Name: Spiced Chicken Curry with Ginger, Garlic & Jalapeño Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Indian
Ingredients: ¼ cup vegetable oil, divided; 2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes; 2 medium onions, finely chopped; 2 tablespoons minced fresh ginger; 6 garlic cloves, minced; 1 jalapeño pepper, seeds removed and diced; 6 cherry tomatoes, diced; 1 tablespoon tomato paste; ⅓ cup water; 2 teaspoons chili powder; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon ground cardamom; 1 teaspoon garam masala; 1 teaspoon salt (adjust to taste); 1 teaspoon black pepper; 2 tablespoons fresh cilantro, chopped; Fresh lemon juice, to taste

Ingredients

¼ cup vegetable oil, divided

2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes

2 medium onions, finely chopped

2 tablespoons minced fresh ginger

6 garlic cloves, minced

1 jalapeño pepper, seeds removed and diced

6 cherry tomatoes, diced

1 tablespoon tomato paste

⅓ cup water

2 teaspoons chili powder

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground cardamom

1 teaspoon garam masala

1 teaspoon salt (adjust to taste)

1 teaspoon black pepper

2 tablespoons fresh cilantro, chopped (for garnish)

Fresh lemon juice, to taste (for garnish)

Instructions

Step 1: Heat 2 tablespoons of oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces in batches without overcrowding the pan. Cook each batch for about 3 minutes per side, until lightly browned. Transfer the browned chicken to a plate and set aside.

Step 2: Lower the heat to medium and add the remaining oil to the same pan. Add the onions and sauté for 4–5 minutes, until they turn golden and translucent. Stir in the ginger, garlic, and jalapeño, cooking for 1 minute until fragrant.

Step 3: Add chili powder, cumin, coriander, cardamom, garam masala, salt, and black pepper. Stir continuously for about 30–60 seconds to release the spices’ aroma and flavor.

Step 4: Add the diced tomatoes, tomato paste, and water. Stir to combine and bring the mixture to a gentle boil. Reduce heat to low and let it simmer for 5 minutes, allowing the sauce to thicken slightly.

Step 5: Return the browned chicken pieces to the pan, along with any accumulated juices. Stir to coat the chicken evenly with the sauce. Cover and simmer for 15 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened to a rich consistency.

Step 6: Remove from heat. Stir in fresh cilantro and a splash of lemon juice for brightness. Serve hot with steamed rice, naan bread, or flatbread.

Tips & Variations

For a milder curry, reduce or omit the jalapeño pepper or leave the seeds in for extra heat.

Chicken breasts can be used instead of thighs, but thighs stay more tender and juicy after simmering.

Add a splash of coconut milk during simmering for a creamier texture and slightly sweet flavor.

Use fresh tomatoes instead of cherry tomatoes if desired—about 2 medium tomatoes, diced.

FAQs

Can I make this curry ahead of time?

Yes, this curry tastes even better the next day as the spices have more time to meld together. Just store it in the fridge and reheat before serving.

What should I serve with this chicken curry?

This curry pairs wonderfully with steamed basmati rice, warm naan, or any flatbread to soak up the sauce. A simple cucumber raita can also balance the spices nicely.