Have you ever tasted the spicy chicken thick gravy recipe without coconut milk? If not, you are in the right place. Here is the time to give it a try on this delicious and healthy chicken dish.
People make chicken curry in a variety of styles and this particular dish is one of the famous styles among them.
I made this spicy chicken curry without a single drop of coconut milk.
Moreover, this spicy chicken thick gravy recipe is a keto-friendly dish.
Usually, Sri Lankans cook this spicy thick gravy chicken curry for lunch or dinner.
Alright, let’s see how to make a keto-friendly spicy chicken thick gravy recipe without coconut milk in Sri Lankan style.
My Favorite Combos
1. This Recipe + Chicken Fried Noodles
2. This Recipe + Chicken Fried Rice
3. This Recipe + Rice + Eggplant Milk Curry + Chicken Fry + Rasam
Spicy Chicken Thick Gravy Recipe
Ingredients
For Chicken Curry
- Chicken – 1250g
- Onion – 125g
- Tomato – 250g
- Garlic paste – 1 ½ tablespoon
- Ginger paste – ¾ tablespoon
- Mustard seeds – ½ teaspoon
- Turmeric powder – ¾ teaspoon
- Curry leaves – Few
- Water – 150ml
- Salt – As you want (KETO people use the Himalayan Pink Salt)
- Cooking oil – As you want (KETO people use the Organic Coconut Oil)
For Curry Powder
- Dried red chili – 10 to 12
- Coriander seeds – 1 tablespoon
- Black pepper – 1 tablespoon
- Fennel seeds – ¾ tablespoon
- Cumin seeds – ¼ tablespoon
- Cardamom – 5
- Crushed cinnamon – 1 tablespoon
- Curry leaves – 1 sprig
Notes
1. I always love to buy chicken with bones and some fat in it. A medium-fat chicken with bones is really good for curries.
2. If you don’t like spiciness reduce the number of dried red chili and the amount of black pepper according to your taste.
3. I always recommend instantly made ginger and garlic paste. If that is hard, use the bottled one.
4. If you want more gravy, add more water.
Instructions
1. Take a skillet and dry roast dried red chili, coriander seeds, black pepper, fennel seeds, cumin seeds, cardamom, cinnamon, and curry leaves. I roast them under low flame for 5 minutes. Then grind them to a fine powder.
2. Chop the onions and slice the tomatoes. Also, prepare the ginger and garlic paste. Additionally, get ready with curry leaves, mustard seeds, salt, turmeric powder, ground curry powder, and water as shown in the picture below.
3. Rinse the chicken well enough. Add turmeric powder and salt. Mix well and let them marinate for at least 30 minutes.
4. Heat the oil in a cooking wok and add mustard seeds. Let them splutter. Then add onions and curry leaves. Sauté those until onions turn golden.
5. Now, add tomatoes and sauté until tomatoes turn tender. For me, it takes about 5 minutes under high flame.
6. Add marinated chicken pieces along with ginger and garlic paste. Mix well until all combined.
7. Cook covered under high flame for 5 minutes.
8. Take off the lid, give a good stir, and again cook covered under the high flame until all the liquid evaporates or 10 minutes whichever comes first.
9. Then cook uncovered until the chicken pieces get a bit fried as shown in the picture below. Stir frequently to avoid burning. For me, it takes about 8 minutes under medium flame.
10. Now, add ground curry powder and water.
11. Give a gentle mix and stir occasionally under medium flame until you get good thick gravy as shown in the picture below. For me, it takes about 6 minutes.
12. This is how to make the best spicy chicken thick gravy recipe without coconut milk. Serve and enjoy this Sri Lankan style thick gravy spicy chicken curry.
Here is the Video of this Recipe
So, what do you think about this Sri Lankan style spicy chicken thick gravy recipe without coconut milk? I hope you liked this delicious chicken curry recipe. When you have all the ingredients give it a try, you will like it for sure.
If you have any questions or suggestions leave them in the comment box below. Also, you can share this spicy thick chicken curry recipe with your friends and family by clicking the social share buttons below.
Printable Recipe Card
- -----For Chicken Curry-----
- Chicken - 1250g
- Onion - 125g
- Tomato - 250g
- Garlic paste - 1 ½ tablespoon
- Ginger paste - ¾ tablespoon
- Mustard seeds - ½ teaspoon
- Turmeric powder - ¾ teaspoon
- Curry leaves - Few
- Water - 150ml
- Salt - As you want (KETO people use the Himalayan Pink Salt)
- Cooking oil - As you want (KETO people use the Organic Coconut Oil)
- -----For Curry Powder-----
- Dried red chili - 10 to 12
- Coriander seeds - 1 tablespoon
- Black pepper - 1 tablespoon
- Fennel seeds - ¾ tablespoon
- Cumin seeds - ¼ tablespoon
- Cardamom - 5
- Crushed cinnamon - 1 tablespoon
- Curry leaves - 1 sprig
- Take a skillet and dry roast dried red chili, coriander seeds, black pepper, fennel seeds, cumin seeds, cardamom, cinnamon, and curry leaves. I roast them under low flame for 5 minutes. Then grind them to a fine powder.
- Chop the onions and slice the tomatoes. Also, prepare the ginger and garlic paste. Additionally, get ready with curry leaves, mustard seeds, salt, turmeric powder, ground curry powder, and water.
- Rinse the chicken well enough. Add turmeric powder and salt. Mix well and let them marinate for at least 30 minutes.
- Heat the oil in a cooking wok and add mustard seeds. Let them splutter. Then add onions and curry leaves. Sauté those until onions turn golden.
- Now, add tomatoes and sauté until tomatoes turn tender. For me, it takes about 5 minutes under high flame.
- Add marinated chicken pieces along with ginger and garlic paste. Mix well until all combined.
- Cook covered under high flame for 5 minutes.
- Take off the lid, give a good stir, and again cook covered under the high flame until all the liquid evaporates or 10 minutes whichever comes first.
- Then cook uncovered until the chicken pieces get a bit fried. Stir frequently to avoid burning. For me, it takes about 8 minutes under medium flame.
- Now, add ground curry powder and water.
- Give a gentle mix and stir occasionally under medium flame until you get good thick gravy. For me, it takes about 6 minutes.
- This is how to make the best spicy chicken thick gravy recipe without coconut milk. Serve and enjoy this Sri Lankan style thick gravy spicy chicken curry.
2. If you don’t like spiciness reduce the number of dried red chili and the amount of black pepper according to your taste.
3. I always recommend instantly made ginger and garlic paste. If that is hard, use the bottled one.
4. If you want more gravy, add more water.
Basil says
Wow, it is so tempting. Going to try today.