Spicy chicken curry
Discover the bold flavors of our Spicy Chicken Curry made with tender chicken thighs, aromatic spices, and a rich tomato base. Perfectly balanced with potatoes and a refreshing cucumber side, this dish is a delightful fusion of heat and savoriness. Ready to spice up your dinner table?
- 29 Apr 2025
- Cook time 30 min
- Prep time 10 min
- 4 Servings
- 10 Ingredients
Spicy Chicken Curry is a flavorful and robust dish. Known for its rich and aromatic spices, this curry is a favorite among those who enjoy a bit of heat in their meals. The combination of tender chicken thighs, aromatic spices, and hearty vegetables makes it a comforting and satisfying meal perfect for any occasion.
Ingredients:
Instructions:
- Finely chop the onion.
- Mince the garlic cloves.
- Grate the ginger root.
- Peel and dice the potatoes.
- Chop the cucumber and set it aside for later use.
- In a large pot or deep skillet, heat 1/3 cup of vegetable oil over medium-high heat.
- Add the chicken thighs and brown them on all sides. This should take about 5-7 minutes. Once browned, remove the chicken from the pot and set it aside.
- In the same pot, add the finely chopped onion. Sauté until the onion becomes translucent and starts to brown, about 5 minutes.
- Add the minced garlic and the grated ginger root. Cook for another 1-2 minutes until fragrant.
- Add the cinnamon stick and curry powder to the pot. Stir well to coat the onions and spices. Cook for about 1 minute, allowing the flavors to meld.
- Add the canned tomatoes to the pot. Stir well and bring the mixture to a simmer.
- Return the browned chicken thighs to the pot. Make sure they are submerged in the sauce.
- Add the diced potatoes to the pot, stirring to combine.
- Cover the pot with a lid, reduce the heat to low, and let the curry simmer for about 30-40 minutes, or until the chicken is cooked through and the potatoes are tender. Stir occasionally to prevent sticking.
- Taste the curry and adjust the seasoning if necessary. You may add salt and pepper to taste.
- Finally, add the chopped cucumber to the pot, stirring gently to combine.
- Serve the spicy chicken curry hot with rice or naan bread.
Tips:
- For a richer flavor, marinate the chicken thighs in a mix of curry powder, grated ginger, and minced garlic for at least an hour before cooking.
- To control the heat level, adjust the quantity of curry powder or use a milder variety.
- Serve the curry with steamed rice or naan bread to soak up the delicious sauce.
- Leftovers can be stored in an airtight container in the fridge for up to three days and often taste even better the next day.
Spicy Chicken Curry is more than just a meal; it's an experience. The intense blend of spices creates a symphony of flavors that is both comforting and invigorating. Whether you're cooking for yourself or entertaining guests, this dish is sure to impress. Enjoy the delightful complexity of this African classic!
| Nutrition Facts | |
|---|---|
| Serving Size | 520 grams |
| Energy | |
| Calories 580kcal | 29% |
| Protein | |
| Protein 36g | 25% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 7g | 18% |
| Sugar 7g | 7% |
| Fat | |
| Fat 45g | 55% |
| Saturated 10g | 34% |
| Cholesterol 200mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 120mg | 21% |
| Vitamin B1 0.84mg | 70% |
| Vitamin B2 0.41mg | 32% |
| Vitamin B3 11mg | 70% |
| Vitamin B6 1.20mg | 71% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 1.24ug | 52% |
| Vitamin C 36mg | 42% |
| Vitamin E 1.08mg | 7% |
| Vitamin K 20ug | 16% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.33mg | 36% |
| Iron, Fe 3.14mg | 29% |
| Magnesium, Mg 80mg | 20% |
| Phosphorus, P 420mg | 34% |
| Potassium, K 1210mg | 36% |
| Selenium, Se 40ug | 71% |
| Sodium, Na 290mg | 19% |
| Zinc, Zn 3.25mg | 30% |
| Water | |
| Water 410g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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