Green chili chicken curry
This green chili chicken curry uses Indian hotel curry gravy to deliver flavours that are sure to please.
Servings: 2
Calories: 598kcal
Equipment
- A skillet with a lid. Or a lid from another pot that fits your skillet. You will need to loosely cover while the chicken cooks.
Ingredients
The spice mix
- 2 tsp Indian restaurant spice mix - recipe link below
- 1 tsp kashmiri chili powder
- 1 tsp kasoor methi - dried fenugreek leaves
- 1/2 tsp tandoori masala - look for one that isn't mostly salt
- 1/2 tsp kosher salt (or 1/3 tsp of regular fine table salt)
Green chili chicken curry
- 3 tbsp vegetable oil - any neutral oil is fine
- 1/2 small onion - coarsely chopped. Shallot works well here if you have some.
- 1 tbsp garlic ginger paste - recipe link below
- 4 green chilies - finger hots also known as jwala, seeded and cut into 1 inch pieces
- 2 tbsp cilantro stems - minced
- 1 cup Indian hotel curry base - recipe link below
- 3 boneless, skinless chicken thighs - cut into 3 or 4 pieces each
- 5 cherry tomatoes - cut in half
- 1 tbsp cilantro leaves - finely chopped
Instructions
Do your prep
- Make your spice mix. Have your onions and cilantro chopped. Cut up your green chilies.
Make the green chili chicken curry
- Heat the oil in a medium sized frying pan until the oil just starts to shimmer.
- Add the onions and cook until the onions just start to brown at the edges. This should take around 3 minutes.
- Stir in the garlic ginger paste, cilantro stems and green chilies. Cook until the garlic ginger paste stops sputtering.
- Turn your heat down to medium low and add your spice mix. This is why you added 3 tablespoons of oil. You want to fry your spices in the oil. If you skimp on the oil you risk your spices sticking or burning. If your spices burn here you are starting over.
- Add the Indian hotel curry gravy. Stir it really well to get the oil to combine with the curry gravy. You want everything mixed together at this point. Bring to a simmer.
- Add the chicken thigh pieces in a single layer. Nestle them down into the sauce. Cover and cook about 5 minutes. Remove the cover, flip the chicken and recover. Cook until the chicken is done. Use an instant read thermometer if you have one. You are shooting for an internal temperature of 170F.
- The sauce consistency should be about perfect. The juices from the chicken should be enough but if it looks dry add a couple tablespoons of water and stir to combine.
- Add the cilantro leaves and stir. Then add the tomatoes and simmer just long enough to warm the tomatoes through.
Notes
Make your Indian hotel curry gravy ahead of time.
I use this Indian restaurant spice mix in most of my Indian restaurant style curries.
For maximum flavour you really should make your garlic ginger paste from scratch.
You may notice there’s no tomato paste or passata in this recipe. The tomato comes from the hotel curry gravy. It’s there already.
Nutrition
Serving: 2servings | Calories: 598kcal | Carbohydrates: 24g | Protein: 35g | Fat: 40g | Saturated Fat: 10g | Trans Fat: 3g | Cholesterol: 161mg | Sodium: 969mg | Potassium: 891mg | Fiber: 8g | Sugar: 10g | Vitamin A: 673IU | Vitamin C: 38mg | Calcium: 78mg | Iron: 4mg