Chicken Curry Without Coconut Milk

Wondering how you can make chicken curry without coconut milk? Give a try to this recipe, and you will get a similar taste and texture even if we substitute the coconut milk. It is an easy recipe perfect for everyone who is in love with Indian food and in special chicken curry.

Are you ready to take your taste buds on a wild ride with an amazing Indian-inspired dish? Look no further, because I’ve got a treat for you: a delicious Chicken Curry Without Coconut Milk recipe that’s going to knock your socks off!

First things first, let’s talk about ingredients. We’re going to be using succulent chicken breast, ghee, a medley of aromatic curry spices, fresh garlic, ginger, onion, juicy tomatoes, and creamy single cream.

Trust me, when these ingredients come together, it’s like a party in your mouth that you never want to end.

Now, here’s the best part – this recipe is as easy as pie! Even if you’re not a whiz in the kitchen, you can whip up this masterpiece in no time.

It’s perfect for those days when you’re too tired to cook but you still want something that’s going to satisfy your hunger and taste amazing.

Now, I know what you might be thinking – “But Victoria, what about the coconut milk? Isn’t that a key ingredient in curry?”

Well, I’ve decided to switch things up and create a version that’s just as flavorful but without the coconut milk. Trust me, you won’t even miss it.

We will get almost the same creamy texture as in the original recipe.

One thing I love about this recipe is that it’s incredibly versatile. You can adjust the level of spiciness to your liking, add more veggies if you want to make it even more wholesome or serve it with rice or naan bread to soak up all that delicious sauce.

The possibilities are endless!

And the best part? You can make a big batch of this Chicken Curry Without Coconut Milk and store it in the fridge or freezer for later.

It’s the perfect meal prep option for those busy days when you don’t have time to cook from scratch. Just reheat and enjoy – it’s as easy as that!

With this Chicken Curry Without Coconut Milk recipe in your arsenal, you’ll be the star of the kitchen in no time.

Get ready to be transported to a world of flavor and excitement – you won’t be disappointed!

🥰 Why You Will Love This Recipe?

• This recipe is an easy one, and it is straightforward, making it perfect for both experienced cooks and beginners.
• You can customize this recipe to your liking by adjusting the level of spiciness or adding more veggies to make it even more wholesome.
• All the ingredients for this recipe are easily accessible and won’t break the bank.
• This chicken curry is the perfect meal for those chilly nights when you need something warm and comforting to soothe your soul.
• This recipe is sure to impress your friends and family with its delicious flavors and mouth-watering aroma.
• You can make a big batch of this curry and store it in the fridge or freezer for later, making it a convenient and practical option for busy days.

🥘 Ingredients and Substitutes

• Ghee Butter. I used ghee butter because it is healthier and has a more authentic flavor for Indian cuisine. If you don’t have the ghee butter at hand, you can replace it with the regular butter or vegetable oil you prefer.
• Flavoring vegetables. I used a mix of onion, fresh garlic, and ginger. These are the base aromatic vegetables for any curry. If you prefer a spicy curry, you can also add hot chili pepper to the mix.
• Curry Mix. I used a store-bought curry mix, but if you know your way around spices, I really recommend you make your own curry mix. By making your own curry mix, you will get a better taste, and you can create it exactly to your taste.
• Tomatoes. I used cherry tomatoes because they are sweeter, but you can use any other type of tomato you prefer. If it is not tomato season at the moment, you can use canned tomatoes in their own juice.
• Chicken Breast. I used chicken breast because it cooks more quickly. If you don’t have it at hand, you can replace it with chicken thighs. In that case, you will get a juicier curry with more tender meat.
• Single Cream. I opted for a cream with a lower fat content to reduce the calories in this recipe. If you want, you can also use a cream with a higher percentage of fat.

👩‍🍳 Step-by-step Directions

Take a frying pan with a thick bottom.

Quick Note: Choose a large enough frying pan because later, we will simmer all the ingredients in it, so make sure you have enough space to mix them comfortably all the ingredients and cook them.

After this, melt the ghee butter in the pan and add flavoring vegetables: onion, garlic, and ginger.

Mix well and fry them for 2-3 minutes on medium heat until the onion becomes more transparent.

After that, add the curry spice mix. Mix well and cook for about 30 seconds.

Pro Tip: By cooking a little the spices, you will help the flavors of the spices to open.

Quick Note: Be careful not to burn the spices because you risk getting a bitter taste.

Cut the tomatoes into quarters and add them over the rest of the ingredients into the pan.

Cook until the tomatoes soften.

Then, move the contents of the pan into a large bowl in which it will be convenient for you to blend the entire composition.

Homogenize the vegetables well using a hand blender.

Now, slices the chicken breasts into smaller pieces and put them in the frying pan (without cleaning it) that you cooked previously.

Cook the chicken breast on medium to high heat until it turns white on all sides. This stage should last about 5-7 minutes.

Pro Tip: It is important to do this step in order to seal the pores and the internal juice of the meat. As a result, the inner meat juice will remain inside of the meat, and we will get juicer meat at the end.

After this, add the blended vegetable mix over the meat in the pan over the chicken meat.

Mix well, cover with a lid, and let everything cook on low heat for about 20 minutes.

At the end of this time, add the cream.

Mix well and let it cook on low heat until the sauce starts to boil.

Serve with a side dish with a neutral taste because the sauce is already full of flavors. The simplest side dish for this curry that you can’t go wrong with is a simple boiled rice or naan bread.

🍽️ Serving Suggestions

• Serve it with rice: This curry pairs perfectly with steamed rice, whether it’s white rice, brown rice, or even basmati rice. The rice will help soak up all the delicious sauce and flavors of the curry.
• Top it with fresh herbs: Add a pop of freshness to the curry by topping it with fresh cilantro or parsley. The herbs will add a bright and aromatic flavor to the dish.
• Pair it with naan bread: Naan bread is a popular Indian flatbread that goes perfectly with curry. You can either buy naan bread from the store or make your own at home for an extra special touch.
• Serve it with a side salad: A simple side salad of mixed greens, cucumbers, and tomatoes will contrast the rich and spicy curry.
• Additionally, you can add some crunch with roasted peanuts: Crushed roasted peanuts or cashews make a great topping for this curry. The nuts will add a delicious crunch and nuttiness to the dish.

🏆 Expert Tips. What to Pay Attention To?

• Use fresh ingredients. Fresh ingredients will give your curry the best flavor and aroma. Make sure your spices, onions, garlic, ginger, and tomatoes are all fresh.
• Ensure not to overcook the chicken breast, as it can become dry and tough if overcooked. Cook the chicken just until it’s no longer pink, and then remove it from the heat to avoid overcooking.
• Adjust the level of spiciness: This recipe calls for a medium level of spiciness, but you can adjust it to your liking. If you prefer a milder curry, use less chili powder or omit it altogether. If you like it hot, add more chili powder or fresh chili peppers.
• Use single cream: Single cream is a lighter option than heavy cream and won’t overpower the flavors of the curry. Be sure to add it gradually and stir it constantly to prevent it from curdling.

🤔 Answering Your Questions:

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