Spicy chicken curry

Spicy Chicken Curry features tender chicken thighs simmered in a rich, aromatic sauce infused with spices and hearty vegetables like potatoes. This dish balances warmth with a hint of heat, making it a comforting meal perfect for any occasion.

03 Dec 2025
Cook time 30 min
Prep time 10 min

Ingredients:

1/3 cup vegetable oil
8 chicken thighs
1 onion
2 garlic cloves
1 cinnamon stick
1 tbsp curry powder
1 tbsp ginger root
1 can canned tomatoes
2 potatoes
1 cucumber

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.

Instructions:

1. Prepare Ingredients:
- 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.

2. Brown the Chicken:
- 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.

3. Cook the Onion and Spices:
- 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.

4. Add the Cinnamon Stick and Curry Powder:
- 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.

5. Incorporate Tomatoes:
- Add the canned tomatoes to the pot. Stir well and bring the mixture to a simmer.

6. Return Chicken to Pot:
- Return the browned chicken thighs to the pot. Make sure they are submerged in the sauce.

7. Add Potatoes and Simmer:
- 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.

8. Adjust Seasoning:
- Taste the curry and adjust the seasoning if necessary. You may add salt and pepper to taste.

9. Serve:
- Finally, add the chopped cucumber to the pot, stirring gently to combine.
- Serve the spicy chicken curry hot with rice or naan bread.

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!

Spicy chicken curry FAQ:

What is the recommended baking time for Spicy Chicken Curry?

Spicy Chicken Curry is simmered on the stovetop rather than baked. After browning the chicken and cooking the spices, let it simmer for about 30-40 minutes until the chicken is cooked through and the potatoes are tender.

How can I tell if the chicken is fully cooked in the curry?

The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C) and is tender. The juices should run clear without any pinkness in the meat.

What are some substitutions for the chicken thighs?

You can substitute chicken breasts, though they may cook faster, so adjust the simmering time. Alternatively, bone-in chicken pieces or even tofu can be used for a vegetarian option.

How should I store leftover Spicy Chicken Curry?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 3 months; just be sure to thaw it in the refrigerator before reheating.

Can I use fresh tomatoes instead of canned for the curry?

Yes, you can use fresh tomatoes in place of canned. About 2-3 medium tomatoes, chopped, should be sufficient. Consider cooking them down for a few extra minutes to create a similar sauce consistency.

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.

Nutrition per serving

4 Servings
Calories 580kcal
Protein 36g
Carbohydrates 30g
Fiber 7g
Sugar 7g
Fat 45g

Spicy chicken curry