About the Dish
Spicy Chicken Curry is a bold and flavorful dish that packs a punch with its rich, aromatic spices and tender chicken. It’s a popular dish in many cuisines, especially in Indian, Pakistani, and Sri Lankan cooking, and each region adds its own unique twist to the recipe. The base of a spicy chicken curry typically includes ingredients like onions, garlic, ginger, and a blend of spices such as cumin, coriander, turmeric, garam masala, and red chili powder, which create a flavorful and fragrant sauce.
The spiciness of the curry can be adjusted by varying the amount of chili used, from mild to fiery hot, making it a versatile dish for different heat preferences. The chicken is usually simmered in this spicy sauce until tender, allowing it to absorb all the aromatic flavors. Some variations include tomatoes, yogurt, or coconut milk, which help to balance the heat and add creaminess to the curry.
Spicy Chicken Curry is often served with rice, naan, or roti, allowing you to scoop up the flavorful sauce with the bread or mix it with the rice. It’s a comforting, hearty meal that’s perfect for any occasion, from family dinners to festive gatherings. Whether you like it with a strong tomato base, a rich coconut creaminess, or just a straightforward, spice-forward sauce, spicy chicken curry is a go-to dish for those who love bold and vibrant flavors.
Recipe
Ingredients
Directions to make
- Chicken: 500g (boneless or with bone, cut into pieces)
- Onions: 2 medium, finely chopped
- Tomatoes: 2 medium, finely chopped
- Garlic paste: 1 tablespoon
- Ginger paste: 1 tablespoon
- Green chilies: 2-3, slit (adjust for spice level)
- Yogurt: 2 tablespoons
- Coconut milk: 1/2 cup (optional, for richness)
- Cooking oil: 2 tablespoons
- Water: 1 cup (adjust as needed)
Spices
- Turmeric powder: 1/2 teaspoon
- Red chili powder: 1 tablespoon (adjust for spice level)
- Coriander powder: 1 tablespoon
- Cumin powder: 1 teaspoon
- Garam masala: 1 teaspoon
- Cinnamon stick: 1 small piece
- Cloves: 2-3
- Cardamom: 2-3
- Bay leaf: 1
- Salt: to taste
- Fresh cilantro (coriander leaves): a handful, chopped (for garnish)
Step 1 : Prepare the Ingredients
- Wash and cut the chicken into bite-sized pieces.
- Chop onions, tomatoes, and green chilies.
- Keep the spices ready: turmeric, red chili powder, coriander powder, cumin powder, and garam masala.
- Heat oil in a large pan or skillet over medium heat.
- Add the bay leaf, cinnamon, cardamom, and cloves. Let them release their aroma for about 30 seconds.
- Add chopped onions and sauté until they turn golden brown and soft, about 6-8 minutes.
- Stir in the ginger and garlic paste, and cook for 2 minutes until fragrant.
- Add the green chilies and cook for another 1 minute.
- Add chopped tomatoes and cook until they soften and break down (about 5-7 minutes).
- Once the tomatoes are softened, you can add a pinch of salt to help them break down faster.
- Now add turmeric, red chili powder, coriander powder, and cumin powder. Mix well and let the spices cook for 2-3 minutes, stirring constantly to avoid burning.
- Add the chicken pieces to the pan. Stir them in with the spices, making sure they are well-coated with the spice mixture.
- Cook for 5-6 minutes until the chicken turns white and is partially cooked.
- Add yogurt and stir it into the curry to give it a creamy texture.
- Pour in the water, stir well, and bring the curry to a boil. Once it starts to boil, reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes or until the chicken is fully cooked and tender.
- If you like a richer curry, add coconut milk now, and let it simmer for another 5 minutes.
- Check for seasoning and adjust salt or spices if needed.
- Add garam masala and give it a final stir.
- Garnish with freshly chopped cilantro leaves.
- Serve hot with rice, naan, or any bread of your choice.
