This Spicy Chicken Curry is full of flavour with a spicy kick that you’re going to want to make soon! A rich tomato sauce with chili, turmeric, cumin, coriander, ginger and cloves. Perfect served with a seaming bowl of Basmati rice and Stove Top Nann Bread!
Okay, so here is a dish from Mike, my husband. In case you are just tuning in as to who he is. He adapted this recipe from The BBC Good Food. And I just can’t say enough wonderful things about this dish. I’m usually more a fan of milder curries like the Chicken Tikka Masala, Creamy Chicken Masala and the Coconut Curry Chicken & Broccoli. And as much as I love the more subtle flavours of curry, this one with it’s kick of heat surprised me!
Notes About The Spicy Chicken Curry
- This curry brings the heat, but if prefer it milder, you can omit the chili flakes. And cut the ginger in half.
- I used chopped can tomatoes for this chicken curry, but you can use whole tomatoes. IF you prefer to use whole, just break them up with a wooden spoon.
- I’ve made this dish in the past with a mix of light and dark chicken. This particular recipes uses only breasts. However, you can just as easily use boneless skinless chicken thighs.
What To Serve with This Chicken Curry Dish
You can’t have a great curry without some homemade Stovetop Nann Bread on the side and some Toasted Almond Basmati Rice. And if you’re looking for an Indian appetizer, check out the Onion Bhajis with Spicy Mango Chutney…yum!
Here’s Some More Fantastic Curry Recipes You Need To Check Out
Get the recipe!
Mike’s Chicken Curry
Ingredients
- 1 large onion roughly chopped
- 6 garlic cloves roughly chopped
- 2 inch piece ginger peeled and roughly chopped
- 2 Tablespoons vegetable oil
- 2 Teaspoons cumin seeds
- 1 Teaspoon coriander seeds
- 1 Teaspoon chili flakes
- 1 Teaspoon cinnamon.
- 1 Teaspoon garam masala
- 1 Teaspoon turmeric
- 1 Teaspoon sugar
- 1 can chopped tomatoes
- 3 Chicken breast cut into bite size pieces
- 1 Cup chicken stock
- Small bunch of fresh chopped coriander
Instructions
- Put the onions in a small food processor with a few tablespoons of water. Blend until you have a paste. Put the onion paste in a small bowl and set aside.
- Add the garlic and ginger to the same food processor with a few tablespoons of water and blend until you have a paste.
- Combine the cumin seeds, coriander seeds, chili flakes and cinnamon in a mortar and pestle. Smash it around for a few minutes. In a large skillet set over medium heat, add the oil and the cumin seeds, coriander seeds, chili flakes and cinnamon. Stir it around for a couple of minutes. Add the onion paste and cook until the onions turn a dark golden colour and all the water has evaporated. This will take about 8-10 minutes. Toss in the ginger and garlic and stir well while cooking for a further few minutes.
- Stir in the garam masala, tumeric and sugar. Add in the tomatoes and cook over a medium heat for about 10 minutes until the tomatoes reduce and the sauce starts to thicken.
- Add the chicken to the pan and stir well to coat completely. Cook for about 5 minutes or so. Add the chicken stock and stir well. Cook for a further 10 minutes or so, stirring occasionally. You should have a thick sauce at this point. Remove from heat and toss in the fresh coriander. Serve with Basmati rice and Nann bread.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
