Chili Chicken Curry
Tender chicken in a fiery red chili sauce, simmered with aromatic spices and finished with fresh cilantro. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
Ingredients
- 1.5 lb boneless, skinless chicken breasts
- 4 whole red chili peppers, fresh (or 2 tbsp chili flake)
- 1 medium onion, roughly chopped
- 2 tbsp ginger-garlic paste
- 1 can (14 oz) canned crushed tomatoes
- ½ cup coconut milk
Instructions
- 1
Cut chicken into 1-inch bite-sized pieces.
- 2
Blend red chilis, onion, and ginger-garlic paste with 1/4 cup water until smooth.
- 3
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, ~90 seconds.
- 4
Pour chili paste into the skillet; cook, stirring often, until darkened and fragrant, 3 minutes.
- 5
Add chicken pieces and stir to coat; cook 4 minutes until edges turn opaque.
- 6
Pour crushed tomatoes and coconut milk into the pan; simmer 8 minutes until chicken is cooked through and sauce thickens.
- 7
Season with salt and pepper to taste. Serve hot with rice or naan.
Tools you’ll need
- large skillet or saute pan
- blender or food processor
- wooden spoon or spatula
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