Spicy Chicken Curry Recipe

Tender chicken chunks cooked in a rich, fragrant sauce created from a combination of spices, tomatoes, and coconut milk make up the tasty dish known as spicy chicken curry. It has the ideal ratio of heat to savoury flavours, and fresh cilantro is frequently added as a lovely finishing touch.

Spicy Chicken Curry

Spicy Chicken Curry: For a filling lunch with a kick, cook tender chicken pieces in a rich, aromatic sauce overflowing with flavours from a blend of spices.
This recipe for Spicy Chicken Curry is a delicious fusion of juicy chicken, hot spices, and creamy sauce that is sure to titillate your palate.
4 from 1 vote
Prep Time 1 hour
Cook Time 1 hour
Course Main Course
Cuisine American
Servings 4


  • 1/4 cup vegetable oil divided
  • 6 pounds bone-in skinless chicken drumsticks and thighs
  • 1 teaspoon kosher salt plus more for seasoning chicken and curry sauce
  • 4 jalapeños coarsely chopped with some seeds
  • 2 dried red chiles broken
  • 2 large onions coarsely chopped
  • 8 large garlic cloves finely chopped
  • 1 3-inch piece of ginger, peeled and sliced crosswise into paper-thin rounds
  • 2 tablespoons ground coriander
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground fenugreek seeds
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon paprika
  • 2 pounds tomatoes chopped
  • 1 cup chopped cilantro plus cilantro leaves for garnish
  • 1/2 cup plain yogurt
  • 1/4 cup water if needed
  • Garam masala for sprinklin


  • In a sizable, deep skillet over high heat, warm 2 tablespoons of the oil. Chicken is added to the skillet after being salted. Cook chicken for three minutes on each side or until golden brown. Place the chopped chicken in a big bowl. Jalapenos and dried red chiles are added to the skillet along with the final 2 tablespoons of oil. Cook for about 30 seconds at a moderately high heat until sizzling. Stirring occasionally, add the onions, garlic, and ginger to the skillet and cook for about 8 minutes, or until deep browned.
  • Fill a food processor with the onion mixture. Add and blend the following ingredients: coriander, cumin, fenugreek seeds, cinnamon, cloves, nutmeg, and paprika. Stirred-up onions are added to a skillet. To the food processor, add tomatoes and cilantro that has been chopped, and purée.
  • Return the chicken pieces and any remaining juices to the skillet. About 8 minutes into cooking the onion sauce over moderate heat, it will start to stick. After adding cilantro and tomato puree to the skillet, whisk in the yoghurt. Stirring occasionally, simmer curry over a low heat for about 50 minutes, or until the chicken is thoroughly cooked (if the sauce thickens during cooking, add 1/4 cup of water to the skillet). Add salt to the curry and place the chicken on a dish. Garam masala and cilantro leaves should be sprinkled on top of the sauce before being served.

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One Comment

  1. 4 stars
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