Spiced through and through…
This spicy chicken curry is chock full of spices, from fiery cayenne pepper to flavorful garam masala. It’s a long list of ingredients, but don’t be fooled. This, like many curries, is surprisingly simple to pull together with minimal prep work to boot. All you need is a well stocked spice rack to bring the bold flavor to life. Serve over rice, and don’t forget the naan bread. It’s perfect for mopping up the spicy sauce. Or, try these Bombay potatoes as a side to the dish.
In terms of overall spiciness, our spicy chicken curry provides more a simmering heat than a fiery punch. This is s spiciness that can be enjoyed by many. That said, you can easily adjust the heat up or down by adding/reducing the cayenne powder as you prefer.
Like curry? We have all sorts of other options in our spicy recipe index. If you want something a little sweeter, try our Jamaican chicken curry. Or you could go with a bigger, bolder meat with our Indian mutton curry recipe. Or how about turning common dishes up a notch with a little exotic flavor? Both curried potato soup and curried carrot soup are simply delicious.
Spicy Chicken Curry
- 2 pounds chicken breast skinless and boneless
- 1 can crushed tomatoes 15 ounce can
- 1 large onion chopped
- 1 cup plain yogurt
- 1/2 cup vegetable oil
- 1/2 cup water plus 1 tablespoon
- 1 tablespoon curry powder
- 1 tablespoon garlic minced
- 1 tablespoon cilantro chopped
- 1 tablespoon lemon juice
- 2 teaspoons salt divided
- 1 1/2 teaspoons fresh ginger minced
- 1 teaspoon cayenne pepper
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon black pepper
- Cut the chicken breasts into 2 inch pieces, then sprinkle the pieces evenly with 1 teaspoon of salt and the black pepper.
- Pour the vegetable oil into a skillet over high heat. Once the oil is hot, cook the chicken until browned. Do not worry about cooking the chicken through. Brown it, then place to the side.
- Lower heat to medium-high, then add the onion, ginger, and garlic. Cook, stirring often, until the onion turns translucent.
- Add to the onion mix the curry powder, cayenne pepper, ground cumin, ground coriander, ground turmeric, and one tablespoon of water. Stir while heating for one minute.
- Add in the crushed tomatoes, plain yogurt, cilantro and the last teaspoon of salt. Stir to combine.
- Add the chicken back into the skillet, plus an additional 1/2 cup water. Stir the mix thoroughly, bring the mix to a boil, then lower heat and simmer, covered, for 20 to 25 minutes to cook the chicken through.
- Uncover, check that the chicken is cooked through, then add the garam masala. cilantro, and lemon juice. Stir one last time, then serve over rice.