Spiced Chicken Curry with Ginger, Garlic & Jalapeño
This Spiced Chicken Curry with Ginger, Garlic & Jalapeño is simple to make and full of flavor, offering a bold, home-style chicken dish perfect for weeknights.
Ingredients
For the Curry
- 1/4 cup vegetable oil, divided
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- 2 medium onions, finely chopped
- 2 tablespoons minced fresh ginger
- 6 cloves garlic, minced
- 1 piece jalapeño pepper, seeds removed and diced
- 6 pieces cherry tomatoes, diced
- 1 tablespoon tomato paste
- 1/3 cup water
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cardamom
- 1 teaspoon garam masala
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon black pepper
For Garnish
- 2 tablespoons fresh cilantro, chopped
- Fresh lemon juice, to taste
Instructions
Sear the Chicken
- Heat 2 tablespoons oil in a large skillet or Dutch oven over medium-high.
- Add chicken in batches; do not crowd the pan.
- Brown each piece about 3 minutes per side. Transfer chicken to a plate.
Sauté the Aromatics
- Lower heat to medium and add the remaining oil.
- Sauté onions 4–5 minutes until golden and soft.
- Stir in ginger, garlic, and diced jalapeño for 1 minute until fragrant.
Toast the Spices
- Add chili powder, cumin, coriander, cardamom, garam masala, salt, and pepper.
- Stir continuously 30–60 seconds to wake the spices.
Build the Sauce
- Add diced tomatoes, tomato paste, and 1/3 cup water.
- Stir and bring to a gentle boil, then reduce heat and simmer 5 minutes.
Simmer the Chicken
- Return browned chicken and any juices to the pan.
- Stir to coat, cover, and simmer 15 minutes until chicken is tender and sauce thickens.
Garnish and Serve
- Remove from heat, stir in chopped cilantro and a squeeze of lemon.
- Serve hot with rice, naan, or flatbread.
Notes
Cool the curry to room temperature before storing. Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Adjust jalapeño and chili powder to control heat.