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Extra Spicy Curry - Recipe

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How to make a deliciously spicy Indian style curry

If you're on this site, I am guessing that you're as much of a fan of spicy food as we are. We love to splash hot sauce on everything from sandwiches, to seafood, to burgers, and to noodles, but ther's one spicy meal that is king among kings, and that is the extra spicy Indian curry.

I have been eating curries for as long as I can remember, and without a doubt, curries from around th world are may favourite, and go to dish in any restaurant that offeres them.

Here's my own twist on the Indian curry, It's an extra spicy curry recipe and it includes a lot of the ingredients we use in our Tandoori, and Phaal edition hot sauces. Enjoy!

Extra Spicy Chicken Curry:


  • 500g chicken pieces
  • 2 tablespoons oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece ginger, minced
  • 6 large tomatoes, chopped
  • 2 green chilies, slit
  • 1/2 teaspoon Bhut Jolokia Powder (Ghost Chilli) or more if you want!
  • 1 teaspoon madras powder
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1/4 teaspoon star anise
  • 1 teaspoon ginger
  • 1 teaspoon coriander powder
  • 1Tablespoon tomato puree
  • Salt to taste
  • Fresh coriander leaves for garnish


  • Heat oil in a pan, add onions, garlic, ginger, and green chilies. Sauté until onions turn golden brown.
  • Add tomatoes, chili powder, turmeric powder, cumin powder, coriander powder, garam masala, ginger, tondoori powder, and salt. Cook until tomatoes are mushy.
  • Add chicken pieces and cook until they are browned.
  • Add water as needed and simmer until chicken is cooked through.
  • Garnish with fresh coriander leaves and serve hot with rice or bread.