Spiced Chicken Curry Ginger Garlic (Print version)
Vibrant, aromatic chicken curry with fresh ginger, garlic, and jalapeño. Ready in 55 minutes.
# What you'll need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade
02 - 1/2 cup plain yogurt
03 - 1 tbsp lemon juice
04 - 1 tsp ground turmeric
05 - 1 tsp salt
→ Aromatics & Vegetables
06 - 2 tbsp vegetable oil
07 - 1 large onion, finely chopped
08 - 1.5-inch piece fresh ginger, peeled and minced
09 - 4 garlic cloves, minced
10 - 2 jalapeños, seeded and finely chopped
11 - 2 medium tomatoes, diced
→ Spices
12 - 2 tsp ground coriander
13 - 1 tsp ground cumin
14 - 1 tsp garam masala
15 - 1/2 tsp ground cinnamon
16 - 1/2 tsp chili powder
17 - 1/4 tsp ground black pepper
→ Additional
18 - 1/2 cup water or low-sodium chicken broth
19 - 2 tbsp fresh cilantro, chopped
# How to make it:
01 - Combine chicken pieces with yogurt, lemon juice, turmeric, and salt in a large bowl. Mix thoroughly to coat all pieces. Marinate for at least 15 minutes, or up to 2 hours for enhanced flavor penetration.
02 - Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add finely chopped onions and cook for 5-7 minutes, stirring occasionally, until golden brown and softened.
03 - Add minced ginger, garlic, and chopped jalapeños to the skillet. Sauté for 2-3 minutes, stirring constantly, until fragrant and raw aromas dissipate.
04 - Stir in diced tomatoes and continue cooking for 4-5 minutes. Cook until tomatoes soften completely and begin to break down, forming a base for the sauce.
05 - Sprinkle coriander, cumin, garam masala, cinnamon, chili powder, and black pepper evenly over the mixture. Stir well and cook for 1 minute to toast the spices and release their essential oils.
06 - Add marinated chicken pieces to the pot, discarding excess marinade if needed. Cook for 5 minutes, stirring frequently, until chicken develops a light golden-brown exterior.
07 - Pour in water or chicken broth, scraping the bottom of the pot to incorporate browned bits. Bring to a gentle simmer, cover, and cook for 15-20 minutes until chicken is cooked through and sauce reaches desired consistency.
08 - Taste the curry and adjust salt or heat level as needed. Transfer to serving bowls, garnish generously with chopped fresh cilantro, and serve immediately with steamed basmati rice or warm naan bread.
# Expert suggestions:
01 -
- The yogurt marinade makes the chicken impossibly tender, almost like its been slow-cooked for hours
- Fresh ginger and garlic bloom in the hot oil, filling your entire kitchen with the most gorgeous aroma
- You can adjust the heat exactly to your liking without losing any of the complex spice layers
02 -
- The longer you marinate the chicken, the more tender and flavorful it becomes, but even 15 minutes makes a noticeable difference
- Blooming your spices in hot oil before adding liquid unlocks flavors that would otherwise remain dormant
- Letting the curry sit for 10 minutes after cooking allows the sauce to thicken and the flavors to marry even more
03 -
- Pat the chicken dry before marinating to help the yogurt coating stick better
- Toast your whole spices and grind them fresh if you really want to elevate this dish