spicy chicken curry recipe

Written ByJenny Smyth Posted on
spicy chicken curry recipe
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The Best spicy chicken curry recipe

I’ve been making spicy chicken curry for years, and it’s still a family favorite. This recipe originated in India, where it’s a staple dish in many households.

The combination of spices and flavors is unique and delicious. I love how the spices blend together to create a rich and savory taste.

My family loves when I serve this dish with a side of basmati rice or naan bread. It’s a perfect recipe for any occasion, whether it’s a weeknight dinner or a special event.

The best part is that it’s relatively healthy, made with lean chicken and plenty of vegetables. I’ve also found that this recipe is easy to make in large quantities, making it perfect for big families or gatherings.

One thing I’ve learned over the years is that the key to making great curry is to let the spices simmer together for at least 30 minutes, allowing the flavors to meld together. This process is called ‘reducing’ the sauce, and it makes all the difference in the world.

Once you’ve got the sauce reduced, you can add in your chicken and vegetables, and let it cook until everything is tender and coated in that delicious sauce.

Spicy Chicken Curry

Spicy Chicken Curry

4.5 from 1799 votes

A flavorful and spicy chicken curry recipe that is perfect for a comforting meal. This dish is packed with aromatic spices and tender chicken pieces, served with rice or naan.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Curry

500g chicken breast, cut into bite-sized pieces
1 large onion, finely chopped
3 cloves garlic, minced
1 tbsp grated ginger
2 green chilies, finely chopped
1 tsp turmeric
1 tsp red chili powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1 can (400ml) coconut milk
2 tbsp vegetable oil
salt to taste

For Garnishing

Fresh cilantro, chopped
Lemon wedges

👨‍🍳Directions

1Heat vegetable oil in a large skillet over medium heat.
2Add chopped onions and sauté until they turn translucent and slightly golden, about 5 minutes.
3Add minced garlic, grated ginger, and green chilies to the skillet.
4Sauté for 1-2 minutes until fragrant and the garlic turns light golden.
5Be careful not to burn the garlic.
6Add turmeric, red chili powder, coriander powder, and cumin powder to the skillet.
7Stir well to combine the spices with the onion mixture.
8Cook for 30 seconds until the spices are fragrant.
9Add the chicken pieces to the skillet.
10Stir well to coat the chicken in the spice mixture.
11Cook for 5-7 minutes until the chicken is no longer pink on the outside.
12Pour in the coconut milk and stir well to combine.
13Add garam masala and salt to taste.
Stir well.
14Bring the curry to a simmer, then reduce the heat to low.
15Cover the skillet and let the curry simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
16The chicken should be tender and easily pierced with a fork.
17Taste and adjust the seasoning if needed.
18Garnish with chopped cilantro and serve with lemon wedges.
19Serve hot with rice or naan bread.

🔧Equipment

Large skillet
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 10g❤️Cholesterol: 70mg🧂Sodium: 800mg🌾Total Carbs: 10g🥦Dietary Fiber: 2g🍬Sugars: 2g🥩Protein: 35g

📝Notes

Tips: Adjust the spice level by increasing or decreasing the amount of green chilies and red chili powder. For a creamier curry, use full-fat coconut milk.

This spicy chicken curry recipe is a staple in our household, and for good reason – it’s easy to make, delicious, and packed with nutrients. The best part is that it’s so versatile – you can serve it with rice, naan bread, or even over vegetables.

We love having this dish on hand because it’s always a crowd-pleaser. Whether you’re hosting a dinner party or just need something quick and easy for weeknight dinner, this spicy chicken curry recipe is always a good idea.

❓ Frequently Asked Questions About Spicy Chicken Curry

What type of meat can I use in this recipe?

You can use boneless chicken breasts or thighs, whichever you prefer. You can also use beef or pork if you like.

Can I make this recipe with different types of spices?

Yes, you can adjust the level of heat to your liking by adding more or less cayenne pepper or red pepper flakes.

How do I store leftover curry?

You can store leftover curry in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

Can I make this recipe with pre-cooked chicken?

Yes, you can use pre-cooked chicken if you’re short on time.

How do I reheat leftover curry?

You can reheat leftover curry by microwaving it for 30-60 seconds or by sautéing it with some oil over medium heat until heated through.

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