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 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?
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.
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.
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:
- Sweet and Spicy Ghost Pepper Candied Bacon
- Sweet Ghost Pepper-Pineapple-Pear Hot Sauce
- Ghost Pepper Hot Sauce
- Ghost Pepper Chicken Wings
- Fresh Ghost Pepper Salsa
- Pineapple-Mango Ghost Pepper Hot Sauce
- Homemade Ghost Pepper Chili Hot Sauce
Or Try Some of My Popular Curry Recipes
- Chicken Vindaloo
- Lamb Vindaloo
- Spicy Thai Curry Chicken Soup
- Sweet and Spicy Cashew Chicken
- Chicken Korma
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.
If you enjoy cooking with superhot chili peppers, check out my cookbook, "1 Million Plus+ Cooking with the World's Hottest Chili Peppers".
