Chicken Curry without Coconut Milk (with Evaporated Milk)
This Chicken Curry without Coconut Milk is so quick and easy to make! Learn how to make chicken curry with evaporated milk with this recipe.
Servings: 6 servings
Calories: 197calories
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.
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.
Nutrition
Calories: 197calories | Carbohydrates: 11g | Protein: 23g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 66mg | Sodium: 228mg | Potassium: 684mg | Fiber: 2g | Sugar: 6g | Vitamin A: 251IU | Vitamin C: 12mg | Calcium: 101mg | Iron: 2mg