Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 thumb-sized piece of ginger, grated
- 3-4 fresh red chili peppers, sliced (adjust based on heat preference)
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon smoked paprika
- 1 tablespoon tomato paste
- 2 cups diced tomatoes (fresh or canned)
- 1 can coconut milk (14 oz)
- 1 pound chicken thighs or vegetables of choice
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large skillet or pot over medium heat. Add the chopped onions and sauté until translucent.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the sliced red chilies, curry powder, turmeric, and smoked paprika. Cook while stirring for 2-3 minutes to toast the spices and release their flavors.
- Mix in the tomato paste and cook for another minute before adding the diced tomatoes. Let simmer for 10 minutes to develop rich tomato flavor.
- Pour in the coconut milk and stir well. Add the chicken or vegetables and season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat and let simmer uncovered for 20-25 minutes, stirring occasionally until the fiery curry has thickened and flavors meld.
- Finish with a squeeze of lime juice and garnish with fresh cilantro.
Notes
- Adjust the number of chili peppers based on your heat preference.
- If the curry becomes too spicy, add a splash of coconut milk or a pinch of sugar to mellow the heat.
- This dish can be made vegetarian by substituting chicken with hearty vegetables like cauliflower, zucchini, or tofu.
- For a milder flavor, remove the seeds from the chili peppers.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg
