Best 8 Best Spicy Chicken Curry Recipes

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Are you craving a tantalizing spicy chicken curry that will ignite your taste buds? Look no further! Our culinary journey will take you through the vibrant flavors of the best spicy chicken curry recipes. We'll explore delectable ingredient combinations, cooking techniques, and tips to ensure your chicken curry is bursting with the perfect balance of heat, aroma, and juicy tenderness. Get ready to embark on a flavorful adventure as we discover the secrets behind the most delightful spicy chicken curries.

Check out the recipes below so you can choose the best recipe for yourself!

INDIAN CHICKEN CURRY (MURGH KARI)



Indian Chicken Curry (Murgh Kari) image

This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!

Provided by Ayshren

Categories     World Cuisine Recipes     Asian     Indian

Time 1h

Yield 6

Number Of Ingredients 20

2 pounds skinless, boneless chicken breast halves
2 teaspoons salt
½ cup cooking oil
1 ½ cups chopped onion
1 tablespoon minced garlic
1 ½ teaspoons minced fresh ginger root
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon water
1 (15 ounce) can crushed tomatoes
1 cup plain yogurt
1 tablespoon chopped fresh cilantro
1 teaspoon salt
½ cup water
1 teaspoon garam masala
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lemon juice

Steps:

  • Sprinkle the chicken breasts with 2 teaspoons salt.
  • Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
  • Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
  • Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.

Nutrition Facts : Calories 427.4 calories, Carbohydrate 14.7 g, Cholesterol 94.7 mg, Fat 24.3 g, Fiber 2.9 g, Protein 38.1 g, SaturatedFat 4.7 g, Sodium 1370.4 mg, Sugar 4.7 g

CHICKEN CURRY RECIPE



Chicken Curry Recipe image

Simple Indian chicken curry made delicious, spicy and hot with minimum ingredients. This is a basic recipe that can be tried even by beginners. It pairs great with rice, roti or paratha.

Provided by Swasthi

Categories     Asian     Curry     Dinner     Indian     Main Course     Side     World Cuisine

Time 50m

Number Of Ingredients 18

½ kg chicken ((500 grams or 1 pound (preferably bone-in)))
2 to 3 tablespoons oil
1 cup onions ((3 medium onions) (fine chopped))
1 to 2 green chilies (slit (skip for less spicy))
1 tablespoon ginger garlic paste (or minced ginger garlic)
½ cup tomatoes ((2 medium tomatoes, pureed or finely chopped))
¼ cup yogurt ((substitute with 12 cashews or 3 tbsps poppy seeds, refer notes))
½ to ¾ teaspoon salt ((adjust as needed))
½ to 1 cup hot water ((or coconut milk))
2 tbsp coriander leaves (or mint leaves finely chopped)
¼ teaspoon turmeric powder
1 teaspoon red chili powder (or smoked paprika (½ tsp for less spicy))
1 teaspoon garam masala ((½ tsp more if needed, adjust to taste))
1 teaspoon coriander powder
1 bay leaf (or 1 sprig curry leaves)
4 cloves
2 inch cinnamon piece
3 green cardamom

Steps:

  • First heat oil in a deep pan, then add whatever whole spices you have - bay leaf, cinnamon, cloves & green cardamoms. Fry them till you get an aroma, just for a min.
  • Add chopped onions and chilies. Saute till the onions turn deep golden in color.
  • Next add ginger garlic paste and saute till you get a nice aroma. This just takes about a minute.
  • Then add tomatoes, turmeric and salt. Mix well and cook until the tomatoes turn soft & mushy.
  • Pour yogurt (or cashew paste), red chili powder, garam masala & coriander powder.
  • On a low heat, cook until the mixture smells good and the raw smell goes away.
  • Add chicken and coriander leaves. Fry till the chicken turns white or pale in color. This takes around 3 mins.
  • Cover and cook on a low heat for 3 to 4 minutes. This step is very important as the chicken absorbs all the flavors of the spices.
  • Meanwhile in a separate pot, heat up 1 cup water. Using cold water most times toughens the chicken so it is good to use hot water.
  • Pour hot water just enough to make a thick curry. Do not add too much water. Chicken curry will become runny. Sometimes chicken lets out lot of moisture. So use only as needed.
  • Cover and cook on a medium to low flame till the chicken is soft cooked and the curry turns thick.
  • Taste the curry & add more salt if needed.
  • You can also add another ½ tsp garam masala at this stage if you feel it is less in flavors.
  • Cover and cook on a low flame for 3 to 5 mins. When the chicken is cooked completely it will fall off the bone easily.
  • Lastly garnish with coriander leaves, cover and off the heat. Serve chicken curry with butter naan or jeera rice.

Nutrition Facts : Calories 417 kcal, Carbohydrate 10 g, Protein 33 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 126 mg, Sodium 143 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

6 BEST INDIAN CHICKEN CURRY RECIPES | SPICY CHICKEN CURRY RECIPE



6 Best Indian Chicken Curry Recipes | Spicy Chicken Curry Recipe image

Do you love indian chciken curry ? Then try this list of best indian chciken curry recipes at home.

Provided by Koushik

Categories     Best Recipe Collections

Time 35m

Number Of Ingredients 6

Chicken Curry
Spicy Chicken Masala
Butter Chicken
Chicken Korma
Chicken Chettinad
Kadai Chicken

Steps:

  • Choose your favorite indian chciken curry recipes.
  • Now start preparing spicy chicken curry recipe by following step by step instructions.
  • Enjoy popular chicken curry dish with your family.

Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, Sodium 0 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

SPICY RED CHICKEN CURRY RECIPE



Spicy Red Chicken Curry Recipe image

Spicy Red Chicken Curry recipe with step by step pictures. In this recipe the only major ingredient is homemade red and spicy gravy which brings a tremendous color and flavor to the dish.

Provided by Aarthi

Categories     Lunch

Time 1h40m

Number Of Ingredients 15

Chicken - 500 grams
Oil - 4 tblspn
Onions - 2 large sliced thinly
Coriander leaves a handful finely chopped
For Marination:
Garam Masala Powder - 1 tblspn
Red Chilli Powder - 1 tsp
Turmeric Powder / Manjal Podi - 1 tsp
Cumin Powder / Jeera Podi - 2 tsp
Ginger Garlic Paste - 1 tblspn
Curd / Yogurt - 1 cup
Salt to taste
For Grinding:
Dry Kashmiri Red Chillies - 10 to 15
Garlic - 6 to 8 cloves

Steps:

  • Take chicken in a bowl, add all the marination ingredients into it and mix well. Leave it to marinate for 30 mins.
  • Take chillies and garlic in a blender and puree till smooth.
  • Heat oil in a kadai. Add in onions and saute till golden.
  • Now add in the chicken along with the marination and saute on high heat for 5 mins.
  • Cover the kadai and cook on a low heat for 25 to 30 mins. Stiring inbetween.
  • Now the chicken must be cooked, increase the heat and cook on high heat till the chicken is well seared and oil separates from this. It will take around 10 to 15 mins.
  • Now add in ground chilli masala and mix well. Saute well for 10 more mins till raw smell leaves away.
  • Add more water and simmer covered till oil floats on top.
  • Add in coriander leaves and mix well.
  • Serve.

SPICY CHICKEN CURRY RECIPE



Spicy chicken curry recipe image

Spicy chicken curry recipe, a favorite in our home is one of best Indian chicken curry recipes you can ever make. A simple Andhra kodi kura to go with pulao

Provided by Sailu

Categories     Indian Non-Vegetarian Recipes

Yield 6

Number Of Ingredients 19

Chicken 1 kg, bite-sized pieces
Lemon juice 1/2 tbsp
Oil 1/2 tbsp
Onions 2, large. finely chopped
Curry leaves 1 sprig
Green chilies 6-8, slit lengthwise (adjust)
Ginger garlic paste 1 tbsp
Turmeric powder 1/4 tsp
Red chili powder 1 3/4 Tsp
Cooking oil 4 tbsp
Salt to taste
Dry roast and grind to a fine powder
Coriander seeds 1 tbsp
Cumin seeds 1/2 tsp
Fennel seeds 1/2 tsp
Cloves 3
Cinnamon stick 1/2"
Green cardamom 1
Poppy seeds 3/4 tbsp gasagasalu/khus khus

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.

THE BEST THAI PANANG CHICKEN CURRY



The Best Thai Panang Chicken Curry image

The Best Thai Panang Chicken Curry Recipe - The most amazing red chicken curry we've ever made! This light and healthy dish is better than any takeout option out there, and it's easy to make.

Provided by Sommer Collier

Categories     Main Course

Time 32m

Number Of Ingredients 12

1 1/2 pounds boneless skinless chicken thighs (chopped)
1 small onion, (peeled and chopped)
1 red bell pepper, (seeded and chopped)
1 orange bell pepper, (seeded and chopped)
2 cloves garlic, (minced)
1 tablespoon coconut oil
4 ounces Panang red curry paste ((1 can))
1 tablespoon peanut butter
12 kaffir lime leaves, (crushed)
13.5 ounces thick coconut milk, (unsweetened (1 can))
3 tablespoons fish sauce
1/4 cup Thai basil leaves (or sweet basil)

Steps:

  • Cut the chicken into bite-size pieces. Chop the onions and peppers into rough 1-inch pieces. Mince the garlic. Then crush the kaffir lime leaves to help release their oils.
  • Place a 14-inch skillet (or wok) over medium-high heat. Add the coconut oil. Once the oil melts, add the onions. Sauté for 1 minute, then add the peppers and garlic. Sauté another 2-3 minutes.
  • Move the veggies to the sides of the skillet and add the panang red curry paste and peanut butter to the center of the pan. Sauté the curry for 2-3 minutes to intensify the flavor, moving around the pan. Then add the kaffir lime leaves, coconut milk, and fish sauce. Stir to blend.
  • Stir in the chopped chicken and bring to a boil. Lower the heat and simmer for 10-15 minutes, until the chicken is cooked through and the sauce thickens. Stir occasionally. Remove from heat and stir in the basil leaves. Serve with rice, quinoa, or noodles.

Nutrition Facts : ServingSize 6 ounces, Calories 340 kcal, Carbohydrate 8 g, Protein 24 g, Fat 23 g, SaturatedFat 16 g, Cholesterol 107 mg, Sodium 163 mg, Fiber 2 g, Sugar 4 g

SPICY CHICKEN CURRY



Spicy Chicken Curry image

A quick and easy tomato based chciken curry which make an ideal midweek meal.

Provided by Jacqueline Bellefontaine

Categories     Main

Number Of Ingredients 21

640 g chicken thigh fillets
2 tbsp olive oil
2 onions (cut into chunks)
2 red peppers (seeded and cut into chunks)
2 cloves garlic (chopped)
1 tbsp garam masala
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp dried chilli flakes
1 2cm piece fresh ginger (grated)
OR 1 tsp ginger purée
1 red chilli (chopped or)
OR 1 -2 tsp chilli purée
150 ml water
1 chicken stock cube
400 g can chopped tomatoes
1 tbsp tomato purée
1 tsp sugar
handful or fresh coriander (chopped)
salt and pepper (to tate.)

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.

Nutrition Facts : Calories 498 kcal, Carbohydrate 18 g, Protein 29 g, Fat 35 g, SaturatedFat 8 g, Cholesterol 157 mg, Sodium 525 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving

SLOW-COOKER SPICY CHICKEN CURRY



Slow-Cooker Spicy Chicken Curry image

A simple made-from-scratch curry, slow cooked to intensify the heat and flavour.

Provided by Nicky Corbishley

Categories     Dinner

Time 4h10m

Number Of Ingredients 21

1 tbsp vegetable oil
1 large onion (peeled and chopped)
3 chicken breasts (boneless and skinless diced (approx 500g/17.5 oz) )
3 cloves garlic (peeled and minced)
1 large piece of ginger (about the size of your thumb, peeled and finely chopped)
1 tsp salt
½ tsp ground black pepper
3 tsp hot chilli powder (use less or mild chilli if you don't like your curry too hot)
1 tbsp ground coriander
½ tbsp cumin
1 tbsp curry powder
1 tsp paprika
1 tsp cinnamon
240 ml (1 cup) chicken stock ( (water plus a stock cube - or bouillon for gluten free - is fine))
400 g (14 oz) tinned chopped tomatoes
2 tbsp tomato puree/paste
2 tsp sugar (this is to counteract the acidity in the tomatoes)
400 ml (14oz) can full-fat coconut milk
2 tbsp cornflour (cornstarch) (mixed with 5 tbsp cold water to make a slurry - *optional*)
Boiled rice
Chopped coriander (cilantro) and finely chopped chillies

Steps:

  • Preheat your slow cooker (crockpot) to high. Heat the oil in a large pan (or the Crock Pot if it has a sear function), add in the onion and cook on a medium heat for 5-6 minutes until softened.
  • Add the chicken and cook for 3-4 minutes until just sealed.
  • Add in the garlic, ginger, salt, pepper, chilli powder, ground coriander, cumin, curry powder, paprika and cinnamon.
  • Stir to coat the chicken and cook for 1-2 minutes.
  • Add in the stock, tinned tomatoes, tomato puree, sugar and coconut milk.
  • Stir, bring to a gently bubble then pour into your slow cooker and cook for 3-4 hours on high or 5-6 hours on low.
  • Take the lid off and give everything a stir (the oils will have risen to the top, so you can spoon most of it out, or just stir it back in).
  • If you would like to thicken the curry, stir in the cornflour slurry. This is optional, you can leave it out if the curry thickness is to your liking.
  • Sprinkle with coriander (cilantro) and serve with rice.

Nutrition Facts : Calories 387 kcal, Carbohydrate 22 g, Protein 31 g, Fat 21 g, SaturatedFat 15 g, Cholesterol 80 mg, Sodium 1140 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

Tips:

  • Use a variety of spices: The key to a great spicy chicken curry is to use a variety of spices. This will give the dish a complex and flavorful taste.
  • Don't be afraid to experiment: There are many different ways to make a spicy chicken curry. Don't be afraid to experiment with different ingredients and flavors until you find a combination that you love.
  • Use fresh ingredients: Fresh ingredients will always give you the best flavor. When possible, use fresh chicken, vegetables, and spices.
  • Cook the chicken properly: Chicken is a delicate meat, so it's important to cook it properly. Overcooked chicken will be tough and dry.
  • Serve with rice or naan: Spicy chicken curry is traditionally served with rice or naan. This will help to soak up the sauce and make the dish even more delicious.

Conclusion:

Spicy chicken curry is a delicious and versatile dish that can be made in many different ways. With a little experimentation, you can find a recipe that you and your family will love. So what are you waiting for? Start cooking today!

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