Chicken Curry without Coconut Milk
An Easy Chicken Curry Recipe with no Coconut Milk
Equipment
- 1 pan
Ingredients
- 2 lb Chicken Breast
- 2.5 tbsp Curry Powder
- 2 tsp Curry Powder (to coat chicken)
- 1 medium onion
- 1 Cup Baby Bella Mushrooms or any kind of mushroom
- 1 cup Greek Yogurt
- 1.5 tsp Chicken Bullion
- 1.5 cup Water
- 3 tsp Garlic Ginger Paste (1 tsp ground ginger, 2 tsp miced garlic)
- 1 tsp Fish Sauce
- 1 tbsp tomato paste
Instructions
- Prepare your vegetables by thin slicing an onion and slicing up your mushrooms.
- Set the vegetables aside and cube your thawed chicken. Coat the cubes in 2 tsp of curry powder.
- Heat a pan to medium high heat and put down a tablespoon of cooking oil. Add your chicken and fry them until the outsides have browned. They don’t need to be completely cooked through yet, the chicken will simmer in the sauce later.
- Remove the chicken to a plate, and add the onions. Cook them until they start turning translucent, then add the ginger garlic paste and the mushrooms. Cook both for another 3 minutes.
- Add the rest of the curry powder, chicken bullion, and spicy pepper powder. Mix it all together and then add the water and fish sauce. Mix again, then add the yogurt and mix it in well. Lastly, add the tomato paste and mix that in well.
- Let the pan simmer for at least 10 minutes. Before serving, pull out a chicken piece and check it for doneness. Serve over rice, with naan and samosas. Enjoy :)
Notes
Calories are just for 1/4 of the chicken curry sauce, does not include rice or sides.