Description
Spicy Indian Chicken Curry
Tender chicken simmered in a rich, aromatic, and spicy tomato-based sauce—this Indian curry is bursting with bold flavors and perfect for a cozy meal!
Ingredients
2 lbs chicken (drumsticks, thighs, or boneless pieces)
2 tbsp oil or ghee
1 large onion, finely chopped
3 garlic cloves, minced
1-inch piece ginger, grated
2 tomatoes, chopped (or 1 cup canned crushed tomatoes)
1/2 cup water or chicken stock
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric powder
1 tsp chili powder (adjust to taste)
1 tsp garam masala
1/2 tsp salt (adjust to taste)
Fresh cilantro, chopped (for garnish)
Directions
Sauté the aromatics:
Heat oil or ghee in a large pot over medium heat. Add chopped onions and cook until golden brown (about 5–6 minutes).
Stir in garlic and ginger and cook for 1 minute until fragrant.
Add spices and tomatoes:
Add cumin, coriander, turmeric, chili powder, and salt. Stir well and cook for 30 seconds.
Add chopped tomatoes and simmer for 5–6 minutes until the tomatoes break down into a thick sauce.
Cook the chicken:
Add the chicken pieces to the pot and stir to coat in the sauce. Pour in water or chicken stock.
Cover and simmer for 20–25 minutes, stirring occasionally, until the chicken is cooked through and tender.
Finish with garam masala:
Stir in the garam masala and let the curry simmer for 2 more minutes.
Garnish and serve:
Garnish with fresh cilantro and serve hot with steamed rice, naan, or roti.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4–6
Calories: 320 kcal per serving
A comforting, flavorful curry that pairs perfectly with warm naan or fluffy rice. Bring the taste of India to your kitchen!
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Step-by-Step Guide
Follow these detailed instructions for a foolproof curry. First, ensure all ingredients are prepped (mise en place). When sautéing the onions, be patient—a deep golden brown color is crucial for the base flavor. After adding the ground spices (cumin, coriander, turmeric, chili), cook them for just 30 seconds to bloom their flavors without burning. When adding the tomatoes, simmer until the oil starts to separate from the sauce, indicating a well-cooked masala. Add the chicken and liquid, then simmer covered on low heat. Avoid boiling vigorously, as this can toughen the chicken. The final addition of garam masala at the end preserves its aromatic qualities.
Serving Suggestions
This spicy chicken curry is incredibly versatile. For a classic pairing, serve it over steamed basmati rice or with warm, buttery naan bread to soak up the sauce. For a low-carb option, try it with cauliflower rice. A side of cooling cucumber raita or a simple salad of sliced onions and lemon juice helps balance the heat. It also makes an excellent filling for wraps or a topping for baked potatoes.
How-to Summary
In summary, create this curry by: 1) Browning onions in oil, 2) Adding ginger, garlic, and ground spices to bloom, 3) Cooking down tomatoes into a thick paste, 4) Simmering chicken in this sauce with a little liquid until tender, and 5) Finishing with garam masala and fresh cilantro.
Frequently Asked Questions
Can I make this curry less spicy?
Absolutely. Reduce or omit the chili powder. You can also add a tablespoon of yogurt or cream at the end to mellow the heat.
Can I use chicken breasts instead of thighs?
Yes, but boneless, skinless breasts will cook faster (15-20 minutes). Be careful not to overcook them, as they can become dry.
How can I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if the sauce has thickened too much.
What can I use instead of garam masala?
If you don’t have garam masala, a pinch of ground cinnamon and clove mixed with extra cumin can provide a similar warmth, though the flavor profile will differ.
Is this curry freezer-friendly?
Yes, it freezes very well for up to 3 months. Cool completely, then freeze in portion-sized containers. Thaw overnight in the refrigerator before reheating.
Common Mistakes to Avoid
- Rushing the Onions: Under-cooked onions will make the curry taste raw and sharp. Cook them until deeply golden.
- Burning the Spices: Adding ground spices to very hot oil without other ingredients can cause them to burn in seconds, creating a bitter taste.
- Overcrowding the Pot: If using a lot of chicken, brown it in batches. Overcrowding steams the meat instead of searing it.
- Adding Garam Masala Too Early: This blend contains delicate spices; adding it at the start causes its aroma to cook away.
Conclusion
This Spicy Indian Chicken Curry is a vibrant and satisfying dish that brings authentic flavors to your home kitchen. By following the detailed steps and avoiding common pitfalls, you can achieve a restaurant-quality meal with minimal effort. Its rich, aromatic sauce and tender chicken make it a guaranteed crowd-pleaser, perfect for any night of the week. Don’t forget the fresh cilantro garnish—it adds the perfect final touch of brightness.