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Title: "Delicious Spicy Chicken Curry: An Authentic NYTimes Curry Recipe You Need to Try"---If you're a fan of flavorful and aromatic dishes, then this NYTi……

Title: "Delicious Spicy Chicken Curry: An Authentic NYTimes Curry Recipe You Need to Try"

---

If you're a fan of flavorful and aromatic dishes, then this NYTimes Curry Recipe for a delicious spicy chicken curry is a must-try. The New York Times has long been known for its diverse and authentic recipes, and this curry is no exception. With its rich blend of spices and tender chicken, this dish is sure to become a favorite in your household. In this detailed guide, we will walk you through each step of the process to ensure that your curry turns out perfectly every time.

### Ingredients

To make this delightful NYTimes Curry Recipe, you will need the following ingredients:

- 2 pounds of chicken (preferably thighs for more flavor)

- 2 tablespoons of vegetable oil

- 1 large onion, finely chopped

- 3 cloves of garlic, minced

- 1 tablespoon of fresh ginger, grated

- 2 teaspoons of ground cumin

- 2 teaspoons of ground coriander

- 1 teaspoon of turmeric

- 1 teaspoon of garam masala

- 1 teaspoon of chili powder (adjust to taste for spicy levels)

- 1 can of diced tomatoes (14.5 ounces)

- 1 cup of coconut milk

- Salt and pepper to taste

- Fresh cilantro for garnish

### Instructions

#### Step 1: Prepare the Chicken

Start by cutting the chicken into bite-sized pieces. Season the chicken with salt and pepper to taste. This will ensure that the chicken is well-seasoned throughout the cooking process.

#### Step 2: Sauté the Aromatics

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Next, add the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.

#### Step 3: Add the Spices

Now it's time to add the spices that will give your curry its rich and complex flavors. Add the ground cumin, ground coriander, turmeric, garam masala, and chili powder to the pot. Stir well to coat the onions, garlic, and ginger with the spices. Cook for about 2 minutes, allowing the spices to release their aromas.

#### Step 4: Cook the Chicken

Add the seasoned chicken pieces to the pot. Stir well to coat the chicken with the spice mixture. Cook the chicken until it is browned on all sides, about 5-7 minutes.

#### Step 5: Add the Tomatoes and Coconut Milk

Pour the can of diced tomatoes into the pot, stirring to combine. Allow the mixture to come to a simmer. Once simmering, add the coconut milk and stir well. The coconut milk will add a creamy texture and balance out the spicy flavors of the curry.

#### Step 6: Simmer and Thicken

Reduce the heat to low and let the curry simmer for about 20-25 minutes, or until the chicken is cooked through and tender. The sauce should thicken as it simmers. If it becomes too thick, you can add a little water to reach your desired consistency.

#### Step 7: Garnish and Serve

Once the curry is ready, taste and adjust the seasoning with salt and pepper if needed. Garnish with fresh cilantro before serving. This NYTimes Curry Recipe pairs wonderfully with steamed rice or warm naan bread.

### Tips for the Perfect Curry

- **Spice Levels**: Adjust the amount of chili powder according to your preference for spicy food. If you prefer a milder curry, you can reduce the chili powder or omit it altogether.

- **Chicken Choice**: Using chicken thighs instead of breasts can add more flavor and keep the meat tender and juicy.

- **Make Ahead**: This curry tastes even better the next day as the flavors have more time to meld together. Consider making it a day ahead for an even more delicious meal.

By following this NYTimes Curry Recipe, you'll be able to create a mouthwatering spicy chicken curry that is sure to impress your family and friends. Enjoy the rich, aromatic flavors of this authentic dish and savor every bite!