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How to Make Chicken Curry Without Coconut Milk

This hot & spicy chicken curry is prepared with a lot of flavorful and fragrant spices, herbs, and chilies without adding coconut milk.
Prep Time20 minutes
Cook Time30 minutes
Marinating30 minutes
Total Time1 hour 20 minutes
Course: Curry Dish, Main Course, Side Dish
Cuisine: Sri Lankan
Keyword: Chicken Curry Without Coconut Milk, Sri Lankan Chicken Curry Without Coconut Milk
Servings: 6 to 8 people

Ingredients

For the chili paste

  • 10 dried red chilies soaked in hot water
  • 1 small onion chopped
  • 6 cloves garlic chopped
  • 1- inch ginger chopped
  • 2 green chilies chopped
  • 6 curry leaves
  • 2- inch pandan leaves chopped
  • 2- inch lemongrass chopped
  • 2 tbsp oil for grinding

Marinade for the chicken

  • 500 g bone-in chicken thighs or whole chicken pieces cut up
  • 1/4 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp roasted curry powder
  • 1/2 tsp salt
  • 1/4 tsp pepper

For the curry

  • 3 tbsp coconut oil
  • 1 tsp mustard seeds
  • 3 cloves
  • 2 cardamoms
  • 1- inch piece of cinnamon stick
  • 1 tsp fenugreek seed
  • 2- inch piece of pandan leaf
  • 1- inch piece of lemon grass
  • 5 curry leaves
  • 2 fresh green chilies diced
  • 1 onion diced
  • 2 tbsp garlic paste
  • 1 tsp fresh ginger paste
  • 1 tbsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tbsp roasted curry powder
  • Salt to taste
  • 1/4 tsp pepper
  • 4 to 6 pieces of tamarind soaked in hot water
  • 500 ml water adjust as needed

Instructions

  • Soak the dried red chilies in hot water for about 1 hour.
  • Chopped the fresh ingredients as it will help to grind them easily.
  • Grind the soaked chilies and fresh ingredients until you have a smooth paste.
  • Add some oil to grind it as needed.
  • Prepare the chicken. Wash, drain, and pat dry with paper towels.
  • Prepare the marinade; roasted curry powder, chili powder, turmeric powder, vinegar, salt, and pepper.
  • Rub them all over the chicken until evenly coated and let marinate for 30 minutes or a few hours in the fridge.
  • In a deep saucepan or clay pot, heat the oil over medium heat and add mustard seeds.
  • Once the mustard seeds start to crack, add cinnamon, cardamom, cloves, and fenugreek seeds and stir fry for 1 minute.
  • Add the curry leaves, lemongrass, pandan leaf, green chilies, onion, ginger, and garlic paste, and stir fry until the onion is translucent.
  • Add the roasted curry powder, chili powder, turmeric powder and salt, and mix well.
  • Add the chili paste and stir fry till fragrant for about 5 minutes. You will know the paste is cooked when it starts to release oil and easily slides around in the pan.
  • Next, add the tamarind and water and mix well.
  • Cook covered for a further 30 minutes on low heat until a beautiful red gravy has formed and the chicken is cooked through.
  • Make sure to check once or twice in between and stir the curry.