespoon of fresh ginger for that signature warmth.
- Tomatoes: Dice 2 medium tomatoes to add natural acidity and body.
- Optional: Slice green chili thinly if you prefer extra heat.
Use a sharp chef’s knife and a sturdy cutting board to ensure uniform pieces that cook evenly.
Measuring Spices
Precision in measuring spices guarantees consistent flavor without overpowering the dish. Here’s the exact spice amount breakdown for our curry:
| Spice | Quantity |
|---|---|
| Ground Turmeric | 1 teaspoon |
| Ground Cumin | 1 teaspoon |
| Ground Coriander | 1 tablespoon |
| Garam Masala | 1 teaspoon |
| Red Chili Powder | ½ teaspoon (adjust to taste) |
We recommend measuring spices with standardized spoons and adding them gradually during cooking to layer flavors perfectly. Keep the spices ready in small bowls for smooth workflow.
With careful prep complete we set ourselves up for a flavorful and aromatic chicken curry without coconut milk that impresses every time.
Cooking Instructions
Follow these detailed steps to create a rich and flavorful Chicken Curry Recipe No Coconut Milk that delivers warmth and depth without sacrificing creaminess.
Sautéing the Aromatics
- Heat 2 tablespoons of vegetable oil in a large heavy-bottomed skillet or Dutch oven over medium heat.
- Add the finely chopped 1 large onion and sauté for 5-6 minutes, stirring frequently until the onion is translucent and starts to brown lightly.
- Stir in the minced 3 cloves of garlic and grated 1 tablespoon fresh ginger. Cook for another 1-2 minutes until fragrant, taking care not to burn the garlic.
- Optionally, add 1 finely chopped green chili for a subtle heat layer. Sauté for 30 seconds, allowing the spice to infuse into the aromatics.
Cooking the Chicken
- Increase the heat to medium-high.
- Add the prepared 1.5 pounds boneless skinless chicken thighs cut into bite-sized pieces to the skillet.
- Stir to combine with the aromatics. Spread the pieces evenly in the pan.
- Cook without stirring for 3-4 minutes until the chicken browns on one side.
- Turn and cook for another 3-4 minutes until the chicken is mostly cooked through but still moist inside.
Adding Spices and Liquids
- Lower the heat to medium.
- Add the spices measured as follows:
| Spice | Amount |
|---|---|
| Ground turmeric | 1 teaspoon |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Garam masala | 1 teaspoon |
| Red chili powder | ½ teaspoon |
- Stir the spices into the chicken and aromatics, coating the ingredients well. Cook for 1-2 minutes to toast the spices and release their aromas.
- Add the diced 2 medium tomatoes and cook for 3 minutes until they soften and break down.
- Pour in 1 cup chicken broth and stir to combine.
- Lower the heat to medium-low and whisk ½ cup plain yogurt in a separate bowl until smooth. Add the yogurt gradually to the skillet while stirring continuously to prevent curdling.
Simmering the Curry
- Cover the skillet or Dutch oven with a lid.
- Let the curry simmer gently for 15-20 minutes, stirring occasionally.
- Check the consistency; if too thick, add a splash of chicken broth to loosen the sauce.
- Taste and adjust seasoning with salt as needed.
- Remove from heat and garnish with fresh chopped cilantro before serving.
Tip: Maintaining a gentle simmer prevents the yogurt from curdling ensuring a creamy and smooth curry base.
Serve Suggestions
To elevate our Chicken Curry Recipe No Coconut Milk experience, pairing the curry with complementary sides and garnishes enhances both flavor and presentation. Here are our top recommendations for serving this hearty and flavorful dish:
Classic Rice Pairing
We recommend serving the curry over a bed of fluffy basmati rice or steamed jasmine rice. The rice absorbs the rich curry sauce, balancing the bold spices and creamy texture without coconut milk.
- Cook the rice with a pinch of salt and a teaspoon of ghee or oil for aromatic enhancement.
- For added texture, try mixing in toasted nuts or raisins to the rice before serving.
Bread Options
Soft breads make a wonderful accompaniment for scooping up curry:
- Naan bread brushed with garlic butter brings richness.
- Chapati or roti offers a lighter whole-grain option.
- For a gluten-free choice, serve with warm millet or sorghum flatbreads.
Fresh and Tangy Accents
Bright, fresh sides cut through the curry’s warmth:
- A cucumber raita mixed with yogurt, mint, and a pinch of cumin adds cooling contrast.
- Fresh sliced mango or a simple mango chutney brings a subtle sweetness.
- Pickled onions or lime wedges on the side introduce vibrant acidity that complements the curry spices.
Garnishing Tips
Finish the curry with garnishes that increase looks and layers of flavor:
- Sprinkle freshly chopped cilantro liberally for herbal freshness.
- Add julienned ginger or toasted cumin seeds on top for crunch and aroma.
- For a pop of color and heat, finely slice fresh green chili or drizzle with chili oil.
| Side Dish | Flavor Profile | Serving Tip |
|---|---|---|
| Basmati Rice | Nutty, fragrant | Cook with ghee, garnish with nuts |
| Garlic Naan | Buttery, rich | Serve warm brushed with garlic butter |
| Cucumber Raita | Cool, tangy | Mix with mint & cumin |
| Mango Chutney | Sweet, tangy | Use as a dip or drizzle on curry |
| Pickled Onions | Sharp, acidic | Serve on the side to cut richness |
By thoughtfully pairing our Chicken Curry Recipe No Coconut Milk with these sides and garnishes, we enhance every bite and highlight the dish’s bold flavors and creamy texture.
Make-Ahead and Storage Tips
Preparing our Chicken Curry Recipe No Coconut Milk in advance and storing it correctly ensures we keep its bold flavors and creamy texture intact. Here’s how to maximize freshness and convenience.
Make-Ahead Preparation
- Prepare the chicken curry completely and let it cool to room temperature before storing.
- For best flavor, allow the curry to rest for at least 1 hour or overnight in the refrigerator before reheating. This resting period lets the spices meld beautifully, enriching the taste.
- If planning to serve within 24 hours, cover the curry tightly with plastic wrap or transfer it to an airtight container to prevent moisture loss.
Refrigeration Storage Guidelines
| Storage Method | Duration | Key Tips |
|---|---|---|
| Airtight container | 3 to 4 days | Cool completely before refrigerating. Reheat thoroughly. |
| Covered bowl w/plastic wrap | 2 to 3 days | Use within shorter time to keep optimal flavor. |
- Always reheat curry on medium heat, stirring occasionally to avoid scorching.
- Add a splash of water or chicken broth during reheating to restore the sauce’s creamy consistency.
Freezing Instructions
- Cool the curry completely before freezing.
- Portion into freezer-safe containers or heavy-duty freezer bags.
- Label with the date for better tracking.
| Freezing Storage | Duration | Defrosting & Reheating Tips |
|---|---|---|
| Freezer-safe container | Up to 3 months | Defrost overnight in refrigerator. Reheat gently on stove with added broth or water as needed. |
“Freezing the curry not only preserves its rich flavors but also offers quick meal solutions on busy days.”
Tips to Maintain Freshness and Texture
- Avoid adding yogurt before freezing, as it can separate. Instead, stir in fresh yogurt after reheating.
- Garnish with fresh cilantro only when serving to keep vibrant color and flavor.
- Store any curry separately from rice or bread sides if storing leftovers, as moisture transfer can affect texture.
By implementing these make-ahead and storage tips we ensure our Chicken Curry Recipe No Coconut Milk stays just as delicious and comforting every time we enjoy it.
Conclusion
This chicken curry recipe without coconut milk proves that you can still enjoy a rich and flavorful dish without relying on traditional ingredients. By using simple spices and a few clever substitutions, we’ve created a meal that’s both comforting and lighter.
With the right preparation and cooking techniques, this curry delivers bold flavors that satisfy every time. Whether you’re cooking for family or meal prepping for the week, it’s a versatile recipe that fits perfectly into any kitchen routine.
Frequently Asked Questions
What makes this chicken curry recipe different from traditional coconut milk versions?
This recipe replaces coconut milk with plain yogurt and chicken broth to achieve creaminess and richness, offering a lighter alternative without sacrificing bold flavors.
What are the key spices used in this chicken curry?
The main spices include ground turmeric, cumin, coriander, garam masala, and red chili powder, creating a complex and aromatic flavor profile.
Can I adjust the spice level in this curry?
Yes, adding or omitting green chili or adjusting red chili powder allows you to control the heat according to your preference.
What equipment do I need to cook this chicken curry?
Key tools are a large heavy-bottomed skillet or Dutch oven, sharp chef’s knife, cutting board, measuring spoons and cups, a wooden spoon or spatula, and a medium mixing bowl.
How should I prepare the chicken and vegetables for the curry?
Trim excess fat from chicken thighs and cut into bite-sized pieces; finely chop onion, mince garlic, grate ginger, and dice tomatoes for even cooking and rich flavor.
How do I incorporate yogurt without curdling?
Add yogurt gradually while stirring to temper it, and avoid boiling after adding yogurt to maintain smooth creaminess.
What sides pair well with this chicken curry?
Serve with basmati or jasmine rice, garlic naan, chapati, and fresh sides like cucumber raita, mango chutney, or pickled onions for enhanced flavor.
How can I store and reheat leftover chicken curry?
Store in airtight containers in the refrigerator for up to 3 days or freeze after cooling. Reheat gently and add yogurt after reheating if frozen.
Can this recipe be made ahead of time?
Yes, preparing the curry in advance and letting it rest overnight helps develop deeper flavors before serving.
Is this curry suitable for people avoiding coconut due to allergies?
Absolutely, this recipe contains no coconut, making it safe for those with coconut allergies or dietary restrictions.