Chicken curry is a beloved dish that brings warmth and bold flavors to any meal. While many recipes rely on coconut milk for creaminess, we’re excited to share a version that skips it without sacrificing richness or depth. This chicken curry recipe without coconut milk is perfect for those who want a lighter option or have dietary restrictions.
We’ve crafted a blend of spices and ingredients that create a deliciously fragrant and hearty curry. It’s easy to make and uses pantry staples, making it a great choice for busy weeknights or when you crave something comforting. Let’s dive into this flavorful dish that proves you don’t need coconut milk to enjoy a satisfying chicken curry.
Ingredients
To create our flavorful chicken curry recipe without coconut milk, we carefully select ingredients that build layers of taste and texture. Below is a breakdown of each essential group for this dish.
Chicken and Protein
- 1.5 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil or ghee
We opt for chicken thighs to keep the curry tender and juicy throughout cooking.
Vegetables and Aromatics
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 medium tomatoes, chopped
- 1 green chili, slit (optional for heat)
Fresh aromatics like ginger and garlic create a robust curry base while tomatoes add natural sweetness and body.
Spices and Seasonings
| Spice | Quantity | Purpose |
|---|---|---|
| Ground turmeric | 1 teaspoon | Earthy color and flavor |
| Ground cumin | 1 teaspoon | Warmth and depth |
| Ground coriander | 2 teaspoons | Citrus undertone |
| Garam masala | 1.5 teaspoons | Signature spice blend |
| Red chili powder | 0.5 teaspoon | Heat, adjust to taste |
| Salt | 1 teaspoon | Enhances all flavors |
Our spice blend offers boldness and complexity without overpowering the chicken’s natural flavor.
Liquids and Others
- 1 cup plain yogurt (unsweetened)
- 1 cup chicken broth or water
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 teaspoon lemon juice (optional, for brightness)
Replacing coconut milk with plain yogurt and broth creates a creamy, tangy sauce that perfectly complements the spices.
| Ingredient Group | Key Ingredients | Role in Recipe |
|---|---|---|
| Chicken and Protein | Chicken thighs, oil/ghee | Protein base, richness |
| Vegetables and Aromatics | Onion, garlic, ginger, tomatoes | Flavor foundation, natural sweetness |
| Spices and Seasonings | Turmeric, cumin, coriander, garam masala, chili powder, salt | Complexity, warmth, heat |
| Liquids and Others | Yogurt, chicken broth, cilantro, lemon juice | Creaminess, moisture, freshness |
Equipment Needed
To prepare our Chicken Curry Recipe Without Coconut Milk perfectly, gathering the right tools is essential. Each piece of equipment contributes to a smooth cooking process and helps us achieve the rich flavors and creamy texture this dish deserves.
- Large skillet or sauté pan: A heavy-bottomed skillet, preferably 10 to 12 inches, allows even heat distribution for sautéing onions, garlic, and spices without burning.
- Sharp chef’s knife: For chopping chicken, vegetables, and aromatics precisely and safely.
- Cutting board: Stable surface for prepping all ingredients.
- Measuring spoons and cups: Accurate measurement ensures balanced spice and yogurt quantities.
- Wooden spoon or silicone spatula: Ideal for stirring the curry base gently while preventing scratching of your skillet.
- Mixing bowl: To whisk together plain yogurt and chicken broth before adding to the curry, ensuring a smooth sauce.
- Lid for skillet: Covers the pan during simmering to meld flavors and tenderize chicken thoroughly.
- Serving spoon: For transferring the curry to plates or bowls.
To visualize key equipment specifications, here is a quick reference table:
| Equipment | Purpose | Recommended Size/Type |
|---|---|---|
| Large skillet/sauté pan | Sauté and simmer chicken curry | 10-12 inch, heavy-bottomed |
| Chef’s knife | Chopping chicken and vegetables | Sharp, 8-inch blade |
| Measuring spoons/cups | Precise ingredient measurement | Standard graduated sets |
| Mixing bowl | Combining broth and yogurt | Medium-sized, non-reactive |
| Wooden spoon | Stirring curry | Durable wood or silicone |
By assembling this equipment before we start, we set ourselves up for an efficient kitchen workflow and a delicious chicken curry without coconut milk that shines with bold spice and creamy tang.
Prep Work
Before we begin cooking our chicken curry recipe without coconut milk, careful preparation sets the stage for an efficient and flavorful process. Let’s dive into the key steps that get our ingredients ready.
Preparing the Chicken
We start with 1.5 pounds of boneless skinless chicken thighs because they stay tender and absorb spices beautifully.
- Trim excess fat from each piece to improve texture.
- Cut the chicken into bite-sized chunks, roughly 1 to 1.5 inches, to ensure even cooking.
- Pat the pieces dry with paper towels to help them brown nicely during sautéing.
“Properly prepping the chicken is crucial for achieving that tender, flavorful bite we want in every mouthful.”
Chopping Vegetables and Aromatics
Our aromatic base includes onion, garlic, ginger, and tomatoes. Precision here affects the dish’s depth.
- Finely dice 1 medium yellow onion to release natural sweetness evenly.
- Mince 3 cloves of garlic for a punchy, fragrant flavor.
- Grate 1 tablespoon of fresh ginger to introduce warmth and a slight zing.
- Chop 2 medium tomatoes into small pieces to blend smoothly into the sauce.
| Ingredient | Preparation | Purpose |
|---|---|---|
| Yellow onion | Finely diced | Adds sweetness and body |
| Garlic cloves | Minced | Provides aromatic sharpness |
| Fresh ginger | Grated | Adds heat and freshness |
| Tomatoes | Small chopped | Forms rich tangy sauce base |
Measuring Spices
Accurate spice measurement is the backbone of creating our bold and complex chicken curry without coconut milk. We use a blend to build layered flavors without overwhelming the chicken.
- Use measuring spoons to precisely portion each spice.
- Combine in a small bowl:
| Spice | Quantity | Flavor Contribution |
|---|---|---|
| Turmeric | 1 teaspoon | Earthy warmth and vibrant color |
| Ground cumin | 1 teaspoon | Nutty and slightly smoky |
| Ground coriander | 1 teaspoon | Citrus undertone |
| Garam masala | 1.5 teaspoons | Complex blend adding warmth and depth |
| Chili powder | 0.5 teaspoon | Mild heat and peppery sharpness |
“A measured spice blend guarantees balanced flavor, making this curry both aromatic and approachable.”
By completing these prep steps, we ensure our chicken curry recipe without coconut milk develops vibrant flavors and a perfectly balanced texture from the very first step.
Cooking Instructions
Follow these steps carefully to craft a rich and creamy Chicken Curry Recipe Without Coconut Milk that bursts with bold spices and tender chicken. The method balances sautéing, cooking, and simmering to develop the deep flavors we love.
Sautéing the Aromatics and Spices
- Heat 2 tablespoons of oil in a large skillet over medium heat until shimmering.
- Add 1 finely diced onion, stirring frequently until translucent and golden, about 5-7 minutes.
- Stir in 3 minced garlic cloves and 1 tablespoon grated ginger. Cook for 1-2 minutes until fragrant, avoiding burning.
- Sprinkle in your spice blend evenly:
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- ½ teaspoon chili powder
Toast the spices with the aromatics for 30 seconds to release their essential oils and deepen flavor.
Cooking the Chicken
- Increase heat to medium-high.
- Add 1.5 pounds of boneless skinless chicken thighs, cut into bite-sized chunks, to the skillet.
- Sear the chicken pieces on each side for 3-4 minutes until lightly browned to lock in juices.
- Stir occasionally to ensure even cooking without overcooking exterior.
- Season with ½ teaspoon salt and freshly ground black pepper, adjusting to taste.
Simmering the Curry without Coconut Milk
- Lower heat to medium-low.
- Pour in 1 cup chicken broth and ½ cup plain yogurt, stirring gently to combine a creamy, tangy sauce that replaces coconut milk.
- Add 1 cup chopped tomatoes to build depth.
- Bring mixture to a gentle simmer and cover with a lid.
- Let cook for 15-20 minutes, stirring occasionally, until chicken is cooked through and sauce thickens.
- Taste and adjust seasoning if needed.
- Finish with chopped fresh cilantro for brightness and garnish.
| Step | Time | Temperature | Key Notes |
|---|---|---|---|
| Sauté onion | 5-7 minutes | Medium | Until golden and translucent |
| Cook garlic & ginger | 1-2 minutes | Medium | Avoid burning |
| Toast spices | 30 seconds | Medium | Releases essential oils |
| Sear chicken | 3-4 minutes/side | Medium-high | Develops flavor, seals juices |
| Simmer curry | 15-20 minutes | Medium-low | Tenderizes chicken, thickens sauce |
By carefully following these steps with attention to temperature and timing, we transform simple ingredients into a rich chicken curry without coconut milk full of layered flavors and satisfying creaminess.
Serving Suggestions
To complement our Chicken Curry Recipe Without Coconut Milk we recommend pairing it with sides that enhance its rich and creamy texture while balancing the bold spices.
- Steamed Basmati Rice
The fluffy grains of basmati rice soak up the tangy yogurt-based sauce perfectly. Serving the curry over rice creates a classic and satisfying meal.
- Warm Naan or Roti
Soft, warm naan bread or roti provides a delicious way to scoop up the curry and savor every bite. Opt for garlic naan to add an extra layer of flavor.
- Lightly Sautéed Vegetables
Crisp vegetables such as green beans, bell peppers, or spinach sautéed with garlic and a pinch of salt offer a refreshing contrast to the curry’s creaminess.
- Cooling Raita or Yogurt Dip
A simple cucumber raita or plain yogurt dip helps balance the curry’s spice and adds a cooling effect, elevating the overall dining experience.
- Fresh Herb Garnish
Garnish the finished curry with freshly chopped cilantro or mint to bring brightness and a pop of color to the dish.
| Side Dish | Description | Why It Works |
|---|---|---|
| Steamed Basmati Rice | Light and fluffy long-grain rice | Absorbs curry sauce perfectly |
| Naan or Roti | Soft Indian breads | Ideal for scooping and layering |
| Sautéed Vegetables | Crisp and lightly seasoned | Adds texture and freshness |
| Cucumber Raita | Yogurt-based dip with cucumber and spices | Balances heat, adds cooling contrast |
| Fresh Cilantro Garnish | Chopped fresh herbs | Enhances flavor and presentation |
“Pairing our Chicken Curry Without Coconut Milk with simple sides like basmati rice and garlic naan creates a balanced, comforting meal that highlights the curry’s nuanced flavors.”
By thoughtfully selecting these accompaniments, we ensure each bite of our curry bursts with flavor and satisfaction, making mealtime truly special.
Storage and Leftover Tips
To maintain the vibrant flavors and creamy texture of our Chicken Curry Recipe Without Coconut Milk, proper storage and handling of leftovers is essential. Follow these clear guidelines to keep your curry fresh and delicious for future meals.
Refrigeration
- Allow the chicken curry to cool to room temperature before storing.
- Transfer the curry into an airtight container.
- Store in the refrigerator for up to 3 to 4 days.
- Reheat gently on the stove or microwave, stirring occasionally to maintain the sauce’s consistency.
Freezing
- For longer storage, freeze the curry in a freezer-safe container.
- Leave about 1 inch of headspace to allow for expansion.
- Freeze for up to 2 months to preserve flavor and texture.
- When ready to use, thaw overnight in the refrigerator.
- Reheat slowly on the stove over low heat, stirring to combine the sauce and prevent separation.
| Storage Method | Duration | Tips |
|---|---|---|
| Refrigerator | 3 to 4 days | Use airtight containers |
| Freezer | Up to 2 months | Leave headspace for expansion |
Reheating Tips
- Reheat on low to medium heat to prevent curdling of the yogurt-based sauce.
- Stir frequently to distribute heat evenly.
- Add a splash of chicken broth or water if the sauce thickens too much.
- Avoid high heat which can cause the sauce to separate and change the texture.
“Always reheat until the curry is steaming hot throughout to ensure food safety and optimal taste.“
Serving Leftovers
- Garnish with fresh cilantro or a squeeze of lemon juice to brighten flavors after reheating.
- Pair with warm naan or fresh basmati rice to complete the meal.
- Leftover vegetables or fresh cucumber raita can complement and balance the spices nicely.
By following these storage and leftover tips, we can enjoy our chicken curry recipe without coconut milk multiple times with minimal effort while preserving its rich aroma and creamy texture.
Conclusion
This chicken curry recipe without coconut milk proves that you don’t need traditional ingredients to create a rich and satisfying dish. By using pantry staples and a thoughtful spice blend, we can enjoy a flavorful meal that’s both comforting and lighter.
Whether you’re cooking for a busy weeknight or meal prepping for the week, this recipe offers versatility and ease. With the right techniques and ingredients, a creamy and aromatic chicken curry is always within reach—no coconut milk required.
Frequently Asked Questions
Can I make chicken curry without coconut milk?
Yes, you can make a creamy and flavorful chicken curry without coconut milk by using plain yogurt and chicken broth instead. These ingredients add tanginess and creaminess while keeping the dish lighter.
What spices are used in this chicken curry recipe?
This recipe features a spice blend of turmeric, cumin, coriander, garam masala, and chili powder. Together, they create a bold and balanced flavor without overpowering the chicken.
What type of chicken is best for this curry?
Boneless, skinless chicken thighs are recommended for their tenderness and ability to absorb flavors well, making the curry juicy and delicious.
What equipment do I need to prepare this chicken curry?
You will need a large skillet or sauté pan, a sharp chef’s knife, measuring spoons and cups, a mixing bowl, a wooden spoon, and a lid for simmering.
How should I prepare the chicken and vegetables?
Trim excess fat from the chicken and cut it into bite-sized pieces. Finely dice onions, mince garlic, grate ginger, and chop tomatoes to create depth of flavor and texture.
How do I achieve the best flavor when cooking this curry?
Sauté aromatics and spices carefully, brown the chicken properly, and simmer with yogurt and broth at low heat to develop rich, layered flavors and creamy texture.
What should I serve with chicken curry without coconut milk?
Serve with steamed basmati rice, warm naan or roti, sautéed vegetables, cucumber raita or yogurt dip, and fresh herbs like cilantro or mint for a balanced meal.
How can I store leftovers to keep the curry fresh?
Cool the curry completely, store in an airtight container in the fridge for 3-4 days, or freeze for up to 2 months. Reheat gently to preserve creaminess and flavor.