Spiced Chicken Curry

Spiced Chicken Curry

Spiced Chicken Curry is a delicious and hearty dish that brings the flavors of India right to your kitchen. This recipe features tender chicken simmered in a rich and aromatic sauce. It’s a comforting meal perfect for family dinners or gatherings with friends.

Why Make This Recipe

Making Spiced Chicken Curry at home is a great way to enjoy a flavorful meal without spending a lot of time or money. The combination of spices creates a unique taste that’s hard to replicate with store-bought sauces. Plus, this recipe uses simple ingredients that are easy to find. It’s also versatile—you can adjust the spice level to suit your taste.

How to Make Spiced Chicken Curry

Ingredients

• 2 dried red chiles (preferably chiles de árbol)
• 1 3-inch cinnamon stick (broken into pieces)
• 4 whole cloves
• 1 tablespoon coriander seeds
• 2 teaspoons fennel seeds
• 1 teaspoon black peppercorns
• 1/2 teaspoon cumin seeds
• 1 (28-ounce) can whole peeled tomatoes
• 2 tablespoons ghee or vegetable oil
• 2 yellow onions (chopped)
• 1 teaspoon kosher salt (divided)
• 2 green bird’s eye chiles or 1 serrano chile (seeded if desired, very finely chopped)
• 4 cloves garlic (finely chopped)
• 2 tablespoons finely chopped peeled ginger
• 2 pounds boneless skinless chicken breasts (cut into 1-inch pieces)
• 1 (14-ounce) can coconut milk
• Cooked rice (for serving)
• Fresh cilantro (for serving)

Directions

1. In a medium skillet, combine red chiles, cinnamon, cloves, coriander, fennel, peppercorns, and cumin. Toast over medium heat, tossing occasionally, until fragrant and a shade darker in color (about 3 to 4 minutes).
2. Transfer the toasted spices to a small bowl and let them cool completely. Then, grind the mixture to a powder using a spice mill or mortar and pestle.
3. Pour the can of tomatoes with their juices into a large deep bowl. Use your clean hands to tear the tomatoes into 3 to 4 pieces each.
4. In a large pot over medium heat, heat the ghee. Add the chopped onion and 1/2 teaspoon of kosher salt. Cook, stirring occasionally, until the onion is softened and starting to brown around the edges (about 8 to 10 minutes).
5. Add the chopped green chiles, garlic, and ginger to the pot. Cook, stirring, until fragrant (about 1 minute more).
6. Next, add the chicken and the remaining 1/2 teaspoon of salt. Stir to combine everything. Then, stir in the ground spice blend, the torn tomatoes with their juices, and the coconut milk.
7. Bring the mixture to a boil over high heat. Then, reduce the heat to medium-low and let it simmer until the chicken is cooked through and the sauce has thickened (about 10 to 15 minutes). Taste and add more salt if needed.
8. Serve the chicken curry over rice and top with fresh cilantro.

How to Serve Spiced Chicken Curry

To serve Spiced Chicken Curry, scoop a generous portion of cooked rice onto a plate. Pour the chicken curry over the rice and garnish with fresh cilantro. This dish pairs wonderfully with naan or flatbread for a complete meal.

How to Store Spiced Chicken Curry

You can store leftover Spiced Chicken Curry in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a pot over low heat or microwave it until heated through.

Tips to Make Spiced Chicken Curry

• Adjust the spice level by adding more or fewer dried chiles or using milder fresh chiles.
• For an extra layer of flavor, marinate the chicken in yogurt and spices for a few hours before cooking.
• Serve with lime wedges for a zesty kick.

Variation

If you want to add some vegetables, you can toss in diced potatoes, carrots, or peas during the cooking process. This will add more texture and flavor to your curry.

FAQs

1. Can I use bone-in chicken instead of boneless?
Yes, you can use bone-in chicken pieces. Just increase the cooking time until the chicken is fully cooked and tender.

2. What can I use instead of coconut milk?
If you don’t have coconut milk, you can use heavy cream or a dairy-free alternative like almond milk, but the flavor will change.

3. Can this recipe be made ahead of time?
Absolutely! Spiced Chicken Curry can be prepared a day ahead. The flavors often deepen and improve after a day in the fridge. Just reheat before serving.

Enjoy making your Spiced Chicken Curry and delight in its wonderful flavors!

Spiced Chicken Curry

Spiced Chicken Curry is a delicious and hearty dish that brings the flavors of India right to your kitchen with tender chicken simmered in a rich and aromatic sauce.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dinner, Main Course

Cuisine Indian

Servings 6 servings

Calories 550 kcal

Ingredients

  

Spice Blend

• 2 dried chiles 2 dried red chiles (preferably chiles de árbol)
• 1 stick 1 3-inch cinnamon stick (broken into pieces)
• 4 whole 4 whole cloves
• 1 tablespoon 1 tablespoon coriander seeds
• 2 teaspoons 2 teaspoons fennel seeds
• 1 teaspoon 1 teaspoon black peppercorns
• 1/2 teaspoon 1/2 teaspoon cumin seeds

Main Ingredients

• 1 can 1 (28-ounce) can whole peeled tomatoes
• 2 tablespoons 2 tablespoons ghee or vegetable oil
• 2 medium 2 yellow onions (chopped)
• 1 teaspoon 1 teaspoon kosher salt (divided)
• 2 green chiles 2 green bird’s eye chiles or 1 serrano chile (seeded if desired, very finely chopped)
• 4 cloves 4 cloves garlic (finely chopped)
• 2 tablespoons 2 tablespoons finely chopped peeled ginger
• 2 pounds 2 pounds boneless skinless chicken breasts (cut into 1-inch pieces)
• 1 can 1 (14-ounce) can coconut milk

For Serving

• Cooked rice (for serving)
• Fresh cilantro (for serving)

Instructions

 

Preparation

• In a medium skillet, combine red chiles, cinnamon, cloves, coriander, fennel, peppercorns, and cumin. Toast over medium heat, tossing occasionally, until fragrant and a shade darker in color (about 3 to 4 minutes).
• Transfer the toasted spices to a small bowl and let them cool completely. Then, grind the mixture to a powder using a spice mill or mortar and pestle.
• Pour the can of tomatoes with their juices into a large deep bowl. Use your clean hands to tear the tomatoes into 3 to 4 pieces each.

Cooking

• In a large pot over medium heat, heat the ghee. Add the chopped onion and 1/2 teaspoon of kosher salt. Cook, stirring occasionally, until the onion is softened and starting to brown around the edges (about 8 to 10 minutes).
• Add the chopped green chiles, garlic, and ginger to the pot. Cook, stirring, until fragrant (about 1 minute more).
• Next, add the chicken and the remaining 1/2 teaspoon of salt. Stir to combine everything. Then, stir in the ground spice blend, the torn tomatoes with their juices, and the coconut milk.
• Bring the mixture to a boil over high heat. Then, reduce the heat to medium-low and let it simmer until the chicken is cooked through and the sauce has thickened (about 10 to 15 minutes). Taste and add more salt if needed.

Serving

• Serve the chicken curry over rice and top with fresh cilantro.

Notes

You can store leftover Spiced Chicken Curry in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a pot over low heat or microwave it until heated through. Adjust the spice level by adding more or fewer dried chiles or using milder fresh chiles. For an extra layer of flavor, marinate the chicken in yogurt and spices for a few hours before cooking. Serve with lime wedges for a zesty kick.

Keyword Chicken Curry, Comfort Food, Easy Dinner, Indian Recipe, Spiced Chicken Curry