10 Savory Chicken Curry Recipes to Try

Spicy Coconut Chicken Curry

This Spicy Coconut Chicken Curry is a deliciously fragrant dish perfect for those looking to spice up their dinner routine with a touch of tropical flavor.

Ingredients:

• 1 lb (450g) chicken breast, cut into bite-sized pieces
• 1 can (13.5 oz) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon fish sauce
• 2 teaspoons brown sugar
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• Fresh cilantro, for garnish
• Salt, to taste
• Lime wedges, for serving

Cooking method:

1. Prepare the ingredients: Start by cutting the chicken into bite-sized pieces, slicing the bell peppers, and finely chopping the onion and garlic. Grate the ginger and set everything aside.

2. Sauté the aromatics: Heat the vegetable oil in a large skillet or pot over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.

3. Cook the chicken: Add the chicken pieces to the skillet, cooking until they start to brown on the outside.

4. Add the curry paste: Stir in the red curry paste and cook for an additional minute, ensuring the chicken is well coated.

5. Simmer with coconut milk: Pour in the coconut milk, stirring to combine. Add the fish sauce and brown sugar. Let it simmer for about 10 minutes, allowing the flavors to meld together.

6. Include the bell peppers: Add the sliced red and green bell peppers to the pot. Cook for another 5 minutes until they are tender but still crisp.

7. Season and garnish: Taste the curry and adjust seasoning with salt if needed. Garnish with fresh cilantro and serve with lime wedges on the side.

Classic Indian Chicken Curry

A timeless dish that brings the rich aromas and flavors of India to your dining table.

Ingredients:

• 1.5 lbs chicken, cut into pieces
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon turmeric powder
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• Salt to taste
• 1 cup water
• Fresh coriander leaves for garnish

Cooking Method:

1. Heat oil in a pan and sauté onions until golden brown.
2. Add garlic, ginger, turmeric, coriander, and cumin, then stir for about a minute.
3. Mix in the chicken pieces and cook until they are browned on all sides.
4. Pour in the tomatoes and water, bring to a boil, then lower the heat and simmer for 30 minutes.
5. Stir in the garam masala and salt, then cook for another 5 minutes.
6. Garnish with fresh coriander leaves before serving.

Thai Green Chicken Curry

Experience the vibrant and fresh flavors of Thailand with this delightful green curry.

Ingredients:

• 1.5 lbs chicken breast, sliced
• 2 tablespoons green curry paste
• 1 can (13.5 oz) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1 cup green beans
• 1 red bell pepper, sliced
• Fresh Thai basil leaves
• Lime wedges for serving

Cooking Method:

1. Heat green curry paste in a pan until fragrant.
2. Add the chicken and cook until slightly opaque.
3. Pour in coconut milk, fish sauce, and sugar, stirring to combine.
4. Add green beans and bell peppers, simmer until veggies and chicken are cooked through.
5. Garnish with Thai basil leaves and serve with lime wedges.

Jamaican Jerk Chicken Curry

A spicy and aromatic curry inspired by Caribbean flavors.

Ingredients:

• 1.5 lbs chicken thighs, skinless
• 2 tablespoons jerk seasoning
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 1 tablespoon curry powder
• 1 teaspoon allspice
• 1 Scotch bonnet pepper, whole
• Salt and pepper to taste

Cooking Method:

1. Rub the chicken with jerk seasoning and let it marinate for at least 1 hour.
2. Heat oil in a pan, add onion and garlic, and sauté until soft.
3. Add chicken, cooking until browned.
4. Pour in coconut milk, curry powder, allspice, and Scotch bonnet, simmering for 30 minutes.
5. Remove the Scotch bonnet, season with salt and pepper, then serve.

Moroccan Chicken Curry with Apricots

A sweet and savory curry that offers a unique taste of North Africa.

Ingredients:

• 1.5 lbs chicken drumsticks
• 2 tablespoons olive oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 cup chicken broth
• 1/2 cup dried apricots, chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Cooking Method:

1. Heat oil in a pot and cook the onion and garlic until softened.
2. Add cumin, cinnamon, and ginger, stirring well.
3. Place chicken drumsticks in the pot, browning them on all sides.
4. Pour in chicken broth and apricots, simmering for 45 minutes.
5. Season with salt and pepper, garnish with parsley, and serve.

Coconut and Lime Chicken Curry

A refreshing twist on curry with the zesty tang of lime blended with creamy coconut.

Ingredients:

• 1.5 lbs chicken breasts, diced
• 1 can (13.5 oz) coconut milk
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 lime, juiced
• Zest of 1 lime
• 1 teaspoon turmeric
• Salt to taste
• Fresh cilantro for garnish

Cooking Method:

1. Heat oil in a pan and sauté onions and garlic until golden.
2. Add chicken and cook until browned.
3. Stir in coconut milk, lime juice, zest, and turmeric, bringing to a gentle simmer.
4. Cook until the chicken is fully cooked, then season with salt.
5. Garnish with cilantro and serve.

Malaysian Chicken Curry with Potatoes

A hearty and comforting curry that combines tender chicken with soft potatoes.

Ingredients:

• 1.5 lbs chicken thighs, bone-in
• 2 tablespoons curry powder
• 2 tablespoons vegetable oil
• 2 potatoes, peeled and cubed
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 1 tablespoon soy sauce
• Salt to taste

Cooking Method:

1. Season chicken with curry powder.
2. Heat oil in a large pot, brown the chicken on both sides.
3. Add onion and garlic, cooking until fragrant.
4. Stir in coconut milk, potatoes, and soy sauce; simmer for 30 minutes.
5. Season with salt before serving.

Indian Butter Chicken Curry

A luscious and creamy curry infused with aromatic spices, perfect for a comfort meal.

Ingredients:

• 1.5 lbs chicken thighs, boneless
• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 tablespoons butter
• 1 onion, chopped
• 2 teaspoons garam masala
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 can (14 oz) tomato sauce
• 1 cup heavy cream
• Fresh cilantro for garnish

Cooking Method:

1. Marinate the chicken with yogurt and lemon juice for 30 minutes.
2. Melt butter in a pan, sauté onions until translucent.
3. Add spices and chicken, cooking until chicken is browned.
4. Stir in tomato sauce and cream, simmer for 20 minutes.
5. Garnish with cilantro and serve hot.

Japanese Chicken Katsu Curry

A fusion of crispy fried chicken with a rich, flavorful curry sauce.

Ingredients:

• 1.5 lbs chicken breasts, pounded thin
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 1 carrot, sliced
• 2 cups chicken broth
• 1 tablespoon curry powder
• Salt and pepper to taste

Cooking Method:

1. Coat each chicken piece in flour, dip in eggs, then cover in breadcrumbs.
2. Fry chicken in oil until golden and crispy, then set aside.
3. In the same pan, sauté onions and carrots until softened.
4. Add chicken broth and curry powder, simmering until thickened.
5. Serve the crispy chicken with the curry sauce poured over.

South African Durban Chicken Curry

An aromatic and spicy curry, known for its unique blend of flavors and heat.

Ingredients:

• 1.5 lbs chicken pieces
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon cumin seeds
• 1 teaspoon chili powder
• 2 tomatoes, chopped
• 1 cup chicken stock
• Salt to taste

Cooking Method:

1. Heat oil in a pot, fry onions and garlic until soft.
2. Add curry powder, cumin seeds, and chili powder, cooking for 2 minutes.
3. Add chicken and tomatoes, stirring well, then pour in chicken stock.
4. Simmer for 40 minutes until chicken is tender.
5. Season with salt and serve hot.