Chicken Curry Without Onion Recipe


Chicken curry is a flavorful and aromatic dish that is loved by many. This recipe for Chicken Curry Without Onion is perfect for those who prefer a milder flavor without the overpowering taste of onions. The combination of spices and creamy coconut milk creates a delicious curry that is sure to satisfy your taste buds.

Prep Time: 15 minutes Cook Time: 30 minutes


  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 can (14 oz) coconut milk
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon chili powder (adjust to taste)
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • Fresh cilantro leaves for garnish

Instructions: How to Cook Chicken Curry Without Onion

  1. In a large skillet, heat vegetable oil over medium heat. Add minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
  2. Add the chicken pieces to the skillet and cook until they are browned on all sides, about 5-7 minutes.
  3. Stir in the curry powder, turmeric powder, cumin powder, coriander powder, and chili powder. Cook for another 2-3 minutes to toast the spices.
  4. Pour in the coconut milk and season with salt and pepper. Bring the mixture to a simmer, then reduce the heat to low and cover the skillet. Let it simmer for 15-20 minutes, stirring occasionally.
  5. Taste and adjust seasoning if needed. If the curry is too thick, you can add a little water to reach your desired consistency.
  6. Garnish with fresh cilantro leaves before serving. Serve the Chicken Curry Without Onion hot with steamed rice or naan bread.
Enjoy this delicious and aromatic Chicken Curry Without Onion that is sure to become a favorite in your household!