Spicy Chicken Curry Recipe – Kashmiri Chilli & Pea Delight

Last Updated on 2 months by Neha Deshmukh

Spicy Chicken Curry Recipe – Kashmiri Chilli & Pea Delight

Introduction

There’s just something about a comforting, flavourful chicken curry that feels like home, isn’t there? This Spicy Chicken Curry, with its vibrant Kashmiri chilli colour and sweet pops of peas, is one of my absolute go-to recipes. I first made this for a family gathering, and it was an instant hit – everyone raved about the depth of flavour! It’s surprisingly easy to make, even on a weeknight, and it’s guaranteed to warm you up from the inside out. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any chicken curry. It’s a beautiful balance of spice, sweetness, and aroma. Here’s what makes it special:

• Vibrant Colour: Kashmiri chilli powder gives it a stunning red hue.
• Delicious Flavour: A blend of warming spices creates a complex, satisfying taste.
• Quick & Easy: Ready in under 40 minutes – perfect for busy evenings.
• Versatile: Pairs beautifully with rice, naan, or roti.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 300 grams minced chicken meat
• 1 tsp Kashmiri red chilli powder
• ¼ tsp turmeric powder
• Salt to taste
• ¼ cup oil
• 1 tsp cumin seeds (jeera)
• 1 bay leaf
• 1.5 cups finely chopped onion
• 1 tsp grated ginger
• 1 tsp minced garlic
• ½ cup peas (fresh or frozen)
• 2-3 green chillies (slit)
• 1.5 tsp coriander powder
• 1 tbsp canned tomato paste or fresh tomatoes
• ½ tsp sugar
• ¼ cup finely chopped coriander leaves (cilantro)
• 2 cardamom pods
• 1 inch cinnamon piece
• 3 cloves
• ¼ tsp nutmeg powder (optional)

Ingredient Notes

A few little tips from my kitchen to yours!

• Minced Chicken: I prefer using chicken thigh mince for extra flavour, but breast mince works well too.
• Onions: Don’t rush the onion-sautéing step! Properly softened onions are the base of a great curry.
• Ginger & Garlic: Freshly grated and minced is always best, but pastes work in a pinch.
• Peas: Frozen peas are super convenient and work just as well as fresh. No need to thaw them first!

Kashmiri Red Chilli Powder: The Source of Colour & Mild Heat

Kashmiri red chilli powder is a game-changer. It delivers a beautiful, vibrant red colour without being overwhelmingly spicy. It has a mild heat, making it perfect for those who enjoy flavour but aren’t huge fans of intense spice. You can find it at most Indian grocery stores, or online.

The Significance of Whole Spices: Cardamom, Cinnamon & Cloves

Don’t skip the whole spices! Crushing or grinding them yourself (even roughly) releases so much more flavour than using pre-ground versions. These spices aren’t just about taste; they add a wonderful aroma that fills your kitchen and makes the whole cooking experience more enjoyable.

Using Fresh vs. Frozen Peas

Both fresh and frozen peas work beautifully in this curry. If using fresh, just make sure they’re bright green and plump. Frozen peas are incredibly convenient and retain their sweetness. I often keep a bag in the freezer for quick additions to curries like this one.

Regional Variations in Chicken Curry – North Indian Influence

This curry leans towards North Indian flavours, with its use of warming spices like cardamom and cinnamon. You’ll find variations across India, with some regions favouring coconut milk, others using mustard seeds, and still others incorporating tamarind for a tangy twist. This version is a classic, comforting base that you can easily adapt to your liking.

Step-By-Step Instructions

Let’s get cooking!

1. First, marinate the minced chicken with the Kashmiri red chilli powder, turmeric powder, and salt. Set this aside for at least 10 minutes – the longer, the better!
2. While the chicken marinates, coarsely grind the cardamom pods, cinnamon piece, and cloves. A little nutmeg powder is optional, but adds a lovely warmth.
3. Heat the oil in a pan over medium heat. Add the cumin seeds and bay leaf. Sauté for about 30 seconds, until they become fragrant.
4. Add the finely chopped onions and cook until they’re soft and golden brown – this usually takes about 5-7 minutes. Stir in the grated ginger and minced garlic and cook for another minute.
5. Now, add the slit green chillies and peas. Sauté for 5-7 minutes, until the peas soften slightly.
6. Mix in the ground spices and coriander powder. Cook for 1-2 minutes, stirring constantly, to prevent burning.
7. Add the marinated chicken to the pan and combine well with the spice mixture.
8. Stir in the tomato paste (or fresh tomatoes) and add a little water if needed – about ¼ cup should do it. Cover the pan and cook for 10-15 minutes, or until the chicken is cooked through.
9. Season with sugar and adjust the salt to your taste.
10. Garnish with the finely chopped coriander leaves.

Expert Tips

• Don’t overcrowd the pan: Cook in batches if necessary to ensure the chicken browns properly.
• Low and slow: Simmering the curry gently allows the flavours to meld together beautifully.
• Taste as you go: Adjust the spices and seasoning to your preference.

Variations

• Vegan Adaptation – Using Plant-Based Chicken: Swap the chicken for plant-based chicken mince. It works wonderfully!
• Gluten-Free Adaptation – Ensuring a Gluten-Free Curry: This recipe is naturally gluten-free, but always double-check the labels of your spices and tomato paste to be sure.
• Spice Level Adjustment – Mild, Medium, or Hot: Adjust the amount of green chillies and Kashmiri chilli powder to control the heat.
• Festival Adaptations – Perfect for Celebratory Meals: Add a dollop of cream or yogurt just before serving for a richer, more festive curry.

Serving Suggestions

This curry is incredibly versatile! Here are a few of my favourite ways to serve it:

• With fluffy basmati rice.
• Alongside warm, buttery naan bread.
• Served with roti or chapati.
• A side of raita (yogurt dip) to cool things down.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours have had time to develop! You can also freeze it for up to 2 months.

FAQs

What cut of chicken is best for this curry?

While I used minced chicken, you can definitely use boneless, skinless chicken thighs cut into bite-sized pieces. They stay nice and tender during cooking.

Can I use homemade tomato puree instead of tomato paste?

Absolutely! About 1 cup of homemade tomato puree will work perfectly.

How can I adjust the thickness of the curry?

If the curry is too thick, add a little more water. If it’s too thin, simmer uncovered for a few minutes to allow some of the liquid to evaporate.

What is the best way to store leftover chicken curry?

Store in an airtight container in the refrigerator. Reheat thoroughly before serving.

Can this curry be made ahead of time?

Yes! You can make the curry a day or two in advance. The flavours will actually deepen and improve over time. Just reheat gently before serving.