Chicken Curry with Chili Peppers

Main Dishes | Indian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Enjoy this fresh, spicy, and incredibly delicious curry. I recommend serving it with white long-grain rice.

Ingredients

Chicken bones - 2 pieces
Chicken Thighs - 4 pieces
Onion - 2 pieces
Garlic - 3 cloves
Tomatoes - 3 pieces
Turmeric - 1 tablespoon
Mustard Greens - 1 teaspoon
White Pepper (whole) - a pinch
Ground coriander - a pinch
Fenugreek - 1 tablespoon
Paprika - 1 teaspoon
Black Cumin (Cumin) - 1 teaspoon
Salt - to taste
Mild Chili Spice - 3 pieces
Coconut Milk - 1 can
Grated Ginger Root - 1 piece
Nutmeg - 1 teaspoon

Step by Step guide

Step 1

First, prepare all the ingredients in advance: finely chop the chili peppers, removing the seeds (for me, it’s too spicy; those who love spicy food can leave them whole), finely chop the garlic, and make a puree from the onion and separately from the fresh tomatoes. Clean the chicken thighs and legs of their skin. You can use any chicken meat you prefer. Don’t forget to peel the ginger root and slice it into thin strips.

Step 2

Heat a deep skillet (it should be deep enough since you will add the onion and tomato puree and pour in 400 ml of coconut milk), pour in some olive oil, and add a piece of butter. Add the chicken to the skillet, followed by the garlic, chili, and ginger. Sauté for a minute.

Step 3

Then add the spices, all those listed in the recipe (you can add salt later to control the taste). You can use a ready-made curry mix if you can’t find some ingredients. For the ready mix, use 2 tablespoons. Sauté for a minute.

Step 4

Next, add the onion puree (you can make it in a blender or on a fine grater). Sauté the onion a bit with the other ingredients. Pour in the coconut milk and add the tomato puree. Mix everything well. You will get a beautiful light terracotta-colored mixture. Taste it. Add salt and pepper if necessary. Then simmer for another 30-40 minutes (if you are using chicken breasts, the dish will cook faster).