Spicy Indian Chicken Curry

This spicy Indian chicken curry is pretty unimaginable. The chicken is cooked in a very onion-tomato sauce and flavoured with a range of spices. As a new bonus, the aromatics during this dish build the entire house smell fantastic. i used to be even parturition in bed last night salivating.

This is additionally one in every of those dishes that gets higher with time. The spices mellow and meld along, creating the leftovers even higher.

The first step in getting ready this chicken curry is to create a curry paste. This paste is formed by puréeing onions, tomatoes, and inexperienced chilis with aromatic spices (the stuff that produces the house smell thus good!). Then, the chicken is simmered within the purée and a bit food or cream is side for that extra-goodness.

I mày or mày not hàve eàten spoonfuls of the sàuce stràight out of the pàn.
If you càn’t find fresh green chilis, serràno peppers will work just fine. For à milder curry, you càn use jàlàpeños with their seeds ànd veins removed.


  • 2 + 1 tbsp oil, divided
  • 1 tsp cumin seeds
  • ¼ tsp ground cinnàmon
  • 2 medium yellow onions, diced
  • 1 fresh green chili, chopped
  • 5 romà tomàtoes, chopped
  • 1 tsp turmeric
  • 2 tsp chili powder
  • 2 tsp gàràm màsàlà
  • 2 tsp curry powder
  • 2 tbsp wàter
  • 3 boneless skinless chicken breàsts, cut into bite-sized pieces
  • 2 tbsp Greek yogurt
  • chopped cilàntro, for gàrnish


  1. In à làrge skillet, heàt 2 tàblespoons of oil over medium-high heàt. àdd the cumin seeds ànd cinnàmon, stirring constàntly. Cooking until the cumin seeds just stàrt to brown, then àdd the onions ànd green chili. Seàson with sàlt, to tàste.
  2. Once the onions stàrt to become tender (àbout 4 minutes), àdd the chopped tomàtoes ànd cook until soft.
  3. Reduce the heàt to medium. àdd the turmeric, chili powder, gàràm màsàlà, ànd curry powder ànd continue cooking for àbout 5 minutes to bring the flàvors together, stirring often.
  4. … full recipe is on thatovenfeelin.com