Chicken Curry Without Coconut Milk

    35 mins

    Evaporated milk replaces the coconut milk in this dish which makes it a lot creamier. Definitely a must try.


    Cavite, Philippines
    37 people made this

    Serves: 4 

    • 1 tablespoon canola oil
    • 3 cloves garlic, minced
    • 2 inches ginger, sliced thinly
    • 1 medium-sized onion, sliced thinly
    • 1 kilo chicken, cut into serving pieces
    • 3 cups evaporated milk
    • 1 teaspoon curry powder
    • pinch salt and pepper to taste
    • 1 piece red hot chili (optional)

    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Heat oil in saucepan over low fire.
    2. Sauté garlic, ginger and onion until golden brown.
    3. Add chicken and stir fry until the chicken is slightly brown.
    4. Add just enough evaporated milk to almost cover the chicken. Add curry powder, enough salt to taste (1/2 teaspoon) and a dash of ground pepper.
    5. Cover and allow to slowly simmer until the chicken becomes tender. Note: Be sure that the fire is set to the lowest setting possible to avoid burning the milk. Also stir the dish once-a-while to prevent sticking.
    6. If you plan to put in hot chilli, add the chilli after the chicken has become tender. Simmer for one minute more.
    7. Remove from fire and serve with steamed rice.

    Other ideas

    Slice 2 medium-sized potatoes into quarters and pre-fry before adding to the dish just before the meat becomes tender.

    Other ideas

    Add a few slices of red or green bell pepper to make the dish more appetizing.


    You can use any type of meat or seafood instead of chicken. However, if you do plan to use meat that takes time to tenderize, it is highly suggested that you cut them into smaller sizes.

    See it on my blog

    Check out this recipe on The Tested Kitchen!

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    Reviews in English (1)


    Used different ingredients. I replaced the usual coconut milk with evaporated milk.  -  01 Mar 2010