Chicken Curry in Sweet Chili Sauce is a delectable fusion dish. It combines the rich and aromatic flavors of traditional curry. It also includes the sweet and tangy notes of sweet chili sauce. This dish includes tender pieces of chicken. The chicken is marinated in a blend of curry powder, turmeric, cumin, and paprika. It is cooked to perfection with fragrant onions, garlic, and ginger. Add a creamy coconut milk lends a luscious texture to the curry.
The star of the dish is the sweet chili sauce mixture. It is a harmonious blend of sweet chili sauce, soy sauce, lime juice, and a touch of sugar. This adds a delightful sweetness and a hint of tanginess that perfectly balances the savory curry spices. Garnished with fresh cilantro, this chicken curry offers a symphony of flavors and textures. It is served with steamed rice or naan bread. These combinations will tantalize your taste buds. They will also leave you craving for more. This dish is perfect for a comforting meal any day of the week. It brings a unique twist to your usual curry experience.
Ingredients for Chicken Curry in a Sweet Chili Sauce
For Marinate
- 5 chicken thighs
- 1 teaspoon of dried thyme
- 1 tablespoon of dried rosemary
- 1 tablespoon Ginger garlic paste
- 3 tablespoons sweet chili sauce
- 2 tablespoons of Apple Cider Vinegar
For Curry
- 1 tablespoon coconut oil
- ¼ mustard seed
- 1 teaspoon cumin seed
- 1 red onion, finely chopped
- Cilantro, chopped
- 1 tablespoon ginger garlic paste
- 2 bay leaves
- 2 3″ cinnamon sticks
- 3-4 tomatoes
- ½ a teaspoon of turmeric powder
- 1 tablespoon of curry powder
- 1 tablespoon of cumin
- 1 teaspoon of black pepper
- 1 cup of plain yogurt
- Salt to taste
- Vegetable oil for frying
Step-by-Step Guide to Making Chicken Curry in a Sweet Chili Sauce
- Marinate the Chicken:
- In a large bowl, combine the chicken thighs with rosemary, thyme, apple cider vinegar, minced garlic, and sweet chili sauce.
- Mix well, cover tightly, and allow to marinate overnight in the refrigerator. Remember, the longer you marinate, the deeper the flavors!
- In a large bowl, combine the chicken thighs with rosemary, thyme, apple cider vinegar, minced garlic, and sweet chili sauce.
- Heat the Oil:
- In a large deep-bottom pan or wok, heat the coconut oil over medium heat.
- Add the Spices:
- Once the oil is hot, add mustard seeds, jeera, bay leaf, and cardamom pods.
- Allow the mustard seeds to splutter.
- Cook the Onions:
- Add the chopped onion and cook for about 12 minutes, stirring occasionally to prevent sticking or burning.
- Sauté until the onions turn light brown or translucent.
- Add Aromatics:
- Stir in the ginger-garlic paste and cook for another minute until fragrant.
- Add a generous amount of chopped coriander, which adds depth of flavor.
- Incorporate the Tomatoes:
- Add the chopped tomatoes, cinnamon stick, an extra bay leaf, meat masala, coriander powder, and chili powder.
- Mix well and cook for 3-4 minutes until you see some oil separating from the mixture.
- Add Chicken:
- Add the chicken pieces to the masala. Dry roast them for a minute or two. Make sure they are well coated.
- Simmer:
- Lower the flame, cover the pan, and let it cook for 30 -35 minutes, or until the chicken is tender.
- If needed, add a splash of water, mix well, and bring to a boil.
- Final Touches:
- Around halfway through the cooking process, add the slit green chilies and yogurt, mixing it in thoroughly before covering again.
- Around halfway through the cooking process, add the slit green chilies and yogurt, mixing it in thoroughly before covering again.
- Serve:
- Garnish with freshly chopped chives and serve hot with steamed rice or naan bread.
- Don’t forget to add lime wedges on the side for an extra burst of flavor!
Enjoy your Chicken Curry in Sweet Chili Sauce!
This recipe showcases a beautiful blend of spices and sweetness. It is sure to impress at any dinner table. Whether you’re serving it for a family meal or entertaining guests, it’s bound to be a hit!
Serving Suggestions:
Enjoy this delicious chicken curry with a side of steamed rice or warm naan. Whether it’s a cozy family dinner or a gathering with friends, it’s a dish that complements any meal.
Why Marinate?
Marinating the chicken in a mixture of sweet chili sauce and herbs infuses the meat with flavor. It also helps to tenderize it. This ensures a juicy and flavorful result.
Final Thoughts:
This Chicken Curry in Sweet Chili Sauce is an easy yet impressive dish that’s perfect for any occasion. The combination of spices and the unique flavor of sweet chili sauce creates an unforgettable culinary experience. Don’t forget to share your cooking results with us!
Note and Tips for Chicken Curry in Sweet Chili Sauce
Note:
- This version uses coconut oil and a robust spice base. If you don’t have coconut oil, you can substitute with another neutral oil but coconut oil adds nuance.
- Fresh coriander is added in the cooking step for depth; you can reserve some for garnish.
- The yogurt is added halfway through to temper and enrich the sauce. Don’t add it straight from the fridge. Bring it to room temp and whisk before adding.
Tips:
- Toast spices gently. When adding mustard, cumin, and other whole spices, keep the heat medium-low. This helps to avoid burning and bitter flavors.
- Control the heat: Start with milder chili powder and adjust to taste. Add green chilies later for fresh heat.
- Tender chicken: Marinate the chicken in a bit of yogurt, salt, and a pinch of chili powder. Let it sit for 1–2 hours before cooking. This boosts tenderness. This step is optional since the recipe uses quick masala cooking.
- Oil separation cue: Look for oil separating from the masala after adding the tomatoes. This signals that the spices have released their flavors.
- Water amount: Add water sparingly to achieve a thick curry. You can always add more if needed, but it’s harder to thicken once it’s too watery.
- Yogurt tempering: Whisk yogurt before adding to prevent curdling. Add it gradually while stirring to keep the curry smooth.
- Resting boosts flavor: Let the curry sit for 10–15 minutes after cooking to let flavors meld before serving.
- Serving ideas: Pair with steamed rice, naan, or paratha. A squeeze of lime right before serving brightens the dish.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. This curry often tastes even better the next day.
- Make-ahead tip: If hosting, prepare the masala base up to the simmer stage a day ahead. Finish with chicken and yogurt an hour before serving.
Frequently Asked Questions (FAQ)
1) Can I skip marinating the chicken?
Yes, but marinating enhances flavor and tenderness. If you’re short on time, marinate for at least 30 minutes.
2) Can I use oil other than coconut oil?
Yes. If you don’t have coconut oil, you can use another neutral oil (vegetable or canola). Coconut oil adds a subtle aroma and flavor.
3) How spicy is this recipe? Can I adjust the heat?
You can adjust the heat by choosing mild or hot chili powder and controlling green chilies. Start milder and taste as you go.
4) Do I have to add yogurt? What if I’m dairy-free?
Yogurt adds creaminess and balances heat. For a dairy-free version, use dairy-free yogurt or coconut milk. Add coconut cream as needed to thicken.
5) My curry looks watery. How can I thicken it?
Simmer uncovered to reduce and thicken. If needed, simmer longer or add a small amount of tomato paste or a slurry of cornstarch and water.
6) Can I reuse leftovers for lunches?
Yes. Store refrigerated in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave.
7) Is this dish gluten-free?
Yes, the ingredients listed are gluten-free. Check spice blends to make sure they’re gluten-free if you’re using store-bought masala.
8) Can I make this in advance?
Yes. You can prepare the masala base a day ahead and finish with chicken and yogurt before serving for extra flavor.
9) What should I serve with this curry?
Steamed rice, naan, chapati, or paratha work well. A squeeze of lime adds brightness.
10) Can I freeze this curry?
Freezing is possible for the curry without yogurt added. If freezing with yogurt, texture will change slightly upon thawing; add yogurt after reheating.
11) I don’t have coriander leaves. Can I skip them?
Fresh coriander adds aroma. If unavailable, you can garnish with parsley or skip the garnish.
12) My mustard seeds and cumin seeds didn’t pop. what went wrong?
Keep the heat medium-low and make sure oil is hot before adding whole spices. They should sizzle; if not, give the pan a moment to heat up or start with a hotter pan.
CHICKEN CURRY IN SWEET CHILI SAUCE
Chicken Curry in Sweet Chili Sauce is a delectable fusion dish. It combines the rich and aromatic flavors of traditional curry. It also includes the sweet and tangy notes of sweet chili sauce. This dish includes tender pieces of chicken. The chicken is marinated in a blend of curry powder, turmeric, cumin, and paprika. It is cooked to perfection with fragrant onions, garlic, and ginger. Add a creamy coconut milk lends a luscious texture to the curry.
Ingredients
For Marinate
- 5 chicken thighs
- 1 teaspoon of dried thyme
- 1 tablespoon of dried rosemary
- 1 tablespoon Ginger garlic paste
- 3 tablespoons sweet chili sauce
- 2 tablespoons of Apple Cider Vinegar
For Curry
- 1 tablespoon coconut oil
- ¼ teaspoon mustard seed
- 1 teaspoon cumin seed
- 1 red onion, finely chopped
- Cilantro, chopped
- 1 tablespoon ginger garlic paste
- 2 bay leaves
- 2 3" cinnamon sticks
- 3-4 tomatoes
- ½ a teaspoon of turmeric powder
- 1 tablespoon of cumin
- 1 tablespoon of curry powder
- 1 teaspoon of black pepper
- 1 cup of plain yoghurt
- Salt to taste
- Vegetable oil for frying
Instructions
- Prepare the Chicken:
- In a large bowl, marinate 5 chicken thigh,1 tsp of dried thyme, 1 tbsp of dried rosemary, 1 tbsp Ginger garlic paste, 3 tbsp sweet chili sauce, 2 tbsp of Apple Cider Vinegar while you get everything ready - about 15-20 minutes is enough or overnight.
- cook:
- Heat the coconut oil in a large deep bottom pan or wok over medium heat.
- Add mustard, jeera, bay leaf and cardamom.
- Once the jeers start spluttering, add the chopped onion and cook for about 12 minutes stirring every few minutes to ensure the onion doesn’t stick to the bottom and burn. The onion should become a light brown in color or sauté until translucent.
- Add the Ginger garlic paste and cook for another minute until fragrant. Add lots of chopped coriander - this adds a lot of flavors.
- Add tomatoes, cinnamon stick, bay leaf, meat masalas, coriander powder and chili powder and mix. Cook this for 3-4 minutes till you can see a little oil separating on the sides and top.
- Add chicken and dry roast it in the masala for a minute or two.
- Then lower the flame and cook this covered for 30-35 minutes till the chicken is tender if it is need add water and mix well. Bring to a boil. Add green chilies and yogurt around the halfway mark. Cover and cook.
- Serve:
- Garnish with freshly chopped chive and serve hot with steamed rice or naan bread. Add lime wedges on the side for an extra burst of flavor.
- Enjoy your Chicken Curry in Sweet Chili Sauce!
Notes
- Toast spices gently. When adding mustard, cumin, and other whole spices, keep the heat medium low. This helps to avoid burning and bitter flavors.
- Control the heat: Start with milder chili powder and adjust to taste. Add green chilies later for fresh heat.
- Tender chicken: Marinate the chicken in a bit of yogurt, salt, and a pinch of chili powder. Let it sit for 1–2 hours before cooking. This boosts tenderness. This step is optional since the recipe uses quick masala cooking.
- Oil separation cue: Look for oil separating from the masala after adding the tomatoes. This signals that the spices have released their flavors.
- Water amount: Add water sparingly to achieve a thick curry. You can always add more if needed, but it’s harder to thicken once it’s too watery.
- Yogurt tempering: Whisk yogurt before adding to prevent curdling. Add it gradually while stirring to keep the curry smooth.
- Resting boosts flavor: Let the curry sit for 10–15 minutes after cooking to let flavors meld before serving.
- Serving ideas: Pair with steamed rice, naan, or paratha. A squeeze of lime right before serving brightens the dish.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. This curry often tastes even better the next day.
- Make-ahead tip: If hosting, prepare the masala base up to the simmer stage a day ahead. Finish with chicken and yogurt an hour before serving.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 223Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 85mgSodium: 245mgCarbohydrates: 9gFiber: 2gSugar: 6gProtein: 17g
**The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
