slow-cooked Sri Lankan chicken curry without coconut milk.
A chicken curry without coconut milk for a different kind of flavor to your meat curry.
Once in a while, I like to cook a chicken curry without coconut milk. My usual Sri Lankan chicken curry is thick and spicy with the addition of coconut milk.
If you are looking for a curry dish without coconut milk for for anyone who has been advised to reduce coconut milk in their diet or anyone who has high cholesterol levels or a heart condition then this is your no coconut milk curry dish.
A tasty chicken curry recipe without coconut milk.
This is not a quick chicken curry recipe, instead, you first marinate the chicken parts in various curry powders and then slow-cook for 45 to almost an hour depending on how much gravy you would want.
This slow-cooking process gives the chicken parts to absorb the flavors and give the dish its uniquely Sri Lankan curry powder flavor that you will have a chance to taste without the coconut milk.
Even without the regular use of coconut milk, this chicken curry is one of the most authentic Sri Lankan curry chicken recipes you will make for your loved ones.
And here are a few meal ideas you can try.
Meal ideas for no coconut milk chicken curry.
Serve the curry in banana leaves for a real feel of a village-style meal.
Here are three Sri Lankan menus you can add this chicken curry to really enjoy a rice and curry meal.
Meal plan 3
Meal plan 4
Meal plan 5
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Utensils and appliances needed.
Chopping board and knife.
A large bowl.
A cooking pot or wok.
Workflow to make slow-cooked chicken curry without coconut milk.
- Have all the ingredients ready.
- Marinate the chicken.
- Temper the spices.
- Combine ingredients in the large pan.
- Slow simmer until the chicken curry is cooked.
More chicken curry recipes!
Sri Lankan pepper chicken curry
Sri Lankan kalupol chicken curry.
Sri Lankan ambulthiyal chicken curry.
RECIPE DIFFICULTY-LITTLE CARE NEEDED
Slow-cooked Sri Lankan chicken curry without coconut milk recipe.
Please make sure to read the recipe instructions carefully to avoid mistakes.
Marinating ingredients
700g of chicken parts(for best results use a mix of chicken parts)
2 tablespoons of red chillie powder
1 tablespoon of roasted curry powder
1 and 1/2 tablespoons of raw curry powder
1 teaspoon of tamarind paste or 1/4 cup tamarind water(if you are soaking tamarind with seed)
1/2 teaspoon turmeric powder
Tempering ingredients
3 tablespoons of oil
1 large onion sliced fine
3 green chillies split in the middle
A sprig of curry leaves
2-inch piece pandan leaf
1 teaspoon black pepper
4 garlic cloves chopped fine
1 tablespoon of minced ginger
1-inch piece of Cinnamon
3 cardamoms slightly bruised
1/2 teaspoon mustard seed
1 and 1/2 cup water or water until the chicken parts are covered
To thicken the gravy
2 tablespoons of coriander powder
Method
Clean, cut, remove excess fat and wash the chicken parts thoroughly and drain any excess water.
Marinating the chicken.
Place chicken parts(700g) in a large bowl.
Add chillie powder, raw curry powder(1 and 1/2tbs), roasted curry powder(1 tbs, salt to season, tamarind(1tsp), turmeric(1/2 tsp).
Make sure to combine the ingredients well. if you are sensitive to spices please make sure to use disposable gloves or a spoon while mixing.
Let the chicken marinate in these spices for 30-45 minutes.
How to slow cook the chicken curry.
Place a large cooking pan over low-medium heat and pour in the oil(3 tbs).
Once the oil heats, add onions(1 large), curry leaves, green chillies(3), pandan leaf, ginger(1tbs), garlic(4 pods sliced), cinnamon(1-inch piece), cardamom(3)and temper the ingredients for 3-5 minutes or until the aroma is released.
Once the spices are cooked, add mustard seed(1/2tsp)and temper until it pops.
Maintaining low-medium heat, add the marinating chicken into the spices, combine thoroughly and slow simmer for 15-20 minutes or until there is less liquid.
At this point decide if you want to fry the chicken slightly to lock in the spice flavors, to do this pour in a tablespoon of oil(not added in the ingredient list)to fry the chicken slightly for 5 minutes over low -medium fire or continue to the next step below if you prefer not to.
Pour in the water, stir, check for seasoning and continue to slow simmer.
How to thicken the curry gravy.
15-20 minutes into cooking time, check the curry.
Use a spoon to scoop a little gravy, raise it and slowly pour it back to the pan, if the gravy looks too waterish as you pour it back, add 1-2 tablespoons(not more)of coriander powder to thicken the gravy.
As you slow cook the chicken you will notice the thin gravy gradually thicken and reduce(keep in mind that the gravy without coconut milk is still lighter and doesn’t thicken to a sauce-like consistency).
season with salt if needed.
Slow cook the chicken curry for 45 minutes or until the correct consistency(as mentioned above)is reached, serve warm.
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slow-cooked Sri Lankan chicken curry without coconut milk.
A healthier version of the usual chicken curry.
you can use this chicken curry recipe(no coconut milk)to cook for anyone who has high cholesterol levels or a heart condition and would like to avoid any curries with coconut milk.
Ingredients
- Ingredients mentioned below use standard measuring cups and spoons.
- Marinating ingredients
- 700g of chicken parts(for best results use a mix of chicken parts)
- 2 tablespoon of red chillie powder
- 1 tablespoon of roasted curry powder
- 1 and 1/2 tablespoons of raw curry powder
- 1 teaspoon of tamarind paste or 1/4 cup tamarind water(if you are soaking tamarind with seed)
- 1/2 teaspoon turmeric powder
- Tempering ingredients
- 3 tablespoons of oil
- 1 large onion sliced fine
- 3 green chillies split in the middle
- A sprig of curry leaves
- 2-inch piece pandan leaf
- 1 teaspoon black pepper
- 4 garlic cloves chopped fine
- 1 tablespoon of minced ginger
- 1-inch piece of Cinnamon
- 3 cardamoms slightly bruised
- 1/2 teaspoon mustard seed
- 1 and 1/2 cup water or water until the chicken parts are covered
- To thicken the gravy
- 2 tablespoons of coriander powder
Instructions
Clean, cut, remove excess fat and wash the chicken parts thoroughly and drain any excess water.
MARINATING THE CHICKEN.
Place chicken parts(700g) in a large bowl.
Add chillie powder, raw curry powder(1 and 1/2 tbs), roasted curry powder(1 tbs), salt to season, tamarind(1tsp), turmeric(1/2 tsp).
Make sure to combine the ingredients well. if you are sensitive to spices please make sure to use disposable gloves or a spoon while mixing.
Let the chicken marinate in these spices for 30-45 minutes.
HOW TO SLOW COOK THE CHICKEN CURRY.
Place a large cooking pan over low-medium heat and pour in the oil(3 tbs).
Once the oil heats, add onions(1 large), curry leaves, green chillies(3), pandan leaf, ginger(1tbs), garlic(4 pods sliced), cinnamon(1-inch piece), cardamom(3)and temper the ingredients for 3-5 minutes or until the aroma is released. Once the spices are cooked, add mustard seed(1/2tsp)and temper until it pops.
Maintaining low-medium heat, add the marinating chicken into the spices, combine thoroughly and slow simmer for 15-20 minutes or until there is less liquid.
At this point decide if you want to fry the chicken slightly to lock in the spice flavors, to do this pour in a tablespoon of oil(not added in the ingredient list)to fry the chicken slightly for 5 minutes over low -medium fire or continue to the next step below if you prefer not to.
Pour in the water, stir, check for seasoning and continue to slow simmer.
How to thicken the curry gravy.
15-20 minutes into cooking time, check the curry.
Use a spoon to scoop a little gravy, raise it and slowly pour it back to the pan, if the gravy looks too waterish as you pour it back, add 1-2 tablespoons(not more)of coriander powder to thicken the gravy.
As you slow cook the chicken you will notice the thin gravy gradually thicken and reduce(keep in mind that the gravy without coconut milk is still lighter and doesn’t thicken to a sauce-like consistency).
season with salt if needed.
Slow cook the chicken curry for 45 minutes or until the correct consistency(as mentioned above)is reached, serve warm.
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Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 487Total Fat: 30gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 148mgSodium: 168mgCarbohydrates: 15gFiber: 4gSugar: 5gProtein: 40g
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