Chicken Curry Without Coconut Milk

Foodista Cookbook Entry

Category: Main Dishes | Blog URL: http://www.testedkitchen.com/?p=271

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Ingredients

1 tablespoon canola oil (any cooking oil will also do)
3 cloves garlic, minced
2 inches ginger, sliced thinly
1 medium-sized onion, sliced thinly
1 kilo chicken, cut up into serving pieces
2 big cans evaporated milk (or approximately 2 cups)
1 teaspoon curry powder
salt and pepper to taste
green or red hot chilli, sliced (optional)

Preparation

1
Heat oil in saucepan over low fire.
2
Sauté garlic, ginger and onion until golden brown.
3
Add chicken and stir fry until the chicken is slightly brown.
4
Add just enough evaporated milk to almost cover the chicken.
5
Add curry powder, enough salt to taste (1/2 teaspoon) and a dash of ground pepper.
6
Cover and allow to slowly simmer until the chicken becomes tender.
7
Note: Be sure that the fire is set to the lowest setting possible to avoid burning the milk. Also stir the dish once-a-while to prevent sticking.
8
If you plan to put in hot chilli, add the chilli after the chicken has become tender.
9
Simmer for one minute more.
10
Remove from fire and serve with steamed rice.
11
VARIATIONS:
12
You can use any type of meat or seafood instead of chicken. However, if you do plan to use meat that takes time to tenderize it is highly suggested that you cut them into smaller sizes.
13
Slice 2 medium-sized potatoes into quarters and pre-fry before adding to the dish just before the meat becomes tender.
14
Add a few slices of red or green bell pepper to make the dish more appetizing.

Tools

 



About

My sister (currently working in Dubai) asked me the other day via online chat for suggestions on what dish she should whip up with a whole chicken on hand. Taking into consideration the contents of her fridge and the availability of ingredients I told her to cook chicken curry minus the coconut milk. I told her to substitute evaporated milk for coconut milk, not only is evaporated milk creamier but is also does not curdle up (which usually happens when you use coconut milk). The verdict? Both my sister and her fiancé thoroughly enjoyed the dish, so much so that they had to stop themselves from eating the whole lot in one sitting. Here’s the recipe for you to try out.

Yield:

10.0

Added:

Tuesday, December 8, 2009 - 6:14am

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