Spicy Chicken Thick Gravy Recipe without Coconut Milk (KETO)
Author: 
Recipe type: Non-Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 5 People
 
Ingredients
  • -----For Chicken Curry-----
  • Chicken - 1250g
  • Onion - 125g
  • Tomato - 250g
  • Garlic paste - 1 ½ tablespoon
  • Ginger paste - ¾ tablespoon
  • Mustard seeds - ½ teaspoon
  • Turmeric powder - ¾ teaspoon
  • Curry leaves - Few
  • Water - 150ml
  • Salt - As you want (KETO people use the Himalayan Pink Salt)
  • Cooking oil - As you want (KETO people use the Organic Coconut Oil)
  • -----For Curry Powder-----
  • Dried red chili - 10 to 12
  • Coriander seeds - 1 tablespoon
  • Black pepper - 1 tablespoon
  • Fennel seeds - ¾ tablespoon
  • Cumin seeds - ¼ tablespoon
  • Cardamom - 5
  • Crushed cinnamon - 1 tablespoon
  • Curry leaves - 1 sprig
Instructions
  1. Take a skillet and dry roast dried red chili, coriander seeds, black pepper, fennel seeds, cumin seeds, cardamom, cinnamon, and curry leaves. I roast them under low flame for 5 minutes. Then grind them to a fine powder.
  2. Chop the onions and slice the tomatoes. Also, prepare the ginger and garlic paste. Additionally, get ready with curry leaves, mustard seeds, salt, turmeric powder, ground curry powder, and water.
  3. Rinse the chicken well enough. Add turmeric powder and salt. Mix well and let them marinate for at least 30 minutes.
  4. Heat the oil in a cooking wok and add mustard seeds. Let them splutter. Then add onions and curry leaves. Sauté those until onions turn golden.
  5. Now, add tomatoes and sauté until tomatoes turn tender. For me, it takes about 5 minutes under high flame.
  6. Add marinated chicken pieces along with ginger and garlic paste. Mix well until all combined.
  7. Cook covered under high flame for 5 minutes.
  8. Take off the lid, give a good stir, and again cook covered under the high flame until all the liquid evaporates or 10 minutes whichever comes first.
  9. Then cook uncovered until the chicken pieces get a bit fried. Stir frequently to avoid burning. For me, it takes about 8 minutes under medium flame.
  10. Now, add ground curry powder and water.
  11. Give a gentle mix and stir occasionally under medium flame until you get good thick gravy. For me, it takes about 6 minutes.
  12. This is how to make the best spicy chicken thick gravy recipe without coconut milk. Serve and enjoy this Sri Lankan style thick gravy spicy chicken curry.
Notes
1. I always love to buy chicken with bones and some fat in it. A medium-fat chicken with bones is really good for curries.
2. If you don’t like spiciness reduce the number of dried red chili and the amount of black pepper according to your taste.
3. I always recommend instantly made ginger and garlic paste. If that is hard, use the bottled one.
4. If you want more gravy, add more water.
Recipe by Top Sri Lankan Recipe at https://www.topsrilankanrecipe.com/spicy-chicken-thick-gravy-recipe-without-coconut-milk-keto/