Ghost Pepper Chicken Curry - Recipe
User Reviews
4.9
39 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
413 kcal
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Course
Main Course
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Cuisine
Indian
Ghost Pepper Chicken Curry - Recipe
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A recipe for quick and easy chicken curry made extra spicy with an addition of ghost pepper and other chili peppers. Chili Pepper Madness style.
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Ingredients
- 1 pound chicken breast
- salt and pepper to taste
- 1 tablespoon coconut oil
- 1-1/2 cups chopped peppers – I used an assortment but included a white bhut jolokia/ghost pepper for some true heat!
- ½ cup chopped green onions
- 1 medium onion chopped
- 4 cloves garlic chopped
- 1 tablespoon curry powder (I use 2 tablespoons in mine!)
- 1 teaspoon ginger powder
- 1 teaspoon paprika
- 2 tablespoons red curry paste
- 8 ounces coconut milk
- salt and pepper to taste
- Juice from fresh limes + lime wedges for serving
- Chopped cilantro or parsley for serving
- 2 cups cooked rice for serving – I used coconut-lime rice!
Instructions
- Heat a large pan or wok to medium heat and add 1 teaspoon coconut oil.
- Add your chopped chicken along with chopped jalapenos, ghost peppers and onion. Cook them down about 5 minutes, until the peppers and onions have softened and the chicken is cooked mostly through. It's a good idea to cook in a well-ventilated room with ghost peppers.
- Next, add in the garlic and most of the green onions. Cook another minute, stirring, until the garlic is fragrant.
- Add in the ginger powder, curry powder and paprika. Give it a stir.
- Stir in the red curry paste and cook it for a minute.
- Add your coconut milk and stir. Bring to a quick boil and reduce the heat. Simmer about 15 minutes or more to let the flavors develop, and the chicken to cook through.
- Serve the spicy chicken curry over prepared white rice, then squeeze a bit of fresh lime juice over the top.
- Top with extra green onions, parsley or cilantro, and lime slices or wedges.
Notes
- Heat Factor: HOT. You'll get some excellent heat with the ghost peppers. Use milder peppers to reduce the heat.
Nutrition Information
Show Details
Calories
413kcal
(21%)
Carbohydrates
31g
(10%)
Protein
28g
(56%)
Fat
19g
(29%)
Saturated Fat
14g
(70%)
Cholesterol
72mg
(24%)
Sodium
145mg
(6%)
Potassium
725mg
(21%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1670IU
(33%)
Vitamin C
22.9mg
(25%)
Calcium
62mg
(6%)
Iron
3.7mg
(21%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 31g | 10% |
| Protein | 28g | 56% |
| Fat | 19g | 29% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 72mg | 24% |
| Sodium | 145mg | 6% |
| Potassium | 725mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1670IU | 33% |
| Vitamin C | 22.9mg | 25% |
| Calcium | 62mg | 6% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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