Spicy Curry Chicken (Printable)
A vibrant chicken dish with bold spices and a spicy kick, ideal for fans of flavorful cuisine.
# What You Need:
→ Chicken
01 - 1.75 lbs boneless, skinless chicken thighs, cut into bite-size pieces
→ Marinade
02 - 2/3 cup plain Greek yogurt
03 - 1 tbsp lemon juice
04 - 1 tsp salt
05 - 1 tbsp ground cumin
06 - 1 tbsp ground coriander
07 - 1 tsp ground turmeric
08 - 1 tsp chili powder
→ Curry Base
09 - 2 tbsp vegetable oil
10 - 2 medium onions, finely chopped
11 - 4 cloves garlic, minced
12 - 1 tbsp fresh ginger, grated
13 - 2 medium tomatoes, chopped
14 - 2 green chilies, sliced (adjust to taste)
15 - 2 tsp garam masala
16 - 1 tsp smoked paprika
17 - 1 tsp cayenne pepper (optional)
18 - 3/4 cup coconut milk
19 - 1/3 cup plus 1 tbsp chicken stock
→ Garnish
20 - Fresh cilantro, chopped
21 - Lime wedges
# How-To Steps:
01 - Combine chicken with Greek yogurt, lemon juice, salt, cumin, coriander, turmeric, and chili powder in a large bowl. Mix thoroughly, cover, and refrigerate for at least 30 minutes or up to 4 hours for enhanced flavor.
02 - Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add chopped onions and cook until golden brown, approximately 7 minutes.
03 - Incorporate minced garlic and grated ginger into the skillet. Cook for 1 minute until fragrant.
04 - Stir in chopped tomatoes and cook for 3 minutes until softened.
05 - Add sliced green chilies, garam masala, smoked paprika, and optional cayenne pepper. Stir continuously and cook for 2 minutes to develop the spices.
06 - Add the marinated chicken pieces to the skillet. Cook for 5 minutes, stirring occasionally, until all sides are browned.
07 - Pour in coconut milk and chicken stock. Bring to a simmer, reduce heat, cover, and cook gently for 20 minutes, stirring occasionally, until chicken is tender and sauce thickens.
08 - Adjust seasoning to taste. Garnish with chopped cilantro and serve immediately with lime wedges.
# Helpful Tips:
01 -
- The yogurt marinade keeps the chicken incredibly tender while the spices build layers of flavor that deepen as it cooks.
- It comes together faster than you'd expect, turning weeknight dinners into something that tastes like you've been simmering it all day.
- Adjustable heat means everyone at the table gets what they want without cooking separate meals.
02 -
- Don't skip the marinade step; those 30 minutes make the difference between good chicken and chicken that tastes like it's been braising for hours.
- If your sauce looks too thin after cooking, let it simmer uncovered for a few extra minutes—the coconut milk will reduce and thicken naturally.
- Taste as you go, especially with the heat; cayenne and green chilies can shift the balance quickly, and it's easier to add than to take away.
03 -
- Blooming the spices in hot oil before adding liquid releases their essential oils and makes the entire curry taste more vibrant and alive.
- Keep the heat moderate throughout cooking; high heat can cause the coconut milk to separate and the chicken to toughen rather than braise gently.