You can dial the heat of this curry up even more or down to suit, but however you like it, this easy spicy chicken curry recipe makes a quick and easy midweek meal for anyone who likes a little spice in their life.
You may know that I am a self confessed chilli wimp but the same cannot be said for the rest of my family. They all like their curries hot hot hot! So to complement my mild Easy chicken curry I shared previously I'm sharing this Easy spicy chicken curry which is a lot spicer.
I almost called this recipe Will's chicken curry as this is how my son makes a curry and it is always much spicier than mine. His style of cooking has been noticeably influenced by three years with an Indian flatmate while at university.
Although he never follows a recipe closely and adapts according to what there is in the kitchen to hand, I got him to talk me through his basic recipe.
And this tasty spicy chicken curry is the result. As with many of my recipes you can adapt to suit both what you have to hand and your own tastes.
Ingredients and substitutions
Will likes the flavour that a mixture of fresh and dried chillies add to a dish, but for when he doesn't have any fresh chillies or can only get the really mild fresh chillies, he has a tube of chilli purée in the fridge as this gives the next best flavour. Ditto fresh ginger.
In this version of his curry I have used a whole large tin of tomatoes and got ticked off for doing so, as it made it too tomatoey for his liking. So if you prefer you can reduce this by half (use a small can) and increase the amount of water added to compensate for the reduced amount of liquid. A little sugar is added as this cuts through the acidity of the tomatoes.
I've used red peppers but the colour is not important.
Once the curry is assembled I cook it for about 30 minutes which is a good balance between keeping the dish quick to make (as is often required for midweek meals) and allowing sufficient time for the flavours to blend together.
If you are in a hurry you can reduce the final cooking time to 20 minutes. However, I think the improves if you give the flavours a little longer to blend, so if time permits you can also cook for a further 15 to 20 minutes more than the suggested time, up to 1 hour. Add a little water if the mixture starts to get dry.
If you use chicken breasts rather than thighs do not cook longer than the 30 minutes as the meat will tend to dry out.
Serve with rice and or Naan bread or chapatis.
More curry recipes
For those of you who love curry, I asked my fellow food bloggers to share their favourite curry recipes.
- Lamb dhansak – A Strong Cup of Coffee
- Easy Cauliflower and lentil curry – Jo Kitchen Larder
- Chicken bhuna – Foodle Club
- Leftover lamb curry – Donna Dundas
- Butternut squash, cauliflower and chickpea curry – The Foodie Quinne
- Thai red fish curry – The Petite Cook
- Jeera chicken and chickpea curry - Joshi Cooks
- Egg Curry – The Mini Mes and mMe
- Vegetable and red lentil curry - Curly's Cooking
- Quorn curry with vegan korma sauce - Sneaky Veg
Step by step Spicy Chicken Curry
Spicy Chicken Curry
- 640 g chicken thigh fillets
- 2 tablespoon olive oil
- 2 onions cut into chunks
- 2 red peppers seeded and cut into chunks
- 2 cloves garlic chopped
- 1 tablespoon garam masala
- 2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon dried chilli flakes
- 1 2cm piece fresh ginger grated
- OR 1 teaspoon ginger purée
- 1 red chilli chopped or
- OR 1 -2 teaspoon chilli purée
- 150 ml water
- 1 chicken stock cube
- 400 g can chopped tomatoes
- 1 tablespoon tomato purée
- 1 teaspoon sugar
- handful or fresh coriander chopped
- salt and pepper to tate.
- 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.