Hot Chicken Curry
Spice up your dinner table with this flavorful Hot Chicken Curry, a bold and aromatic dish that's perfect for spice lovers! This recipe combines tender chicken pieces simmered to perfection in a rich, tomato-based curry infused with the warmth of turmeric, cumin, coriander, and garam masala. A hint of red chili powder and fresh green chilies gives the curry its signature heat, while garlic, ginger, and golden sautéed onions add layers of depth and fragrance. Finished with a garnish of fresh cilantro, this vibrant dish pairs beautifully with steamed rice or soft naan bread, making it a comforting yet fiery meal choice. With just 15 minutes of prep time and a single pot, it’s an easy yet satisfying way to enjoy authentic Indian flavors at home.
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Recipe Information
Ingredients
- 500 grams Chicken (bone-in or boneless, cut into pieces)
- 2 medium Onion (finely chopped)
- 3 medium Tomatoes (pureed)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 2 Green chilies (slit)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 1 teaspoon Salt
- 1.5 cups Water
Instructions
Heat the vegetable oil in a large pot or deep skillet over medium heat.
Add the chopped onions and sauté until golden brown, about 8-10 minutes.
Stir in the minced garlic and grated ginger and cook for 1-2 minutes until fragrant.
Add the turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Cook the spices for 1 minute to enhance their flavor.
Add the pureed tomatoes and cook for 6-8 minutes, stirring occasionally, until the oil begins to separate from the mixture.
Add the chicken pieces to the pan and mix well until coated with the spice mixture. Cook for 5-7 minutes, stirring frequently.
Pour in the water and bring the curry to a boil.
Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is fully cooked and tender.
Stir in the garam masala and add the slit green chilies. Cook for an additional 2-3 minutes.
Taste and adjust the seasoning if needed.
Garnish with chopped fresh cilantro before serving.
Serve hot with steamed rice or warm naan bread.
Nutrition Facts
Calories |
1638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.6 g | 124% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 2827 mg | 123% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 19.6 g | ||
| Protein | 143.1 g | 286% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 251 mg | 19% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2800 mg | 60% | |
*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.
