Chicken Curry without Coconut Milk (with Evaporated Milk)
This post may contain affiliate links. Please read my disclosure for more information.
This Chicken Curry without Coconut Milk recipe is bursting with amazing spicy flavor. It is made with boneless, skinless chicken breasts, curry powder, coconut oil, yellow onion, garlic, ginger, lemon juice, crushed tomatoes, and evaporated milk. Learn how to make Indian chicken curry with this easy recipe that is ready in just 30 minutes!
Why You’ll Love This Chicken Curry without Coconut Milk Recipe
You are going to love this rich and spicy curry made with tender, juicy pieces of chicken. It is ideal for busy weeknights, because it delivers maximum flavor in minimal time. Serve it over steamed basmati rice or with warm naan bread when you are in the mood for something exotic.
Normally when you read Indian recipes, they include a large number of spices in the ingredient list that many people don’t readily have on hand. So, I developed a recipe that uses curry powder, which contains a bunch of fragrant spices that have been ground up and mixed together in one handy package.
This chicken curry recipe uses evaporated milk, rather than coconut milk or heavy cream, to add creaminess and to tone down the spices a bit. Evaporated milk adds almost the same creaminess, but with much less of the fat and calories than heavy cream.
Where to Buy Organic Chicken and Other Meats
I am a huge advocate of eating organic chicken. This is due to the fact that naturally-raised meat is much more nutritious and ethical than factory-farmed meat. For the best chicken and other meats, I highly recommend using a company called ButcherBox.
ButcherBox is an outstanding meat delivery service that sends healthy cuts right to your home. They sell premium meat and seafood such as grass-fed beef, organic chicken, sustainably-harvested fish, and more.
If you want to learn more about ButcherBox, I have written a detailed Butcher Box Review here on the blog. But if you still don’t think ButcherBox is for you, I wrote another article called: The Top Healthy, Organic Meat Delivery Brands. In that article, I discuss a number of other delivery companies for high-quality meat that might be a better fit for you.
Can You Freeze Chicken Curry with Evaporated Milk?
Yes! This recipe freezes really well, so you could make a big batch and then store some (or all) of it in the freezer. That way you can have chicken curry on-hand and ready to go on evenings when you don’t have time to cook dinner. Just remember to transfer it to the fridge a day or so in advance, so that it has time to defrost.
More Quick and Easy Curry Recipes
Craving more spicy and hearty dinner inspiration? Here are some of my favorite recipes, that I know you will love as well:
- Easy Butter Chicken with Curry Paste
- Mixed Vegetable Curry Recipe
- Homemade Curried Pumpkin Soup
- The Best Coconut Chickpea Curry
- Thai Shrimp Soup with Rice Noodles
If you make this Chicken Curry without Coconut Milk recipe, let me know! Leave a comment with a star rating ★ below, because I love hearing from you! ♡
Chicken Curry without Coconut Milk (with Evaporated Milk)
Ingredients
- 5 boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons lemon juice
- 2 tablespoons curry powder, divided
- 1 tablespoon coconut oil
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 (15-ounce) can crushed tomatoes
- 1/2 cup evaporated milk
- Salt and pepper, to taste
Instructions
- In a medium bowl, add the chicken, lemon juice, and 1 tablespoon of curry powder. Toss to coat the chicken. Set aside to marinate while you prepare the other ingredients.
- In a large pot, heat the oil over medium heat. Cook the onion for 4 minutes or until softened.
- Add the garlic, ginger, and the remaining tablespoon of curry powder. Sauté for 1 minute until fragrant.
- Add the chicken and cook for 3-4 minutes until almost cooked through. Stir in the crushed tomatoes.
- Bring mixture to a boil, then reduce the heat to low. Cover and simmer for about 10 minutes, or until the chicken is completely cooked through.
- Stir in evaporated milk and season with salt and pepper to taste. Serve warm.
Nutrition
Notes
- Serve your chicken curry with rice or naan for a satisfying meal.
- I highly recommend using organic chicken in this recipe.
- Leftovers will keep in the refrigerator for about a week or can be frozen for up to three months.
© Everyday Easy Eats. All photos and content are copyright protected. Please do not use any of my recipes, text or images without prior permission.
“>
This was delicious! I was honestly surprised that with just curry powder for spices it could be this flavorful. I’ve tried other curry recipes with a million different ingredients and I like this one better! Will definitely be making it again!
Hi Havilah (I love your name btw)! Thank you so much! Yeah for me personally I sometimes get intimidated when I see a recipe with like 20 different ingredients, so I wanted to develop one that had a reasonable amount. I am so glad you liked it! Let me know if you try any more of my recipes!! ♥
What are the ingredients for curry powder please?
Hi Renata! When I listed curry powder in the ingredients, I meant prepackaged curry powder that you buy from the store. It contains a combination of Indian curry spices like coriander, turmeric, chili pepper, cumin, etc. and varies from brand to brand. Just use whatever kind of curry powder you have on hand and you should be fine! 🙂
Ok. Got it. Thank you so much! ♥️
You’re welcome!! I hope you enjoy the recipe! 🙂
I have no doubt I sure will. 🙂
Oh! One of my favorite dishes to cook. Easy but tastes like you slaved for hours preparing this amazing dish! Loved the subtle spicy but intense flavors I served with rice and naan bread with sweet tea! Followed by a Perfect cool down desert of a copycat Wendy’s frosty! Thank you for this recipe. I will keep as one of my main go to meals to prepare at least twice per month!! LOVE IT!!
Hi Jenny! Thank you so much for your kind words! And you are very welcome – I am so happy you enjoyed the curry! 🙂
Making this for the 3rd time in less than 2 months ! So quick, very tasteful and the first but last Curry Chicken recipe I’ll ever use! Thank you so much! Finally found one of my most favorite dishes to make that saves me a lot of time! Tastes like I’ve cooked it all day! And love the sub of evaporated milk vs. heavy cream that I use in a lot of my dishes! This meal makes you feel full but not to a point you feel sick! Lol love it and thanks again!
Hi Jenny! Oh my gosh, you’re so sweet – thank you so much for that fabulous review! I’m so glad you enjoyed the recipe!! And you’re very welcome, be sure to let me know if you try any of my other recipes! ♡
I sure will! Making this tonight! I will try your other recipes most definitely! Thank you so much for making my life easier with just this wonderful recipe!
You’re very welcome! I hope you have a great week! 🙂
Excellent. Used cumin, coriander and garam masala instead of curry powder.
Hi Loraine, I’m so happy you liked the recipe! The spice substitutions you made sound delicious. Thank you for letting me know! 🙂
My 14 year old son loves this, thank you! Wanted something new and different besides Mexican or Asian. We will be making this weekly. Thanks again!
Hi Kari, I’m so happy you and your son enjoyed my chicken curry recipe! You’re very welcome. 🙂 Please let me know if you try any of my other recipes!