Chicken Curry Without Coconut Milk Recipe

Name: Chicken Curry Without Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil any cooking oil will also do; 3 cloves garlic minced; 2 inches ginger sliced thinly; 1 onion medium-sized, sliced thinly; 1 chicken kilo, cut up into serving pieces; 2 evaporated milk big cans, or approximately 2 cups; 1 teaspoon curry powder; salt; pepper; chilli green or red hot, sliced, optional

Servings: persons

1 tablespoon canola oil any cooking oil will also do
3 cloves garlic minced
2 inches ginger sliced thinly
1 onion medium-sized, sliced thinly
1 chicken kilo, cut up into serving pieces
2 evaporated milk big cans, or approximately 2 cups
1 teaspoon curry powder
salt
pepper
chilli green or red hot, sliced, optional

1
Heat oil in saucepan over low fire.
2
Saute garlic, ginger and onion until golden brown.
3
Add chicken and stir fry until the chicken is slightly brown.
4
Add just enough evaporated milk to almost cover the chicken.
5
Add curry powder, enough salt to taste (1/2 teaspoon) and a dash of ground pepper.
6
Cover and allow to slowly simmer until the chicken becomes tender.
7
Note: Be sure that the fire is set to the lowest setting possible to avoid burning the milk. Also stir the dish once-a-while to prevent sticking.
8
If you plan to put in hot chilli, add the chilli after the chicken has become tender.
9
Simmer for one minute more.
10
Remove from fire and serve with steamed rice.

158

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon canola oil any cooking oil will also do, 3 cloves garlic minced, 2 inches ginger sliced thinly, 1 onion medium-sized, sliced thinly, and more.

Yes, Chicken Curry Without Coconut Milk falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Curry Without Coconut Milk

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