Chicken Curry without coconut milk or dairy

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This chicken curry recipe has no coconut milk or dairy but is water based. Like the majority of us who are used to eating rich coconut milk based curry, this is a welcome change for a lighter but flavourful version. With the sweet and slightly sour flavours from the tomatoes and carrots, the spiciness from the dried chillies is perfectly balanced. A simple recipe to follow for anyone who wishes to try something different.

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Chicken Curry without coconut milk or dairy
Author: Shiokman Eddie
Ingredients
  • 30 dried chillies soaked and deseeded
  • 3 ins ginger
  • 4 – 6 Tbsp cooking oil
  • 2 large onions sliced
  • 1 cinnamon stick
  • 6 cloves
  • 1 whole chicken cut into chunks
  • 1 tsp salt
  • 300 – 500 ml water
  • 2 carrots sliced
  • 400 g tomatoes cut into quarters
Instructions
Chilli Ginger Paste
  1. Soak dried chillies in water until they rehydrate.
  2. Remove seeds from the chillies.
  3. Cut ginger into smaller pieces.
  4. Grind chillies and ginger together into a paste.
Cooking
  1. Add cooking oil to a hot wok or frying pan.
  2. Add sliced onions, cinnamon stick and cloves, fry until onion turns slightly soft on moderate heat.
  3. Add the chilli ginger paste and stir fry for a few mins.
  4. Add some water if too dry.
  5. Add chicken and mix thoroughly until they are evenly coated with the chilli paste.
  6. Add salt and water, mix well.
  7. Add sliced carrots and cover the pan.
  8. Simmer on moderate heat until carrots soften slightly (about 5 mins).
  9. Remove the cover, add in the cut tomatoes and mix everything well.
  10. Cover and let it simmer on moderate heat until the chicken is fully cooked and the gravy thickens (about 15 – 20 mins). Open the cover and check half way through the simmering process. Close back the cover and continue simmering. Taste and add salt or sugar accordingly.
Recipe Notes

Simmer a little longer if you want a dryer curry dish

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