5-Ingredient Chicken Curry Recipe without coconut milk
The best Indian chicken curry without coconut milk, cream or even tomatoes. This low-calorie curry is made with just 5 basic ingredients and cooked within 30 minutes. An easy healthy Indian chicken gravy that even beginners can cook!
500gramsChicken thighsor drumsticks or breasts (see notes)
1cupsmall shallots (pearl onions)peeled and halved (see notes)
3dry red chilieshalved (can be reduced if you want it less spicy)
2tspgingerpeeled and chopped
2tspgarlicpeeled and chopped
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.
Cooking the chicken curry in the pressure cooker: This chicken curry can be cooked faster (total time: 20 minutes) 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. For bite-sized breast pieces, turn off the heat once high pressure is reached. If using drumsticks, simmer for 10 minutes. (15 minutes if using large ones).
Let it stand until the pressure is released. In this case, the quantity of water used should be lesser (1 cup for this recipe).
Onions can be substituted for shallots (same quantity). In that case, use 1 teaspoon more oil and saute the onions until they are well browned.
If using breasts, chop them into bite-sized pieces. The simmering time is 10 minutes.
If using drumsticks, simmer for 25 to 30 minutes, depending on the size of the pieces.
Dry red chilies can be replaced with 1 teaspoon of chili flakes or 3/4 teaspoon of chili powder.