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.
Spicy Chicken Curry with Ghost Peppers
We're truly spicing up your traditional chicken curry recipe over here at Chili Pepper Madness by bringing in the wonderful bhut jolokia, aka Ghost Pepper. If you like your curry HOT, this is the curry for you.
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.
Learn more about superhot chili peppers here, along with a list of the hottest peppers in the world.
Spicing Things Up
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.
Let's talk about how we make this recipe, shall we?
Ghost Pepper Chicken Curry Ingredients
- Chicken Breast
- Salt and Pepper. To taste.
- Coconut Oil.
- Chopped Peppers. I used an assortment but included a white bhut jolokia/ghost pepper for some true heat!
- Green Onion. Chopped.
- Onion. Chopped.
- Garlic Cloves. Chopped.
- Curry Powder. I use 2 tablespoons in mine!
- Ginger Powder.
- Paprika.
- Red Curry Paste.
- Coconut Milk.
- Salt and Pepper. To taste.
- Lime Juice. Plus lime wedges for serving.
- Chopped Cilantro. Or parsley for serving.
- Cooked Rice. For serving – I used coconut-lime rice!
How to Make Extra Spicy Ghost Pepper Chicken Curry - The Recipe Method
First, 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.
Next, 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.
That's it, my friends! GREAT STUFF! I love my spicy food! I'm sure you do, too.
If it gets TOO spicy, serve it alongside this Traditional Indian Raita recipe, which is made from spiced yogurt. It has a nice cooling effect.
Recipe Tips & Notes
- Cooking with Superhot Chili Peppers. Be careful handling hot chili powders, especially ghost powder. When working with hotter peppers, including superhots, it is important to wear gloves when handling the peppers both in raw and dried forms. The oils can get on your skin and cause burning sensations.
- Need help? How to Stop the Chili Pepper Burn On Your Skin.
- Also see - 10 Tips for Cooking with Superhot Chili Peppers.
Storage & Leftovers
Storing your Ghost Pepper Chicken Curry in an airtight container in the fridge may allow to keep it for up to 3-4 days (2-3 months in the freezer). To maximize the storage life, make sure to refrigerate your curry promptly.
Try Some of My Other Ghost Pepper Recipes
I love cooking with ghost peppers and have a number of spicy ghost pepper recipes to share with you. Here is a list of recipes:
Or Try Some of My Popular Curry Recipes
- Chicken Vindaloo
- Lamb Vindaloo
- Spicy Thai Curry Chicken Soup
- Sweet and Spicy Cashew Chicken
- Chicken Korma
- Homestyle Chicken Curry
- Chicken Karahi (Chicken in Spicy Tomato Curry)
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Ghost Pepper Chicken Curry - Recipe
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
Nutrition Information
This recipe was updated on 1/8/19 to include new photos. It was originally posted on 1/8/2016.
Jake G says
This is a definite go-to when I am wanting a nice fiery, flavorful, and easy to make curry. There is no prep-ahead time which makes this dish a great meal if you aren’t planning ahead. Thanks for the awesome recipe, Mike!
Mike Hultquist says
Thanks, Jake! Yeah, nice and spicy! You're just like me!
Andy says
Would it be ok to add diced sweet potatoes from the garden in with this? Would that throw off the balance too much or should we add more liquid somehow? My wife wants to use them in a curry which we have before but never have with ghost peppers and chicken before? Thanks
Andy
Michael Hultquist - Chili Pepper Madness says
Andy, I think that would work nicely. I would dice them small and cook them down with the peppers and onions. If you think you need more liquid, you can use more coconut milk or broth. Let me know how it goes. Enjoy!
Jack says
I'm trying to tweak this to be a bit healthy and work with wjat macro nutrients I need. Are the carbs included in there nutritional information from the rice this is served over, or are those just the carbs in the cury itself? Also, where is all the saturated fat coming from? The coconut milk? I love this dish and am hoping for a version that will work with my diet. I'm thinking of serving it over cauliflower rice, or possibly broccoli.
Michael Hultquist - Chili Pepper Madness says
Jack, most of the carbs are in calculated with the rice, so using cauliflower rice would make a HUGE difference. Most of the saturated fat is from the coconut milk. You can go with a low fat version.
Jack says
Very tasty, I must say. But, a word of advice, I'm a huge chili head, used ghost peppers out of my garden, this doesn't quite have the heat I was looking for, even with jalapeno and bhut jolokia seeds left in. Still delicious and very spicy, compared to normal food, but for those who crave that insane burn, double, triple, or quadruple those ghost peppers! I'll definitely make this again, and up the pepper count.
Michael Hultquist - Chili Pepper Madness says
Thanks, Jack. I applaud your spicy heat loving ways! I discuss heat factors with most of my recipes, how to raise or quell the heat. I think you're the kind of person who can look at a recipe and see that they will need to add more heat. Cheers!
Jack says
I have to admit when I'm wrong, and I was wrong this time! I fixed a double batch of this for my lunch for the week, and after sitting in the fridge overnight and reheating today, this is amazing! The heat has really melded and shines through with the amazing flavor! Any hotter, and this wouldn't be a daily meal. Absolutely delicious, 5 stars, and something I'll be making very often.
Michael Hultquist - Chili Pepper Madness says
Oh boy, I hear you, Jack! Ghost peppers can really BLOOM with heat, no matter what you're making with them. Glad you enjoyed the recipe! Cheers!