Cooking chicken curry without coconut milk.
An easy chicken curry without coconut milk for a different kind of flavour to your meat curry.
Once in a while, I like to cook this chicken curry recipe, which is only cooked in water, various spices and tempering ingredients.

If you are looking for a curry without coconut milk, whether you are managing high cholesterol levels or a heart condition, this no-coconut-milk chicken curry is ideal.

Chicken curry without coconut milk.

This is not a quick chicken curry recipe.
Instead, you first marinate the chicken parts in various curry powders, then slow-cook for 45 to almost an hour, depending on how much gravy you want.
This slow-cooking process allows the chicken parts to absorb the flavours and gives the dish its uniquely Sri Lankan curry powder flavour that you will have a chance to taste without the coconut milk.

What to serve with chicken curry without coconut milk.

• Rice recipes that will go well with the easy chicken curry.
  • Coconut rice.
  • How to cook rice on the stove.
  • Easy lemon rice recipe.
  • vegetable fried rice(spicy).
  • ghee rice(nei choru).
• Vegetarian side dishes.
  • Pumpkin curry(Sri Lankan wattakka curry).
  • Sri Lankan Dhal(red lentil)spinach curry
  • Potato and green bean curry(Sri Lankan, vegetarian).
  • cabbage curry with coconut milk
  • Spicy green bean stir-fry(bonchi thel dala).
  • Easy kankung(water spinach)stir-fry with toasted garlic.
  • pol sambol(Sri Lankan Coconut Sambol).
• Here are three Sri Lankan menus so you can add this chicken curry to enjoy a rice and curry meal. Serve the curry in banana leaves for a real feel of a village-style meal.
  • Sri Lankan Lunch Meal Plan 1
  • Sri Lankan Meal plan-2
  • Meal plan 3
  • Meal plan 4
  • Meal plan 5

What you will need in the kitchen.

Chopping board and knife.
A large bowl.
A cooking pot or wok.

Workflow to make the chicken curry

• 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 chicken curry.
Sri Lankan kalupol chicken curry.
Sri Lankan pepper chicken curry
Sri Lankan ambulthiyal chicken curry.

RECIPE DIFFICULTY- LITTLE CARE NEEDED

Ingredients to cook the chicken curry.

• Marinating ingredients.
  • Chicken parts(for best results, use a mix of chicken parts)
  • Red chilli powder.
  • Roasted curry powder(substitute with Jaffna curry powder)
  • Curry powder
  • Tamarind paste or water
  • Turmeric powder
• Tempering ingredients.
  • Oil
  • Onion sliced fine
  • Green chillies split in the middle
  • Curry leaves
  • Piece of Pandan leaf
• Cooking ingredients.
  • Black pepper powder
  • Chopped garlic
  • Minced ginger
  • Cinnamon piece
  • Cardamoms
  • Black mustard seeds
  • Water
• To thicken the gravy.
  • Tablespoons of coriander powder

step-by-step photo tutorial.

Cooking chicken curry without coconut milk

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 chilli powder, raw curry powder(1 and 1/2 tablespoons), roasted curry powder(1 tablespoon, substitute with Jaffna curry powder), salt to season, tamarind(1teaspoon), turmeric powder(1/2 teaspoon).
Make sure to combine the ingredients well.
If you are sensitive to spices, please use disposable gloves or a spoon while mixing.
Let the chicken marinate in these spices for 30-45 minutes.

Cooking the chicken curry.

Place a large cooking pan over low-medium heat and pour in the oil(3 tablespoons).
Once the oil heats, add sliced onions(1 large), curry leaves, green chillies(3), pandan leaf, minced ginger(1 tablespoon), 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(1/2 teaspoon)and temper until it pops.

Maintain low-medium heat.
Add the marinated chicken to the tempered ingredients in the cooking pan.
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 flavours.
To do this, pour in a tablespoon of oil(not added to the ingredient list)to fry the chicken slightly for 5 minutes.
Use 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 into the pan.
If the gravy looks too watery 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 thickens and reduces.
(Keep in mind that the gravy without coconut milk is still lighter and doesn’t thicken to a sauce-like consistency.)

Taste and season with salt if needed.
Slow-cook the easy chicken curry for 30 minutes or until the correct consistency(as mentioned above)is reached.
Remove from the stove, let cool for 5 minutes and serve while still warm.

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slow-cooked Sri Lankan chicken curry without coconut milk.

Yield: 5

Prep Time: 15 minutes

Cook Time: 1 hour

Additional Time: 30 minutes

Total Time: 1 hour 45 minutes

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.

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Ingredients

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(substitute with Jaffna curry powder)
• 1 and 1/2 tablespoons of 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(optional)
• A sprig of curry leaves(substitute with 2 bay leaves)
• 2-inch piece of pandan leaf(optional)
• 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

<ol><li>Clean, cut, remove excess fat and wash the chicken parts thoroughly and drain any excess water.</li><li><strong>Marinating the chicken.</strong></li><li>Place chicken parts(700g) in a large bowl.</li><li>Add chilli powder, raw curry powder(1 and 1/2 tablespoons), roasted curry powder(1 tablespoon, substitute with Jaffna curry powder), salt to season, tamarind(1 teaspoon), turmeric powder(1/2 teaspoon).</li><li>Make sure to combine the ingredients well.</li><li>If you are sensitive to spices, please use disposable gloves or a spoon while mixing.</li><li>Let the chicken marinate in these spices for 30-45 minutes.</li><li><strong>How to cook the easy chicken curry.</strong></li><li>Place a large cooking pan over low-medium heat and pour in the oil(3 tablespoons).</li><li>Once the oil heats, add onions(1 large), curry leaves, green chillies(3), pandan leaf, ginger(1 tbsp), garlic(4 pods sliced), cinnamon(1-inch piece), cardamom(3)and temper the ingredients for 3-5 minutes or until the aroma is released.</li><li>Once the spices are cooked, add mustard seed(1/2 a teaspoon)and temper until it pops.</li><li>Maintain low-medium heat.</li><li>Add the marinated chicken to the tempered ingredients in the cooking pan.</li><li>Combine thoroughly and slow-simmer for 15-20 minutes or until there is less liquid.</li><li>At this point, decide if you want, fry the chicken slightly to lock in the spice flavours.</li><li>To do this, pour in a tablespoon of oil(not added to the ingredient list)to fry the chicken slightly for 5 minutes.</li><li>Use low-medium fire, or continue to the next step below if you prefer not to.</li><li>Pour in the water, stir, check for seasoning and continue to slow simmer.</li><li><strong>How to thicken the curry gravy.</strong></li><li>15-20 minutes into cooking time, check the curry.</li><li>Use a spoon to scoop a little gravy, raise it and slowly pour it back into the pan.</li><li>If the gravy looks too watery as you pour it back, add 1-2 tablespoons(not more)of coriander powder to thicken the gravy. </li><li>As you slow-cook the chicken, you will notice the thin gravy gradually thicken and reduce.</li><li>(Keep in mind that the gravy without coconut milk is still lighter and doesn’t thicken to a sauce-like consistency.)</li><li>Taste and season with salt if needed.</li><li><p>Slow-cook the easy chicken curry for 30 minutes or until the correct consistency(as mentioned above)is reached. Remove from the stove, let cool for 5 minutes and serve while still warm.<br/><br/></p></li></ol>

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Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 467Total Fat: 30gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 148mgSodium: 122mgCarbohydrates: 11gFiber: 3gSugar: 4gProtein: 39g

Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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