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Spiced Chicken Curry with Ginger, Garlic & Jalapeño

Spiced Chicken Curry with Ginger, Garlic & Jalapeño

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Spiced Chicken Curry with Ginger, Garlic & Jalapeño is a bold, aromatic curry featuring tender chicken thighs simmered in a richly spiced sauce made with onions, fresh ginger, garlic, and diced jalapeño. Perfectly balanced with warm Indian spices and a touch of heat, this comforting curry is ready in under an hour — ideal for cozy weeknight dinners or weekend gatherings.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Scale
  • ¼ 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 garlic cloves, minced
  • 1 jalapeño pepper, seeds removed and diced
  • 6 cherry tomatoes, diced
  • 1 tablespoon tomato paste
  • ⅓ 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
  • 2 tablespoons fresh cilantro, chopped (for garnish)
  • Fresh lemon juice, to taste

Instructions

  1. Sear the Chicken: Heat 2 tablespoons of oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces in batches (avoid overcrowding). Cook for about 3 minutes per side, until lightly browned. Remove and set aside.
  2. Sauté the Aromatics: Lower the heat to medium, add the remaining oil, and sauté onions for 4–5 minutes until golden and translucent. Stir in ginger, garlic, and jalapeño; cook for 1 minute until fragrant.
  3. Toast the Spices: Add chili powder, cumin, coriander, cardamom, garam masala, salt, and pepper. Stir continuously for 30–60 seconds to bloom the spices.
  4. Build the Sauce: Add diced tomatoes, tomato paste, and water. Stir and bring to a gentle boil, then reduce heat to low. Simmer for 5 minutes until slightly thickened.
  5. Simmer the Chicken: Return the browned chicken and its juices to the pan. Coat evenly in the sauce. Cover and simmer for 15 minutes, stirring occasionally, until chicken is tender and sauce is rich.
  6. Garnish and Serve: Remove from heat. Stir in fresh cilantro and a squeeze of lemon juice. Serve hot with rice or naan.

Notes

  • Adjust spice level by adding more or less jalapeño or chili powder.
  • Use chicken breasts instead of thighs for a leaner option — just reduce cook time slightly.
  • Add a splash of coconut milk at the end for a creamier, milder curry.
  • This curry pairs beautifully with basmati rice, naan, or paratha.
  • Author: lily
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian

Find it online: https://us.lillyrecipes.com/spiced-chicken-curry-with-ginger-garlic-jalapeno/