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 minutesIngredients:
- 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
- In a large skillet, heat vegetable oil over medium heat. Add minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
- Add the chicken pieces to the skillet and cook until they are browned on all sides, about 5-7 minutes.
- Stir in the curry powder, turmeric powder, cumin powder, coriander powder, and chili powder. Cook for another 2-3 minutes to toast the spices.
- 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.
- Taste and adjust seasoning if needed. If the curry is too thick, you can add a little water to reach your desired consistency.
- Garnish with fresh cilantro leaves before serving. Serve the Chicken Curry Without Onion hot with steamed rice or naan bread.
