Spicy Indian Chicken Curry Yummy Recipe - Allrecipes.com
Spicy Indian Chicken Curry Yummy Recipe
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Spicy Indian Chicken Curry Yummy

Recipe by  

"This chicken curry recipe is totally diner style. The chicken thighs make it very soft and melt in your mouth! It's so easy to make too. Serve with rice, puri, naan or chappathi."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. 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.
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Reviews More Reviews

Most Helpful Positive Review
May 26, 2009

I restrained myself from modifying the ingredients due to the reviews (I always modify everything). Glad I did! My husband is from India, and he is picky about his food. Boy was I tempted to use garam masala (that my husband's Mom made) instead of the curry powder (real indian curries never use curry powder, please!). Well my husband loved this, said it tasted like his Mom's. The only thing I did different was I cooked it more traditionally-I browned the onions in oil first, then added the ginger garlic, then the spices, stirred it for a couple minutes, then proceeded with the chicken and continued. It did need a little water added to it. Thanks for the easy recipe!

Most Helpful Critical Review
Feb 05, 2005

As far as curry goes, this recipe is a good basic recipe. Easy to prepare and has some good flavor and heat. However, I changed a few things as others did as well. I grinded the spices down to bring out more flavor and make the dish easier to eat. I also added some stock and cream to finish it off so that there would be extra sauce to have with my rice. I'd add additional fresh red peppers (diced w/ seeds) if you want more heat. Either reduce the sauce by simmering it uncovered or add a cornstarch slurry at the end. Also, I think this dish could really go well with some veggies. I'll put some baby corn, asparagus, or eggplant in next time. If you want to add some presentation quality to it, I think some deep fried julienned sweet potato would go well as a garnish or fried onions to add some contrasting crunch. Much love to your cooking...cheers.

Oct 26, 2003

Really great for those who love spicy food. Easy, too -- in fact the only difficult part is having the ingredients. I couldn't find the cardamom pods, so I used 3 Tbs. Madras Tamarind Hot Curry (purchased at Cost Plus) and it came out great. Also added more red pepper (we like it HOT!) and a few grinds of sea salt. Since I planned to use a slow cooker after heating the oil and combining the ingredients, I reduced the oil by half. After putting the mixture in the cooker, I added about 4 ounces of chicken stock and let it cook for around 2 hours. Really tasty served over basmati rice. Thanks for the great recipe!

Nov 02, 2003

I am eating and typing at the same time. THIS IS FABULOUS! I had to improvise with a couple of ingredients like the ginger garlic paste (I used pickled ginger and minced garlic) and I had no Bay leaves at all, but it doesn't seem to be lacking. We are a family of salt lovers, however, so next time I will salt the chicken first.Keep a beverage nearby because the spices 'sneak' up on you. WONDERFUL & EASY

Jul 18, 2007

Not great. 1. What Gravy? I added a mug of boiling water and 250g halved cherry tomatoes (I would have used chicken stock and/or chopped tomatoes, but I didn't have any) 2. The cardamon pods were killers when I bit into one. 3. The cloves were killers when I bit into one! 4. The coriander seeds were killers when I bit into one!! (the above could have done with being ground). 5. The black peppercorns wern't great whole either. All-in-all not the best (infact probably the worst) curry I've had, although it has some of the basics of a good curry. I'm honestly suprised at the number of 4-5 stars reviewers have given it.

Sep 15, 2003

This curry had a very good taste...however, next time, I will crush the coriander seeds before using them. Every bite, i would bite into a seed and the flavor would be too strong. Also, next time, I may use chicken breasts. The chicken thighs were a little too fatty for my tastes.

Mar 23, 2006

Great recipe and a sure winner. Recommended modifications: use fresh cilantro and add coconut milk (lite or regular) and chicken bouillion for additional flavour. Enjoy!

Aug 26, 2003

Better than the Indian Restaurants! Great Recipe!


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  • Calories
  • 248 kcal
  • 12%
  • Carbohydrates
  • 10.8 g
  • 3%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 16 g
  • 25%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 13.3 g
  • 27%
  • Sodium
  • 300 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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