Spicy Chicken Curry

Rich, velvety, and packed with warmth, this Spicy Chicken Curry is a flavor explosion waiting to happen.

A symphony of aromatic spices, tender chicken, and tangy tomatoes come together in a dish that’s equal parts comforting and adventurous.

Ready Time

40 mins

Yields

7 servings

Ingredients

1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
3 medium onions, diced
5 cloves of garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
2 medium tomatoes, diced
1 can (14 oz) diced tomatoes
1 cup chicken broth
1/4 cup plain Greek yogurt
2 tablespoons olive oil
2-3 dried red chilies, crushed or 1-2 teaspoon sriracha sauce (optional)
Fresh cilantro leaves, chopped (for garnish)

Instructions

In a large pan, heat 1 tablespoon of olive oil over medium-high heat.

Add the diced onions and cook until they’re translucent and starting to brown, about 5-7 minutes.

Add the minced garlic and grated ginger to the pan and cook for another minute, stirring constantly to prevent burning.

Add the chicken to the pan and cook until it’s browned on all sides and cooked through, about 5-7 minutes.

Remove the chicken from the pan and set it aside.

In the same pan, add the remaining 1 tablespoon of olive oil.

Add the curry powder, ground cumin, smoked paprika, ground cayenne pepper (if using), salt, and black pepper.

Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.

Add the diced tomatoes, canned diced tomatoes, and chicken broth to the pan.

Stir well to combine.

Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes.

Add the cooked chicken back to the pan and stir to coat with the curry sauce.

Simmer for another 5 minutes to heat the chicken through.

Stir in the Greek yogurt and cook for an additional 2-3 minutes, until the sauce has thickened slightly.

Taste and adjust the seasoning as needed.

If desired, add crushed dried red chilies or sriracha sauce for an extra kick of heat.

Garnish with chopped fresh cilantro leaves and serve hot.

Notes

Make sure to adjust the level of spiciness to your liking by adding more or less of the crushed red chilies or sriracha sauce. For a creamier curry, you can add a bit more Greek yogurt or reduce the amount of chicken broth.

You can also serve this curry with steamed rice, naan, or with some crusty bread for a filling meal.

If you want a thicker sauce, simmer the curry for a few more minutes or add a little cornstarch mixed with water. This recipe freezes well, so feel free to store any leftovers in an airtight container for up to 3 months.

Reheat gently when you’re ready to eat.