Unlock the secret: delicious chicken curry recipe without coconut milk

Indulge in the tantalizing flavors of a delectable chicken curry, crafted without coconut milk. This recipe unveils a vibrant symphony of spices that will tantalize your taste buds, offering a unique culinary experience that will leave you craving more.

Ingredients:

• 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 tablespoons vegetable oil
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 serrano pepper (or jalapeño), finely chopped (optional, for heat)
• 5 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon smoked paprika
• 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 Chicken: In a bowl, combine the chicken pieces with salt and pepper. Toss to coat.
2. Sauté Vegetables: Heat the oil in a large skillet over medium heat. Add the onion, green bell pepper, and red bell pepper. Cook until softened, about 5 minutes.
3. Add Spices: Stir in the garlic, ginger, cumin, coriander, turmeric, garam masala, and smoked paprika. Cook for 1 minute to release their flavors.
4. Incorporate Chicken: Add the seasoned chicken to the skillet and cook until browned on all sides.
5. Add Tomatoes and Broth: Pour in the diced tomatoes and chicken broth. Bring to a boil, then reduce heat to low.
6. Simmer: Cover and simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
7. Garnish and Serve: Stir in the chopped cilantro. Serve hot over rice or with naan bread.

Variations:

• Add Vegetables: Include other vegetables such as carrots, peas, or potatoes for a more colorful and nutritious curry.
• Adjust Spiciness: Adjust the amount of serrano pepper to your desired heat level.
• Use Different Spices: Experiment with other spices like cardamom, cinnamon, or nutmeg for a unique flavor profile.

Tips:

• Use Fresh Spices: Freshly ground spices will provide the most intense flavor.
• Don’t Overcook the Chicken: Overcooking will make the chicken tough and dry.
• Serve with Rice or Naan: Rice or naan bread will help soak up the flavorful sauce.

Health Benefits:

• Rich in Protein: Chicken breast is an excellent source of lean protein.
• Contains Vitamins: Bell peppers and tomatoes are packed with vitamins A, C, and K.
• Antioxidant Properties: Spices like turmeric and ginger have antioxidant properties that may protect against inflammation.

Final Words:

This chicken curry recipe without coconut milk is a culinary delight that will satisfy your cravings for a flavorful and satisfying meal. Its vibrant spices and rich sauce will tantalize your taste buds, leaving you with a memorable dining experience. Enjoy this recipe and explore the world of Indian cuisine with ease.

Common Questions and Answers

Q: Can I use other types of meat in this recipe?
A: Yes, you can substitute chicken with beef, pork, or lamb.

Q: Can I make this recipe vegan?
A: Yes, you can use tofu or tempeh instead of chicken.

Q: How can I store this curry?
A: Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.

Q: Is this recipe gluten-free?
A: Yes, this recipe is gluten-free as long as you use gluten-free naan bread or rice.

Q: Can I adjust the consistency of the sauce?
A: To thicken the sauce, simmer it for a longer period or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water). To thin the sauce, add more chicken broth.