Chicken curry is one of those dishes that never goes out of style. It’s rich, flavorful, and comforting something you crave after a long day. Many curry recipes use coconut milk as their base, but not everyone enjoys its sweetness or has it readily available. That’s why this easy chicken curry without coconut milk is such a winner. It’s warm, hearty, and relies on simple pantry spices and fresh ingredients to create depth of flavor. The best part? You can make it in under an hour, making it perfect for weeknight dinners.
The Global Love for Curries
Curries are beloved across the world, especially in South Asia. While each region has its own twist, the common thread is bold flavor and heartwarming comfort.
Coconut Milk vs. Traditional North Indian Curry
Southern Indian and Southeast Asian curries often rely on coconut milk to create a creamy, sweet base. In contrast, Northern Indian curries typically skip coconut and use a rich blend of onions, tomatoes, and yogurt for depth and body.
A Curry That’s Bold Without Coconut Milk
This chicken curry takes inspiration from the Northern Indian style. By skipping coconut milk, you get a dish that’s:
- More savory than sweet
- Lighter but still rich
- Bold with spices
- Perfectly tangy from fresh tomatoes
It's an excellent choice for those avoiding coconut products or looking for a new twist on a classic dish.
The Story Behind This Recipe
I first made this curry on a rainy evening when I realized I had everything except coconut milk. Rather than head to the store, I used what I had onions, tomatoes, garlic, ginger, and a good mix of spices.
The result? A curry even better than my usual version. Spicier, richer, and more flavorful, it quickly became a family favorite.
A Taste of Nostalgia
This recipe also brings back fond memories my mother often made a similar curry when I was a child. Like many great dishes, this one was born out of improvisation, and it continues to be a comforting reminder of home.
Jump to:
- The Global Love for Curries
- Coconut Milk vs. Traditional North Indian Curry
- A Curry That’s Bold Without Coconut Milk
- The Story Behind This Recipe
- A Taste of Nostalgia
- Ingredients For Chicken Curry Recipe Without Coconut Milk
- Instructions For Curry Chicken Without Coconut Milk Recipe
- Substitutions
- Variations
- Storage
- Conclusion
- Top tip
- FAQs
- Related
- Pairing
Ingredients For Chicken Curry Recipe Without Coconut Milk
- Chicken (bone-in or boneless) – Bone-in chicken thighs or drumsticks bring the most flavor, but boneless chicken breast or thighs also work well for quicker cooking. The chicken soaks up the spices and provides the base protein for the curry.
- Onions – Finely chopped onions form the foundation of the curry. When cooked down, they add natural sweetness and body to the sauce.
- Tomatoes – Fresh tomatoes (or canned if in a pinch) give tanginess and depth. They balance the spices and thicken the curry without cream.
- Ginger & Garlic Paste – A must-have in curry. These two aromatics add sharpness, freshness, and earthy warmth.
- Green Chilies (optional) – For those who like extra heat, fresh chilies bring a lively spice kick.
- Plain Yogurt (optional) – Adds creaminess without coconut milk, while also balancing spices with a mild tang.
- Fresh Cilantro – Chopped leaves for garnish and freshness.
- Cooking Oil or Ghee – The fat helps bloom the spices and carry the flavor
See recipe card for quantities.
If you love chicken recipes, check out our full Chicken Recipes collection for more inspiration.
Instructions For Curry Chicken Without Coconut Milk Recipe
Step 1: Chop onions, tomatoes and garlic
Step 2: Heat oil in a pan, add onions when translucent, add green chilies and cashews and fry until light brown.
Step 3: Strain and blend with tomatoes.
Step 4: In a pot, add blended onion tomatoes mixture. Mix well
Step 5: Add spices, chili powder, turmeric , all spice powder and salt. Mix well.
Step 6: Add yogurt, mix well and cook for 3–4 minutes.
Step 7: Now add chicken and mix well and cover it on medium low flame for 20 minutes until chicken is tender and oil separates.
Step 8: Finish with coriander and serve with rice
Hint: For an extra depth of flavor, caramelize your onions slowly until golden brown before adding tomatoes and spices. This step makes the curry base richer and more complex. Don’t rush it it’s worth the extra few minutes.
Substitutions
Chicken → Swap with lamb, beef, or even chickpeas for a vegetarian version.
Yogurt → Use heavy cream, cashew cream, or even almond yogurt if dairy-free.
Tomatoes → If fresh tomatoes aren’t available, use tomato puree or canned diced tomatoes.
Ghee → Use olive oil, sunflower oil, or coconut oil if that’s what you have on hand.
If you'd like a red-meat version, our Peshawari Mutton Karahi offers a bold, spicy alternative.
Variations
- Spicy Curry → Add extra green chilies or increase chili powder for more heat.
- Mild Curry → Reduce chili powder and balance with a touch of cream or yogurt.
- Vegetable Curry → Add peas, potatoes, cauliflower, or carrots along with the chicken or instead of it.
- Dry Curry → Cook longer on high heat until the sauce reduces into a thick, clinging gravy. Perfect with naan.
Serving Suggestion
This chicken curry is versatile and pairs beautifully with:
- Steamed basmati rice – A classic, light pairing that lets the curry shine.
- Jeera rice (cumin rice) – Adds another layer of flavor.
- Naan or roti – Perfect for scooping up the rich gravy.
- Side salad or cucumber raita – To cool the palate and add freshness.
If you want a complete Indian-style meal, serve it with papad, pickles, and a simple dal on the side.
This curry pairs beautifully with Matar Pulao or a side of Chicken Steak With White Sauce for a more elaborate spread.
Storage
Refrigerator – Store leftovers in a container for up to 3 days. The flavors actually deepen overnight.
Freezer – Freeze cooled curry in freezer-safe containers for up to 2 months. Thaw in the fridge overnight and reheat on the stovetop.
Reheating – Add a splash of water when reheating to prevent the sauce from becoming too thick.
Conclusion
This easy chicken curry without coconut milk proves that you don’t need heavy ingredients to create something flavorful and something that can satisfy your taste buds so well. With everyday pantry spices, onions, and tomatoes, you can whip up a dish that’s bold, comforting, and perfect for both family dinners and entertaining guests. It’s a recipe born out of simplicity, yet rich in taste and tradition. Give it a try you may just find it becomes your new favorite curry.
You might also enjoy: Creamy Lemon Butter Chicken & General TSO’s Chicken.
Top tip
Marinate your chicken in yogurt, turmeric, and salt for at least 30 minutes before cooking. This not only tenderizes the meat but also infuses it with extra flavor, making your curry taste restaurant-worthy.
FAQs
Yes! If you don’t want to use yogurt, just skip it and add a bit more tomato for tang. Alternatively, a splash of cream or a nut-based alternative like cashew cream can work.
Bone-in chicken thighs or drumsticks give the richest flavor. However, boneless chicken thighs are a quicker option if you’re short on time. Avoid chicken breast if possible it can dry out.
Absolutely! In fact, curries taste even better the next day as the flavors develop. Just reheat gently on the stove with a splash of water.
Absolutely. You can use plain yogurt (full‑fat or Greek) added toward the end of cooking, or use nut pastes (cashew, almond) blended with water, or even a splash of heavy cream or evaporated milk. Many North Indian style curries don’t use coconut at all and rely on onion‑tomato bases for richness.
It depends on your spice level. You can reduce chili powder or green chilies, and balance heat with yogurt, a pinch of sugar, or a bit of dairy if your diet allows. Also, slow‑cooking the onions until caramelized helps mellow the spice.
Yes. This chicken curry (without coconut milk) freezes well for up to 1‑2 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of water or broth if it’s too thick.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Leave a Reply