Spicy Chicken Curry Recipe

Ingredients

• For the Chicken Curry:
• 1 lb (450 g) of chicken thighs or breasts, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2-3 green chilies, slit lengthwise
• 2-3 whole red chilies (optional, for extra heat)
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder (adjust to taste)
• 1 teaspoon garam masala
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1 cup tomato puree
• 1 cup coconut milk or heavy cream (for a richer curry)
• 1/2 cup chicken broth or water
• Salt to taste
• Fresh cilantro leaves for garnish

Instructions

1. Prepare the Chicken:

Season the chicken pieces with a pinch of salt in a large bowl and set aside.

2. Cook the Aromatics:

Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the chopped onions and cook until golden brown, about 5-7 minutes. Stir in the minced garlic and ginger, cooking until fragrant, around 1-2 minutes.

3. Add the Spices:

Add ground cumin, ground coriander, turmeric powder, chili powder, garam masala, cinnamon, and cardamom to the skillet. Cook the spices for 1-2 minutes, stirring constantly to prevent burning. Add the slit green chilies and whole red chilies (if using) to the mixture.

4. Cook the Chicken:

Add the chicken pieces, stirring well to coat them with the spices. Cook the chicken until it begins to brown, about 5-7 minutes.

5. Add the Liquids:

Pour in the tomato puree and cook for another 5 minutes, allowing the flavors to blend. Add the coconut milk (or heavy cream) and the chicken broth or water. Stir to combine thoroughly. Bring the mixture to a gentle boil, then reduce the heat and simmer for 20-25 minutes, or until the chicken is fully cooked and the sauce has thickened to your liking.

6. Final Touches:

Taste the curry and adjust the seasoning with salt if needed. Garnish with fresh cilantro leaves before serving.

7. Serve:

Serve the spicy chicken curry hot with steamed rice, naan, or your favorite bread.