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Fajita Curry Chicken w/ Baklouti Oil

  • Author: Pour Olive
  • Prep Time: 5
  • Cook Time: 45
  • Total Time: 50 minutes
  • Yield: 6 Servings 1x


A twist with added flare from our Baklouti Green Chili olive oil.

Exchange the chicken for veggies or alternate protein source, like tofu or chickpeas!


  • 3 lbs. boneless chicken thighs cut into 2” pieces (or other vegetarian option)
  • 3 large onions finely chopped
  • 1 TBsp finely grated ginger
  • 2 tsps sea salt
  • 1?2 tsp whole mustard seed
  • 1?2 tsp whole cumin seed
  • 1/2 tsp ground cardamom
  • 5 curry leaves (optional- likely found at Indian Markets)
  • 2 TBsp garam masala spice
  • 1 TBsp turmeric
  • freshly ground pepper to taste
  • 1 TBsp Pour Olive’s garlic olive oil
  • 3 TBsp Pour Olive’s Baklouti Chili Fused Olive Oil (or other infused olive oil or UP EVOO of choice)
  • 1 TBsp Honey Ginger White Balsamic
  • 1/2 cup chicken stock – low sodium
  • 1 cup diced tomatoes
  • 1?2 cup cilantro
  • 2 thinly sliced serrano chilies – optional


  1. Heat Baklouti in a large heavy bottom dutch oven over medium flame.
  2. Add the mustard seed, cardamon, cumin seeds to pot. Stir until fragrant and the seeds begin to pop.
  3. Add curry leaves if using. Add finely chopped onions and cook until well browned, about 7-10 minutes
  4. Add the ginger, garam masala, turmeric and garlic olive oil to the pot stirring well until combined.
  5. Add chicken to the pot with tomatoes, stock, a cup of water, and honey ginger white balsamic. Add salt and pepper and allow to simmer gently for 30 minutes until the curry has reduced and thickened a bit.
  6. Taste and adjust seasonings. Serve over steamed basmati rice with cilantro and thinly sliced serrano chilies as garnish.