Ginger and green chili chicken curry

When I am in the mood to have a spicy chicken curry, this is my go to recipe. My ginger and green chili chicken curry, is not for the faint hearted. I developed this one, when one afternoon I didn’t want to have the regular curry. And, I was so happy with the result. This is a quick and easy recipe and packed with taste. While ginger and chilis are the main flavour ingredients, they aren’t the only ones. I have also used yoghurt to marinate the chicken. One one hand while it acts acts as a meat tenderiser, it also tames the heat down a little bit. So, if you want, you could adjust the heat levels in the recipes, easily. Or completely eliminate the chilis to get a delicious ginger chicken curry.

This preparation has a thick gravy, attributed to the sliced onions used. Therefore, they are go perfectly with rice and Indian flatbreads. We mopped up this the curry with my oven baked, no yeast whole wheat garlic naans. And it turned out to be an unforgettable lunch. Additionally, if not in a curry form, you could keep it dryish (by not adding any water and cooking the chicken in it’s own juices) and serve this as a chicken appetiser, as well.

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Quick and easy recipe

My ginger and green chili chicken curry, is a simple recipe. All you need to do is marinate and then cook. Also, this one doesn’t even need an epic marination. So, anything between 30 minutes to an hour is good enough. The chicken in this recipe is cooked in a onion-tomato curry paste. And it took me under 30 minutes to make it, as well. Although, I have used chicken drumsticks, curry cut pieces work well too. The primary flavours of this curry comes from tempering the oil with a freshly made ginger, garlic and chili paste along with cumin seeds. Now, if your heat tolerance is as good as mine, you can go by the recipe, as is. Having said that, let me assure you that, it isn’t so hot that you are not going to be able to enjoy the taste.

However, if you wish to make it milder, leave out the chilis from it. In the later case, you will have a mild and delicious chicken curry. You can serve this yummy chicken curry with rice, naan and parathas. This chicken side dish pairs extremely well with all of them. So, do try this ginger and green chili chicken curry for you weekend lunch and let me know. I generally crave for this when the weather is a little chilly or it is raining. If you too crave a spicy curry when the temperatures start to dip, then this curry could be your answer.

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Eat hearty!

Kitchen Mai

Ginger and green chili chicken curry

A super yummy and spicy chicken curry recipe that teams up perfectly with rice and Indian bread varieties

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Marination 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 people

Course: Side Dish

Cuisine: Bengali, Indian, North Indian

Calories: 230

Ingredients Equipment Method Notes

Ingredients

  

For the marination

• 600 g chicken drumsticks or curry cut chicken
• 2 tbsp yoghurt
• 1 tsp chili powder
• 2 tsp coriander powder
• ½ tsp turmeric powder
• 1 tbsp ginger and garlic paste
• 1 tbsp mustard oil/regular cooking oil
• ½ tsp salt

For the curry

• 1 large onion sliced
• 1½ inch ginger roughly chopped
• 6-7 green chilis
• 2 medium tomatoes chopped
• 4-5 tbsp coriander leaves chopped
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 2 bay leaves
• 2 tsp garam masala
• 2 tbsp mustard oil for cooking
• salt to taste

For garnishing

• 2-3 green chilis sliced
• ½ inch ginger julienned
• 1 tbsp coriander leaves chopped

Equipment

• Shallow cooking pot with lid

Method

 

1. Wash and dry the chicken well. Massage the chicken with the marination ingredient and set this aside for 15-30 minutes
   
2. Make a coarse paste of the ginger, chilis and cumin seeds, without adding any water
   
3. Heat a pan with the oil, and add fennel seeds, bay leaves and chopped coriander
   
4. Once the fennel is roasted, add the ginger-chili paste. Fry this out until the raw smell goes off
   
5. Add the onions and sautee´until soft and slightly brown
   
6. Add the chopped tomatoes and cook until they turn mushy
   
7. Now add the marinated chicken, and sear on a high flame for 10 minutes
   
8. Add a cup of water, salt and mix well. Cover and cook, on a medium flame, until the chicken is completely done
   
9. Once done, sprinkle the garam masala powder over the curry. Cover and let it sit for 5 minutes
   
10. Garnish with chopped chilis, ginger and coriander and serve the ginger and green chili chicken curry hot with rice or rotis. Enjoy
    

Notes

• You could reduce the amount of chilis as per your taste
• g - grams
• tsp - teaspoon
• tbsp - tablespoon
• 1 cup = 250 millilitres