5 from 3 votes
Chicken Curry without coconut milk on top of a striped towel next to naan bread and cutlery
Easy Chicken Ruby Curry
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A quick and easy curry without coconut milk that is gluten free and dairy free, if you choose. Super flavorful, the smell of cloves, cinnamon, and cardamom fill your kitchen as you cook. Serve with naan, pita bread, rice, or quinoa. Serves between 4-6 people depending on sides.

Course: Dinner
Cuisine: Indian
Keyword: Chicken Curry, Curry without Coconut Milk, Dishoom Chicken Ruby
Servings: 4 people
Calories: 439 kcal
Author: The Dizzy Cook
Ingredients
  • 1/4 cup ghee or olive oil
  • 1 teaspoon cardamom
  • 2 bay leaves
  • 2 cinnamon sticks
  • 1 teaspoon kosher salt * I use Diamond Brand which is less salty than Morton's, adjust accordingly
  • 2 teaspoons garam masala
  • 1 tablespoon freshly grated ginger
  • 2 shallots, peeled and chopped
  • 6 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon honey
  • 2 cups strained tomatoes *I used Pomi brand
  • 1/2 cup vegetable broth
  • 2 lbs boneless chicken breast, cut into bite-sized pieces
  • 1/2 cup heavy cream (OPTIONAL)
  • 2 teaspoons cumin
Instructions
  1. In a small bowl, combine the cardamom, bay leaves, cinnamon sticks, kosher salt and garam masala. In a large, deep saucepan, melt ghee (butter or oil is ok too) over medium heat. Add the small bowl of spices and stir in the pan until nice and fragrant, about a minute. Add chopped shallots, minced garlic and ginger and continue to stir as they soften. Mix in the tomato paste and cook another minute or two, until it darkens a little bit. 

  2. Add the 2 cups of strained tomatoes along with 1/2 cup broth and the honey, bring to a mild simmer over medium-low. Add the chopped chicken, if using, and simmer for about 20 minutes until cooked through. I recommend a splatter screen to avoid any tomato messes.

  3. The last 5 minutes, stir in the cumin and heavy cream, if using, and continue to simmer over medium heat to thicken everything up. Check to make sure the chicken is cooked through and everything is seasoned the way you like it. Serve with pita or naan bread, or over brown rice.

Recipe Notes
Nutrition Facts
Easy Chicken Ruby Curry
Amount Per Serving (1 bowl)
Calories 439 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g50%
Cholesterol 174mg58%
Sodium 1157mg50%
Potassium 1270mg36%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 11g12%
Protein 51g102%
Vitamin A 464IU9%
Vitamin C 16mg19%
Calcium 87mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.