When I first started exploring curry chicken recipes, I was on a quest for flavors that warm the soul.

The aroma of spices sizzling in a pan is simply irresistible, and the creamy sauces always have me dreaming of cozy dinners.

From classic Indian curries bursting with cumin and coriander to the vibrant and tangy notes of a Thai green curry, each dish has its own unique charm.

There’s something special about the fiery kick of Jamaican spices or the comforting embrace of a buttery chicken curry.

Let’s unlock the delicious secrets these recipes hold for your next meal!

Classic Indian Curry

Classic Indian Curry Chicken is a deliciously aromatic and flavorful dish that’s a staple in Indian cuisine. This dish is characterized by its rich, spicy, and creamy sauce that envelops tender pieces of chicken, making it a heartwarming meal perfect for family gatherings or a cozy night in.

The origins of curry are deeply rooted in Indian culture, where the use of a variety of spices is essential to creating complex flavors that are vibrant and warming. This recipe will guide you through creating an authentic Indian curry chicken that’s sure to impress your taste buds.

To achieve the perfect Classic Indian Curry Chicken, it’s important to use fresh, high-quality spices and ingredients. This dish typically combines a blend of spices such as cumin, coriander, turmeric, and garam masala, which are toasted to bring out their full flavors.

The chicken is then simmered in a savory tomato-based sauce that’s enriched with creamy yogurt or coconut milk, providing a luscious texture and balance to the heat of the spices. Whether served with basmati rice or warm naan bread, this curry chicken is sure to be a hit with anyone who tries it.

Ingredients for 4-6 servings:

2 lbs chicken thighs, boneless and skinless, cut into bite-sized pieces
2 tablespoons vegetable oil
1 large onion, finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 large tomatoes, pureed
1 cup plain yogurt
1 cup water or chicken broth
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric powder
1 teaspoon garam masala
1/2 teaspoon red chili powder (adjust to taste)
Salt to taste
Fresh cilantro leaves, chopped for garnish
Lemon wedges for serving

Cooking Instructions:

1. Prepare the Chicken: Start by washing the chicken thighs thoroughly and pat them dry with paper towels. Cut them into bite-sized pieces and set aside.

2. Cook the Onions and Aromatics: Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Add the chopped onions and sauté until they become golden brown. This should take about 8-10 minutes.

Stir in the garlic and ginger, and sauté for an additional 2 minutes until fragrant.

3. Add the Spices: Lower the heat slightly and add the ground cumin, coriander, turmeric, and red chili powder to the pot. Stir the spices well with the onion mixture, allowing them to toast lightly for about 1 minute.

This step is vital as it releases the natural oils and flavors of the spices.

4. Incorporate the Tomatoes and Chicken: Pour in the pureed tomatoes, and cook for about 5 minutes, stirring frequently until the mixture thickens slightly.

Add the chicken pieces to the pot, stirring well to coat them with the spice and tomato mixture.

5. Simmer the Curry: Add the yogurt and water (or chicken broth) to the pot, stirring well to combine. Bring the mixture to a gentle boil, then reduce the heat to low.

Cover the pot and let it simmer for about 25-30 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.

6. Finish with Garam Masala and Garnish: Once the chicken is cooked, stir in the garam masala and salt to taste. Let it simmer for an additional 5 minutes.

Turn off the heat and garnish with fresh cilantro leaves.

7. Serve: Serve the curry hot with steamed basmati rice or naan bread, accompanied by lemon wedges on the side for an added zest.

Extra Tips:

For the best results, marinate the chicken pieces in yogurt and a splash of lemon juice for about 30 minutes before cooking. This will tenderize the meat and enhance the depth of flavor in the curry.

If you prefer a creamier texture, replace half of the yogurt with coconut milk, which will add a subtle sweetness to the dish. Adjust the spice level by altering the amount of red chili powder according to your taste preference.

Thai Green Curry

Thai Green Curry Chicken is a delicious and aromatic dish bursting with the vibrant flavors of Thailand. This curry is known for its rich, creamy consistency and its perfect balance of spicy, sweet, and savory notes. The dish combines succulent chicken pieces with a fragrant green curry paste, coconut milk, and a variety of fresh vegetables, resulting in a satisfying and heartwarming meal.

Enjoy it over steamed jasmine rice for a truly authentic Thai experience. This recipe serves 4-6 people and is perfect for a family dinner or a gathering with friends. It brings the exotic flavors of Thailand to your dining table and is sure to impress anyone who tries it. Thai Green Curry Chicken isn’t only delicious but also relatively easy to prepare, making it suitable for both experienced cooks and those who are new to Thai cuisine.

Ingredients:

1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
1/4 cup Thai green curry paste
1 can (13.5 oz) coconut milk
1/2 cup chicken broth
2 tablespoons fish sauce
1 tablespoon brown sugar
1 cup bamboo shoots, drained
1 large red bell pepper, sliced
1 cup green beans, trimmed and cut into 2-inch pieces
1/2 cup fresh basil leaves
1 tablespoon lime juice
Steamed jasmine rice, for serving

Cooking Instructions:

Prepare the Chicken: Heat the vegetable oil in a large pan or wok over medium heat. Add the chicken pieces and cook until they’re browned on all sides, approximately 5-7 minutes. Remove the chicken from the pan and set aside.
Cook the Curry Paste: In the same pan, add the green curry paste and cook it for about 1-2 minutes, stirring constantly. This step is essential as it helps to release the flavors and aroma of the curry paste.
Combine Ingredients: Pour in the coconut milk and chicken broth, stirring to combine with the curry paste. Bring the mixture to a gentle simmer.
Add Seasonings: Add the fish sauce and brown sugar to the pan. Stir until the sugar is dissolved and the ingredients are well incorporated.
Simmer with Vegetables: Return the cooked chicken to the pan, followed by the bamboo shoots, red bell pepper, and green beans. Simmer the curry for about 10-15 minutes or until the vegetables are tender and the chicken is cooked through.
Finish with Basil and Lime: Just before serving, stir in the fresh basil leaves and lime juice, which will add a fresh note to the curry.
Serve: Serve the Thai Green Curry Chicken hot over steamed jasmine rice, allowing the rice to soak up the delicious curry sauce.

Extra Tips:

When making Thai Green Curry Chicken, it’s important to adjust the level of spiciness according to your preference. The amount of green curry paste can be increased or decreased to suit your taste.

For an extra kick, you can add sliced fresh chilies towards the end of cooking. If you prefer a more aromatic curry, consider adding a couple of kaffir lime leaves while simmering.

Additionally, using fresh basil leaves rather than dried ones will enhance the dish’s authentic flavor. Remember that fish sauce can be quite salty, so adjust its quantity to your liking.

Enjoy experimenting with the vegetables as well, as Thai green curry is quite versatile and works with a variety of fresh produce.

Jamaican Curry Chicken

Jamaican Curry Chicken is a vibrant and aromatic dish that brings the flavors of the Caribbean straight to your kitchen. This dish is a delightful combination of tender chicken pieces marinated in a blend of spices and simmered in a rich, flavorful curry sauce. The use of Jamaican curry powder, which is distinct from other curry powders due to its unique blend of spices, imparts a depth of flavor that’s both spicy and savory.

This recipe is perfect for a family meal or a gathering with friends, offering a taste of the islands that’s sure to impress.

To prepare this dish, the chicken is first marinated to enhance its flavor, then slowly cooked with a variety of aromatic ingredients, including garlic, onions, and thyme. The addition of potatoes and carrots not only adds texture but also allows the vegetables to absorb the delicious curry sauce.

This Jamaican Curry Chicken is best served with rice or roti, which helps to soak up the rich, spiced sauce, making every bite a burst of flavor. Let’s explore the ingredients and steps needed to prepare this delightful dish for 4-6 people.

Ingredients:

3 lbs chicken, cut into pieces
2 tablespoons Jamaican curry powder
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons vegetable oil
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon fresh thyme leaves
2 scotch bonnet peppers, seeded and chopped
2 cups chicken broth
2 large potatoes, peeled and diced
2 large carrots, sliced
1 tablespoon fresh ginger, grated
1 cup coconut milk
2 green onions, chopped

Cooking Instructions:

Marinate the Chicken: In a large bowl, mix the chicken pieces with Jamaican curry powder, salt, and black pepper. Cover and let marinate for at least 30 minutes, or overnight in the refrigerator for best results.
Prepare the Pan: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the marinated chicken pieces and brown them on all sides for about 5-7 minutes. Remove the chicken and set aside.
Sauté the Aromatics: In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
Build the Flavor Base: Add the thyme, scotch bonnet peppers, and grated ginger to the pot. Stir well to combine and cook for another 2 minutes.
Simmer the Curry: Return the browned chicken to the pot. Add the chicken broth, ensuring the chicken is mostly submerged. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for 20 minutes.
Add Vegetables: Add the diced potatoes and sliced carrots to the pot. Stir to combine and continue to simmer, covered, for another 15 minutes, or until the vegetables are tender.
Finish the Curry: Stir in the coconut milk and green onions. Simmer for an additional 5 minutes to allow the flavors to meld. Taste and adjust seasoning if necessary.
Serve: Serve hot over rice or with roti, garnished with additional thyme or green onions if desired.

Extra Tips: For a richer flavor, you can toast the curry powder in the oil for about 1 minute before adding the chicken. This will enhance the spices and give the dish a deeper aroma.

Be cautious with the scotch bonnet peppers, as they’re very hot; you can adjust the amount to suit your heat preference. If coconut milk is too rich for your taste, you can substitute it with light coconut milk or even a mix of coconut milk and water.

Always taste and adjust the seasoning at the end, as the intensity of the spices can vary between brands.

Coconut Curry Delight

Coconut Curry Delight is a tantalizing dish that combines the rich and creamy flavors of coconut milk with the aromatic spices of curry. This delightful recipe is perfect for those who love a bit of spice and sweetness in their meals. The tender pieces of chicken absorb the flavors beautifully, making every bite a burst of taste and texture.

Whether you’re cooking for a family dinner or a small gathering with friends, this dish will surely leave everyone craving for more.

The beauty of Coconut Curry Delight lies in its simplicity and the harmony of its ingredients. By using fresh vegetables and choice cuts of chicken, this curry becomes a nutritious and satisfying meal. The coconut milk not only adds a luscious creaminess but also balances the heat from the spices, creating a dish that’s both comforting and exotic.

This recipe is designed to serve 4-6 people, making it an ideal choice for small parties or family dinners.

Ingredients (Serves 4-6):

1.5 lbs (about 680 grams) boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 can (14 oz or 400 ml) coconut milk
1 cup chicken stock
1 tablespoon fish sauce
1 tablespoon brown sugar
1 cup bell peppers, sliced (red, yellow, or green)
1 cup carrots, sliced
2 cups fresh spinach
Salt and pepper to taste
Fresh cilantro leaves for garnish
Cooked jasmine rice, for serving

Spicy Red Curry

Spicy Red Curry Chicken is a tantalizing dish that brings together the rich, aromatic flavors of red curry paste, coconut milk, and tender chicken. Originating from Thailand, this dish is known for its vibrant color and bold flavors that can be adjusted to suit different spice preferences.

Red curry paste, made from red chilies, garlic, lemongrass, and other herbs, is the star of this dish, infusing the chicken with a delightful heat that’s balanced by the creamy coconut milk. The Spicy Red Curry Chicken is perfect for a family dinner or a gathering, served alongside steamed jasmine rice to soak up the luscious sauce.

This curry isn’t only delicious but also easy to prepare, making it a favorite among home cooks. The ingredients are simmered together, allowing the flavors to meld and intensify, resulting in a dish that’s both comforting and exotic.

Fresh vegetables such as bell peppers and bamboo shoots add texture and nutrition, while herbs like Thai basil or cilantro provide a fresh, aromatic finish. Whether you’re a seasoned curry lover or new to Thai cuisine, this Spicy Red Curry Chicken will surely become a staple in your culinary repertoire.

Ingredients for 4-6 servings:

2 tablespoons vegetable oil
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
3 tablespoons red curry paste
1 can (14 ounces) coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup bamboo shoots, drained
1/4 cup Thai basil leaves
2 tablespoons lime juice
Salt to taste
Steamed jasmine rice, for serving

Cooking Instructions:

Prepare the Ingredients: Begin by slicing the chicken into bite-sized pieces. Slice the red and green bell peppers and drain the bamboo shoots. Set these ingredients aside for later use.
Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until they’re browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
Create the Curry Base: In the same pan, add the red curry paste and sauté for 1-2 minutes until fragrant. This step helps to release the flavors and aroma of the curry paste.
Simmer the Curry: Pour in the coconut milk, stirring to combine with the curry paste. Add the fish sauce and brown sugar, stirring until the sugar is dissolved. Return the chicken to the pan, and bring the mixture to a gentle simmer.
Add Vegetables: Add the sliced bell peppers and bamboo shoots to the curry. Stir to incorporate the vegetables into the sauce, and continue to simmer for another 10 minutes or until the vegetables are tender.
Finish the Dish: Stir in the lime juice and Thai basil leaves, cooking for an additional 1-2 minutes. Taste and adjust seasoning with salt if needed.
Serve: Serve the Spicy Red Curry Chicken hot over steamed jasmine rice, garnished with additional Thai basil leaves if desired.

Extra Tips:

When cooking Spicy Red Curry Chicken, it’s important to taste the curry towards the end of the cooking time to adjust the flavors to your preference. If you prefer a milder curry, you can reduce the amount of red curry paste.

For a richer flavor, use full-fat coconut milk. Be careful not to overcook the vegetables as they should retain some crunch for texture. Thai basil adds a unique flavor, but if unavailable, you can substitute with regular basil or cilantro.

Slow Cooker Curry

Slow Cooker Curry Chicken is a delightful and aromatic dish that marries the rich flavors of spices with the tenderness of chicken, all while allowing the convenience of a slow cooker to do most of the work. This dish is perfect for those who enjoy a warm and comforting meal without having to spend hours in the kitchen.

The slow cooker method not only makes it easier to prepare but also enhances the depth of flavors as the ingredients have ample time to meld together. Whether you’re preparing a family dinner or planning a meal for guests, Slow Cooker Curry Chicken is sure to impress with its vibrant taste and enticing aroma.

This recipe is designed to serve 4-6 people, making it an ideal choice for a family meal or a small gathering. The combination of spice, coconut milk, and tender chicken creates a satisfying dish that pairs well with rice or naan bread.

The use of a slow cooker guarantees that the chicken remains juicy and infused with the flavors of the curry, providing a melt-in-your-mouth experience. With just a bit of preparation and the help of your slow cooker, you can enjoy a restaurant-quality curry chicken in the comfort of your home.

Ingredients:

2 pounds boneless, skinless chicken thighs
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper (optional)
1 can (14 ounces) coconut milk
1 can (14 ounces) diced tomatoes
1 tablespoon tomato paste
Salt and pepper to taste
2 tablespoons vegetable oil
1 tablespoon lime juice
Fresh cilantro, chopped (for garnish)
Cooked rice or naan bread (for serving)

Cooking Instructions:

Prepare the Chicken: Begin by cutting the chicken thighs into bite-sized pieces. Season them with salt and pepper to taste. Set aside while you prepare the other ingredients.
Sauté Aromatics: In a skillet over medium heat, add the vegetable oil. Once hot, add the chopped onion, minced garlic, and grated ginger. Sauté for about 5 minutes, or until the onion is translucent and fragrant.
Add Spices: Stir in the curry powder, ground cumin, ground coriander, and cayenne pepper (if using). Cook for another 2 minutes, stirring continuously, to toast the spices and enhance their flavors.
Combine Ingredients in Slow Cooker: Transfer the sautéed mixture to the slow cooker. Add the chicken pieces, coconut milk, diced tomatoes, and tomato paste. Stir well to ascertain all ingredients are well combined.
Slow Cook: Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours. The chicken should be tender and the sauce thickened.
Finish the Dish: About 15 minutes before serving, stir in the lime juice for a fresh, tangy flavor. Taste and adjust seasoning with additional salt or pepper if needed.
Garnish and Serve: Once ready, garnish with freshly chopped cilantro. Serve hot over cooked rice or with naan bread on the side.

Extra Tips:

For a creamier curry, you can add a few tablespoons of plain yogurt towards the end of cooking. If you prefer a spicier dish, you can increase the amount of cayenne pepper or add a fresh chili.

Remember to taste and adjust the seasoning before serving to guarantee the flavors are balanced to your liking. If you find the sauce too thick, you can add a little water or chicken broth to achieve the desired consistency.

Creamy Yellow Curry

Creamy Yellow Curry Chicken is a delightful and rich dish that combines tender chicken pieces with a luscious, aromatic yellow curry sauce. It’s a perfect meal to warm up on a chilly evening or to impress guests with its vibrant flavors and beautiful presentation.

The creamy sauce is made with coconut milk, which balances the spices and adds a smooth texture, while the yellow curry paste infuses the dish with its signature color and taste. This curry pairs wonderfully with jasmine rice or naan bread, allowing you to savor every bit of the sauce.

This recipe is designed to serve 4-6 people and can be adjusted based on the desired level of spiciness. The combination of spices, coconut milk, and fresh ingredients makes for a well-rounded and satisfying meal. Whether you’re a curry enthusiast or new to making curry at home, this recipe will guide you through creating a delicious Creamy Yellow Curry Chicken with ease.

Ingredients (serves 4-6):

1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tablespoons vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons yellow curry paste
1 can (13.5 oz) coconut milk
1 cup chicken broth
2 tablespoons fish sauce
1 tablespoon brown sugar
1 bell pepper, sliced
1 cup carrots, sliced
1 cup green beans, trimmed
Salt and pepper to taste
Fresh cilantro for garnish
Cooked jasmine rice or naan bread for serving

Cooking Instructions:

Prepare the Chicken: Season the chicken pieces with a pinch of salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet or pot over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Sauté Aromatics: In the same skillet, add the remaining tablespoon of vegetable oil. Add the chopped onion and sauté until translucent, about 3 minutes. Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Cook the Curry Paste: Add the yellow curry paste to the skillet and cook for 1-2 minutes, stirring constantly, to release the flavors and aroma.
Make the Curry Sauce: Pour in the coconut milk and chicken broth, stirring to combine with the curry paste. Bring the mixture to a gentle simmer.
Add Vegetables and Chicken: Add the browned chicken back into the skillet, along with the bell pepper, carrots, and green beans. Stir well to make sure everything is coated with the curry sauce.
Season the Curry: Stir in the fish sauce and brown sugar, and let the curry simmer gently for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
Adjust Seasoning: Taste the curry and adjust the seasoning with additional salt, pepper, or sugar as needed.
Serve: Garnish the curry with fresh cilantro and serve hot with jasmine rice or naan bread on the side.

Extra Tips:

For an extra creamy texture, you can add a tablespoon of peanut butter or cashew butter to the curry sauce.
If you prefer a spicier curry, add a chopped chili pepper or a pinch of cayenne pepper to the curry paste.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or coconut milk to loosen the sauce if needed.
Experiment with different vegetables such as broccoli, zucchini, or snap peas for variety.

Peanut Butter Curry

Peanut Butter Curry Chicken is a delightful fusion of flavors that brings together the creamy richness of peanut butter with the aromatic spices of curry. This dish is perfect for those who enjoy a mix of sweet and savory notes in their meals.

It’s a comforting curry that can be served over steamed rice or with naan bread, making it a versatile choice for family dinners or casual gatherings. The combination of tender chicken pieces and the luscious peanut butter curry sauce creates a satisfying and hearty dish that will surely impress your taste buds.

Preparing Peanut Butter Curry Chicken is straightforward and doesn’t require an extensive list of exotic ingredients. This recipe is designed to serve 4-6 people, making it ideal for a family meal or small get-together.

You’ll need boneless chicken for the base, and the succulent sauce is achieved with a blend of peanut butter, coconut milk, and a variety of spices. The preparation and cooking take approximately 45 minutes, providing a delicious meal in a relatively short time.

Ingredients (serves 4-6):

2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper (optional, for heat)
1 can (14 ounces) coconut milk
1/2 cup creamy peanut butter
1 tablespoon soy sauce
1 tablespoon brown sugar
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Cooked rice or naan bread (for serving)

Cooking Instructions:

Prepare the Chicken: Begin by cutting the boneless chicken into bite-sized pieces. Pat them dry with a paper towel to remove excess moisture. Season lightly with salt and pepper.
Cook the Aromatics: In a large skillet or pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in the garlic and ginger, and cook for an additional 1-2 minutes until fragrant.
Spice it Up: Add the curry powder, ground cumin, ground coriander, and cayenne pepper (if using) to the onion mixture. Stir well to coat the onions and cook for another minute to release the flavors of the spices.
Brown the Chicken: Increase the heat to medium-high and add the chicken pieces to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
Create the Sauce: Reduce the heat to medium-low. Pour in the coconut milk, peanut butter, soy sauce, and brown sugar. Stir continuously until the peanut butter is fully incorporated into the sauce.
Simmer the Curry: Allow the curry to simmer gently for about 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened. Adjust seasoning with salt and pepper to taste.
Finish and Serve: Once the curry is ready, garnish with fresh cilantro. Serve hot over steamed rice or with naan bread, allowing the rich flavors to be soaked up by the accompaniments.

Extra Tips:

When cooking Peanut Butter Curry Chicken, it’s important to ascertain the chicken is cooked thoroughly but not overdone to maintain its juiciness.

If you prefer a thicker sauce, let it simmer longer or add a cornstarch slurry. Adjust the cayenne pepper to your preferred level of spiciness, or omit it entirely for a milder dish.

Fresh cilantro not only adds a pop of color but also enhances the flavor profile, so don’t skip the garnish! If you have leftovers, this curry tastes even better the next day as the flavors meld together.

Mango Chicken Curry

Mango Chicken Curry is a delightful fusion of tropical sweetness and savory spices, creating a dish that’s both comforting and exotic. This curry combines tender pieces of chicken with the vibrant flavor of ripe mangoes, all enveloped in a rich and creamy sauce. The sweetness of the mango complements the spices, creating a balanced flavor profile that will captivate your taste buds.

Perfect for a family meal or a special occasion, this dish is sure to impress with its unique taste and aromatic appeal. This recipe serves 4-6 people and is an excellent choice for those looking to explore new flavors or add a twist to their usual curry routine. The combination of fresh ingredients and aromatic spices makes it a wholesome and satisfying meal.

Pair it with steamed rice or warm naan bread to soak up the delicious sauce, and you have a meal that’s both nourishing and delightful.

Ingredients:

1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
2 ripe mangoes, peeled and diced
2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/2 teaspoon cayenne pepper (optional, for heat)
1 cup coconut milk
1 cup chicken broth
Salt and pepper to taste
Fresh cilantro, chopped, for garnish
Cooked rice or naan bread, for serving

Cooking Instructions:

Prepare the Chicken: Start by seasoning the chicken pieces with a pinch of salt and pepper. This will help enhance the flavor of the chicken as it cooks.
Cook the Aromatics: In a large pan or skillet, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they’re soft and translucent, about 5 minutes. Stir in the garlic and ginger, cooking for an additional minute until fragrant.
Add the Spices: Sprinkle the curry powder, cumin, coriander, turmeric, and cayenne pepper (if using) over the onion mixture. Stir well to coat the onions and release the spices’ aroma, cooking for about 2 minutes.
Cook the Chicken: Add the seasoned chicken pieces to the pan, stirring to guarantee they’re well coated with the spice mixture. Cook the chicken until it’s browned on all sides, about 5-7 minutes.
Incorporate the Mango and Liquids: Add the diced mangoes, coconut milk, and chicken broth to the pan. Stir well to combine all the ingredients. Bring the mixture to a gentle simmer.
Simmer the Curry: Reduce the heat to low, cover the pan, and let the curry simmer for about 20-25 minutes. Stir occasionally to prevent sticking and guarantee even cooking. The curry is ready when the chicken is cooked through and the sauce has thickened slightly.
Adjust Seasoning: Taste the curry and adjust the seasoning with additional salt and pepper if needed. If you prefer a thicker sauce, let the curry simmer uncovered for a few more minutes.
Serve: Garnish the Mango Chicken Curry with chopped fresh cilantro and serve hot with cooked rice or naan bread on the side.

Extra Tips:

For the best results, use ripe and sweet mangoes, as they add a natural sweetness and enhance the flavor of the curry. If you prefer a smoother sauce, you can blend half of the mangoes before adding them to the curry.

Adjust the level of heat by varying the amount of cayenne pepper to suit your taste. This dish can be prepared in advance and stored in the refrigerator for up to two days, allowing the flavors to meld and deepen over time.

Japanese Curry Chicken

Japanese Curry Chicken is a delightful fusion of flavors that combines the rich, savory taste of curry with tender pieces of chicken, creating a comforting and satisfying dish. This dish is typically milder than traditional Indian curries, with a slightly sweet and earthy flavor profile, thanks to the addition of ingredients like apples and honey.

Japanese curry is a popular comfort food in Japan, often served with steamed rice and a side of pickled vegetables, making it a hearty and complete meal.

The beauty of Japanese Curry Chicken lies in its versatility and ease of preparation. The dish is made with a curry roux, which is a thick, flavorful paste that forms the base of the curry sauce. The roux can be store-bought for convenience or homemade for a more personalized touch.

This recipe will guide you through creating a delicious Japanese Curry Chicken that serves 4-6 people, perfect for a family meal or a cozy gathering with friends.

Ingredients:

1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
2 medium onions, thinly sliced
3 medium carrots, peeled and cut into chunks
2 medium potatoes, peeled and cut into chunks
1 apple, grated
3 cups chicken broth
1 package (3.5 oz) Japanese curry roux (such as Golden Curry)
1 tablespoon soy sauce
1 tablespoon honey
Salt and pepper, to taste
Cooked rice, for serving

Cooking Instructions:

Prepare the Ingredients: Begin by cutting the chicken thighs into bite-sized pieces. Peel and chop the carrots and potatoes into chunks. Thinly slice the onions and grate the apple.
Sauté the Chicken: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chicken pieces and season them with salt and pepper. Sauté the chicken until it’s browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
Cook the Vegetables: In the same pot, add the sliced onions and sauté them for about 5 minutes until they become soft and translucent. Stir in the carrots and potatoes, and cook for an additional 3 minutes.
Add Apple and Broth: Add the grated apple to the pot and mix well. Pour in the chicken broth, stirring to combine all the ingredients. Bring the mixture to a simmer.
Simmer the Curry: Return the browned chicken to the pot. Cover and let the curry simmer gently for about 15-20 minutes, or until the vegetables are tender and the chicken is cooked through.
Incorporate the Curry Roux: Break the curry roux into pieces and add it to the simmering pot. Stir continuously until the roux is completely dissolved and the curry thickens.
Season and Serve: Stir in the soy sauce and honey, and adjust the seasoning with salt and pepper as needed. Serve the Japanese Curry Chicken hot over steamed rice.

Extra Tips:

For an even richer flavor, consider adding a tablespoon of Worcestershire sauce or a dash of garam masala to the curry. You can also customize the level of spiciness by choosing a mild, medium, or hot curry roux.

If you prefer a thicker sauce, let the curry simmer uncovered for a few extra minutes. Finally, make sure to taste and adjust the seasoning at the end, as the sweetness and saltiness can vary depending on your curry roux and personal preference.

Quick Stir-Fry Curry

Quick Stir-Fry Curry Chicken is a delightful and easy-to-make dish that combines the richness of curry flavors with the simplicity of a stir-fry. This dish is perfect for those busy weeknights when you crave something flavorful and fulfilling but don’t have the luxury of time. The vibrant colors and aromatic spices create a visually appealing and appetizing meal that will have your family enthusiastically gathering at the dinner table.

The beauty of this Quick Stir-Fry Curry Chicken lies in its flexibility and the ability to adjust the spices according to your taste. Whether you prefer it mild or spicy, this recipe allows you to customize the heat level to your liking. The combination of tender chicken pieces with fresh vegetables, all coated in a luscious curry sauce, guarantees a balanced and nutritious meal. Serve this dish over steamed rice or noodles to complete the culinary experience and enjoy a delicious and satisfying dinner.

Ingredients (Serves 4-6):

1.5 lbs boneless, skinless chicken breast, thinly sliced
2 tablespoons vegetable oil
1 large onion, thinly sliced
1 bell pepper (any color), julienned
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 can (14 oz) coconut milk
2 tablespoons soy sauce
1 tablespoon fish sauce (optional)
1 tablespoon lime juice
1 tablespoon sugar
Salt and pepper to taste
Fresh cilantro leaves for garnish
Cooked rice or noodles for serving

Instructions:

Prepare the Ingredients: Start by slicing the chicken breast into thin strips. This will help the chicken cook quickly and evenly during the stir-fry process. Also, slice the onion and bell pepper, mince the garlic, and grate the ginger.
Heat the Oil: In a large wok or skillet, heat the vegetable oil over medium-high heat. Confirm the oil is hot but not smoking.
Cook the Chicken: Add the sliced chicken to the hot oil and stir-fry for about 4-5 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the wok and set it aside.
Sauté the Aromatics: In the same wok, add the sliced onion, bell pepper, minced garlic, and grated ginger. Stir-fry for 2-3 minutes until the vegetables are tender-crisp and the aromatics are fragrant.
Add the Spices: Sprinkle the curry powder, ground cumin, and ground coriander over the vegetables. Stir well to coat the vegetables with the spices and cook for another minute to enhance the flavors.
Combine Ingredients: Return the cooked chicken to the wok. Pour in the coconut milk, soy sauce, fish sauce (if using), lime juice, and sugar. Stir everything together until the chicken and vegetables are well coated in the sauce.
Simmer the Curry: Allow the curry to simmer for about 5 minutes to thicken the sauce slightly and allow the flavors to meld together. Season with salt and pepper to taste.
Serve: Garnish the Quick Stir-Fry Curry Chicken with fresh cilantro leaves and serve hot over steamed rice or noodles.

Butter Chicken Bliss

Butter Chicken, also known as Murgh Makhani, is a classic Indian dish that combines tender chicken pieces with a rich, creamy tomato-based sauce. This dish is a crowd favorite due to its exquisite balance of spices and luxurious texture. The chicken is marinated with a blend of yogurt and spices, which not only infuses flavor but also tenderizes the meat.

After marination, the chicken is cooked to perfection and simmered in a buttery, tomato sauce with cream, resulting in a delightful harmony of flavors that’s bound to please any palate. Creating Butter Chicken Bliss at home allows you to experience the authentic taste of this beloved dish.

The use of a few key ingredients, such as garam masala and fenugreek, provides depth and authenticity to the flavor profile. Whether you’re cooking for a family meal or entertaining guests, Butter Chicken is a versatile dish that pairs wonderfully with naan, rice, or your favorite side dish. Follow this recipe to prepare a sumptuous serving for 4-6 people.

Ingredients:

1.5 pounds boneless, skinless chicken thighs, cut into pieces
1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon chili powder
Salt, to taste
4 tablespoons butter
1 large onion, finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 can (15 oz) tomato puree
1 cup heavy cream
2 teaspoons fenugreek leaves, crushed
Fresh cilantro, chopped (for garnish)
Cooked basmati rice or naan (for serving)

Cooking Instructions:

Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, cumin, garam masala, coriander, chili powder, and salt. Add the cut chicken pieces to the marinade, guaranteeing they’re well-coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
Prepare the Sauce Base: In a large pan over medium heat, melt 2 tablespoons of butter. Add the chopped onions and sauté until golden brown. Add the garlic and ginger, and cook for another minute until fragrant.
Cook the Chicken: Remove the marinated chicken from the refrigerator. In the same pan, add the chicken pieces, discarding any excess marinade. Cook the chicken until it’s browned on all sides, about 5-7 minutes.
Make the Sauce: Add the tomato puree to the pan and stir to combine with the chicken and onions. Let it simmer for about 10 minutes, allowing the flavors to meld.
Finish with Cream and Butter: Reduce the heat to low and stir in the heavy cream and remaining butter. Add fenugreek leaves and continue to simmer for another 10 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
Garnish and Serve: Once the Butter Chicken is ready, garnish with fresh cilantro. Serve hot with basmati rice or naan on the side.

Extra Tips:

For an even more authentic flavor, consider adding a touch of smoked paprika or a pinch of saffron to the sauce. If you prefer a spicier dish, increase the amount of chili powder or add a finely chopped green chili during the cooking process.

Assure the chicken is well-marinated to maximize flavor infusion and tenderness, and always taste the sauce before serving to adjust seasoning as needed.

Vegan-Friendly Curry

Creating a delicious vegan-friendly curry chicken dish is a great way to enjoy the rich flavors of curry while avoiding animal products. This dish substitutes traditional chicken with plant-based protein, providing the same hearty texture and taste. Packed with aromatic spices, creamy coconut milk, and a medley of vegetables, this curry isn’t only satisfying but also nutritious.

Whether you’re a vegan or simply looking to incorporate more plant-based meals into your diet, this vegan curry chicken will surely become a favorite. This recipe is perfect for a family meal or for entertaining guests, as it serves 4-6 people. The combination of chickpeas and jackfruit mimics the texture of chicken, and when simmered in the flavorful curry sauce, creates a dish that’s both comforting and exotic.

Served over a bed of fluffy rice, this vegan-friendly curry chicken is a complete meal that can be enjoyed by everyone.

Ingredients:

2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper (optional)
1 can (14 oz) chickpeas, drained and rinsed
1 can (20 oz) young jackfruit in water, drained and shredded
1 can (14 oz) coconut milk
1 cup vegetable broth
1 red bell pepper, sliced
1 cup frozen peas
Salt and pepper, to taste
Fresh cilantro, for garnish
Cooked rice, for serving

Instructions:

1. Prepare the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes soft and translucent.

Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.

2. Spice it Up: Sprinkle the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper (if using) into the pot.

Stir well to coat the onions, garlic, and ginger with the spices, cooking for about 2 minutes to toast the spices and enhance their flavors.

3. Add the Main Ingredients: Add the drained chickpeas and shredded jackfruit to the pot, stirring to combine with the spice mixture.

Pour in the coconut milk and vegetable broth, then add the sliced red bell pepper. Stir everything together and bring the mixture to a gentle simmer.

4. Simmer the Curry: Reduce the heat to low, cover the pot, and let the curry simmer for about 20-25 minutes.

This allows the flavors to meld together and the jackfruit to absorb the spices.

5. Finish with Peas: Stir in the frozen peas during the final 5 minutes of cooking.

Season the curry with salt and pepper to taste, adjusting the seasoning as needed.

6. Serve and Garnish: Once the curry is ready, remove it from the heat.

Serve it hot over a bed of cooked rice, garnishing with fresh cilantro for a burst of freshness.

Extra Tips:

When preparing this vegan-friendly curry chicken, feel free to adjust the spice level to your preference by adding more or less cayenne pepper.

If you prefer a thicker curry, you can simmer it uncovered for a few extra minutes to allow the sauce to reduce.

For an added touch of flavor, consider toasting the curry powder in a dry pan before adding it to the dish. This will enhance its aroma and depth.

Finally, leftovers can be stored in the refrigerator for up to three days, and the flavors tend to deepen over time, making it even more delicious the next day.

Spiced Coconut Milk Curry

Spiced Coconut Milk Curry Chicken is a flavorful and aromatic dish that combines the richness of coconut milk with a medley of spices. This dish is perfect for those who enjoy a balance of spice and creaminess. The coconut milk not only adds a silky texture but also helps to mellow the spices, creating a harmonious blend of flavors.

This curry is a great option for a family meal or a cozy dinner with friends, as it’s both satisfying and delightful.

To prepare this Spiced Coconut Milk Curry Chicken, you’ll need to marinate the chicken with spices to infuse it with flavor. The curry base is created by sautéing onions, garlic, and ginger, which form the heart of many curries. Adding tomatoes and coconut milk creates a luscious sauce that envelops the chicken, making it tender and juicy.

This recipe serves 4-6 people, making it perfect for a small gathering or leftovers for the next day.

Ingredients (serving size for 4-6 people):

1.5 lbs chicken thighs or breasts, cut into bite-sized pieces
1 can (14 oz) coconut milk
2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece ginger, grated
2 medium tomatoes, chopped
2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric powder
1 teaspoon chili powder (adjust to taste)
Salt to taste
Fresh cilantro for garnish

Cooking Instructions:

Marinate the Chicken: In a bowl, mix the chicken pieces with 1 tablespoon of curry powder, salt, and a pinch of chili powder. Let it marinate for at least 30 minutes to absorb the flavors.
Prepare the Base: Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
Cook the Tomatoes: Add the chopped tomatoes to the pan and cook until they break down and become soft, about 5 minutes. This will form a thick base for the curry.
Spice It Up: Add the remaining curry powder, cumin, coriander, turmeric, and chili powder to the pan. Stir well to coat the onions and tomatoes with the spices, cooking for 2 minutes to release their flavors.
Incorporate the Chicken: Add the marinated chicken pieces to the pan. Stir to combine and cook until the chicken is browned on all sides, about 5-7 minutes.
Simmer with Coconut Milk: Pour in the coconut milk and stir well. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
Finish and Serve: Taste and adjust the salt if needed. Garnish with fresh cilantro before serving. Serve hot with steamed rice or naan for a complete meal.

Extra Tips:

To enhance the flavor, consider adding a few curry leaves while sautéing the onions. For a spicier dish, increase the amount of chili powder or add a chopped green chili.

If you prefer a thicker curry, let it simmer a bit longer to reduce the liquid. This curry can be made a day ahead and refrigerated, allowing the flavors to meld, resulting in an even tastier dish when reheated.

Tiffany Christensen

Hi there! I'm Tiffany Christensen, and I have a passion for all the stories and lessons the Bible has to offer. Ever since I was little, I've been drawn to the way these ancient texts still resonate today. I've devoted my studies to Christian theology and enjoy translating that into everyday language that’s easy to connect with. My goal is to bring the pages of the Bible to life in a way that's both informative and engaging. I'm thrilled to share this journey with you through my writing on Biblical Pathway.

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14 Curry Chicken Recipes

Classic Indian Curry

Thai Green Curry

Jamaican Curry Chicken

Coconut Curry Delight

Spicy Red Curry

Slow Cooker Curry

Creamy Yellow Curry

Peanut Butter Curry

Mango Chicken Curry

Japanese Curry Chicken

Quick Stir-Fry Curry

Butter Chicken Bliss

Vegan-Friendly Curry

Spiced Coconut Milk Curry

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Classic Indian Curry

Thai Green Curry

Jamaican Curry Chicken

Coconut Curry Delight

Spicy Red Curry

Slow Cooker Curry

Creamy Yellow Curry

Peanut Butter Curry

Mango Chicken Curry

Japanese Curry Chicken

Quick Stir-Fry Curry

Butter Chicken Bliss

Vegan-Friendly Curry

Spiced Coconut Milk Curry

Leave a Comment Cancel reply

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