Spicy Chicken Curry

This is a super easy and super quick recipe, and my go-to recipe when I’m short of time, that is most of the time.

The reason I love it so much is because, the moment you open the lid, it’s sort of a fragrant-outburst of spices and coconut oil. The creaminess of this dish, without adding cream, is ethereal. This is definitely something you’ll make very often, once you give it a try.




Chicken – 1000 gm
Yogurt – 1 cup
Turmeric – 0.5 tsp
Kashmiri Chilli powder – 2 tbsp
Coconut oil – 4 tbsp
Onion (chopped) – 1
Ginger-Garlic paste – 1 tbsp
Cardamom pods- 2
Cinnamon stick – 1
Bsy leaf – 1
Chicken Masala – 2-3 tbsp
Milk – 0.5 cup
Salt – as per taste

Step 1: Marinate the chicken pieces in yogurt, turmeric powder, chilli powder and a pinch of salt.

Step 2: Heat oil in a pan. Saute chopped onions until slightly brown. Now add in the cardamom pods, cinnamon stick and bay leaf, along with some ginger-garlic paste.

Step 3: Toss in the marinated chicken along with some chicken masala powder and milk. Add salt according to taste. Cook until done.


Enjoy with steamed rice. 🙂


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