Spiced Chicken Curry with Ginger, Garlic & Jalapeño (Printable Version)
Tender chicken in aromatic curry with fresh ginger, garlic, and jalapeño. Warming Indian spices create a vibrant, creamy sauce perfect over rice.
# What You Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade
02 - 1/2 cup plain yogurt
03 - 1 tbsp lemon juice
04 - 1 tsp ground turmeric
05 - 1 tsp salt
→ Aromatics & Vegetables
06 - 2 tbsp vegetable oil
07 - 1 large onion, finely chopped
08 - 1.5-inch piece fresh ginger, peeled and minced
09 - 4 garlic cloves, minced
10 - 2 jalapeños, seeded and finely chopped
11 - 2 medium tomatoes, diced
→ Spices
12 - 2 tsp ground coriander
13 - 1 tsp ground cumin
14 - 1 tsp garam masala
15 - 1/2 tsp ground cinnamon
16 - 1/2 tsp chili powder
17 - 1/4 tsp ground black pepper
→ Additional
18 - 1/2 cup water or low-sodium chicken broth
19 - 2 tbsp fresh cilantro, chopped
# How-To Steps:
01 - Combine chicken with yogurt, lemon juice, turmeric, and salt in a large bowl. Mix thoroughly to coat all pieces. Let marinate for at least 15 minutes, up to 2 hours for enhanced flavor penetration.
02 - Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add finely chopped onions and cook, stirring occasionally, until golden brown and softened, approximately 5-7 minutes.
03 - Add minced ginger, garlic, and chopped jalapeños to the pan. Sauté for 2-3 minutes until fragrant, being careful not to burn the garlic.
04 - Stir in diced tomatoes and continue cooking for 4-5 minutes until tomatoes break down and form a soft masala base.
05 - Sprinkle coriander, cumin, garam masala, cinnamon, chili powder, and black pepper over the mixture. Stir constantly for 1 minute to toast the spices and release their essential oils.
06 - Add marinated chicken pieces to the skillet. Cook, stirring frequently, for about 5 minutes until chicken develops a light golden-brown color on all sides.
07 - Pour in water or chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer, cover, and cook for 15-20 minutes until chicken is completely cooked through and sauce reaches desired consistency.
08 - Taste the curry and adjust salt or heat level as needed. Sprinkle with fresh cilantro and serve immediately with steamed basmati rice or warm naan bread.
# Helpful Tips:
01 -
- The yogurt marinade makes chicken impossibly tender without any fancy techniques
- You can control the heat exactly by adjusting the jalapeños, making it perfect for everyone at the table
02 -
- The yogurt marinade isn't optional, it's what transforms ordinary chicken into something extraordinary tender
- Letting the onions caramelize properly is the secret difference between an okay curry and an amazing one
03 -
- Use a heavy-bottomed pan or Dutch oven to prevent hot spots that can scorch the spices
- Let the curry rest for 5 minutes off the heat before serving to let the sauce settle and thicken slightly