This Zero Oil Chicken Curry with potatoes is spicy, fragrant, light,and comforting. Made without using any oil, it’s super healthy, but still rich and delicious in every bite. Believe me, you’ve never had a chicken curry like this one before.
If someone told me you could make a deeply flavourful chicken curry without a single drop of oil, I honestly wouldn’t believe them. But this no oil chicken curry completely changed my mind. It’s light, comforting and packed with flavour from fresh chillies, lemongrass, tomatoes and coriander, while the mashed potatoes create a naturally thick and delicious gravy.
What I love most about this Naga style chicken curry recipe is how simple it is. Everything cooks together in one pot, there’s no sautéing or endless list of spices involved, and dinner is ready in about 30 minutes. Serve this healthy chicken curry with steamed rice, appams or chapatis for an easy weeknight meal you’ll want to make again and again.
jump to section: Zero oil chicken curry
No Oil Chicken Curry Ingredients
Chicken: Bone-in thigh pieces for juicy, tender, pieces and a deeply flavorful curry
Aromatics: Onions, tomatoes, ginger-garlic paste, green chillies, red chillies, and lemongrass form the base of the dish and deliver a beautiful aroma
Potatoes: Cooked and mashed into the curry along with tomatoes and chillies. Helps thicken the gravy and adds a distinctive flavor and texture
Water: To adjust the consistency of the curry
Coriander: Finely chopped and used as garnish to add an earthy freshness to the whole dish
Frequently Asked Questions
Yes, but the flavour will be different. You can substitute it with a few strips of lemon zest or simply omit it.
Yes. Pressure cook for 2 whistles, turn off the flame and allow the pressure to release naturally. Then continue with the step of mashing the vegetables and simmering the gravy for a few minutes.
It tends to be, but you can easily control the heat to suit your tolerance. Since the chillies are added whole, feel free to decrease or increase the amount you mash into the gravy.
Richa’s Top Tips
- Use bone-in chicken if possible. The bones add a lot of flavour to the broth and give the curry a richer taste, even without any oil.
- Don’t skip the lemongrass. It adds freshness and gives the curry its distinctive flavour. Lightly smash it before adding so it releases its aroma.
- Adjust the spice level to suit your preference. Mash all the chillies for a spicier curry, or only mash one or two and leave the rest whole for a milder version.
- Use hot water instead of cold water. It helps maintain the cooking temperature and speeds up the cooking process.
Storage Tips
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: This curry freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat gently: Warm it on the stovetop over low heat or in the microwave, adding a splash of water if the gravy has thickened too much.
- The flavours improve over time: This curry often tastes even better the next day once the flavours have had time to meld together.
Serving Ideas
This no oil chicken curry pairs beautifully with simple sides that soak up all the flavourful gravy.
- Over rice: This is my favorite way to eat it. Pour this chicken curry over piping hot steamed rice, jeera rice, or quinoa or brown rice for an easy everyday meal.
- With Bread: You can also scoop up that delicious curry with neer dosas, appams, rotis, parathas, or naan.
- For a lighter meal: Pair it with a simple cucumber salad or sautéed greens and veggies on the side.
Customisation Ideas
- Add more vegetables: Carrots, mushrooms, peas or spinach work well and make the curry more substantial.
- Make it tangier: Add a squeeze of fresh lemon juice just before serving.
- Use boneless chicken: Boneless thighs work well, but reduce the cooking time by 5-7 minutes.
- Increase the heat: Add more green chillies or a pinch of crushed black pepper.
If you’re looking for a healthy chicken curry that’s easy, comforting and packed with flavour, this recipe is for you. With no complicated techniques or long list of spices involved, this no oil chicken curry with potatoes is a simple one-pot meal you’ll find yourself making again and again.
If you make this recipe, DM me your pictures or tag me in stories over on my IG @my_foodstory ❤️
Watch Zero Oil Chicken Curry with Potatoes Recipe Video
Zero Oil Chicken Curry with Potatoes
Ingredients
- 500 grams bone-in chicken curry-cut
- 2 teaspoons ginger garlic paste
- ¾ teaspoon salt divided
- 1 onion thinly sliced (approx.¾ cup)
- 1 tomato quartered, 100 gms
- 2 potatoes quartered, 170 gms
- 4 green chillies whole
- 2 red chillies whole
- 1 lemon grass root smashed
- 2 tablespoons finely chopped coriander leaves
- 1 cup hot water
Instructions
- Add chicken, ginger garlic paste and ½ teaspoon of salt to a pan, mix well and set aside to marinate for 15 minutes.500 grams bone-in chicken, 2 teaspoons ginger garlic paste, ¾ teaspoon salt
- Heat the pan with marinated chicken. Add onions, tomatoes, potatoes, green chillies, red chillies, lemon grass root, coriander leaves, hot water, mix well and cook covered for 15-20 minutes till the veggies and chicken are cooked well.1 onion, 1 tomato, 2 potatoes, 4 green chillies, 2 red chillies, 1 lemon grass root, 2 tablespoons finely chopped coriander leaves, 1 cup hot water
- Using a tong or a spatula, take out the cooked tomatoes, potatoes, green chillies, red chillies and transfer to a plate. While it is still warm, mash them roughly with your hands. Refer note 2 & 3.
- Add the mashed paste back to the pan, mix well, and boil for 3-4 minutes till the gravy thickens and serve.
Video
Notes
- Chicken with bone is best suited in the recipe as the bones add more flavour to the dish.
- You may mash all the green chillies & red chillies or 1 each based on your preference of spice level.
- If the tomatoes & potatoes are mashed while they are still warm, they mash well easily.
Nutrition
This article was researched and written by Urvi Dalal.
The post Zero Oil Chicken Curry with Potatoes appeared first on My Food Story.
0 Comments