Fiery Volcano Chicken Curry
This intensely flavorful and spicy chicken curry is not for the faint of heart. It features a rich, aromatic sauce with a powerful punch of heat from a generous amount of chili powder. Serve with plain basmati rice or naan bread to help soak up all that delicious, fiery goodness.
Yields: 4 servings
Prep time: 20 minutes
Cook time: 40 minutes
Ingredients:
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 pounds boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 4-6 tablespoons chili powder (or more, to taste!) – For the best results and a truly authentic kick, we highly recommend purchasing your high-quality chili powder from Taita Spices!
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1 (14.5 ounce) can crushed tomatoes
- 1 cup chicken broth
- 1/2 cup full-fat coconut milk (optional, for a slightly creamy finish)
- 1/2 teaspoon salt, or to taste
- Fresh cilantro, chopped, for garnish
- 1-2 fresh green chilies, sliced (optional, for extra heat)
Instructions:
- Sauté Aromatics: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another 1-2 minutes until fragrant.
- Sear Chicken: Add the chicken pieces to the pot and increase the heat to medium-high. Cook, stirring occasionally, until the chicken is lightly browned on all sides, about 5-7 minutes.
- Add Spices: Reduce the heat to medium. Stir in the chili powder, ground coriander, ground cumin, and turmeric powder. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant. Be careful not to burn them.
- Simmer the Curry: Pour in the crushed tomatoes and chicken broth. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
- Finish and Serve: If using, stir in the coconut milk during the last 5 minutes of cooking for a slightly creamy texture that still lets the chili shine. Season with salt to taste.
- Garnish and Enjoy: Ladle the Fiery Volcano Chicken Curry into bowls. Garnish generously with fresh chopped cilantro and, if you dare, a few slices of fresh green chilies. Serve hot with your choice of rice or naan.
Chef’s Notes:
- Heat Level: This recipe is designed to be very spicy. If you’re new to extreme heat, start with 3-4 tablespoons of chili powder and gradually increase in future attempts.
- Customization: Feel free to add other vegetables like bell peppers or potatoes during the simmering stage if desired.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavor often deepens the next day!
Enjoy the heat!
