Easy Garlic Chicken Curry Without Tomato

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5 from 6 votes

Easy Garlic Chicken Curry Without Tomato

Quick and easy, yet full of flavor.

Prep Time10

Cook Time30

Course: Main Course

Cuisine: Indian

Diet: Gluten Free

Servings: portions

Calories: 271kcal

Author: Elle John

Ingredients

For the Chicken Curry

2 tablespoon Sunflower Oil Or any flavorless vegetable oil
2 Large Onions
½ teaspoon Turmeric
2 teaspoon Coriander Powder
½ teaspoon Red Chili Powder
1 teaspoon Ginger Garlic Paste
20 g Fresh Coriander
4 Skinless Chicken Thighs
¾ teaspoon Garam Masala
300 ml Water
Salt to Taste

For the Tempering

1 Tbsp Sunflower Oil Or any flavorless vegetable oil
3 Green Chilies
10 g Fresh Garlic

Metric - US Customary

Instructions

Prep

Slice the onions in Juliennes and set aside; wash the coriander, chop it (eliminating the hardest part of the stem), and set aside as well, separately from the onions.
Remove the skin from the chicken and dice the thighs in large chuncks.

Start Cooking

In a pan, add the sunflower oil and warm up on medium heat. Once warm, add the onion and a little salt, as this will speed up the cooking of it. Stir well and keep on cooking until the onions start to soften and are translucent, which will take about 4 minutes.
Once the onions are translucent add the turmeric, coriander powder, and red chili powder, stir well and allow the spices to cook. This will take about one minute; you will know the spices are cooked once the smell of rawness has gone and the oil separates from them.
At this point add the ginger garlic paste, mix well again and allow it to ‘fry’; once more, this will be cooked once the smell of rawness, especially of the garlic, has gone, which should take 30 seconds to one minute.
Add half of the fresh coriander to the mix and stir well; allow this to cook for a further 3-4 minutes.
Take half of the mixture and blend with a little water if necessary. Return the blended mix to the pan with the non-blended part, and mix well.
At this stage add the diced chicken.
Mix well and allow the chicken to cook for 2 minutes, then add the water, and bring to a boil.
Add the remaining of the fresh coriander and stir well once more.
Bring the flame down to low, put a lid on the pan, and allow to cook while simmering. The chicken will be ready in 10-15 minutes.
- Halfway through the 15 minutes, add the garam masala to the pot, mix well and allow it to continue cooking.

Garlic and Green Chillies Tadka [Tempering]

5 minutes before the chicken is ready, finely chop the fresh garlic and wash and slit sideways the green chilies.
In a small pot add the remaining sunflower oil, finely chopped fresh garlic and slit green chilies.
On a medium-low heat, allow the oil to start warming up and keep on cooking until the garlic is golden in colour.
At this point, add the tadka to the chicken and mix well. Serve and enjoy!

Notes

This Lehsuni Murgh curry can be stored in the fridge in an airtight container for up to three days.
It can also be frozen, always in an airtight container, for about 4-6 weeks. Before serving again, always ensure the chicken curry has been fully reheated.

Nutrition