A healthy chicken curry without coconut or cream with just 5 ingredients, so easy to cook and amazingly delicious.
Does the thought of cooking up a curry intimidate you? Or do you think you can get delicious curries only at Indian or Thai restaurants? Then this recipe is for you.
This amazing 5-ingredient chicken curry can be done within 30 minutes (or lesser if pressure cooked), it is healthy (no coconut cream or any other cream) with lesser oil and needs just five ingredients for the gravy. What more, the gravy can be made ahead and frozen, which makes it a perfect curry for meal prep.
Don’t you agree that simple things give us the most happiness?
Is this chicken curry recipe actually made of only 5 ingredients?
I used to make this sumptuous curry when I had to cook up a quick dish or when I don’t have enough stock of ingredients to make something else (just to prove myself that I’m resourceful). Since making this chicken curry a couple of times, it has become my family’s favorite. Now I cook it at least once a week and we never get bored of it.
This is a genuine 5 ingredient chicken curry made from scratch with no hidden ingredients unless the critic in you want to add the salt, water and chicken, which make it eight. Still not bad, right? Have this chicken curry with brown or red rice and some roasted veggies, you get a healthy, delicious, satisfying and wholesome meal in no time. And it’s a must-have recipe when trying to lose weight.
What are the mysterious 5 ingredients?
Shallots, ginger, garlic, cumin seeds and chilies. Incredible, isn’t it? You have to cook the curry and eat it for you to believe that it is actually possible to make a chicken curry with these simple pantry ingredients. The secret to this recipe is using shallots, a lot of it, like 1 cup for a bowl of curry that serves 2. So the only thing you need to ensure is that you always have a lot of shallots at home if you want to enjoy this chicken curry as often as I do. As for the other ingredients, I presume you will already have in your pantry if you love cooking Indian food.
How to cook the chicken curry
Heat coconut oil in a pan and stir in the shallots, dry red chilies, ginger, garlic, and cumin seeds. Saute on medium heat until the shallots start turning brown. Remove from heat, cool the mixture and blend into a smooth paste.
Heat the remaining oil in the same pan and stir in the blended paste, the chicken pieces with one and a half cups of water and salt. Keep covered and cook on a medium flame for 15 to 20 minutes until the chicken is cooked. Serve with white, red or brown rice and salad for a healthy wholesome meal.
Cooking the chicken curry in a pressure cooker
This chicken curry can be cooked faster in a pressure cooker. After adding the chicken and water, transfer the contents to the pressure cooker, wait for it to reach high pressure, then simmer for just 5 minutes. Let it stand until the pressure is released. In this case, the quantity of water used should be lesser (1 cup for this recipe).
Now that you’re familiar with the 5-ingredient chicken curry, don’t let the thought of cooking up a curry intimidate you again!
5-Ingredient Easy Chicken Curry
- 500 grams Chicken thighs or legs or just any chicken pieces preferably with bones
- 1 cup shallots peeled and halved
- 2 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
- 1 tbsp coconut oil
- 1 1/2 tsp salt
- Heat half tablespoon of the oil in a pan and stir the shallots, ginger, garlic, cumin seeds and chilies on medium heat until the shallots are lightly browned.
- Cool the mixture and blend into a smooth paste.
- Heat the remaining oil in the same pan and stir in the blended paste, the chicken pieces with one and a half cups of water and salt.
- Keep covered and cook on a medium flame for 15 to 20 minutes until the chicken is cooked.
- Serve on white or brown rice with a side of salad or roasted vegetables.