Recipe: Sunita’s Chicken Curry

This chicken curry features fresh ginger, cilantro and serrano peppers. But it’s the long list of spices used in this dish that really bring it to life.

Chicken Curry

Category: Food Recipes

Chicken Curry


  • 2 tablespoons canola oil
  • 2 medium onions, finely chopped
  • 1 cup plain yogurt
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons garlic, minced
  • 1-2 serrano peppers, minced
  • 4 pounds bone-in chicken thighs, skin and excess fat removed
  • 1 tablespoon ground coriander
  • 1 1/2 teaspoons cumin
  • 3/4 teaspoon turmeric
  • 3/4 teaspoon cayenne pepper
  • 28 ounce can whole peeled tomatoes, chopped with their juices
  • 1/2 cup fresh cilantro, chopped
  • 1 1/2 teaspoons garam masala
  • salt, to taste


  1. Heat the oil in a wide saucepan over medium-high heat. Add the onion and cook for about 4 minutes, stirring often. Reduce heat to medium and cook onions for 10-12 more minutes or until onions are golden brown, stirring often.
  2. Add ginger, garlic and serrano peppers and cook for 2 minutes while stirring.
  3. Add chicken thighs and cook until they begin to brown, about 5 to 6 minutes.
  4. Reduce heat to medium-low and add coriander, turmeric and cayenne. Cook for 2 more minutes, stirring often.
  5. Add tomatoes and their juices, yogurt, cilantro and about 2 teaspoons salt. Stir well, cover and bring to a boil.
  6. Reduce heat and simmer 20 to 25 minutes or until chicken is cooked through.
  7. Add Garam masala and stir well. Garnish with cilantro to serve.
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