Spicy Chicken Curry Recipe- Authentic Indian Spices & Coconut Flavor

Last Updated on 2 months by Neha Deshmukh

Spicy Chicken Curry Recipe – Authentic Indian Spices & Coconut Flavor

Hey everyone! If you’re anything like me, a good chicken curry is the ultimate comfort food. This Spicy Chicken Curry is a family favorite – packed with flavor from freshly roasted spices and a touch of coconut that just makes everything better. I first made this when I was trying to recreate my grandmother’s recipe, and after a few tries, I think I finally got it just right! It’s a little bit of work, but trust me, the results are so worth it.

Why You’ll Love This Recipe

This isn’t just any chicken curry. It’s a deep dive into authentic Indian flavors. We’re talking about roasting whole spices, grinding them ourselves, and building layers of taste that you just won’t get from a pre-made powder. Plus, the coconut adds a subtle sweetness and richness that balances the spice beautifully. It’s a truly satisfying meal that’s perfect for a cozy night in or a special occasion.

Ingredients

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

• 500 grams chicken, cut into pieces
• 2 tablespoons oil
• 1 cup onions, chopped
• 1 to 2 sprigs curry leaves
• 1.5 cups tomatoes, pureed
• 1 bay leaf
• 0.125 teaspoon turmeric powder
• 0.25 teaspoon chili powder (adjust to your spice preference!)
• 1 tablespoon curd (plain yogurt)
• 1 tablespoon ginger garlic paste
• 0.5 teaspoon salt (or to taste)
• 1 tablespoon poppy seeds (khus khus)
• 0.25 cup coconut, grated
• 1 tablespoon coriander seeds (dhania)
• 1 teaspoon fennel seeds (saunf)
• 0.75 teaspoon cumin seeds (jeera)
• 0.5 teaspoon pepper corn
• 4 to 5 dried red chilies
• 3 green cardamoms
• 4 cloves
• 1 inch cinnamon stick

Ingredient Notes

Let’s talk about these ingredients for a sec! The key to this curry is freshly roasted spices. Seriously, it makes a world of difference. Don’t skip this step!

• Spices: Feel free to adjust the number of red chilies depending on how spicy you like things. Some regions in India use more fennel, others prefer a stronger cumin flavor – experiment and find what you love.
• Coconut: Freshly grated coconut is best, but unsweetened desiccated coconut works in a pinch.
• Curd: Using full-fat curd adds a lovely richness. If you don’t have curd, you can use plain yogurt, but reduce the quantity slightly.
• Chicken: I prefer using bone-in, skin-on chicken thighs for maximum flavor, but boneless, skinless chicken breast works too – just adjust the cooking time accordingly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a bowl, combine the chicken with turmeric powder, chili powder, curd, ginger garlic paste, and salt. Mix well and let it sit for at least 15 minutes (longer is even better!).
2. Now for the spice magic! Dry roast the coriander seeds and red chilies in a pan over medium heat until fragrant. Add the fennel seeds, cumin seeds, pepper corn, cardamoms, cloves, and cinnamon stick. Roast for another minute or two until everything is beautifully aromatic.
3. Add the poppy seeds and coconut to the pan and roast for another minute. Be careful not to burn the poppy seeds! Let the spices cool slightly, then blend them with a little water to form a smooth paste.
4. While the spices are cooling, puree the tomatoes in a blender until smooth.
5. Heat the oil in a large pot or Dutch oven over medium heat. Add the bay leaf and chopped onions and sauté until golden brown.
6. Add the marinated chicken and fry for about 5 minutes, until lightly browned.
7. Stir in the tomato puree, chili powder, salt, and turmeric powder. Cook for 8-10 minutes, stirring occasionally, until the oil starts to separate from the mixture. This is a good sign – it means the tomatoes are cooked through!
8. Add the ground spice paste and curry leaves. Sauté for 2-3 minutes, stirring constantly, to prevent sticking. The aroma at this point is incredible!
9. Pour in 1.25 cups of hot water. Bring to a simmer, then cover the pot and cook for 20-25 minutes, or until the chicken is tender and cooked through.
10. Adjust the gravy consistency to your liking by adding a little more water if needed. Garnish with fried curry leaves and serve hot!

Expert Tips

• Don’t rush the spice roasting process. Low and slow is the key to unlocking maximum flavor.
• If the curry is too spicy, add a dollop of yogurt or a splash of cream.
• For a richer flavor, add a tablespoon of ghee (clarified butter) towards the end of cooking.

Variations

• Vegan Adaptation: Swap the chicken for chickpeas or paneer (Indian cheese). Use plant-based yogurt instead of curd.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free facility.
• Spice Level Adjustment: For a milder curry, reduce the amount of chili powder and red chilies. For a hotter curry, add more! My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick.
• Festival Adaptations: This curry is perfect for celebrations like Diwali or Eid. Serve it with naan bread, rice, and a side of raita (yogurt dip).

Serving Suggestions

This Spicy Chicken Curry is amazing with:

• Steamed basmati rice
• Warm naan bread or roti
• A side of raita or cucumber salad
• A sprinkle of fresh cilantro

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 flavors meld together! You can also freeze it for up to 2 months.

FAQs

What type of chicken cut is best for this curry?

Bone-in, skin-on chicken thighs are my go-to for the most flavorful curry. But you can definitely use boneless, skinless chicken breast if you prefer.

Can I make this curry ahead of time?

Absolutely! You can make the curry a day or two in advance. The flavors will develop even more overnight.

What is the best way to roast the spices for maximum flavor?

Roast them over medium heat, stirring frequently, until fragrant. Be careful not to burn them!

Can I use store-bought spice powder instead of roasting my own?

You can, but the flavor won’t be as vibrant. If you’re short on time, it’s okay, but I highly recommend roasting your own spices when you can.

How can I adjust the thickness of the gravy?

Add more water for a thinner gravy, or simmer uncovered for a longer time to reduce it and make it thicker.

What is the role of curry leaves in this recipe?

Curry leaves add a unique, aromatic flavor that’s essential to South Indian cuisine. They’re often fried in oil at the beginning of cooking to release their fragrance.