Description
A flavorful Spiced Chicken Curry featuring tender boneless chicken thighs simmered in a rich sauce of ginger, garlic, jalapeño, and aromatic Indian spices. This hearty dish offers a perfect balance of heat and warmth, garnished with fresh cilantro and a splash of lemon juice for brightness. Ideal served with rice or Indian breads.
Ingredients
Scale
Main 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
Spices & Seasonings
- 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
For Garnish
- 2 tablespoons fresh cilantro, chopped
- Fresh lemon juice, to taste
Instructions
- Sear the Chicken: Heat 2 tablespoons of oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces in batches, being careful not to overcrowd the pan. Cook each batch for about 3 minutes per side until lightly browned. Transfer the browned chicken to a plate and set aside.
- Sauté the Aromatics: Lower the heat to medium and add the remaining oil to the same pan. Add the onions and sauté for 4 to 5 minutes until they turn golden and translucent. Stir in the minced ginger, garlic, and diced jalapeño pepper, cooking for an additional 1 minute until fragrant.
- Toast the Spices: Add the chili powder, ground cumin, ground coriander, ground cardamom, garam masala, salt, and black pepper to the pan. Stir continuously for about 30 to 60 seconds to release the spices’ aroma and deepen their flavors.
- Build the Sauce: Add the diced cherry tomatoes, tomato paste, and ⅓ cup water to the pan. Stir well to combine and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for 5 minutes to allow the sauce to thicken slightly.
- Simmer the Chicken: Return the browned chicken pieces along with any accumulated juices back to the pan. Stir to coat the chicken evenly with the spiced sauce. Cover the pan and simmer for 15 minutes, stirring occasionally, until the chicken is tender and the sauce has reduced to a rich consistency.
- Garnish and Serve: Remove the pan from heat. Stir in the fresh chopped cilantro and add a splash of lemon juice to brighten the flavors. Serve the curry hot alongside steamed rice, naan bread, or flatbread.
Notes
- To enhance the depth of flavor, you can marinate the chicken with a little yogurt and spices for 30 minutes before cooking.
- If you prefer a milder curry, reduce or omit the jalapeño pepper.
- The curry thickens as it simmers; if too thick, add a little more water to reach desired consistency.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a richer sauce, finish with a tablespoon of cream or coconut milk (optional).
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Chicken Curry,Spiced Chicken,Indian Curry,Ginger Garlic Curry,Homemade Chicken Curry,Spicy Chicken Curry
