Spiced Chicken Curry with Ginger (Printable version)

Vibrant chicken with warming ginger, garlic and jalapeño spices

# List of ingredients:

→ 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

# Directions:

01 - Combine chicken pieces with yogurt, lemon juice, turmeric, and salt in a large bowl. Mix thoroughly to coat all pieces evenly. Let marinate for at least 15 minutes, or up to 2 hours in the refrigerator for enhanced flavor penetration.
02 - Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add finely chopped onions and sauté for 5 to 7 minutes, stirring occasionally, until golden brown and softened.
03 - Add minced ginger, garlic, and chopped jalapeños to the skillet. Cook for 2 to 3 minutes, stirring constantly, until fragrant and raw garlic aroma dissipates.
04 - Stir in diced tomatoes and cook for 4 to 5 minutes until softened and beginning to break down, forming a base for the sauce.
05 - Sprinkle ground coriander, cumin, garam masala, cinnamon, chili powder, and black pepper over the mixture. Stir well to combine and cook for 1 minute to toast the spices and release their essential oils.
06 - Add marinated chicken pieces to the skillet. Cook, stirring frequently, for approximately 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 to 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. Remove from heat, garnish with chopped fresh cilantro, and serve immediately.

# Expert Advice:

01 -
  • The homemade spice blend hits different than anything from a jar, building layers of flavor that develop as they cook
  • Marinating the chicken in yogurt makes it ridiculously tender, like fall apart in your mouth tender
  • That gentle heat from jalapeños warms you through without overwhelming your palate
02 -
  • Don't rush the onion stage, properly caramelized onions add sweetness and depth that makes the sauce taste like it cooked all day
  • Blooming the spices in hot oil before adding liquid transforms them from dusty powder into fragrant magic
  • The sauce will continue to thicken as it stands, so don't worry if it looks a bit thin right after simmering
03 -
  • Use full fat yogurt for the most tender chicken and richest sauce
  • Toast your whole spices briefly before grinding if you want next level flavor

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