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Spiced Chicken Curry with Ginger, Garlic & Jalapeño

Spiced Chicken Curry with Ginger, Garlic & Jalapeño — bold, aromatic, and ready in under an hour for perfect comfort.

Ingredients

Scale
  • ¼ cupvegetable oil, divided
  • 2pounds boneless, skinless chicken thighs, cut into1-inch cubes
  • 2medium onions, finely chopped
  • 2 tablespoonsminced fresh ginger
  • 6garlic cloves, minced
  • 1jalapeño pepper, seeds removed and diced
  • 6cherry tomatoes, diced
  • 1 tablespoontomato paste
  • ⅓ cupwater
  • Spices & Seasonings
  • 2 teaspoonschili powder
  • 2 teaspoonsground cumin
  • 2 teaspoonsground coriander
  • 1 teaspoonground cardamom
  • 1 teaspoongaram masala
  • 1 teaspoonsalt (adjust to taste)
  • 1 teaspoonblack pepper
  • For Garnish
  • 2 tablespoonsfresh cilantro, chopped
  • Fresh lemon juice, to taste

Instructions

  1. 1. Sear the Chicken
  2. Heat 2 tablespoons of oil in a large skillet or Dutch oven over medium-high heat.
  3. Add the chicken pieces in batches (do not overcrowd the pan).
  4. Cook each batch for about 3 minutes per side, until lightly browned.
  5. Transfer the browned chicken to a plate and set aside.
  6. 2. Sauté the Aromatics
  7. Lower the heat to medium and add the remaining oil to the same pan.
  8. Add the onions and sauté for 4–5 minutes, until they turn golden and translucent.
  9. Stir in the ginger, garlic, and jalapeño, cooking for 1 minute until fragrant.
  10. 3. Toast the Spices
  11. Add the chili powder, cumin, coriander, cardamom, garam masala, salt, and black pepper.
  12. Stir continuously for about 30–60 seconds to release the spices’ aroma and flavor.
  13. 4. Build the Sauce
  14. Add the diced tomatoes, tomato paste, and water.
  15. Stir to combine and bring the mixture to a gentle boil.
  16. Reduce the heat to low and let it simmer for 5 minutes, allowing the sauce to thicken slightly.
  17. 5. Simmer the Chicken
  18. Return the browned chicken pieces to the pan, along with any accumulated juices.
  19. Stir to coat the chicken evenly with the sauce.
  20. Cover and simmer for 15 minutes, stirring occasionally, until the chicken is tender and the sauce has reduced to a rich consistency.
  21. 6. Garnish and Serve
  22. Remove from heat. Stir in fresh cilantro and a splash of lemon juice for brightness.
  23. Serve hot with steamed rice, naan bread, or flatbread.
  • Author: Chef mia