Hot and spicy chicken curry

There is something deeply satisfying about making you own curry from scratch. The spice blend we've used for this hot and spicy chicken curry results in a depth of flavour and piquancy that you just don't get from a jar.

  • 1 hr cooking
  • Serves 6
  • Print


Hot and spicy chicken curry
  • 1/4 cup (60ml) vegetable oil
  • 1.7 kilogram chicken thigh fillets, halved
  • 1 (200g) brown onion, sliced thinly
  • 4 clove garlic, crushed
  • 2.5 centimetre (15g) fresh ginger, grated
  • 10 curry leaves
  • 410 gram canned diced tomatoes
  • 1 cup (250ml) chicken stock
  • 10 centimetre (20g) stick fresh lemongrass, bruised
  • 1/2 cup (125ml) coconut milk
  • 1 cup loosely packed fresh coriander leaves
Spice blend
  • 1 tablespoon ground coriander
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground fennel
  • 1 teaspoon hot chilli powder
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoon ground turmeric
  • 2 teaspoon ground cumin


Hot and spicy chicken curry
  • 1
    Make spice blend by combining spices in a small bowl.
  • 2
    Heat 2 tbsp of the oil in large saucepan. In batches, cook chicken until browned all over. Remove from pan.
  • 3
    Heat remaining oil in same pan. Stir onion over heat until soft. Add garlic, ginger and curry leaves; continue stirring until fragrant. Add spice blend and stir about 2 minutes or until fragrant.
  • 4
    Return chicken to pan with undrained tomatoes, stock and lemongrass; bring to the boil. Reduce heat and simmer with lid on, stirring occasionally, for 20 minutes. Remove saucepan lid and simmer about 10 minutes or until sauce thickens slightly. Discard lemongrass.
  • 5
    Add coconut milk and stir until heated through. Serve curry sprinkled with coriander.

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