Elevate your dinner: cook up a creamy chicken curry without the coconutty taste

Indulge in the tantalizing flavors of a classic chicken curry, reimagined without coconut milk. This delightful recipe unveils a vibrant symphony of spices, aromatic herbs, and succulent chicken, creating a dish that will tantalize your taste buds and transport you to a realm of culinary bliss.

Ingredients:

• 1 boneless, skinless chicken breast (about 1 pound), cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon red chili powder (optional, for a spicy kick)
• 1 (14.5-ounce) can diced tomatoes
• 1 cup chicken broth
• 1/2 cup chopped fresh cilantro
• Salt and pepper to taste

Instructions:

1. Season the Chicken: In a bowl, combine the chicken cubes with salt and pepper. Set aside.

2. Heat the Oil: Heat the vegetable oil in a large skillet or Dutch oven over medium heat.

3. Sauté the Aromatics: Add the onion and cook until softened and translucent, about 5 minutes. Add the garlic and ginger and cook for an additional minute.

4. Add the Spices: Stir in the cumin, coriander, turmeric, and chili powder (if using). Cook for 1 minute, allowing the spices to bloom and release their aroma.

5. Incorporate the Tomatoes: Pour in the diced tomatoes and cook for 5 minutes, stirring occasionally.

6. Add the Chicken: Add the seasoned chicken cubes to the skillet and cook until browned on all sides, about 5 minutes.

7. Simmer in the Broth: Pour in the chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.

8. Season and Garnish: Season the curry with salt and pepper to taste. Stir in the fresh cilantro and serve immediately.

Tips for a Perfect Chicken Curry:

• For a richer flavor, marinate the chicken in the spices overnight before cooking.
• If you don’t have diced tomatoes, you can use a fresh tomato, chopped.
• To make the curry spicier, add more red chili powder or a chopped chili pepper.
• Serve the curry with your favorite sides, such as rice, naan bread, or roti.

Variations:

• Vegetable Curry: Add chopped vegetables such as carrots, potatoes, or peas to the curry for a more substantial meal.
• Spicy Curry: Increase the amount of chili powder or add a chopped serrano pepper for an extra kick.
• Green Curry: Substitute green chilies for the red chili powder and add a handful of fresh basil leaves at the end.

Benefits of Chicken Curry:

• Rich in protein and nutrients
• Supports cardiovascular health
• Boosts metabolism
• Anti-inflammatory properties

Final Thoughts: A Dish to Savor

Our chicken curry recipe no coconut milk is a culinary masterpiece that combines the vibrant flavors of Indian cuisine with the ease of home cooking. Whether you’re a seasoned cook or a novice in the kitchen, this recipe will guide you through the process of creating a delectable dish that will impress your family and friends. So, gather your ingredients, fire up your stove, and embark on a flavor-filled adventure.

Popular Questions

Q: Can I use coconut milk instead of chicken broth?
A: Yes, you can substitute coconut milk for chicken broth. However, this will alter the flavor profile of the curry.

Q: How do I make sure the chicken is cooked through?
A: Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C).

Q: Can I freeze the chicken curry?
A: Yes, you can freeze the curry for up to 3 months. Allow it to cool completely before freezing in an airtight container.