Recipe for spicy chicken curry | Simple chicken curry

Last updated on February 15th, 2021 at 05:00 am

Recipe for spicy chicken curry (step-by-step VIDEO instructions) – a perfect, tangy, and sweet semi-gravy drenched in just the right amount of spices! This masala is perfect with tacos, stuffed buns, and flatbreads!

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Whenever I make this recipe for spicy chicken curry nostalgia hits me and I get transported to the time when I was all about cooking. I would try new dishes almost every single day and making my husband (used to be the kitchen guinea pig) taste everything. It was a fun time. Now I’m swamped with chores and parenting (which I absolutely enjoy).

Anyway, this recipe for spicy chicken curry is special to me and it is a family favorite. I make it whenever I don’t have much time but someone in our house is demanding they want rotis and chicken curry. This comes together in a jiffy and since it is made in an Instant Pot there’s very less cleaning involved, that gives all the more reasons to love this chicken masala.

I like to use bone-in and skinless chicken or this recipe. I like the way bone-in chicken adds texture and it is so boring to eat boneless chicken all the time; Because boneless chicken cooks faster. Read this article if you want to know more about the differences. But if you prefer boneless chicken or if you got only those in your freezer, go for it but do remember to reduce the cooking time by 5 minutes.

Speaking of texture, I add a mix of ginger-garlic paste and minced ginger and garlic. The minced ginger and garlic add so much texture and it literally keeps the chicken masala interesting and breaks the sweetish flavor when we need it.

See Also:

Effortless and divine French Yogurt Cake recipe

What makes this chicken masala so delicious:

A good amount of onions go into making this recipe for spicy chicken curry. By good amount I mean almost half the weight of the chicken. In this particular recipe, I use 500g onions for 1 kg of chicken. It might seem like a lot but this quantity of onions is what gives sweetness and an unbeatable flavor to the chicken masala. Also, the onions won’t seem like a lot once it has broken down and caramelized.

Caramelizing the onions is an important step and it is also the step that takes the most amount of time for this recipe. But once again, since onions add an important flavor to this dish, it is imperative that you let it take its time to cook. However, to fasten the process I add a bit of table salt to the Instant Pot. Salt brings out onions’ natural juices and in turn, gets cooked in that same moisture. When it is done, the onions will begin to brown and stick to the bottom.

The next important ingredient is tomatoes. Good quality, ripe tomatoes when diced and added to the caramelized onions mix with the salt that’s already in there. As you sauté the tomatoes will become mushy. These mushy tomatoes, when mixed with the spice powders, will the base of this chicken masala.

Add the chicken once this base is achieved, with some black pepper powder and cilantro leaves. Both are of course optional but adds a great finishing touch. The resulting recipe for spicy chicken curry is sweet, a bit tangy, spicy and delicious!

Serving suggestions:

This recipe for spicy chicken curry is an excellent side with flatbreads. I usually use this to serve it with Rotis or naan bread. But most of the time I like to use this is sandwiches or rolls like a burrito. With toppings like onions, lettuce, and tomatoes it tastes divine! Great for packed lunch or picnics.

Nutrition of this chicken dish:

The reason this chicken masala is one of my favorites is in involves simple ingredients, nothing elaborate. So it is easy to eat and to count calories. I have already done that for you and this dish packs 394 calories per serving with a whopping 51g of protein. It is both nutritious and filling.

Storing this masala:

This masala stays well in the refrigerator for up to a day. It stays pretty good in the freezer for up to a month. Put the leftovers in an airtight container and store it; to reheat sprinkle some water on top and microwave. This chicken masala is a meal-prep friendly.

See also:

Simple and easy Tomato Curry (a plain gravy)

Special Diets:

This recipe for spicy chicken curry is dairy-free and it contains no added sugar of any kind. However, since this is a protein-rich dish, it can very well be incorporated into any diet, making in a low GI dish.

Variations:

This Chicken masala is a pretty simple and basic curry/semi-gravy. For a nice twist of to use up leftovers, make this curry with added eggs, or mushroom, or some chopped sausages (our favorite).

Recipe for spicy chicken curry – how to make it:

This is the easiest ever chicken masala and it comes together effortlessly in Instant Pot. Let’s see how to make it!

To make this recipe for spicy chicken curry you’ll need the following ingredients:

• Chicken, bone-in – 1 kg
• Turmeric Powder 1/4 tsp
• Sea Salt – 1 tsp
• Coconut oil (or any flavorful oil) – 3 tbsp
• Cloves – 2
• Cinnamon – 2-inch pieces
• Medium red onions -3 (400-500g), diced
• Salt (Table) – 1 tsp
• Ginger Garlic Paste – 1 tbsp (If you don’t have it, you can use 0.5 tbsp more of minced ginger and garlic)
• Minced garlic – 1 tbsp
• Minced ginger – 1 tbsp
• Tomatoes – 5 small or 3 medium (300g)
• Chilli powder – 1.5 tsp
• Coriander powder – 3 tsp
• Garam Masala – 1 tsp
• Water – 250ml
• Black Pepper Powder – 1 tsp
• Cilantro leaves (minced) – 1 tbsp

To marinate the chicken:

• To marinate the chicken. Wash and clean the chicken.
• Put the chicken in a clean bowl. Add the turmeric powder and sea salt.
• Mix it thoroughly and set it aside until you need it.

To make the chicken masala:

• Place the Instant Pot bowl into the Instant Pot. Set it to SAUTE mode for 15 minutes. Pour the coconut oil into it and let it get hot.
• Add the whole spices: cloves and cinnamon. Let it splutter. The cloves will absorb the oil and look swollen, that’s the sign for its doneness.
• Immediately after, tip in the diced onions. Sauté once and then add in the table salt. Sauté the onions until the onions caramelize. The soft will soften the onions and bring out its juices. Then onions will then begin to look translucent and then it will start to brown (that’s when you move to the next step). This is the step that takes a bit of time around 10-15 minutes.
• Once the onions have caramelized, add the ginger-garlic paste, minced garlic, and minced ginger to the Instant Pot. Sauté it for a few seconds. Ginger garlic paste tends to stick to the bottom of the pan; when that happens sprinkle some water and spot scrape it using a study ladle.
• Add the tomatoes and sauté it until it becomes mushy. It will take 5 minutes for this. The salt in the onions will encourage this. You can poke and give them a little nudge if you won’t immediately turn mushy.

See also (more Instant Pot recipes):

Instant Pot Chickpeas (tender cooked without residual taste)

Basmati Rice in Instant Pot (in 10-minutes)

Instant Pot Chicken and Rice (flavorful and simple)

Making of the masala:

• Then, add the spice powders: chili powder, coriander seed powder, and garam masala. Mix it in and you can immediately notice it all coming together.
• Now, transfer the marinated chicken into this spice mix. Turn and mix to coat.
• Finally, pour in the water and sprinkle the black pepper powder and cilantro leaves. 250 ml of water will give a thick-ish semi-gravy which would be great with flatbreads and tacos.
• Cover the Instant Pot with its lid and SEAL it. Set it to POULTRY mode for 15 minutes or simply PRESSURE COOK mode.
• Once the timer goes off, Quick Release and open the lid. Carefully check seasonings; add black pepper powder and salt if required.
• If it is watery, set the Instant Pot in SAUTE mode and let some water evaporate.
• Finally, Serve the recipe for spicy chicken curry hot with tacos or flatbreads!

Recipe Source: This is a family recipe!

Here is the video recipe for the chicken masala:

Notes:

• USE THE SERVING SIZE ADJUSTOR ABOVE TO ALTER THE INGREDIENT MEASUREMENTS FOR AS MANY NUMBER OF PEOPLE YOU LIKE.
• I use a 6-quart Instant Pot. Cook time may or may not vary for other models/sizes.
• The whole spices are optional if you don’t have it don’t worry about it.
• Do not add more than 250ml of water if you want a semi-gravy consistency. 350ml or more would give a soupy consistency. If you’ve added more water by mistake, you can always leave the Instant Pot in SAUTE mode for the water to evaporate a bit.
• Ginger-garlic paste tends to stick to the bottom and char. If that happens, as soon as you notice them sticking to the bottom, sprinkle some water on that spot and gently scrape it using a sturdy spatula or ladle.
• You can leave it in KEEP WARM setting for later use. 
• Serve it along with burritos or tacos or flatbreads.

Made this? Got doubts? Let me know what you think in the comments below!