Spicy Chicken Curry – Aromatic Indian-Style Chicken Stew

This chicken curry combines aromatic spices for a rich, flavorful dish. High in protein and moderate in fat, it is a staple of Indian cuisine. Contains poultry, coconut milk, and spices; unsuitable for those allergic to these ingredients. Diabetics can enjoy it with controlled portions.

Ingredients (serves 4):

  • 500 g boneless chicken thighs
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp grated ginger
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 200 ml coconut milk
  • 2 tbsp vegetable oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Equipment Needed:

  • Large skillet or saucepan
  • Knife and cutting board
  • Wooden spoon
  • Measuring spoons
  • Small bowl

Time: Prep 15 min | Cook 30 min

Step-by-Step Instructions (20+ Steps)

  1. Prepare all ingredients: chop onion, mince garlic, grate ginger, and measure spices.
  2. Heat oil in a large skillet over medium heat.
  3. Add chopped onion and sauté 5 minutes until translucent.
  4. Add garlic and ginger, stir 1 minute until aromatic.
  5. Sprinkle turmeric, cumin, and coriander over the mixture, stir for 30 seconds to release flavors.
  6. Add chicken pieces in a single layer. Sear 5 minutes, turning occasionally.
  7. Ensure chicken pieces are coated evenly with the spice mixture.
  8. Pour in coconut milk gradually, stirring gently.
  9. Increase heat to bring mixture to a simmer.
  10. Reduce heat to low and cover skillet.
  11. Let simmer for 20 minutes, stirring occasionally.
  12. Check chicken for doneness by cutting into the thickest piece.
  13. Taste curry and adjust salt and pepper as needed.
  14. Remove lid and simmer uncovered for 5 minutes to thicken sauce.
  15. Optional: add a pinch of chili powder for extra heat.
  16. Stir well before serving to combine all flavors.
  17. Garnish with fresh cilantro leaves.
  18. Serve hot with steamed rice, naan, or flatbread.
  19. Leftovers can be stored in an airtight container for up to 3 days.
  20. Reheat gently on low heat to prevent coconut milk from curdling.

Beginner Tips:

  • Toast spices briefly to maximize aroma.
  • Cut chicken into uniform pieces for even cooking.
  • Stir occasionally to prevent coconut milk from sticking.