5 Ingredient Chicken Curry Recipe Without Coconut Milk Food

5-INGREDIENT CHICKEN CURRY RECIPE WITHOUT COCONUT MILK

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.

CHICKEN CURRY WITHOUT COCONUT MILK RECIPE - (3.2/5)

Steps:

• In a medium-sized bowl make a seasoning paste by stirring together 2 tablespoons broth, 1 tablespoon curry powder, the thyme, and salt. Stir in chicken until coated; let stand for 5 to 10 minutes. In a 12-inch nonstick skillet or sauté pan, heat 1 tablespoon oil over medium-high heat until hot but not smoking. Add onion and celery and cook, stirring occasionally, until onion is softened, about 5 minutes. Stir flour into chicken mixture until evenly incorporated. Add remaining 1 tablespoon oil, the chicken pieces and any remaining seasoning mixture to skillet. Adjust heat so chicken sears and cooks rapidly but does not burn. Cook, turning frequently, until browned on all sides, about 5 to 8 minutes. Stir the remaining chicken broth, tomato sauce and 1 1/2 tablespoons more curry powder into skillet. Lower heat; simmer gently. Cook, stirring occasionally, 8 to 10 minutes longer, until flavors blend and mixture cooks down a bit. Taste and add more salt if desired. Spoon curry over hot rice and serve. Pass assorted curry garnishes at the table.

CHICKEN CURRY WITH COCONUT MILK

Steps:

• In a small blender, like a magic bullet, process the green chilis, the ginger and the garlic cloves until a smooth paste forms. Set aside.
• In a large bowl, combine yogurt, coriander, cumin, turmeric, lemon juice and half of the ground ginger-garlic-green chili paste. Add chicken and let marinate for 10 minutes.
• Heat oil in a large frying pan, add the star anise, cinnamon stick and chopped onions and fry for 4 minutes. Add the remaining ground ginger-garlic-green chili paste and saute for 4 minutes. Add red chili powder and mix.
• Add the marinated chicken and cook on high heat for 4 minutes, stirring occasionally.
• Reduce to medium heat, add salt and poppy seed paste and mix well. Let the chicken cook in this paste for 8-10 minutes, uncovered. Cook till oil separates.
• Add 1 1/2 cups water and mix. Bring to a boil, reduce flame and cook for 13-14 minutes.
• Add garam masala, mix well. Add thick coconut milk and cook on medium flame for 3-4 minutes. Turn off heat and garnish with fresh coriander leaves.
• Serve hot with white steamed rice, coconut rice, or rotis.

MOM'S CHICKEN CURRY

Steps:

• Saute onion in butter with curry powder.
• Blend in flour and other seasonings.
• Cook on low until smooth.
• Stir in broth and milk slowly with whisk to make sure to get all the lumps out.
• Bring to boil. Boil for one minute or until thickened while stirring.
• Stir in chicken and lemon juice.
• Serve over rice.
• Enjoy!