Oil-Free Chicken and Potato Curry

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. You’ve likely never had a chicken curry like this before.

If someone told me you could make a deeply flavorful chicken curry without a single drop of oil, I would have been skeptical. This no-oil chicken curry proved otherwise. It’s light and comforting yet bold in flavour, thanks to the combination of fresh green chillies, sun-ripened tomatoes, lemongrass and coriander. The potatoes are cooked and mashed into the sauce, naturally thickening the gravy and adding a pleasing texture.

What makes this Naga-style chicken curry so appealing is its simplicity. Everything cooks in a single pot—no lengthy sautéing or dozens of spices. The method is straightforward and dinner is ready in roughly 30–40 minutes. Serve this healthy chicken curry with steamed rice, appams, soft chapatis or any bread that soaks up the gravy for an easy weeknight meal that becomes a staple.

No Oil Chicken Curry Ingredients

Chicken: Bone-in thigh pieces are recommended for juicy, tender meat and a deeper, more complex broth.

Aromatics: Onions, tomatoes, ginger-garlic paste, green chillies, red chillies and lemongrass form the flavor base and give the dish a fragrant profile.

Potatoes: Quartered and cooked, then roughly mashed into the curry with the tomatoes and chillies. They help thicken the gravy naturally and add body and texture.

Water: Use hot water to adjust the consistency of the curry and to maintain cooking temperature.

Coriander: Finely chopped and added at the end for a bright, earthy finish.

Frequently Asked Questions

Richa’s Top Tips

• Use bone-in chicken if possible. Bones contribute depth to the broth and boost flavor even without oil.
• Don’t skip the lemongrass. Lightly smash the stalk to release its oils and aroma for a bright, citrusy note.
• Adjust the spice level. Mash more chillies for a spicier curry, or mash only one and leave the rest whole for milder heat.
• Use hot water for cooking. Hot water keeps the pot at temperature and shortens overall cooking time.

Storage Tips

• Refrigerate: Store leftovers in an airtight container 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 on the stovetop over low heat or in the microwave, adding a splash of water if the gravy thickened too much.
• Better the next day: Like many stews, the flavours often deepen and improve after resting overnight.

Serving Ideas

This no-oil chicken curry goes well with simple sides that soak up the flavorful gravy.

• Over rice: Pour this curry over steaming steamed rice, jeera rice, quinoa or brown rice for an easy meal.
• With bread: Serve with soft rotis, parathas, appams, dosa or naan to scoop up every last drop.
• For a lighter meal: Pair with a crisp cucumber salad or sautéed greens for balance.

Customisation Ideas

• Add vegetables: Carrots, mushrooms, peas or spinach bulk up the curry and add variety.
• Make it tangier: A squeeze of fresh lemon juice just before serving brightens the dish.
• Use boneless chicken: Boneless thighs cook faster—reduce cooking time by 5–7 minutes if using them.
• Increase the heat: Add additional green chillies or a pinch of crushed black pepper for more warmth.

If you want a healthy, easy chicken curry that’s comforting and packed with flavour, this recipe fits the bill. No complicated techniques or long spice lists—just a simple one-pot method that yields a satisfying, aromatic curry. The mashed potatoes in the recipe do double duty, thickening the gravy and adding a smooth, hearty texture.

If you make this recipe, feel free to share your photos or tag the original author on social media to show how yours turned out.

Watch Zero Oil Chicken Curry with Potatoes Recipe Video

A recipe video is available that demonstrates the one-pot method and shows the simple steps of marinating, cooking and mashing the vegetables to finish the gravy.

Zero Oil Chicken Curry with Potatoes

This zero oil chicken curry with potatoes is spicy, fragrant, light, and comforting. Made without any oil, it’s healthy yet rich in every bite.

Prep: 10 mins

Cook: 30 mins

Total: 40 mins

Servings: 4

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 (approx. 100 g)
• 2 potatoes, quartered (approx. 170 g)
• 4 green chillies, whole
• 2 red chillies, whole
• 1 lemongrass root, smashed
• 2 tablespoons finely chopped coriander leaves
• 1 cup hot water

Instructions

1. Add chicken, ginger-garlic paste and ½ teaspoon salt to a pan. Mix and set aside to marinate for 15 minutes.
2. Place the pan over medium heat and add the marinated chicken. Add onions, tomatoes, potatoes, green chillies, red chillies, lemongrass root, coriander leaves and hot water. Mix well, cover and cook for 15–20 minutes until the vegetables and chicken are cooked through.
3. Using tongs or a spatula, remove the cooked tomatoes, potatoes and chillies to a plate. While still warm, roughly mash them by hand to form a coarse paste.
4. Return the mashed mixture to the pan, stir well and simmer for 3–4 minutes until the gravy thickens. Adjust salt to taste and serve hot.

Notes

1. Chicken on the bone gives the best flavour in this recipe.
2. Adjust the number of mashed chillies to control the spice level.
3. Mash the tomatoes and potatoes while warm for an easier, smoother result.

Nutrition

Calories: 355 kcal • Carbohydrates: 28 g • Protein: 20 g • Fat: 18 g • Fiber: 5 g

This article was researched and written by Urvi Dalal.