Dry and Spicy Curry
Unleash bold and tantalizing flavors with this "Dry and Spicy Curry," a dish that brings an irresistible balance of heat and depth to your table. Featuring tender, bite-sized chicken thighs coated in a fragrant blend of cumin, coriander, turmeric, and garam masala, this curry is simmered to perfection with aromatic garlic, ginger, and the umami-rich tang of tomato paste. The "dry" cooking technique allows the spices to cling beautifully to the chicken, creating an intensely spiced, low-moisture dish that pairs wonderfully with steamed rice or warm naan. Finished with the vibrant touch of fresh cilantro and optional lime, this 45-minute recipe is perfect for spice enthusiasts craving a quick and satisfying weeknight dinner. Keywords: dry curry recipe, spicy chicken curry, homemade Indian curry, quick and easy dinner ideas, bold flavors.
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 3 tablespoons Oil (vegetable or coconut)
- 1 large Onion (finely chopped)
- 4 units Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoons Garam masala
- 2 tablespoons Tomato paste
- 2 units Green chilies (sliced)
- 100 milliliters Water
- 2 tablespoons Fresh cilantro (chopped)
- 1 teaspoon Salt
- 1 unit Lime (optional, for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat the oil in a large pan or skillet over medium heat.
Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Stir in the chopped onion and sauté for 5-7 minutes until golden brown.
Add the minced garlic and grated ginger. Cook for another 2 minutes, stirring frequently.
Add the coriander powder, turmeric powder, red chili powder, and garam masala. Cook the spices for 1 minute to release their flavors.
Stir in the tomato paste and cook for 2 minutes, allowing it to blend with the spices.
Add the chicken pieces to the pan, stirring to coat them with the spice mixture.
Sprinkle the salt and sliced green chilies, then pour in the water. Mix well.
Reduce the heat to low, cover, and cook for 15 minutes, stirring occasionally to prevent sticking.
Remove the lid and cook for an additional 5 minutes to allow excess moisture to evaporate, creating a dry curry consistency.
Taste and adjust seasoning if needed.
Garnish with chopped fresh cilantro and a squeeze of lime, if desired.
Serve hot with steamed rice, naan, or on its own as a spicy delight.
Nutrition Facts
Calories |
1596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.7 g | 127% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 2826 mg | 123% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 14.3 g | ||
| Protein | 137.1 g | 274% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2266 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
