Spicy Chicken Curry Recipe – Coconut, Chickpea & Spice Blend

Last Updated on 6 months ago by Neha Deshmukh

Spicy Chicken Curry Recipe – Coconut, Chickpea & Spice Blend

Hey everyone! If you’re anything like me, a good chicken curry is basically a hug in a bowl. This Spicy Chicken Curry is one I’ve been perfecting for years – it’s packed with flavour, has a beautiful depth from the spice blend, and is seriously comforting. I first made this when I was craving something my grandmother used to make, and it’s become a family favourite ever since. Get ready for a flavour explosion!

Why You’ll Love This Recipe

This isn’t your average chicken curry. We’re going beyond the usual suspects with a unique spice blend that includes roasted chickpeas and fresh coconut. It’s a little bit of work, but trust me, the results are SO worth it. You’ll love the complex flavours, the tender chicken, and the satisfying warmth it brings. Plus, it’s perfect for a weekend feast or a cozy weeknight dinner.

Ingredients

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

• 1 kg chicken
• 2 large onions
• 1 medium tomato
• 1 tbsp ginger garlic paste
• 1.5-2 tsp red chili powder (adjust to your spice preference!)
• 1 sprig curry leaves
• 4 tbsp oil
• 5 shallots
• 2 green chilies
• 1/4 cup fresh coconut, grated
• 2 tbsp roasted chickpeas (chana)
• 3 cloves
• 0.5 inch cinnamon stick
• 1 cardamom
• 1 tsp cumin seeds
• 0.5 tsp poppy seeds
• 1 tsp fennel seeds
• 1 tsp black pepper corns

Ingredient Notes

Let’s talk about these ingredients for a sec! This recipe really shines because of the spice blend.

• The Spice Blend: Cloves, cinnamon, cardamom, cumin, poppy seeds, fennel, and peppercorns – it sounds like a lot, but they all work together to create a truly special flavour. Don’t skip any!
• Roasted Chickpeas (Chana): These add a lovely texture and a subtle nutty flavour to the curry. You can find them pre-roasted in Indian grocery stores, or easily roast them yourself.
• Fresh Coconut: Freshly grated coconut is best, but you can use unsweetened desiccated coconut in a pinch.
• Spice Levels: Feel free to adjust the red chili powder to your liking. Some regions in India prefer a milder curry, while others like it fiery hot! I usually go for around 1.5 tsp for a good kick.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to make the spice paste. Grind the roasted cloves, cinnamon, cardamom, cumin, poppy seeds, fennel, peppercorns, shallots, green chilies, roasted chickpeas, and coconut into a fine paste with a little water. Set this aside – it’s the heart and soul of our curry.
2. Heat the oil in a large pan or pot over medium heat. Add the chopped onions and curry leaves and sauté for 7-8 minutes, until the onions are golden brown and fragrant.
3. Add the ginger-garlic paste and sauté for another 5 minutes, until it smells amazing.
4. Now, add the red chili powder and chicken. Cook on high heat for about 4 minutes, stirring occasionally, until the chicken is lightly browned.
5. Reduce the heat to low, cover the pan, and let the chicken simmer for 15 minutes. Then, add the chopped tomatoes and cook covered for another 10 minutes, until they’re softened.
6. Time for the magic! Mix in the ground spice paste and cook for 3-4 minutes, stirring constantly. Add 2 cups of water and salt to taste. Bring the curry to a boil, then reduce the heat and simmer until the chicken is tender and the gravy has thickened – usually around 20-25 minutes.

Expert Tips

• Browning the Chicken: Don’t overcrowd the pan when browning the chicken. Work in batches if necessary to get a good sear.
• Low and Slow: Simmering the curry on low heat allows the flavours to meld together beautifully.
• Taste as You Go: Don’t be afraid to taste and adjust the seasoning as you cook.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the chicken for plant-based chicken pieces or hearty vegetables like potatoes and cauliflower.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they don’t contain any hidden gluten.
• Spice Level Adjustments: My friend, Priya, loves it extra spicy, so she adds a pinch of cayenne pepper. Feel free to experiment!
• Festival Adaptations: This curry is a staple during Eid and Diwali at my family gatherings. We often make a larger batch to share with neighbours and friends.

Serving Suggestions

This curry is fantastic with:

• Parotta (flaky layered flatbread)
• Biryani (fragrant rice dish)
• Chapati (whole wheat flatbread)
• Steamed rice – a simple classic!

A side of raita (yogurt dip) can also help cool things down if you’ve gone heavy on the chili powder.

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

1. What type of chicken cut is best for this curry?

I prefer using bone-in, skin-on chicken thighs for the most flavour and tenderness. But boneless, skinless chicken breast works too – just be careful not to overcook it.

2. Can I make the spice paste ahead of time? How should I store it?

Absolutely! You can make the spice paste a day or two in advance. Store it in an airtight container in the refrigerator.

3. What is the purpose of adding roasted chickpeas to the curry?

They add a lovely texture and a subtle nutty flavour that really elevates the curry.

4. Can I use store-bought curry paste instead of making my own?

While you can, the flavour won’t be quite the same. Making your own spice paste allows you to control the ingredients and create a truly unique flavour profile.

5. What is a good side dish to serve with this curry besides parotta, biryani, or chapati?

Steamed basmati rice is always a winner! Or, try a simple cucumber and tomato salad for a refreshing contrast.

6. How can I adjust the heat level of this curry?

Start with less red chili powder and add more to taste. You can also remove the seeds from the green chilies to reduce their heat.