Spiced Chicken Curry with Ginger Garlic Jalapeño (Printable)

Vibrant curry with tender chicken in aromatic spiced sauce featuring fresh ginger, garlic and jalapeño. Ready in under an hour.

# What You'll Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

→ Marinade

02 - 1/2 cup plain yogurt
03 - 1 tbsp lemon juice
04 - 1 tsp ground turmeric
05 - 1 tsp salt

→ Aromatics & Vegetables

06 - 2 tbsp vegetable oil
07 - 1 large onion, finely chopped
08 - 1.5-inch piece fresh ginger, peeled and minced
09 - 4 garlic cloves, minced
10 - 2 jalapeños, seeded and finely chopped
11 - 2 medium tomatoes, diced

→ Spices

12 - 2 tsp ground coriander
13 - 1 tsp ground cumin
14 - 1 tsp garam masala
15 - 1/2 tsp ground cinnamon
16 - 1/2 tsp chili powder
17 - 1/4 tsp ground black pepper

→ Additional

18 - 1/2 cup water or low-sodium chicken broth
19 - 2 tbsp fresh cilantro, chopped

# How To Make It:

01 - Combine chicken pieces with yogurt, lemon juice, turmeric, and salt in a large bowl. Mix thoroughly to coat evenly. Let marinate for 15 minutes to 2 hours for optimal tenderness.
02 - Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add chopped onions and cook for 5-7 minutes until golden brown and softened.
03 - Add minced ginger, garlic, and chopped jalapeños to the skillet. Sauté for 2-3 minutes until fragrant, stirring constantly to prevent burning.
04 - Stir in diced tomatoes and cook for 4-5 minutes until softened and beginning to break down, forming a base for the sauce.
05 - Sprinkle coriander, cumin, garam masala, cinnamon, chili powder, and black pepper over the mixture. Stir well and cook for 1 minute to toast the spices and release their oils.
06 - Add marinated chicken pieces to the pot. Cook, stirring frequently, for 5 minutes until lightly browned on all sides.
07 - Pour in water or chicken broth, scraping up browned bits from the bottom. Bring to a gentle simmer, cover, and cook for 15-20 minutes until chicken is cooked through and sauce has thickened.
08 - Taste the curry and adjust salt or heat level as desired. Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

# Expert Tips:

01 -
  • The yogurt marinade makes the chicken impossibly tender, like it was slow-cooked for hours
  • Fresh jalapeño and ginger give it a bright heat that sneaks up on you in the best way
  • It tastes even better the next day, making it perfect for meal prep or unexpected leftovers
02 -
  • Don't skip the blooming step when you add the dry spices to the hot pan
  • The sauce will continue thickening as it sits, so dont worry if it looks slightly thin right after cooking
  • Fresh tomatoes work best here, but canned diced tomatoes can work in a pinch
03 -
  • Grate your ginger on the smallest holes of a box grater so it almost melts into the sauce
  • Let the curry rest for 5 minutes before serving to let the flavors settle and the sauce thicken slightly

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