Chicken Curry with Chili Pepper
3 servings
60 minutes
Chicken curry with chili pepper is a true celebration of flavor born in Indian cuisine, where the aroma of spices transforms ordinary ingredients into magic. Spicy chili, turmeric, coriander, and cumin create a layered taste that unfolds with each bite. Coconut milk adds creamy tenderness to the dish, softening the fiery character of chili and spices. This curry pairs perfectly with basmati rice, immersing you in the atmosphere of Indian streets filled with the scent of exotic spices. Historically, curry emerged as a way to highlight the freshness of local produce, and this recipe preserves its authenticity.
1
First of all, prepare all the ingredients in advance: finely chop the chili peppers, removing the seeds (it's too spicy for me, spice lovers can chop them whole), finely chop the garlic, make puree from the onion and separately from fresh tomatoes. Clean the chicken thighs and legs from the skin. You can take any chicken meat you like. And don't forget to peel the ginger root and slice it into thin strips.
- Onion: 2 pieces
- Garlic: 3 cloves
- Tomatoes: 3 pieces
- Chili pepper: 3 pieces
- Ginger root: 1 piece
2
Heat the pan (it should be deep enough as you'll add onion and tomato puree and pour in 400 ml of coconut milk), pour in olive oil and add a piece of butter. Add the chicken to the pan, followed by garlic, chili, and ginger. Sauté for a minute.
- Chicken legs: 2 pieces
- Chicken thighs: 4 pieces
- Garlic: 3 cloves
- Chili pepper: 3 pieces
- Ginger root: 1 piece
- Coconut milk: 1 jar
3
Then add the spices, everything listed in the recipe (salt can be added later to control the taste). You can use a ready-made curry mix if you can't find some ingredients. Add 2 tablespoons of the mix. Sauté for a minute.
- Turmeric: 1 tablespoon
- Mustard seeds: 1 teaspoon
- Fenugreek: 1 tablespoon
- Paprika: 1 teaspoon
- Cumin (zira): 1 teaspoon
- Nutmeg: 1 teaspoon
- Salt: to taste
4
Then add the onion puree (which can be made in a blender or on a fine grater). Sauté the onion a bit with the other ingredients. Pour in the coconut milk and add the tomato puree. Mix everything well. It will turn into a very beautiful light terracotta-colored paste. Taste it. Add salt and pepper if necessary. Then simmer for another 30-40 minutes (if using chicken breasts, the dish cooks faster).
- Onion: 2 pieces
- Coconut milk: 1 jar
- Tomatoes: 3 pieces
- Salt: to taste
- Ground white pepper: pinch
- Ground coriander: pinch