The best part about my recipe for chili chicken curry is that it’s so easy to make, I barely have time to think about cutting the chicken. That’s perfect if you want all your ingredients prepped and ready when you get home! In case you didn’t know, there are two main ways to cook chicken in a curry – one being slow and steady or full on fast. Either way, here we will be adding an assortment of fresh green chilies to our delicious dish. If you’d like more information about how to actually cook any type of food, check out this video from Food Network’s MasterChef.
This simple and healthy recipe for chili chicken curry is SO EASY to prepare. It’s also incredibly nutritious when compared with other popular dishes of its kind! Check it out and see why it would make a fantastic addition to your dinner table! Remember to give the recipe a few days before you plan on serving it (if at all possible) so everything is fully cooked, but not overcooked. Also keep the sauce below refrigerated (and don’t leave it sitting out in the sun!).
(Note: Although these spices can be found online for just about anywhere, most grocery stores provide them as natural teas.)
How to cook chicken in the fastest method
Slow cooker or Instant pot
Use either method to prep your chicken pieces and let the meat cook on low for at least 30 minutes. Then add enough water to cover the chicken so that the skin is no longer soggy. Cook another 6-8 hours until the meat is tender. Remove from heat when done and season with salt, pepper and herbs. Serve with rice or noodles that have been boiled beforehand.
Slow cooker
Place 1/4 cup of water in crockpot and place chicken breast or thighs into the crock pot. Add 8 garlic cloves, 2 bay leaves, 4 whole lemons and 16 thyme sprigs. Bring liquid to boil and simmer for 30 minutes. Remove from heat and let the chicken broth come to room temperature for 3-5 minutes before serving.
Instant Pot
Add all the necessary ingredients and stir to combine. Cover the pot with lid and set to high pressure while waiting for the onions to be completely tender. When the cooking liquid has reduced by half, allow to come to room temperature for 5 minutes. Once the chicken has cooked 3-5 minutes on medium, remove from heat and transfer the veggies to bowl. Top with remaining 3 tablespoons of reserved cooking liquid and serve immediately. A side note; if you want extra hot sauce, I recommend serving with some chopped cilantro instead of butter before adding chili powder. Have you ever tried using cilantro instead of butter? It works great!
Chili Chicken Curry Ingredients and Suggested Recipes
- Chicken Breasts
- 1 tablespoon olive oil
- 1/4 pound boneless skinless chicken breasts, cooked
- 1 onion, sliced
- 1 yellow Chiles (I use jalapeños), seeded
- 1/2 red bell pepper, seeded
- 1 small white onion, sliced
- 1 pinch salt
- 1 dash black pepper
- 1 tsp finely ground red chili flakes
- 1/4 teaspoon dried oregano
- 1/4 teaspoon crushed red chili seeds
- 1/2 teaspoon paprika
- 1/4 teaspoon freshly grated lemon juice
- 1 tablespoon vegetable stock
- 1 tablespoon minced garlic seeds
- 1/2 teaspoon sea salt
- 1/4 tsp cumin powder
- 1/2 teaspoon sugar
- 1 lime, zest and juice removed
- 1 bunch Thai basil, rinsed and drained well
- 1 Tablespoon unsalted butter
- 1 large glass bottle full of heavy whipping cream
- 1/2 cup boiling chicken stock or mushroom stock
- 1/2 cup heavy whipping cream
- 1 tablespoon diced celery
- 1 teaspoon flour
- 1 teaspoon minced garlic
- 1 teaspoon Parmesan cheese, melted
- 1 teaspoon chili powder
- 1 teaspoon sugar
- 1 teaspoon Dijon mustard
- 2 cups all purpose flour
- 1 tbsp powdered ginger
- 1 tbsp honey
- 1 pinch salt
- 3 egg whites
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon dry cider vinegar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon Black Pepper
- 1 Tbsp prepared horseradish
- 2 cups shredded mozzarella
- 1 cartilful sour cream
- 1/4 cup light corn syrup
- 1 tablespoon dill pickle relish
- 1 large jar of salsa
- Method
Preheat oven to 425 F. Brush chicken with oil and rub lightly with garlic paste, then season with salt and pepper. Sprinkle onion mixture over chicken and spread the fried onions evenly over chicken. Place peppers in center of skillet and set aside. Roast the chicken breasts in the middle of skillet 5-7 minutes. Cool chicken breasts in pan and return to oven for 7-10 minutes. Meanwhile, chop onions, saute the bell peppers, chiles and spices in a separate frying pan until vegetables are fragrant and juicy. Stir together chile blend, lemon juice, vegetable stock, honey, paprika, brown sugar, lime zest and zest, mustard and salt. Combine flour, sugar, salt, black pepper, Dijon mustard, cooled chicken, boiling chicken stock and 3/4 cup of boiling chicken stock in stand mixer with electric paddle attachment. Mix ingredients well. Pour batter into 9×13 baking sheet lined with parchment paper or ceramic foil. Bake 10-15 minutes depending on how thick you want your breading. Allow to cool 5 minutes, or wrap in plastic bag to prevent crust from sticking. Let dough rest for 10 minutes, or cut into small circles (about 1 inch in diameter) and press gently into desired shape. Repeat with remaining chicken pieces. Return to counter and chill in the fridge. Chop mozzarella and shredded cheeses and fold in cornstarch. Toast a slice of bread using slingshot or griddle until golden brown. For dipping, fill your choice of dip or sauce and top with slices of fruit such as cherry tomatoes, cucumber and melon or diced avocado. Garnish by spreading roasted cauliflower leaves and tomato sauce. Serve piping hot with tortilla chips. To make vegan version, substitute with vegan cream cheese for topping. Add up 1 cup of mashed cashews instead of shrimp if you wish after they’ve cooked. This may change slightly depending on texture and flavor preferences, but this is what it will likely be. Get creative! Enjoy! Notes: If you’re having trouble getting your hands dirty without washing down your groceries in warm water first thing, read about cleaning techniques in my previous post about making homemade BBQ sauce.
