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Spicy Chicken Curry

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  • Serves 4
  • Cooks in 55 mins (15m prep + 40m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

pygmy recipe

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Heat oil in a large pan over medium heat.
  2. 2.Add the chopped onion and cook until golden brown.
  3. 3.Add the minced garlic, grated ginger, and chopped green chilies. Cook for another 2 minutes.
  4. 4.Add the chicken pieces to the pan and cook until browned on all sides.
  5. 5.In a small bowl, mix together the curry powder, turmeric powder, cumin powder, coriander powder, cayenne pepper, and salt.
  6. 6.Add the spice mixture to the pan and stir well to coat the chicken.
  7. 7.Add the chopped tomato and coconut milk to the pan. Stir to combine.
  8. 8.Cover the pan and simmer for 30 minutes, or until the chicken is cooked through and tender.
  9. 9.Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

lightbulb_outline Tips

  • chevron_rightFor an extra kick of heat, add more cayenne pepper or fresh red chilies.
  • chevron_rightIf you prefer a milder curry, reduce the amount of curry powder and cayenne pepper.
  • chevron_rightServe with a side of yogurt or raita to balance out the spiciness.
  • chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.