Spiciest Curry Ever
45Min
4Servings
520Cal
MediumLevel
Ingredients
Main Ingredients
chicken breast (cubed)
500 g
onion (diced)
2 pcs
garlic (minced)
4 pcs
chili pepper (sliced)
6 pcs
ginger (grated)
30 g
coconut milk
400 ml
tomato (diced)
3 pcs
curry powder
3 tbsp
sunflower oil
3 tbsp
salt
1 tsp
Instructions
1
Prepare ingredients
Dice onions, mince garlic, slice chili peppers, grate ginger, and cube chicken.
10 min
2
Fry aromatics
Heat oil in a pan and fry onions, garlic, ginger, and chili until fragrant.
5 mintimer 5 min
3
Brown the chicken
Add chicken cubes to the pan and cook until lightly browned.
8 mintimer 8 min
4
Add spices and tomatoes
Stir in curry powder and diced tomatoes, cook for 3 minutes.
3 mintimer 3 min
5
Simmer the curry
Pour in coconut milk, season with salt, and simmer on low heat until thickened.
15 mintimer 15 min
6
Serve
Serve hot with rice or naan bread.
2 min
Original recipe
Storage
Fridge: 3 days
Freezer: 60 days
Reheat: Microwave 3-4 minutes or pan on medium heat
Store in an airtight container. Reheat gently to avoid drying out.
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