Spicy Chicken and Fish Curry

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Spicy Chicken and Fish Curry AI-generated image
30 minTotal time
MediumDifficulty
450kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • White fish fillet Firm white fish such as cod or haddock, cut into similar-sized pieces.
  • Fresh coriander Fresh flat-leaf parsley for a mild, fresh garnish.
  • Vegetable oil Canola oil in the same amount.

Nutrition per serving

Estimated values for 1 serving, 450 kcal

Protein39 g
Carbohydrates17 g
Fat25 g

Fiber 3 g · Sugar 5 g · Sodium 650 mg

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This flavorful Indian-inspired curry combines tender chicken and flaky fish, simmered in a rich, aromatic garlic-infused sauce. It's a delightful dish that balances spices with the freshness of the ocean, perfect for a hearty meal.

Main Dish Indian

Steps

  1. Heat the vegetable oil in a pan over medium heat.
  2. Add the chopped onion and sauté until translucent.
  3. Stir in the minced garlic and ginger paste, cooking until fragrant.
  4. Add the diced chicken and cook until browned on all sides.
  5. Mix in the turmeric, red chili powder, and salt, stirring well.
  6. Add the chopped tomato and cook until soft.
  7. Pour in the water and bring to a simmer.
  8. Once the chicken is cooked through, gently add the fish fillet pieces.
  9. Sprinkle garam masala over the top and let it simmer for another 5 minutes.
  10. Garnish with fresh coriander before serving.

Tips for Spicy Chicken and Fish Curry

  • The sauce should look glossy and cling to the chicken, while the fish should remain in distinct, moist flakes.
  • Cut chicken and fish into similarly sized pieces so they cook evenly; avoid stirring vigorously after adding the delicate fish.
  • A wide, heavy-based pan helps the sauce reduce evenly without crowding the chicken.

Drink pairing

A crisp, off-dry Riesling
Its bright acidity and slight sweetness complement the chili and aromatic spices without overwhelming the fish.

0% option: Chilled sparkling water with a squeeze of lime.

Storage

Refrigerate leftovers within 2 hours in a covered container and eat within 3–4 days. Reheat until steaming hot, stirring gently so the fish stays in pieces.

Frequently asked questions

How can I tell when the fish is done?
It should turn opaque and separate into moist flakes when gently tested; stop cooking once it reaches that texture.

Can I make this curry ahead?
It is best freshly cooked because the fish can become fragile on reheating. You can chop the onion, tomato, and proteins ahead and keep them refrigerated separately.

What can I serve with this curry?
Steamed rice is a simple match for the aromatic sauce; flatbread also works well for scooping it up.
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