Curry chicken recipes bring a world of flavors right to your kitchen. From the fragrant spices to the rich sauces, each recipe is designed to showcase simple techniques that elevate your cooking. Whether you prefer a creamy coconut version or a tangy tomato-based curry, there’s something here for everyone. Get ready to explore diverse ingredients and unlock the hearty, comforting essence of curry chicken that will have you savoring every bite.
Spicy Thai Green Curry Chicken
Spicy Thai Green Curry Chicken is a delightful dish that brings a burst of flavors to your table. The vibrant green color of the curry comes from fresh herbs and spices, making it not just tasty but visually appealing too. In the image, you can see tender pieces of chicken swimming in a rich, aromatic sauce, surrounded by colorful vegetables like bell peppers and zucchini. Fresh basil leaves add a lovely touch, enhancing both the flavor and presentation.
This dish is perfect for those who enjoy a little heat in their meals. The combination of coconut milk and green curry paste creates a creamy texture that balances the spiciness. Serve it over steamed rice or with noodles for a satisfying meal.
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 2 tablespoons green curry paste
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 1/2 cup bamboo shoots, drained
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- Fresh basil leaves for garnish
- 1 tablespoon vegetable oil
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the green curry paste and sauté for about 1 minute until fragrant.
- Add the chicken pieces and cook until they are no longer pink, about 5-7 minutes.
- Pour in the coconut milk and chicken broth, stirring to combine. Bring to a gentle simmer.
- Add the bell peppers, zucchini, and bamboo shoots. Cook for another 5-10 minutes until the vegetables are tender.
- Stir in the fish sauce and sugar, adjusting to taste. Let it simmer for a few more minutes.
- Serve hot, garnished with fresh basil leaves. Enjoy your Spicy Thai Green Curry Chicken with rice or noodles!
Malaysian Rendang Curry Chicken
Rendang curry chicken is a rich and flavorful dish that hails from Malaysia. This dish is known for its tender chicken pieces simmered in a thick, spicy coconut sauce. The vibrant colors in the image showcase the deliciousness of the curry, with bright orange hues from the spices and a creamy texture that promises a delightful experience.
To make this dish, you’ll need a few key ingredients that come together beautifully. The chicken is cooked until it’s tender, absorbing all the spices and coconut milk. The addition of fresh herbs adds a touch of brightness, making it not just tasty but visually appealing too.
Serve this curry with fluffy rice, which complements the rich sauce perfectly. The combination of flavors will surely impress anyone at your dinner table!
Ingredients
- 2 lbs chicken, cut into pieces
- 1 can (400 ml) coconut milk
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 tablespoons chili paste
- 2 tablespoons tamarind paste
- 1 tablespoon brown sugar
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat the oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion is translucent.
- Add the chicken pieces to the pot and cook until they are browned on all sides.
- Stir in the chili paste, turmeric, cumin, and salt. Cook for another 2-3 minutes to release the flavors.
- Pour in the coconut milk and tamarind paste. Bring to a simmer and reduce the heat to low.
- Cover and let it cook for about 30-40 minutes, stirring occasionally, until the chicken is tender and the sauce thickens.
- Adjust seasoning with brown sugar and salt if needed. Garnish with fresh cilantro before serving.
Slow Cooker Jamaican Curry Chicken
Jamaican curry chicken is a delicious dish that brings a taste of the Caribbean right to your kitchen. This slow cooker version makes it easy to enjoy a flavorful meal without spending hours in the kitchen. The image shows a hearty bowl filled with tender chicken, vibrant vegetables, and fluffy rice, all coated in a rich curry sauce.
The combination of spices used in Jamaican curry chicken is what sets it apart. It’s not just about heat; it’s about depth of flavor. The slow cooker allows the spices to meld beautifully with the chicken and vegetables, creating a comforting dish that’s perfect for any day of the week.
Pair this dish with rice and peas for a traditional touch. The creamy texture of the coconut milk in the curry complements the spices perfectly, making every bite a delight. Whether you’re cooking for family or friends, this recipe is sure to impress.
Ingredients
- 2 pounds chicken thighs, boneless and skinless
- 2 tablespoons Jamaican curry powder
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 carrots, sliced
- 2 potatoes, diced
- 1 bell pepper, chopped
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare the Chicken: In a bowl, mix the chicken thighs with curry powder, salt, and pepper. Make sure the chicken is well coated.
- Add Ingredients to Slow Cooker: Place the seasoned chicken in the slow cooker. Add chopped onion, garlic, ginger, carrots, potatoes, and bell pepper on top.
- Pour in Liquids: Pour the coconut milk and chicken broth over the ingredients in the slow cooker.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and fully cooked.
- Serve: Once done, taste and adjust seasoning if needed. Serve hot over rice and garnish with fresh cilantro.
Tandoori Chicken Curry with Yogurt Sauce
Tandoori Chicken Curry is a delightful dish that brings together the rich flavors of Indian cuisine. The vibrant orange color of the chicken indicates the spices used, like turmeric and paprika, which not only enhance the taste but also make the dish visually appealing. The tender chicken pieces are marinated in yogurt and spices, then cooked to perfection. This dish is often served with naan, making it a complete meal.
The yogurt sauce on the side adds a cooling element, balancing the spices in the curry. Fresh cilantro sprinkled on top adds a pop of color and freshness. This dish is perfect for gatherings or a cozy dinner at home.
Ingredients
- 1.5 lbs chicken drumsticks
- 1 cup plain yogurt
- 2 tablespoons tandoori masala
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt to taste
- 2 tablespoons vegetable oil
- 1 cup tomato puree
- 1/2 cup water
- Fresh cilantro for garnish
Instructions
- Marinate the Chicken: In a bowl, mix yogurt, tandoori masala, ginger-garlic paste, turmeric, cumin, coriander, and salt. Add chicken and coat well. Let it marinate for at least 1 hour, or overnight for best results.
- Cook the Chicken: Heat oil in a large pan over medium heat. Add marinated chicken and cook until browned on all sides, about 10 minutes.
- Add Tomato Puree: Pour in the tomato puree and water. Stir well and bring to a simmer. Cover and cook for about 20-25 minutes until chicken is cooked through.
- Garnish: Once cooked, garnish with fresh cilantro. Serve hot with naan and the yogurt sauce on the side.
Creamy Coconut Curry Chicken
This creamy coconut curry chicken is a delightful dish that brings warmth and comfort to any meal. The vibrant colors of the peppers and the rich, golden sauce make it not just tasty but also visually appealing. Served over fluffy rice, it’s a perfect combination that everyone will love.
The recipe is simple and uses ingredients that are easy to find. The coconut milk adds a rich creaminess, while the spices bring a lovely warmth to the dish. You can customize it by adding your favorite vegetables or adjusting the spice level to suit your taste.
Let’s get cooking!
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Cilantro for garnish
- Cooked rice for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until the onion becomes translucent.
- Add the chicken pieces, cooking until browned on all sides.
- Stir in the curry powder and ground ginger, mixing well to coat the chicken.
- Pour in the coconut milk and bring to a gentle simmer.
- Add the diced bell peppers and cook for about 10 minutes, until the chicken is cooked through and the sauce thickens slightly.
- Season with salt and pepper to taste. Serve over cooked rice and garnish with fresh cilantro.
Lemon Herb Curry Chicken Skewers
These Lemon Herb Curry Chicken Skewers are a delightful twist on traditional curry dishes. The image showcases beautifully grilled chicken pieces, marinated in a zesty lemon and herb curry blend. The vibrant colors of the skewers, combined with fresh vegetables like cherry tomatoes and cucumber, make for an appealing presentation.
The skewers are perfect for summer barbecues or a quick weeknight dinner. They are easy to prepare and packed with flavor. The marinade not only tenderizes the chicken but also infuses it with a refreshing citrusy taste, complemented by aromatic herbs.
Serve these skewers with a creamy dipping sauce for an extra layer of flavor. They can be enjoyed on their own or paired with a side of rice or salad for a complete meal.
Ingredients
- 1 pound chicken breast, cut into cubes
- 2 tablespoons olive oil
- Juice of 1 lemon
- 2 teaspoons curry powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Skewers (soaked in water if wooden)
- Cherry tomatoes and cucumber slices for garnish
Instructions
- Marinate the Chicken: In a bowl, mix olive oil, lemon juice, curry powder, garlic powder, onion powder, salt, and pepper. Add the chicken cubes and coat well. Let it marinate for at least 30 minutes.
- Prepare the Skewers: Thread the marinated chicken onto the skewers, alternating with cherry tomatoes if desired.
- Grill the Skewers: Preheat your grill over medium heat. Grill the skewers for about 10-12 minutes, turning occasionally until the chicken is cooked through and has nice grill marks.
- Serve: Remove from the grill and let them rest for a few minutes. Serve with cucumber slices and a creamy dipping sauce.
Indian Butter Chicken with Cashew Sauce
Indian Butter Chicken is a classic dish that brings warmth and comfort to the table. This version features tender chicken pieces simmered in a rich, creamy sauce made with cashews, giving it a unique twist. The vibrant orange color of the sauce is inviting, and the addition of cashews adds a delightful crunch.
Served alongside fluffy rice, this meal is perfect for family dinners or special occasions. The fresh cilantro on top not only adds a pop of color but also enhances the flavor. The combination of spices creates a harmonious blend that is sure to please everyone.
Ingredients
- 1 lb boneless chicken, cut into cubes
- 1 cup cashews, soaked in water
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt to taste
- Cilantro for garnish
Instructions
- Prepare the Cashew Sauce: Blend soaked cashews with a little water until smooth. Set aside.
- Cook the Chicken: In a large pan, melt butter over medium heat. Add chopped onion, garlic, and ginger. Sauté until the onion is translucent.
- Add Spices: Stir in garam masala, cumin, and paprika. Cook for another minute to release the flavors.
- Add Chicken: Add the chicken cubes to the pan. Cook until they are browned on all sides.
- Add Tomatoes and Cashew Sauce: Pour in crushed tomatoes and the blended cashew sauce. Mix well and let it simmer for about 15 minutes.
- Finish with Cream: Stir in heavy cream and season with salt. Cook for an additional 5 minutes.
- Serve: Garnish with fresh cilantro and serve hot with rice or naan.
Coconut Milk and Pineapple Curry Chicken
This Coconut Milk and Pineapple Curry Chicken is a delightful dish that combines the sweetness of pineapple with the creaminess of coconut milk. The vibrant colors in the bowl show off tender chicken pieces and juicy pineapple cubes, all enveloped in a rich, golden curry sauce. Fresh cilantro adds a pop of green, making the dish not only tasty but visually appealing.
The combination of flavors is refreshing and comforting. The coconut milk provides a smooth texture, while the pineapple adds a hint of sweetness that balances the spices perfectly. This dish is great for a family dinner or a casual get-together with friends.
To make this delicious curry, you’ll need some simple ingredients and a few easy steps. Let’s get cooking!
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 1 cup pineapple chunks (fresh or canned)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the oil in a large pan over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the garlic and ginger, cooking for another minute until fragrant.
- Add the chicken pieces to the pan, cooking until they are browned on all sides.
- Sprinkle in the curry powder, stirring to coat the chicken evenly.
- Pour in the coconut milk and soy sauce, mixing well. Bring to a gentle simmer.
- Add the pineapple chunks and let the curry cook for about 15-20 minutes, or until the chicken is cooked through.
- Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
Peanut Butter Curry Chicken with Spinach
This Peanut Butter Curry Chicken with Spinach is a delightful dish that combines rich flavors and healthy ingredients. The creamy peanut butter adds a unique twist to the classic curry, making it both comforting and satisfying. The vibrant green spinach not only enhances the color but also packs in nutrients.
In the image, you can see tender pieces of chicken swimming in a luscious peanut curry sauce, garnished with fresh spinach leaves. It’s served alongside fluffy rice, creating a perfect balance of textures and flavors.
This recipe is easy to make and perfect for a weeknight dinner. Let’s jump into the ingredients and steps to create this delicious meal!
Ingredients
- 1 pound chicken breast, cut into bite-sized pieces
- 1 cup coconut milk
- 1/2 cup peanut butter
- 2 cups fresh spinach
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and ginger, cooking for another minute until fragrant.
- Add the chicken pieces to the skillet, cooking until they are browned on all sides.
- Mix in the curry powder, peanut butter, and soy sauce, stirring until the chicken is well coated.
- Pour in the coconut milk and bring the mixture to a simmer. Cook for about 10-15 minutes until the chicken is cooked through and the sauce thickens.
- Add the fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
- Serve the curry over cooked rice and enjoy!
Mango Curry Chicken with Cilantro
Mango Curry Chicken is a delightful dish that combines tender chicken pieces with the sweetness of mango and the warmth of curry spices. The vibrant colors in the image showcase the rich orange sauce, which is both inviting and appetizing. The addition of fresh cilantro not only adds a pop of green but also enhances the dish’s flavor profile.
This recipe is perfect for a cozy dinner or a gathering with friends. The combination of juicy mango and savory chicken creates a balance that is hard to resist. Serve it over a bed of fluffy rice to soak up the delicious sauce.
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1 ripe mango, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked rice, for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent.
- Stir in garlic and ginger, cooking for another minute until fragrant.
- Add the chicken pieces to the skillet, seasoning with salt and pepper. Cook until the chicken is browned on all sides.
- Sprinkle curry powder over the chicken, mixing well to coat.
- Pour in the coconut milk and add the diced mango. Stir to combine.
- Bring the mixture to a simmer and cook for about 15 minutes, allowing the flavors to meld and the chicken to cook through.
- Once cooked, remove from heat and garnish with fresh cilantro.
- Serve over cooked rice and enjoy!
Garlic Ginger Curry Chicken Stir-Fry
This Garlic Ginger Curry Chicken Stir-Fry is a delightful dish that combines tender chicken with vibrant vegetables. The colors of the bell peppers and the freshness of the cilantro make it visually appealing. The garlic and ginger add a fragrant aroma that will fill your kitchen, making it hard to resist.
This stir-fry is quick to prepare, perfect for a busy weeknight dinner. The curry flavor brings warmth and depth, while the crunch of the vegetables adds texture. Serve it over rice or noodles for a complete meal that everyone will enjoy.
Ingredients
- 1 pound boneless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 bell pepper, sliced (any color)
- 1 cup snap peas
- 1 tablespoon curry powder
- 2 tablespoons soy sauce
- 1 tablespoon honey
- Salt and pepper to taste
- Cilantro for garnish
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned, about 5-7 minutes.
- Add the minced garlic and grated ginger to the skillet. Stir for about 1 minute until fragrant.
- Mix in the sliced bell pepper and snap peas. Cook for another 3-4 minutes until the vegetables are tender-crisp.
- Sprinkle the curry powder over the chicken and vegetables. Stir well to coat everything evenly.
- Pour in the soy sauce and honey, mixing until everything is well combined. Season with salt and pepper to taste.
- Remove from heat and garnish with fresh cilantro before serving.
Baked Curry Chicken Thighs with Vegetables
Baked curry chicken thighs are a delightful dish that combines tender chicken with vibrant vegetables. The golden-brown chicken is coated in a rich curry sauce, making it both comforting and satisfying. The accompanying vegetables, roasted to perfection, add a nice crunch and balance to the meal.
This recipe is perfect for a weeknight dinner or a cozy weekend meal. It’s easy to prepare and allows the oven to do most of the work. Just pop everything in, and you’ll have a delicious dish ready in no time!
Let’s get into the details of how to make this tasty baked curry chicken.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons curry powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 cups mixed vegetables (like bell peppers, carrots, and zucchini)
- 1 cup coconut milk
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix the curry powder, garlic powder, onion powder, salt, and pepper. Rub this mixture all over the chicken thighs.
- In a large oven-safe dish, add the olive oil and mixed vegetables. Toss them to coat.
- Place the seasoned chicken thighs on top of the vegetables. Pour the coconut milk over everything.
- Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the skin is crispy.
- Garnish with fresh cilantro before serving. Enjoy your meal!
Curry Chicken and Chickpeas Stew
This Curry Chicken and Chickpeas Stew is a warm and comforting dish that brings together tender chicken and hearty chickpeas in a rich, flavorful sauce. The vibrant colors of the stew make it as appealing to the eyes as it is to the taste buds. Fresh cilantro adds a pop of green, enhancing both the look and flavor of the dish.
Cooking this stew is simple and rewarding. Start by sautéing onions and garlic to build a fragrant base. Then, add your chicken pieces, allowing them to brown slightly before introducing chickpeas and spices. The combination of spices creates a delicious aroma that fills your kitchen.
This dish is perfect for a cozy dinner or meal prep for the week. Serve it over rice or with warm bread to soak up the delicious sauce. It’s a great way to enjoy a nutritious meal packed with protein and flavor.
Ingredients
- 1 lb chicken thighs, boneless and skinless, cut into chunks
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and minced garlic, sautéing until soft and fragrant.
- Add the chicken pieces to the pot, cooking until they are browned on all sides.
- Stir in the curry powder, cumin, and turmeric, mixing well to coat the chicken.
- Pour in the coconut milk and add the chickpeas. Stir to combine and bring to a simmer.
- Cover and let it cook for about 20-25 minutes, or until the chicken is cooked through and tender.
- Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.
