Chicken gravy without coconut | Chicken curry | Side dish for roti

Chicken curry, a delicious curry made with a very few basic ingredients. It's one of my favorite curry to pair with chapati, roti and naan. 

It's such a simple recipe but the taste and flavor are so amazing. So you have to try it to believe how delicious it is!

Usually i make all curries with coconut but this one doesn't have any coconut so it's ideal for lunch packing or a day outing without worrying about being spoiled. 

Onion

The key ingredient to make this curry is Onion. Here in this recipe, i have used both chopped and grounded onions. Chopped onion is for the texture of the curry whereas grounded onions is for the consistency. 

Hence, depending on your preference of how thick and smooth you want your curry, you can adjust the quantity of the grounded and chopped onions.  

Personally i like to use red onions for this curry but white and yellow onions also work for this recipe and it tastes equally good.

Cooking the Curry

For this recipe, i prefer pressure cooking the curry instead of open pot cooking. Though it can be prepared in an open pot, pressure cooking gives you a glossy and oil-floating curry. 

And to achieve the vibrant color of the curry, use well ripened tomatoes and good quality chili powder(you can also use half of kashmiri chili powder).

Now let's see how to make this delicious chicken curry.

Chicken Curry Without Coconut

Preparation Time : 15 mins | Cooking Time : 25 mins | Serves : 3 to 4  
Recipe Category: Curry | Recipe Cuisine: Indian
Chicken Gravy,Chicken Curry, Chicken gravy without coconut,Chicken curry without coconut, Spicy Chicken Curry Chicken curry, a delicious curry made with a very few basic ingredients. It's one of my favorite curry to pair with chapati, roti and naan.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Chicken - 1 lb
Onion(medium size) - 2
Tomato - 2
Ginger garlic paste - 1 tbsp
Turmeric powder - 1/4 tsp
Red chili powder - 3/4 tsp 
Coriander powder - 2 tsp

Garam Masala powder  - 1 tsp
Salt - to taste
Cinnamon - 1/2 inch piece
Cloves - 3
Cardamom - 2
Curry leaves - few
Coriander leaves - few
Oil - 2 tbsp

Procedure

First wash the chicken thrice well and then finally add some turmeric powder to the chicken and wash it once & keep aside. Peel the onion and chop one onion into small pieces and another one into dices, cut the tomato into small pieces.Heat the cooker with oil,add the cinnamon,cloves and cardamom.Fry it for  30 sec in the oil.

Add the finely chopped onion & curry leaves and saute till it becomes translucent,in the mean time, add the diced chopped onion into the mixie jar and grind into coarse paste.

Add the coarse onion paste into the pressure cooker along with ginger garlic paste.Saute till the raw smell of ginger garlic paste gone,add the tomatoes and give a good mix.

Add the spices(turmeric,red chili and coriander powder) and saute the masala till the oil slightly oozes out from the masala.

Add the chicken pieces and give a good stir and then add enough salt for the gravy.

Add 1/2 cup of water , mix well, close the pressure cooker with lid and cook it for 3 whistle.

Once the pressure released from the pressure cooker, open the lid, add the finely chopped coriander leaves.

That's it, Simple yet tasty chicken curry is ready to serve.

Related : How to make Hariyali Chicken Kabab

Notes:

• If you want more gravy, grind extra one onion and add it.
• Instead of tomatoes, you can also use 1 tbsp of tomato paste 
• Saute the onion masala well before adding the chicken.
• Depends on the thickness you want, add more or less water.