Easy Chicken Curry without Coconut Milk or Cream | KETO | Spicy

Have you ever tried the Sri Lankan chicken curry without coconut milk or cream? If not, you are in the right place. Today, I am going to show you an easy way to make a delicious chicken curry without coconut milk or cream.

This spicy chicken curry is one of the famous dishes among Sri Lankans. The majority of people use coconut milk for this chicken curry, but I am going to cook without a single drop of coconut milk or cream.

This is the best curry if you are going to make a chicken kothu rotti.

It is a keto-friendly dish, thus anyone who following the Ketogenic diet can have this spicy chicken curry.

Alright, let’s jump into the recipe. Here is the best and easy way to prepare a Sri Lankan style spicy chicken curry without coconut milk or cream.

My Favorite Combos

1. This Recipe + Rice + Cabbage Stir Fry + Chicken Fry + Eggplant Chutney
2. This Recipe + String Hoppers + Coconut Sambol + Dhal Curry
3. This Recipe + Bread + Dhal Curry

Spicy Chicken Curry without Coconut Milk

Ingredients

• Chicken – 1kg
• Tomato – 250g
• Onion – 150g
• Garlic paste – 1 tablespoon
• Ginger paste – ½ tablespoon
• Curry powder – 3 tablespoons
• Cardamom – 4
• Crushed cinnamon – ½ tablespoon
• Turmeric powder – 1 teaspoon
• Mustard seeds – ½ teaspoon
• Curry leaves – Few
• Salt – As you want (KETO people use the Himalayan Pink Salt)
• Cooking oil – As you need (KETO people use the Organic Coconut Oil)
• Water – 500ml

Notes

1. I recommend buying the chicken with some fat.
2. If you don’t like more spiciness reduce the amount of curry powder according to your taste.
3. I instantly made ginger and garlic paste. If it is hard, use the bottled one.
4. If you need thick gravy reduce the amount of water.

Instructions

1. Slice the tomatoes and chop the onions as shown in the picture below. Also, prepare the ginger and garlic paste. Additionally, get ready with curry leaves, water, curry powder, turmeric powder, mustard seeds, cardamom, cinnamon, and salt.

2. Cut the chicken into your desired size pieces and rinse them well. Add turmeric powder, salt, ginger paste, and garlic paste. Mix well and let them marinate for at least 30 minutes.

3. Heat the oil and add mustard seeds. Let them splutter. Then add the onions and curry leaves. Sauté till onions turn to translucent. For me, it takes about 2 minutes. Now, add the crushed cardamom and cinnamon. Stir and fry them till onions turn golden.

4. Add tomatoes and cook them under high flame for about 2 minutes. Stir occasionally to avoid burning.

5. Now add the marinated chicken pieces and give a good mix until all combined.

6. Cook covered under high flame for 5 minutes.

7. Take off the lid and give a good gentle stir. Again cook covered under the high flame until all the liquid evaporates. For me, it takes about 10 minutes.

8. Now take off the lid and cook uncovered under medium flame until the chicken pieces get bit fried. Stir occasionally to avoid burning. For me, it takes about 4 minutes. Then add the curry powder and water. Mix them well.

9. Cook covered under high flame for 3 to 4 minutes.

10. Take off the lid, give a gentle stir, and again cook covered under very low flame for about 5 minutes.

11. Taste the gravy and adjust salt if needed.

12. This is how to make an easy chicken curry without coconut milk or cream. Serve and enjoy this Sri Lankan style simple spicy chicken curry.

Here is the Video of this Recipe
So, what do you think about this delicious and spicy chicken curry without coconut milk or cream? I hope you liked this curry. When you have all the ingredients give it a try on this dish, I am sure you will like it.

If you have any questions or suggestions leave them in the comment box below. Also, you can share this simple chicken curry recipe with your friends and family by clicking the social share buttons below.

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