top of page

Spicy Chicken Curry


Boneless chicken - 1 lb Ginger paste - 1/2 tsp Garlic paste - 1/2 tsp Red thai chilli - 3 pcs Roasted coriander + Roasted cumin - 1/2 tsp Plain yogurt - 1/2 cup Lime juice - 1 tbsp Salt to taste Black pepper - 1/2 tsp Olive oil Onion - 1/2 cup Garlic - 2 cloves Ginger paste - 1/2 tsp Coriander powder - 1/4 tsp Gorom mosolla - 1/2 tsp Turmeric - 1/4 tsp Red chilli - 1/2 tsp Tomato paste - 1/4 cup Butter - 1 tsp Garnish with coriander


Start by chopping chicken thighs into pieces. To marinate, add ginger and garlic paste, red chilli, lime juice and yogurt. In a pan toast coriander and cumin seeds to release their flavours, grind and add onto the chicken. Season with salt and black pepper. Mix all ingredients together and leave to marinate from 2 hours to overnight.

Heat a pan at medium heat. Add olive oil, then add chopped onions, chopped garlic and chopped ginger, ground coriander, gorom mosholla, turmeric and red chilli powder. Sauté all spices together for couple minutes, add water if required. Add tomato purée and butter. Stir and mix everything. Next add marinated chicken and pour all the remaining marinate onto the pan. Cook until tender, around 20 minutes.

Top with coriander and serve hot! Enjoy!



bottom of page