Loading…

READY TO GET COOKING?

Explore and share our Savory Eats and Delicious Treats from Around the World!
Indulge Here!

Spicy Chicken Curry

Indian cuisine has become quite popular the last few years. The spice blends used in Indian dishes are unique and each bite is just pure pleasure. Of course, there are those that cannot handle spice and would say otherwise. Indians love making their dishes spicy, hence the jokes you see in movies, where the caucasian man is crying because of the spice. It’s always a good laugh!

My uncle was visiting from Malaysia and requested that I make him chicken curry. He has been following my site and said I must make him this dish when he comes over. It was my pleasure to make this dish for him. We had him over, along with other family members, and I made a pot full! It was a huge hit! Everyone loved it! Most importantly, he was pleased and really enjoyed it. That made me very, very happy!

chettinad-pepper-chicken-curry-3

Spicy Chicken Curry

Servings: 4-6 servings

Total Time: 1 hours 30 minutes

Ingredients:

Marinade for Chicken white Curry Sauce is cooked:

2 lbs Chicken Thigh (Cut into 1 inch pieces)

1 Tbsp Ginger/Garlic Paste

1 Red Onion (medium, finely chopped)

1 Tbsp Dark Soy Sauce

1 tsp Red Chili Powder (more for taste)

¼ tsp Turmeric Powder

¼ tsp Black Pepper

Salt to taste

Spicy chicken curry sauce:

2 Red Onions (large, finely chopped)

1 Tomato (large, finely chopped)

1 inch Cinnamon Stick

3-4 Dry Curry Leaves (1 Tbsp Curry powder if not leaves)

3 Cloves (whole)

4  Green Cardamom Pods (crushed open)

2-3 Red Chilies (minced)

1 Tbsp Fenugreek Seeds (aka Methi Seeds)

2-3 Tbsp Oil

1 tsp Ginger and Garlic Paste

1 tsp Coriander Powder

3/4 tsp Black Pepper Powder

¼ tsp Cumin Powder

(2 Tbsp Coconut Milk or Plain Greek Yogurt)

1 tsp Curry Powder

¼ cup Cilantro for garnish

Directions:

In a ziploc bag or large bowl, marinate chicken pieces in chili, turmeric, black pepper powder, salt, ½ teaspoon oil, soy sauce, ginger/garlic paste and onion for 30 minutes. (I wouldn’t recommend substituting the thighs with chicken breast because the thighs are more flavorful and well suited for chicken curry. The thighs won’t turn into dry and chewy chicken, which is what happens often when using chicken breast for curries.)

BeFunky_IMG_0297.jpg

While the chicken pieces are marinating, heat 1½ tablespoons of oil in deep pot or sauce pan. Add the fenugreek seeds, cinnamon, cardamom, cloves, curry leaves and red chilies. Saute for about 30 seconds, until the aroma hits your nose.

Then add the onions and sauté until brown. Add a pinch of salt, the ginger/garlic paste, sautéing further for 3 to 4 minutes on medium heat.

Now add the marinated chicken and cook on high for 10 minutes. Reduce the heat to a little under medium heat and cook covered for 15 minutes.

Once the chicken is almost cooked (very little pink), add the coriander powder, cumin, and pepper powder. Simmer for another minute. Now add in the tomatoes and let it cook for 3 to 4 minutes. Simmer until a layer of oil separates from the chicken sauce.  Add any curry powder (if needed) and mix well.

BeFunky_IMG_0298.jpg

Add water (recommend half a cup) to adjust consistency of the curry sauce. Cook until chicken pieces are not pink and soft and until you get the desired consistency for the curry sauce.

You may add 2 tablespoons of coconut milk or greek yogurt , to help thicken the curry sauce, if needed.

Garnish with fresh cilantro leaves.

BeFunky_IMG_0300.jpg

 

Spicy Chicken Curry
 
Prep time
Cook time
Total time
 
Shruti's Di Di:
Recipe type: Meat
Serves: 6
Ingredients:
  • Marinade for Chicken white Curry Sauce is cooked:
  • 2 lbs Chicken Thigh (Cut into 1 inch pieces)
  • 1 Tbsp Ginger/Garlic Paste
  • 1 Red Onion (medium, finely chopped)
  • 1 Tbsp Dark Soy Sauce
  • 1 tsp Red Chili Powder (more for taste)
  • ¼ tsp Turmeric Powder
  • ¼ tsp Black Pepper
  • Salt to taste
  • Spicy chicken curry sauce:
  • 2 Red Onions (large, finely chopped)
  • 1 Tomato (large, finely chopped)
  • 1 inch Cinnamon Stick
  • 3-4 Dry Curry Leaves (1 Tbsp Curry powder if not leaves)
  • 3 Cloves (whole)
  • 4  Green Cardamom Pods (crushed open)
  • 2-3 Red Chilies (minced)
  • 1 Tbsp Fenugreek Seeds (aka Methi Seeds)
  • 2-3 Tbsp Oil
  • 1 tsp Ginger and Garlic Paste
  • 1 tsp Coriander Powder
  • ¾ tsp Black Pepper Powder
  • ¼ tsp Cumin Powder
  • (2 Tbsp Coconut Milk or Plain Greek Yogurt)
  • 1 tsp Curry Powder
  • ¼ cup Cilantro for garnish
Directions:
  1. In a ziploc bag or large bowl, marinate chicken pieces in chili, turmeric, black pepper powder, salt, ½ teaspoon oil, soy sauce, ginger/garlic paste and onion for 30 minutes. (I wouldn't recommend substituting the thighs with chicken breast because the thighs are more flavorful and well suited for chicken curry. The thighs won’t turn into dry and chewy chicken, which is what happens often when using chicken breast for curries.)
  2. While the chicken pieces are marinating, heat 1½ tablespoons of oil in deep pot or sauce pan. Add the fenugreek seeds, cinnamon, cardamom, cloves, curry leaves and red chilies. Saute for about 30 seconds, until the aroma hits your nose.
  3. Then add the onions and sauté until brown. Add a pinch of salt, the ginger/garlic paste, sauteing further for 3 to 4 minutes on medium heat.
  4. Now add the marinated chicken and cook on high for 10 minutes. Reduce the heat to a little under medium heat and cook covered for 15 minutes.
  5. Once the chicken is almost cooked (very little pink), add the coriander powder, cumin, and pepper powder. Simmer for another minute. Now add in the tomatoes and let it cook for 3 to 4 minutes. Simmer until a layer of oil separates from the chicken sauce.  Add any curry powder (if needed) and mix well.
  6. Add water (recommend half a cup) to adjust consistency of the curry sauce. Cook until chicken pieces are not pink and soft and until you get the desired consistency for the curry sauce.
  7. You may add 2 tablespoons of coconut milk or greek yogurt , to help thicken the curry sauce, if needed.
  8. Garnish with fresh cilantro leaves.

Leave a Reply

Rate this recipe: