Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Karthik’s Spicy Chicken Curry

If you are wondering who is Karthik, he is my husband. You might wonder why I named a dish after him?

Actually, I didn’t. His friend, Matt Jabs did! 🙂

Matt & Karthik were roommates a few years back and they had a few ‘curry nights’ when Karthik would make this chicken curry. Fact is, Karthik can’t make the same dish twice in the same way. But, Matt had wrote down the recipe as Karthik was making the chicken curry one night and named it after him. Matt has been making chicken curry ever since and his wife and Matt always speak highly of this recipe. Recently he typed it up and sent it to us with pictures. How can I not publish this awesome effort?

I  haven’t had this curry myself yet but the hubby was so impressed with a version Matt made. 🙂

Preparation Time : 1 hour
Spice Level : 4 out of 5
No of servings : 3 -4


  • Red onions : 3
  • Tomatoes: 3
  • Chicken : 2 lbs
  • Tumeric powder (for marinating chicken) : 1 tsp
  • Cinnamon sticks (each about 2 inches long) : 2
  • Black pepper corns : 10
  • vegetable or sunflower oil (don’t use canola) : ½ cup
  • Green hot finger Chile’s : 10
  • Cumin seeds : 1 tsp
  • Curry leaves : 2 springs
  • Bay leaves : 2
  • Whole cloves : 3
  • Whole cardamom: 4
  • Red chile powder : 2 tsp
  • Chicken masala powder : 2 ½ tsp
  • Black pepper powder : 3 tsp
  • Salt : 4 tsp
  • Cilantro : 1 cup

Method Of Preparation:

  1. Prep onions, tomatoes, and chicken first by dicing each separately, and stir tumeric into chicken.
  2. Heat skillet and add cumin seeds, curry leaves, bay leaves, cloves, cardamom, cinnamon, and peppercorns.
  3. Cook dry until you can smell the roasted spices, then add oil. Simmer spices and oil on medium for a few minutes then add halved chile’s. Simmer for a few minutes stirring occasionally.
  4. Add diced onions and simmer covered, on medium low (between 2 – 3 on burner) for about 25 minutes stirring occasionally.
  5. Once onions are very soft, add diced tomatoes, cover, and continue simmering for another 25 minutes.
  6. Add chicken, then stir in spice mixture (red chile powder, chicken masala powder, black pepper powder, and salt) and simmer covered for about 15 minutes.
  7. Add 3 cups water, cover, and continue simmering for another 40 minutes. Watch the gravy during this time to make sure it is the consistency you desire, if necessary, cook uncovered to thicken.
  8. During this last 40 minutes you will also want to start your rice and any paratha’s you wish to serve.
  9. Stir in cilantro and serve over basmati rice with paratha’s on the side.


  1. Shirya,

    Karthik’s spicy chicken curry looks delicious.

  2. Karthik hit one out of the park with this recipe! Like Shirya said, my wife and I have been enjoying this one for years, thanks for publishing it… I think maybe I’ll make a batch tonight! 🙂

    • Made this tonight for my family, mainly because I have a nasty cold and needed something spicy to clear it up. The flavor and spice of this recipe is just “Perfection”. I WILL be making this often. Thank you so much for sharing the recipe!

  3. Slurpp!!mouthwatering curry..

  4. haha good one…truly spicy i wud agree 🙂

  5. very nice recipe, delicious

  6. Hi Shriya

    The Curry looks awesome and must have tasted great. Nice pics.

    Hamaree Rasoi

  7. That is really spicy and delicious, thanks for sharing…

  8. I would love some right now! This makes me really hungry!

  9. hey..thanks for stopping by..curry looks delicious..sadly cannot eat chicken till shravan month is over !!

  10. yumm,thumbs up for your hubby, sweet story behind the whole curry. 🙂

  11. First time here.. and this recipe looks delicious:)

  12. I like this kind of spicy n yet watery curry with rice or roti . I can imagine how Matt’s family must be enjoying it.

    I have named a recipe dad’s chicken curry since i learnt it from my dad when i first started eating non veg food.

  13. Looks delicious,

  14. Thanks everyone for your lovely comments!!!

  15. Great job Karthik !!That looks quite tempting

  16. Sounds delicious! I wish I could find curry leaves. Every time I’ve tried to locate them, they’re nowhere to be found here.

  17. Hey Shriya.. this is such a lovely post! Karthik’s Spicy Chicken Curry seems to have the perfect recommendation! 🙂 Cheers!

  18. Lot of lovely flavors packed into that curry.

  19. Spicy and yummy!!!

  20. wow! wonderfully presented, recipe of karthik …colorful and its easy to prepare i will try.A friendly recipe?

  21. I few things to note…

    I do not crush up the black pepper corns, cardamom, cloves, or cinnamon.

  22. Hi Shriya,

    yummy curry…Looks lovely…


  23. Hi Shriya,

    Are you sure the onions and tomatoes are cooked for 25 mins each? Tomatoes especially cook very fast. May be a typo error.

    Nevertheless the recipe sounds great! Especially frying the first batch of spices without oil. Never tried that. I should now.