Chili Pepper Madness

January 08, 2016

Ghost Pepper Chicken Curry

Ghost Pepper Chicken Curry Ghost Pepper Chicken Curry

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.

We're truly spicing up your traditional chicken curry recipe over here at Chili Pepper Madness by bringing in the wonderul bhut jolokia, aka Ghost Pepper. Chicken curry is one of those super quick-to-make recipes, something you can easily have done in 30 minutes or less. Even I, a cook who takes forever in the kitchen, can whip this dish out fairly quickly. It makes for a fast tasty lunch on those busy work days, or a quick dinner when you're really in the mood to plop down in front of the television with the latest release.

You're probably already familiar with the ghost pepper, but if you're not, beware. It is consider a "superhot" chili pepper, over a million Scoville Heat Units, so yes, this will truly spice up your meal. You only need one ghost pepper here. Some chileheads will be able to include more, but if you're new to the world of ghost peppers and superhots, you can easily tone it down by only including half or a portion of the ghost pepper. Or, you can omit the ghost pepper and add in other chili peppers instead that are more suited to your heat preference.

For me, personally, I want the heat! Bring on the ghost peppers.

Ghost Pepper Chicken Curry Recipe

1MillionPlus-250If you enjoy cooking with superhot chili peppers, check out my cookbook, "1 Million Plus+ Cooking with the World's Hottest Chili Peppers".

Ghost Pepper Chicken Curry Recipe


  • 2 chicken breasts
  • Salt and pepper to taste
  • 2 tablespoons 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
  • ½ teaspoon ginger powder
  • ½ teaspoon curry 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!

Cooking Directions

  1. Heat a large pan or wok to medium heat and add 1 teaspoon coconut oil. Season chicken with salt and pepper and set into the pan. Cook 4-5 minutes per side, or until chicken is cooked through. Remove chicken and set aside.
  2. Chop the chicken when it is cool enough to handle.
  3. Add the remaining coconut oil to the pan or wok and add peppers, onion, half the green onions and garlic. Cook about 5 minutes, stirring, until softened.
  4. Add ginger, curry powder and paprika. Stir.
  5. Add red curry paste and stir it in. Cook about a minute or so.
  6. Add coconut milk and reserved chopped chicken and stir. Heat through about 5 minutes or so.
  7. Serve the spicy chicken curry over prepared white rice, then squeeze a bit of fresh lime juice over the top.
  8. Top with extra green onions, parsley or cilantro, and lime slices or wedges.

Don't Stop Here! How About Some More Chili Pepper Recipes and Info?


  • Comment Link Carl July 23, 2017 posted by Carl

    Been following your site for quite some time. First recipe I tried because we happened to make thai gamba curry this weekend and we have dried bhut jolokia. So we thought to give it a shot. Great dish!! My only issue is ill never have enough time to try 'em all haha!

    REPLY: Thanks, Carl! -- Mike from Chili Pepper Madness.

  • Comment Link Scott September 27, 2016 posted by Scott

    I like the look of this recipe, love Thai and Indian of course! I have many ghost pepper plants, still green fruit, but large in size. How many actual fresh peppers would you suggest using for this - not sure what 1 - 1 1/2 cups equates too?

    Oh and I made the 'Home made ghost pepper sauce' and canned it - awesome - great website too!

    REPLY: Scott, if you only used ghost peppers, you'd need quite a lot, maybe 20 or so for 1-1/2 cups chopped. That would be very hot. I would use other milder/mid-level peppers, then add in a couple ghosts for heat/flavor, though you may just love it HOT! Nothing wrong with that! Let me know how it turns out. -- Mike from Chili Pepper Madness.

  • Comment Link January 12, 2016 posted by

    This looks so good. I have never cooked with ghost peppers before, I'll have to look for them next time I go grocery shopping.

  • Comment Link Stef January 09, 2016 posted by Stef

    Hi Mike,

    How much ghost pepper powder for this recipe?



    REPLY: Stef, if you use powder instead of fresh, I would use just a half teaspoon to start. You can always add more. If using a blend that isn't quite as hot, a teaspoon will be good. -- Mike from Chili Pepper Madness.

  • Comment Link Rita January 08, 2016 posted by Rita

    I really like your site but I can't make a lot of the recipes because I cannot find most of the types of hot chiles called for. Do you grow your or are they readily available in the grocery store?

    REPLY: Rita, we do grow peppers but have many available to us. You can also order online, or sub in other peppers you CAN use but then supplement the recipe with dried ingredients, like chili powders or seasonings. -- Mike from Chili Pepper Madness.

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Mike Hultquist of Chili Pepper Madness

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Hi, Everyone! It is nice to meet you. Welcome to Chili Pepper Madness, the food blog run by Mike and Patty Hultquist, a couple of spicy food lovers. Chili Pepper Madness is a special tribute to all things chili peppers, including chili pepper recipes... LEARN MORE ABOUT US


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