CURRY CHICKEN WITHOUT COCONUT MILK RECIPES

Name: 5-Ingredient Chicken Curry Recipe without coconut milk
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Cuisine: Indian
Ingredients: 500 grams Chicken thighs (or drumsticks or breasts (see notes)); 1 cup small shallots (pearl onions) (peeled and halved (see notes)); 3 dry red chilies (halved (can be reduced if you want it less spicy)); 2 tsp ginger (peeled and chopped); 2 tsp garlic (peeled and chopped ); 1 tsp cumin seeds; 2 tbsp vegetable oil; 3/4 tsp salt

5 INGREDIENT EASY CHICKEN CURRY WITHOUT COCONUT MILK - GO ...

5 Ingredient Easy Chicken Curry Without Coconut Milk - Go ... image

The best Indian chicken curry without coconut milk, cream or even tomatoes. This low-calorie curry is made with just 5 basic ingredients and cooked within 30 minutes. An easy healthy Indian chicken gravy that even beginners can cook!

Provided by Sheeba

Categories curry dinner LUNCH Main Course

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 3

Number Of Ingredients 8

Ingredients

500 grams Chicken thighs (or drumsticks or breasts (see notes))
1 cup small shallots (pearl onions) (peeled and halved (see notes))
3 dry red chilies (halved (can be reduced if you want it less spicy))
2 tsp ginger (peeled and chopped)
2 tsp garlic (peeled and chopped )
1 tsp cumin seeds
2 tbsp vegetable oil
3/4 tsp salt

Steps:

Heat 1 tablespoon of the oil in a pan and stir the shallots, ginger, garlic, cumin seeds and chilies on medium heat until the shallots are browned.Cool the mixture and blend into a smooth paste.
Heat the remaining oil in the same pan and stir in the blended paste and saute for 5 minutes. Add the chicken pieces with one and a half cups of water and salt.
Keep covered and bring it to a boil. Simmer on a medium flame for 15 to 20 minutes until the chicken is cooked. (see notes). You will know the chicken is cooked when the flesh almost falls apart!
Serve with naan, bread or rice with a side of salad or roasted vegetables.

Nutrition Facts : Calories 281 kcal, ServingSize 1 serving

COCONUT MILK-FREE PANANG CURRY CHICKEN RECIPE | ALLRECIPES

Coconut Milk-Free Panang Curry Chicken Recipe | Allrecipes image

This is a Thai recipe that can also be made with pork, beef, or tofu instead of chicken. This recipe traditionally contains coconut milk, but I substituted other ingredients. Serve over rice.

Provided by E. Bryden

Categories World Cuisine Asian Thai

Total Time 26 minutes

Prep Time 20 minutes

Cook Time 6 minutes

Yield 4 main dish-size servings

Number Of Ingredients 13

Ingredients

2 cups light cream
¼ teaspoon coconut extract, or to taste
¼ cup Panang-style red curry paste
2 tablespoons chicken broth, or to taste
1 pound skinless, boneless chicken breast halves, cubed
½ red bell pepper, chopped
½ green bell pepper, chopped
½ white onion, chopped
2 tablespoons Asian fish sauce (nam pla)
1 tablespoon white sugar
2 cloves garlic, minced
1 teaspoon dried basil
1 tablespoon all-purpose flour, or as needed

Steps:

Heat cream and coconut extract in a skillet or wok over medium-high heat. Whisk curry paste and chicken broth together in a bowl; stir into cream mixture and bring to a simmer. Add chicken, cover, and cook just until chicken is no longer pink in the center, about 3 minutes.
Stir red pepper, green pepper, onion, fish sauce, sugar, garlic, and basil into the curry mixture. Replace cover; cook until vegetables are just cooked through, about 3 minutes more. Stir in flour to thicken to desired consistency.

Nutrition Facts : Calories 175 calories, CarbohydrateContent 11.1 g, CholesterolContent 64.8 mg, FatContent 11.3 g, FiberContent 1 g, ProteinContent 30 g, SaturatedFatContent 1.3 g, SodiumContent 921 mg, SugarContent 5 g

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