Go Back Email Link
closeup view of 5 ingredient easy chicken curry without coconut milk in a stainless steel bowl.

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!
Author: Sheeba
Print Recipe Pin Recipe Save
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course curry, dinner, LUNCH, Main Course
Cuisine Indian
Servings 3
Calories 281 kcal

Ingredients
  

  • 500 grams Chicken thighs or drumsticks or breasts (see notes)
  • 1 cup small shallots (pearl onions) peeled and halved (see notes)
  • 3 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
  • 2 tbsp vegetable oil
  • 3/4 tsp salt

Instructions
 

  • 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.

Video

Notes

  1. 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).
  2. Let it stand until the pressure is released. In this case, the quantity of water used should be lesser (1 cup for this recipe).
Substitutions:
  1. 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.
  2. If using breasts, chop them into bite-sized pieces. The simmering time is 10 minutes.
  3. If using drumsticks, simmer for 25 to 30 minutes, depending on the size of the pieces.
  4. Dry red chilies can be replaced with 1 teaspoon of chili flakes or 3/4 teaspoon of chili powder.