Spicy Chicken Curry Recipes

SPICY CHICKEN CURRY

Steps:

• Skin the chicken if required and cut into bite sized pieces.
• Heat the oil in a saucepan and gently fry the onions for 2 - 3 minutes until beginning to soften. Add the peppers and cook for another 2 - 3 minutes then stir in the chopped garlic.
• Stir in the garam masala,cumin, ground coriander, turmeric, dried chilli, ginger and fresh or chilli paste and stir well.
• Add the chicken pieces and stir to coat in the spice mixture and continue cooking the chicken until it has changed colour, stirring frequently.
• Stir in the water and add the stock cube. Then stir in the chopped tomatoes, tomato purée and sugar. Bring to the boil, stirring constantly then reduce the heat and simmer gently for about 30 minutes.
• Season to taste with salt and pepper, stir in the chopped coriander and serve.

SPICY CHICKEN CURRY

Steps:

• Rinse chicken pieces and pat dry. Set aside. Grind poppy seeds into a paste.
• In a large skillet, saute onions and green chiles in oil until golden brown. Add ginger garlic paste and continue to saute. Add poppy seed paste and reserved chicken pieces, continuing to saute. Stir all together; after chicken is well mixed with the 'gravy', add the red chili powder and pour 2 cups of water over the mixture. Cover skillet and let simmer about 12 to 15 minutes, until chicken is cooked through.
• After chicken is 'well-boiled' (the oil should be floating on top of the skillet liquid), add the garam masala and turmeric powder and turn off the stove. Stir all together and serve.

SPICY CHICKEN CURRY RECIPE

Steps:

• Marinate the chicken in 1/2 tsp salt, 1/4 tsp turmeric powder, 1 tsp red chili powder, oil and lemon juice for 20 mins. (while the chicken is marinating do the rest of the prep work and saute onions)
• Heat a heavy bottomed vessel, add the coriander seeds, cumin seeds, fennel seeds, cloves, cinnamon stick, and cardamom. Roast on low flame for 4 mins, mixing constantly. Add poppy seeds and continue to roast for a min. Turn off flame. Remove the roasted ingredients from vessel and cool.
• Once cool, grind to a fine powder in a mixer grinder or crush in a mortar pestle.
• Heat oil In the same vessel, once hot, add the chopped onions, slit green chilies and curry leaves and saute for 8 mins on low to medium flame.
• Add ginger garlic paste and saute for 5 mins.
• Add the chicken pieces and cook on high flame for 5 mins, mixing the contents of the vessel so that it does not burn.
• Reduce flame to low, add 3/4 tsp red chili powder and mix well. Add the ground masala powder, and salt and mix well. Place lid and cook for 10-12 mins on a low medium flame.
• Add 2 cups water, bring to a boil. Reduce flame to low and simmer till the chicken turns soft and it reaches gravy consistency.
• Add chopped coriander leaves and mix. Turn off flame, remove to a serving bowl and serve hot.
• Serve with raju gari kodi pulao, chicken pulao, biryani, any flavored rice, steamed rice or chapati.

SPICY CHICKEN CURRY

Steps:

• In a food processor combine the onion, garlic, jalapeno, garam masala, cumin, and cloves. Process to make a chunky paste.
• Heat the oil in a large Dutch oven over medium heat. Add the onion mixture, curry powder, and 1/4 cup water. Let fry 4 to 5 minutes.
• Add chicken pieces, potatoes, and salt to taste. Add water to cover, up to 3 cups, and bring to a boil. Simmer until the chicken and potatoes are cooked through, about 30 minutes. Serve over rice.

SPICY INDIAN CHICKEN CURRY YUMMY

Steps:

• Heat oil in a small pot over medium heat. Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 30 minutes, stirring occasionally. At this point, gravy will be runny; if you want to thicken, remove lid, and cook until liquid is reduced.

VERY SPICY THAI GREEN CHICKEN CURRY

Steps:

• Combine shallots, bird's eye chile peppers, jalapeno peppers, cilantro, basil, garlic, ginger, lime juice, lime zest, lime flesh, lemon juice, sesame oil, and pepper in a food processor. Process, adding enough olive oil to make a paste that is thick but not thick enough to form peaks when you stir it.
• Heat 1 teaspoon olive oil in a heavy saucepan over medium heat and fry curry paste, stirring constantly, until softened and fragrant, about 5 minutes. Add chicken and cook until chicken has sealed on all sides, about 5 minutes.
• Pour coconut milk and chicken stock into the saucepan with the chicken; mix well. Simmer over low heat, stirring occasionally to prevent sticking, until liquid has reduced to a thick sauce that clings to a spoon, 20 to 30 minutes. Add kaffir lime leaves and simmer for 1 more minute.