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.
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.