Chicken curry and no coconut milk?
I had been planing a light dinner of left over salmon and cream cheese on crackers with salad. However, my husband just called to inform me he is bring guests home for dinner! I have boneless, skinless chicken breast strips in the fridge and a packet of chicken curry seasoning in the cupboard. I was thinking of making a chicken curry with fresh green beans. BUT THEN…I realized I don’t have the coconut milk the curry seasoning packet calls for! Could I just substitute water or milk in it’s place? I understand it will change the flavor…but has anyone tried this? would it still taste fine?
Thanks!
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7 comments a “Chicken curry and no coconut milk?”
I’d think milk would be pretty good, it may not have the same taste exactly, but I’d think that coconut and curry would have conflicting tastes.
Curry without the coconut milk might taste a little, um…different. Do you have coconut extract? A spoonful of that and a little water to make up for the liquid might work.
If you have cream use cream otherwise use a regular milk, coconut milk actually does not have too much flavor but it does have a good consistancy. I think it will work well.
my mum uses plain yogurt to substitute the flavour. the colour will be pale in comparison to other curry but it’s just as yummy n healthier of course!
Tandoori Chicken
Ingredients
12 Chicken drumsticks and/or breast pieces (skin removed)
1 cup plain yoghurt or 2 cups Buttermilk
1 1/2 tbsp. red chilli powder
1 tbsp. ginger powder
2 tbsp. coriander powder
1 tbsp. garlic powder
1 tbsp. cumin powder
1/2 tbsp. garam masala
Meat tenderiser (optional)
2 tbsp. salt (use less if tenderiser contains salt)
Directions
Prick the chicken pieces with a fork all over.
Apply the tenderiser to the chicken pieces and let it stand for an hour or so.
The marinade: Take a wide and deep bowl about 12 2 inches wide and deep enough to hold all the chicken pieces.
Add the yoghurt plus one-cup water or the buttermilk with no water into the bowl.
Add all the spices from nos. 3 through 8 into the bowl and stir to form a homogeneous mixture.
Now add the chicken pieces into the mixture, so that they are all covered with the paste/mixture.
Cover the bowl with a lid and let it stand for 6 hours.
If you plan to marinade for 12-15 hours, put it in the refrigerator.
The more time it is marinated, the better it will absorb the spices and the tastier it will be.
When you are ready to grill the chicken, apply melted butter to the the chicken pieces with a brush or spoon all over and you are ready to grill the chicken on the barbecue in the normal fashion.
Turn over the chicken pieces when they look brownish red in colour or darker if you prefer it well done.
Slice finely onion into rings, add some salt and lemon juice to it, to be served as a salad with the tandoori chicken.
Lemon juice sprinkled on the cooked pieces also adds to the flavour, if you wish.
I always use milk, it is less fattening.
substitute milk. tastes yum. just be sure to simmer your gravy while adding milk, else it will curdle.
you can also add water and some corflour mixed with water to thicken the gravy.
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