Generally, Chicken curry without coconut consists of chicken cooked in a flavorful sauce or gravy along with spices, herbs and other ingredients. Usually adding coconut into the curry gives a nice flavor and thickness to the curry.

But in this recipe instead of coconut I have used cashew nuts, poppy seeds and roasted chana, which makes the curry super delicious and gives a thick gravy consistency.

This simple and tasty chicken curry without coconut milk can be served as a side dish. Such as rice, naan bread, roti, dosa and idly. Depending on the regional preferences. It’s a flexible dish that can be customized according to tastes preferences.

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FAQ:

Can we make curry without Coconut or Coconut milk?

Yes, many curries are made without coconut or coconut milk. Coconut is added to enhance the flavor and gives thickness to the curry. It is not compulsory to add coconut to the curry. But adding coconut or coconut milk gives a unique taste and texture to the curry.

What are the alternatives for Coconut?

Definitely yes, there are several alternatives such as you can add:

Dairy based alternatives: heavy cream, yogurt (plain yourt or greek yourt).

Nut based alternatives: Cashew nut paste, almond cream or almond milk and sesame seed paste or any seed paste.

Broth or stock: Vegetable or chicken broth, tomato based sauce, mashed vegetables.

How to thicken curry?

There are many ways, that you can thicken curry by adding:

One of the simplest way is to add little water and if necessary you add some more. Or simmering it uncovered over a low heat. This helps to evaporate excess water and helps to thicken curry.

Adding a slurry that is mixture of cornstarch with liquid (water) until smooth. Then slowly add into the curry without forming any lumps. Gradually keep stirring until the mixture mixes well.

Use coconut milk, nuts paste or cream, mashed vegetables, yogurt, cream.

What are the benefits of adding coconut into curry?

Coconut or coconut milk gives a creamy and rich texture to the curry. It helps to balance the spices and gives nice flavor to the curry. And it has got many nutritional benefits. Has coconuts are dairy free alternative but rich in fats. But really, adding coconut into the curry gives a unique taste and luxury to the curry in its own way.

Chicken Curry without Coconut Milk Recipe

Recipe by AshaCourse: Non vegetarianCuisine: IndianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Chicken Curry without Coconut milk is a tasty and easy curry. Ingredients used in this recipe are very easily available at your home. Further, chicken curry is a very popular dish prepared all over the world. With each region adding its own twist to the recipe.
Generally, Chicken curry without coconut consists of chicken cooked in a flavorful sauce or gravy along with spices, herbs and other ingredients. Usually adding coconut into the curry gives a nice flavor and thickness to the curry.

Ingredients

Chicken 500 grams
Onion 1 medium
Oil/Ghee 2 tbsp.
Turmeric powder 1/4 tsp.
Chili powder 1 tsp. (adjust as per your spice level)
Coriander powder 2 tsp.
Garam masala 1/2 tsp. (optional)
Salt to taste
Potatoes 2 nos.
Mint leaves and coriander leaves for garnishing
Water 2 cups
For making Curry Paste:
Onion 1 medium
1/2 inch ginger
10 garlic
10 cashews
1 tsp roasted chana
1 tsp poppy seeds
1 cardamom
5 to 6 pepper
1/2 tsp fennel seeds
2 cloves
1/2 inch cinnamon

Directions

Firstly, heat a pan and add in oil/ghee, chopped onions and cook until they become soft and translucent. Then add in chili powder, turmeric powder, coriander powder, garam masala (optional) and salt to taste. Further, allow it to cook.
Take a pan and add in 1 tbsp. oil, 1 medium onions, 1/2 inch ginger, 10 garlic, 10 cashews, 1 tsp roasted chana, 1 tsp poppy seeds and spices like 1cardamom, 5 to 6 pepper, 1/2 tsp fennel seeds, 2 cloves and 1/2 inch cinnamon then fry until the onions becomes soft and translucent. Then allow it to cool down. Later, transfer to a mixer jar, add little water and then grind it into a smooth paste.
And then add in the prepared curry paste, 2 potatoes(optional) and allow it to pressure cook for 3 whistles. Garnish it with chopped mint and coriander leaves.
Finally, chicken curry without coconut milk is ready to serve.
Can be served with rice, chapati, roti, dosa and even with idli.