katsu curry recipe without coconut milk Curry recipe no coconut milk

Hey there, foodie friends! You know, sometimes you just crave a good curry, but you don’t want that richness from the coconut milk, ya know? It’s hot outside, you want something lighter, fresher. I got you covered! I been perfecting this recipe for ages, and it’s so good, so flavorful, you won’t even miss the coconut milk. Trust me on this one!

Curry Recipe No Coconut Milk

This is my go-to curry recipe when I’m looking for something quick, easy, and without that heaviness of coconut milk. It’s packed with flavor from the spices, the fresh tomatoes, and a secret ingredient (hint: it involves a little yogurt!). It’s perfect served with fluffy rice or warm naan bread. It’s a real crowd-pleaser, and even my picky eaters love it!

Alright, let’s get to the good stuff! Here’s what you’ll need:

Ingredients:

• 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces) or your favorite protein (tofu works great too!)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1-2 green chilies, finely chopped (adjust to your spice preference!)
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup plain yogurt
• 2 tbsp vegetable oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Juice of ½ lemon or lime

Now, for the magic… Here’s how we make this deliciousness!

Instructions:

1. First things first, marinate your chicken (or tofu!). In a bowl, combine the chicken with ½ teaspoon of turmeric powder, salt, and pepper. Mix well and let it sit for at least 15 minutes. This is key to getting that extra flavor into the meat!
2. While the chicken is marinating, heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until it’s softened and golden brown, about 5-7 minutes. You want that onion to get nice and caramelized; it really adds to the flavor.
3. Next, add the minced garlic, grated ginger, and chopped green chilies to the pot. Cook for another minute until fragrant. Be careful not to burn the garlic!
4. Now, it’s time for the spices! Add the turmeric powder, cumin powder, coriander powder, and garam masala to the pot. Cook for about 30 seconds, stirring constantly, until the spices are fragrant. This is where the magic happens!
5. Add the canned diced tomatoes (undrained) to the pot. Stir well and bring to a simmer. Reduce the heat and cook for about 10 minutes, or until the tomatoes have softened and the sauce has thickened slightly.
6. Add the marinated chicken (or tofu) to the pot. Stir to coat the chicken with the sauce. Bring to a simmer, then reduce the heat to low, cover the pot, and cook for about 20-25 minutes, or until the chicken is cooked through. If using tofu, cook for about 10-15 minutes, or until heated through.
7. Remove the pot from the heat. Stir in the yogurt until well combined. The yogurt adds a creamy texture and a subtle tang to the curry.
8. Season with salt and pepper to taste.
9. Garnish with fresh cilantro and a squeeze of lemon or lime juice.
10. Serve hot with fluffy rice or warm naan bread. Enjoy!

See? That wasn’t so hard, was it? This curry is seriously the best. It’s perfect for a weeknight dinner or even a potluck. Everyone will be asking you for the recipe! So go on, give it a try and let me know what you think. And don’t forget to adjust the spice level to your liking! Happy cooking!

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