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Curry Up and Crunch

Indian-Style Spicy Chicken Curry Served Over Rice with Roasted Peanut Garnish

45 minutes
Serves 4
DinnerIndian
Herb's take

Tonight, we tap into Indian inspiration for a vibrant curry where aromatic spices meet the nutty crunch of roasted peanuts. Along the way, you'll master blooming spices and balancing flavors for a curry that's anything but one-note.

Equipment needed
  • Dutch oven or heavy-bottomed pot

Ingredients

Yield
4

Instructions

  1. 01
    Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
  2. 02
    Add the garlic and ginger, stirring constantly, for 1 minute until fragrant.
  3. 03
    Sprinkle in the curry powder, cumin, and red pepper flakes. Stir constantly for 45 seconds to bloom the spices.
  4. 04
    Add the chicken pieces and stir to coat them well with the spice mixture. Cook for 3 minutes until chicken is just opaque on the outside.
  5. 05
    Stir in the tomato paste and cook for 1 minute to caramelize its sugars and deepen its color.
  6. 06
    Pour in the diced tomatoes with their juices and the chicken broth. Bring to a simmer, scraping up any browned bits from the bottom.
  7. 07
    Add the coconut milk and salt. Stir well, bring to a gentle simmer, and cover. Cook for 15 minutes, stirring once halfway through.
  8. 08
    Remove the lid and simmer uncovered for 5-7 minutes more until the sauce thickens slightly and chicken is fully cooked.
  9. 09
    Stir in the fresh lime juice.
  10. 10
    Taste and adjust seasoning with more salt if needed.
  11. 11
    To serve, spoon the curry over bowls of basmati rice. Sprinkle generously with chopped roasted peanuts and cilantro.

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