Recipe Card — 15-Spice Curry Chicken
A bold, deeply aromatic 15-Spice Curry Chicken made with bone-in chicken thighs. A CookingWithRia original inspired by Indian spices and Caribbean cooking, enjoyed dry or with sauce for roti or rice.
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Servings: 6 servings
Calories: 275kcal
Ingredients
To Clean & Season the Chicken
- 3.5 lbs bone-in chicken thighs cut into smaller pieces
- Lime lemon, or vinegar (for cleaning)
- Clean water for second rinse
- ½ cup green seasoning
- 1½ tsp salt
- ½ tsp black pepper
To Cook the Curry Chicken
- 3 tbsp oil extra virgin olive oil or your preference
- ½ cinnamon stick
- ½ tbsp cardamom seeds 1½ tsp
- ½ tsp cloves
- ¼ tsp panch phoron
- ½ tsp whole cumin seeds
- 3 curry leaves
- ½ large onion sliced
- Hot pepper to taste
- 2 tbsp curry powder
- ½ tsp turmeric powder
- 1½ tsp Kashmiri chili powder
- 1½ tsp garam masala
- ½ tsp ground coriander
- 1 - 2 plum tomatoes chopped
- Water as needed (for desired consistency)
- Salt as needed (to finish and adjust seasoning)
Instructions
- Clean the chicken: Rinse chicken with lime, lemon, or vinegar, then rinse again with clean water and drain well.
- Season the chicken: Season with green seasoning, salt, and black pepper; mix well and marinate at least 30 minutes or up to 2 days refrigerated.
- Heat the pot: Heat a large, heavy pot over high heat, add oil, then add cinnamon stick, cardamom seeds, cloves, panch phoron, whole cumin seeds, and curry leaves and allow to sizzle until fragrant.
- Build the base: Add sliced onion and hot pepper and cook until the edges of the onions begin to brown.
- Bloom the spices: Add curry powder, turmeric, Kashmiri chili powder, garam masala, and ground coriander; stir continuously, add about ½ cup water, and cook briefly.
- Add tomatoes: Add tomatoes and cook until the mixture becomes grainy and the oil separates.
- Add chicken: Add the seasoned chicken and mix well to coat.
- Cook down: Cook uncovered on high heat for about 5 minutes, then cover, reduce heat to medium, and allow the chicken to cook in its own juices.
- Simmer and finish: Cook for about 40 minutes, stirring every 5–10 minutes; keep the curry on the drier side or add 1–2 cups water at the end for sauce, bring to a boil briefly, and adjust salt.
Notes
📌 Video Note: In the accompanying video, I doubled this recipe(7 lbs of chicken). The ingredient amounts listed here reflect the written recipe using 3.5 lbs of chicken.
Nutrition Info calculated using bone in skinless chicken thighs
Nutrition
Calories: 275kcal | Carbohydrates: 5g | Protein: 32g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 736mg | Potassium: 522mg | Fiber: 2g | Sugar: 1g | Vitamin A: 441IU | Vitamin C: 15mg | Calcium: 47mg | Iron: 2mg