Spiced Chicken Curry with Ginger, Garlic & Jalapeño (Print Version)
Vibrant curry with fresh ginger, garlic, and jalapeño for a warming, spicy kick. Perfect with rice or naan.
# What You Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade
02 - 1/2 cup plain yogurt (dairy or coconut-based for dairy-free)
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 Steps:
01 - Combine chicken with yogurt, lemon juice, turmeric, and salt in a large bowl. Mix thoroughly to coat all pieces. Let marinate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
02 - Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add 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. Cook for 2-3 minutes, stirring constantly, until fragrant and raw garlic smell dissipates.
04 - Stir in diced tomatoes and continue cooking for 4-5 minutes. Cook until tomatoes soften and begin to break down, forming a base for the sauce.
05 - Sprinkle in coriander, cumin, garam masala, cinnamon, chili powder, and black pepper. Stir well to combine and cook for 1 minute to toast the spices and release their aromatic oils.
06 - Add marinated chicken pieces to the skillet. Cook, stirring frequently, for about 5 minutes until chicken is lightly browned on all sides.
07 - Pour in water or chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer, cover, and cook for 15-20 minutes until chicken is cooked through and sauce has thickened to 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 hot alongside steamed basmati rice or warm naan bread.
# Expert Tips:
01 -
- The yogurt marinade makes the chicken impossibly tender, almost like its been slow-cooked for hours
- You can control the heat exactly to your liking by adjusting the jalapeños
02 -
- Don't skip marinating the chicken, even 15 minutes makes a noticeable difference in texture
- The sauce will look separated and slightly curdled when you first add the yogurt, this is completely normal
03 -
- Mince your ginger and garlic as finely as possible so they melt into the sauce
- Keep a small bowl of water nearby to deglaze the pan if anything starts sticking