Spicy Sesame Chicken Curry
This spicy sesame chicken curry brings together tender chicken, aromatic spices, and nutty sesame for a rich, flavour-packed dish that’s both comforting and bold.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 600 g Chicken Thighs (boneless, skinless, bite-sized pieces)
- 1 tbsp Sesame Oil (for sauté)
- 2 tbsp Oil (vegetable or sunflower)
- 1 large Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 piece Ginger (minced)
- 2 fresh Red Chillies (sliced, adjust heat)
- 1 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 0.5 tsp Kashmiri Chilli (for colour and mild heat)
- 0.25 tsp Cayenne Pepper (optional)
- 100 ml Water
- 200 ml Coconut Milk (full-fat)
- 2 tbsp Sesame Seeds (toasted & ground)
- 1 tbsp Soy Sauce (light )
- 1 tbsp Honey
- 1 tbsp Rice Vinegar (or lemon juice)
- Salt (adjust to taste)
- Coriander (fresh, chopped, for garnish)
Instructions
- 1
Toast the sesame seeds in a dry pan until fragrant; cool and coarsely grind.
- 2
Heat sesame oil and neutral oil in a pan, add onion and sauté until golden.
- 3
Add garlic, ginger and red chillies; sauté briefly until aromatic.
- 4
Add turmeric, cumin, coriander, Kashmiri chilli and cayenne; stir for 30 seconds.
- 5
Add chicken pieces and stir to coat; brown lightly for about 5 minutes.
- 6
Add the water, bring to simmer, cover partially and cook for 8 minutes.
- 7
Stir in coconut milk, half the ground sesame, soy sauce and honey; simmer 8-10 minutes.
- 8
Adjust consistency by adding stock or reducing heat; stir in vinegar or lemon and salt.
- 9
Remove from heat, sprinkle remaining sesame and garnish with coriander.