Spicy Chicken Curry
Dive into the rich, aromatic flavors of this Spicy Chicken Curry, a hearty dish that brings the warmth of Indian-inspired spices to your table. Succulent, bite-sized pieces of chicken thighs are simmered in a velvety sauce of tomato puree and creamy coconut milk, infused with the bold flavors of cumin, coriander, and garam masala, and brought to life with the zing of fresh ginger and green chilies. This easy-to-follow recipe, ready in under an hour, features a perfect balance of fiery heat and creamy richness, making it a crowd-pleaser for spice lovers. Garnished with fresh cilantro and served with fluffy rice or naan bread, this curry transforms your dinner into an unforgettable culinary adventure. Perfect for family meals or entertaining guests, this flavorful dish is sure to become a go-to favorite in your recipe repertoire.
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Ingredients
- 500 grams chicken thighs, boneless and skinless
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 green chilies, finely chopped
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 200 grams tomato puree
- 400 milliliters coconut milk
- 1 teaspoon salt
- 1 bunch fresh cilantro, chopped
Directions
Step 1
Cut the chicken thighs into bite-sized pieces and set aside.
Step 2
Heat the vegetable oil in a large pan over medium heat.
Step 3
Add the chopped onion and sauté until it is golden brown, about 5-7 minutes.
Step 4
Stir in the minced garlic, grated ginger, and chopped green chilies. Cook for another 2 minutes until fragrant.
Step 5
Add the coriander powder, cumin powder, turmeric powder, and red chili powder. Stir well to coat the onion mixture with the spices.
Step 6
Add the chicken pieces to the pan, stirring to coat them with the spice mixture. Cook until the chicken is browned on all sides, about 6-8 minutes.
Step 7
Stir in the tomato puree, coconut milk, and salt. Bring the mixture to a boil, then reduce the heat to low and let the curry simmer uncovered for 25-30 minutes, or until the chicken is cooked through and the sauce has thickened.
Step 8
Sprinkle garam masala over the curry and stir to combine.
Step 9
Garnish with chopped fresh cilantro before serving.
Step 10
Serve hot with rice or naan bread.
Nutrition Facts
| Serving size | (1427.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1662.9 |
| Total Fat 85.5g | 0% |
| Saturated Fat 19.7g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 625mg | 0% |
| Sodium 2958.4mg | 0% |
| Total Carbohydrate 89.8g | 0% |
| Dietary Fiber 15.5g | 0% |
| Total Sugars 50.5g | |
| Protein 140.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 275.4mg | 0% |
| Iron 14.3mg | 0% |
| Potassium 3357.2mg | 0% |
Source of Calories