Spicy Chicken Curry
Dive into the rich, aromatic flavors of Spicy Chicken Curry, a comforting and bold dish that's perfect for dinner parties or family meals. Featuring tender, bite-sized chicken thighs simmered in a luxurious blend of tomato puree, creamy coconut milk, and fragrant Indian spices like coriander, cumin, garam masala, and turmeric, this recipe delivers a tantalizing fusion of heat and deliciousness. Fresh garlic, ginger, and green chilies infuse the curry with a punch of zest, while a garnish of cilantro adds a refreshing final touch. Ready in just an hour, this dish pairs beautifully with fluffy basmati rice or warm naan bread for the ultimate crowd-pleasing meal. Ideal for those craving authentic Indian cuisine, this spicy chicken curry recipe is the perfect balance of flavor and spice for any curry lover.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams chicken thighs, boneless and skinless
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 green chilies, finely chopped
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 200 grams tomato puree
- 400 milliliters coconut milk
- 1 teaspoon salt
- 1 bunch fresh cilantro, chopped
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat the vegetable oil in a large pan over medium heat.
Add the chopped onion and sauté until it is golden brown, about 5-7 minutes.
Stir in the minced garlic, grated ginger, and chopped green chilies. Cook for another 2 minutes until fragrant.
Add the coriander powder, cumin powder, turmeric powder, and red chili powder. Stir well to coat the onion mixture with the spices.
Add the chicken pieces to the pan, stirring to coat them with the spice mixture. Cook until the chicken is browned on all sides, about 6-8 minutes.
Stir in the tomato puree, coconut milk, and salt. Bring the mixture to a boil, then reduce the heat to low and let the curry simmer uncovered for 25-30 minutes, or until the chicken is cooked through and the sauce has thickened.
Sprinkle garam masala over the curry and stir to combine.
Garnish with chopped fresh cilantro before serving.
Serve hot with rice or naan bread.
Nutrition Facts
Calories |
1663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.5 g | 110% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 2958 mg | 129% | |
| Total Carbohydrate | 89.8 g | 33% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 50.5 g | ||
| Protein | 140.7 g | 281% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 275 mg | 21% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3357 mg | 71% | |
*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.
