Spicy Curry Chicken (Printable)
Vibrant chicken infused with bold spices and a touch of heat, perfect for fans of spicy meals.
# What You'll 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 Make It:
01 - Combine chicken with 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.
02 - Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add chopped onions and cook for about 7 minutes until golden brown.
03 - Stir in minced garlic and grated ginger; cook for 1 minute until aromatic.
04 - Incorporate chopped tomatoes and cook for 3 minutes until softened.
05 - Add sliced green chilies, garam masala, smoked paprika, and cayenne pepper if using. Stir continuously and cook for 2 minutes.
06 - Add marinated chicken to the skillet and cook for 5 minutes, stirring frequently to brown all sides.
07 - Pour in coconut milk and chicken stock. Bring to a gentle simmer, reduce heat, cover, and cook for 20 minutes, stirring occasionally until chicken is tender and sauce thickens.
08 - Taste and adjust salt or spice levels as needed.
09 - Sprinkle with chopped cilantro and serve alongside lime wedges.
# Expert Tips:
01 -
- The yogurt marinade keeps chicken incredibly tender while the spices soak deep into every bite.
- You'll have your kitchen smelling like an Indian restaurant within minutes, and the payoff is a restaurant-quality curry you made yourself.
- It's naturally gluten-free and comes together in under an hour, making it perfect for weeknight dinners that don't feel rushed.
02 -
- Don't skip the marinade time; it's the difference between good chicken and chicken that practically melts on your tongue.
- If your coconut milk separates and looks curdled, that's normal—just stir it in before adding to the pan and it will smooth out as it cooks.
- The heat from green chilies and cayenne builds as it sits, so taste before seasoning more, especially if you're making this ahead.
03 -
- Toast your whole spices in a dry pan for 30 seconds before grinding if you have them whole—the difference in depth of flavor is worth those extra 30 seconds.
- If the sauce seems too thick after cooking, thin it with a splash of chicken stock or even water; if it's too thin, simmer uncovered for a few extra minutes to let it reduce and concentrate.