Spicy Chicken Curry Recipe
Curries are a staple in many households, and this spicy chicken curry recipe is sure to satisfy your taste buds. The dish is packed with flavor, thanks to the combination of spices and herbs used. The best part is that it's easy to make and can be customized to suit your taste preferences.
Growing up, my mom used to make chicken curry all the time. It's a dish that always brings back fond memories of family dinners and cozy evenings at home. This recipe is my take on a classic, with a little extra kick of spice.
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 tbsp vegetable oil
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp cayenne pepper
- 1 can diced tomatoes
- 1 cup chicken broth
- 1/2 cup coconut milk
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
Heat the vegetable oil in a large pan over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and grated ginger to the pan and cook for another 2 minutes, or until fragrant.
Add the chicken to the pan and cook until browned on all sides, about 5-7 minutes.
In a small bowl, mix together the curry powder, cumin, coriander, turmeric, and cayenne pepper. Add the spice mixture to the pan and stir to coat the chicken and onions.
Pour in the diced tomatoes, chicken broth, and coconut milk. Bring the mixture to a boil, then reduce the heat to low and let simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
Season with salt and pepper to taste.
Serve the spicy chicken curry hot, garnished with fresh cilantro. Enjoy with rice, naan bread, or your favorite side dish.
This spicy chicken curry recipe is perfect for a cozy night in, or for entertaining guests. Serve it with rice and naan bread for a complete meal. Leftovers can be stored in the fridge for up to 3 days, or frozen for up to 3 months.
You must log in to post a comment.