Spicy Chicken Curry

Spicy Chicken Curry


"Garam Masala, similar but NOT identical to curry powder, can be found in East Indian food shops and sometimes in the 'Ethnic Foods' section at the supermarket. Serve hot with fried bread or rice, if desired."


servings 266 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 23 g
  • 46%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

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  1. Rinse chicken pieces and pat dry. Set aside. Grind poppy seeds into a paste.
  2. In a large skillet, saute onions and green chiles in oil until golden brown. Add ginger garlic paste and continue to saute. Add poppy seed paste and reserved chicken pieces, continuing to saute. Stir all together; after chicken is well mixed with the 'gravy', add the red chili powder and pour 2 cups of water over the mixture. Cover skillet and let simmer about 12 to 15 minutes, until chicken is cooked through.
  3. After chicken is 'well-boiled' (the oil should be floating on top of the skillet liquid), add the garam masala and turmeric powder and turn off the stove. Stir all together and serve.
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  1. 40 Ratings


This is an awesome recipe! My family and I tend to like very spicy food...I add triple the chili powder, twice the garlic, twice the garam masala (available from the grocery) and one half the ch...

This is an excellent, easy to make chicken curry with great flavor, and better yet, it doesn't require the laundry list of ingredients that some other recipes do. For those experimenting with I...

This was my first attempt at a curry dish, but it was incredibly easy and didn't take as long to prepare as I thought it would (I should have prepared the dough for the naan way in advance!). I...

This was an excellent recipe!! Once you have the ingredients ( I had to hunt for the garem masala and ginger-garlic paste) the cooking is remarkably quick and easy for such a tasty dish. I've ne...

Instead of chili peppers (as the kind Americans use are generally mild), I used canned jalapeno slices (chopped); and as I didn't have garlic-ginger paste, I mashed together a couple of garlic c...

Maybe I did something wrong...but between the ingredients saying poppyseeds and the recipe saying poppyseed paste...and saying cook until 'well boiled'?! This wasn't spicy and my husband said, ...

Wow talk about a delicious, fun fast recipe. I made it for people who were skeptical of Indian food, and they LOVED it. It will definitley go into my permanent recipe drawer!!

Very good. But, because I was only cooking for myself, I only used 2 peppers, and 2 tbsps of oil. I should also have cut the water in half. It ended up a little watery. Also, how does one pro...

Extremely good, and very authentic tasting. I used jalepenos instead of Indian chilis, however, and that proved to be a rather bad decision: it was brutally hot, but tasty nonetheless. I look fo...