Spicy Chicken Curry Recipe – Coconut Milk & Red Chili Paste

Last Updated on 2 months by Neha Deshmukh

Spicy Chicken Curry Recipe – Coconut Milk & Red Chili Paste

Hey everyone! If you’re anything like me, a good, spicy chicken curry is the ultimate comfort food. This recipe is a family favorite – it’s packed with flavor, wonderfully aromatic, and has just the right amount of kick. I first made this years ago trying to recreate a dish my grandmother used to make, and it’s been a go-to ever since. Get ready for a curry that’ll warm you up from the inside out!

Why You’ll Love This Recipe

This Spicy Chicken Curry isn’t just another curry recipe. It’s a flavor explosion! The homemade red chili paste gives it a depth of spice you just can’t get from powder, and the coconut milk adds a creamy richness that balances everything perfectly. Plus, the blend of whole spices creates an aroma that will fill your kitchen and have everyone asking for seconds. It’s a little bit of effort, but so worth it.

Ingredients

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

• 1 kg chicken, cut into pieces
• 2 onions, chopped
• 1 tbsp ginger garlic paste
• 2 green chillis, slit
• 1 cup tomato puree (about 2-3 medium tomatoes)
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 tbsp coriander powder
• ¼ tsp cumin powder
• 1 cup coconut milk (full-fat is best!)
• 1 inch dalchini (cinnamon) stick
• 1 green cardamom
• 4 cloves
• 1 tsp curry leaves
• 2 tbsp oil
• 5-6 dry red chilies
• 1 tbsp poppy seeds (khus khus)
• 1 fistful peanuts
• 1 tbsp white sesame seeds

Ingredient Notes

Let’s talk ingredients! The key to this curry is really building those layers of flavor.

• Red Chili Paste: Don’t skip making your own! It makes a huge difference. We’ll dry roast the chilies, poppy seeds, peanuts, and sesame seeds to bring out their flavors before grinding them into a paste.
• Coconut Milk: Full-fat coconut milk is the way to go for a richer, creamier gravy. You can use light coconut milk if you prefer, but the flavor won’t be quite as intense.
• Whole Spices: The dalchini (cinnamon), green cardamom, and cloves aren’t just for show. They infuse the oil with a beautiful fragrance and add a subtle complexity to the curry. Don’t be afraid to experiment with other whole spices too – a bay leaf or a star anise would be lovely additions!
• Chicken: I prefer using bone-in, skin-on chicken pieces for maximum flavor, but boneless, skinless chicken thighs work well too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make that amazing red chili paste. Dry roast the dry red chilies, poppy seeds, peanuts, and sesame seeds in a pan until fragrant. Be careful not to burn them! Then, grind them into a smooth paste with a little water. Set aside.
2. Heat the oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions and sauté until they turn translucent and slightly golden brown.
3. Add the slit green chillis and ginger-garlic paste. Cook for another 4 minutes, stirring constantly, until fragrant. You want to cook out the raw smell of the ginger and garlic.
4. Now, add the chicken pieces and cook on high heat for 5-6 minutes, stirring occasionally, until they are lightly browned.
5. Time for the spice blend! Add the turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well to coat the chicken evenly.
6. Add the prepared red chili paste and tomato puree. Cook uncovered for 7-8 minutes on medium heat, stirring occasionally, until the tomatoes soften and the oil starts to separate from the mixture.
7. Pour in half a cup of water, cover the pot, and simmer for 20-25 minutes, or until the chicken is tender and cooked through.
8. Stir in the coconut milk and continue to cook until the gravy thickens to your desired consistency. This usually takes about 5-10 minutes.
9. Finally, sprinkle in the garam masala powder and mix well. Garnish with fresh, crispy curry leaves.

Expert Tips

• Browning the Chicken: Don’t overcrowd the pot when browning the chicken. Work in batches if necessary to ensure each piece gets a good sear.
• Simmering is Key: Low and slow is the way to go when simmering the curry. This allows the flavors to meld together and the chicken to become incredibly tender.
• Taste as You Go: Don’t be afraid to taste and adjust the seasoning as you cook. Everyone’s spice tolerance is different!

Variations

• Vegan Adaptation: Swap the chicken for plant-based chicken alternatives and use coconut yogurt instead of dairy. It’s surprisingly delicious!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but always double-check the labels of your spices to be sure.
• Spice Level Adjustment: For a milder curry, reduce the amount of red chili powder and use fewer green chilies. For a spicier curry, add more red chili powder or a pinch of cayenne pepper.
• Festival Adaptations: This curry is perfect for special occasions like Diwali or Eid. Serve it with a side of naan bread and a refreshing raita.

Serving Suggestions

Serve this Spicy Chicken Curry hot with steamed rice, fluffy rotis, or fragrant pulao. A side of cooling raita (yogurt dip) is always a good idea to balance the spice. My family loves it with a simple cucumber and tomato salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

What type of rice pairs best with this spicy chicken curry?

Basmati rice is a classic choice! Its long grains and delicate flavor complement the curry beautifully. Jeera rice (cumin rice) is also a fantastic option.

Can I make the red chili paste ahead of time? How should I store it?

Yes, absolutely! You can make the red chili paste a day or two in advance. Store it in an airtight container in the refrigerator. It will keep for about 3-4 days.

What is the best way to adjust the thickness of the gravy?

If the gravy is too thick, add a little more water or coconut milk. If it’s too thin, simmer it uncovered for a few more minutes to allow it to reduce.

Can I use store-bought red chili paste instead of making my own?

You can, but the flavor won’t be quite the same. Store-bought pastes often contain preservatives and may not have the same depth of flavor as homemade.

What is the significance of using whole spices (dalchini, cardamom, cloves) in this recipe?

Whole spices release their aroma and flavor more slowly than ground spices, creating a more complex and nuanced flavor profile. They also add a beautiful fragrance to the dish.