Best Curry Chicken Recipes

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BEST CHICKEN CURRY



Best Chicken Curry image

Make and share this Best Chicken Curry recipe from Food.com.

Provided by Ratatouille245

Categories     Curries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 lb of cubed chicken or 1 lb beef
1 tablespoon chili powder
2 tablespoons curry powder
1/2 teaspoon ginger
1/2 tablespoon paprika
3 garlic cloves, minced
1/2 onion, chopped
1 tomatoes, chopped
1/2 cup cilantro, chopped
2 tablespoons oil
3 bay leaves
1 -2 big potato
1 big carrot, cut into pieces
1 (13 1/2 ounce) can coconut milk
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper
3 ounces water

Steps:

  • Place chopped onions into a pan. Add in the 2 tbls of oil and cook on medium high heat until onions are transparent.
  • Once onions are transparent put in either diced chicken or beef and cook for 6 minutes.
  • Mix in the coconut milk and water with the onions and chicken.
  • Add the spices and veggies to the milk mixture.
  • Simmer for at least 20-30 minutes. Stirring occasionally.
  • Server over steamed Basmati rice.

Nutrition Facts : Calories 613.7, Fat 45.4, SaturatedFat 24.1, Cholesterol 85, Sodium 730.3, Carbohydrate 29.6, Fiber 5.4, Sugar 5.4, Protein 26.5

EASY CHICKEN CURRY



Easy Chicken Curry image

Chicken breasts sauteed and simmered with onion, olive oil and curry powder. Simplest chicken curry you'll ever make! Serve over hot cooked rice with a little side of mango chutney, if desired.

Provided by Aurelie Stalnaker

Categories     World Cuisine Recipes     Asian     Indian

Time 1h15m

Yield 6

Number Of Ingredients 4

6 skinless, boneless chicken breast halves - cut into strips
¼ cup olive oil
2 large onions, diced
⅓ cup curry powder, or to taste

Steps:

  • Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
  • Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)

Nutrition Facts : Calories 247.4 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 11.3 g, Fiber 2.7 g, Protein 28.5 g, SaturatedFat 1.8 g, Sodium 81.8 mg, Sugar 2.3 g

EASY CHICKEN CURRY



Easy Chicken Curry image

Recipe video above. This is a Western style curry, and it's the easiest chicken curry I know how to make with the least ingredients possible without sacrificing tastiness! Very mild, not spicy at all (assuming curry powder is mild).

Provided by Nagi

Categories     Mains

Time 28m

Number Of Ingredients 11

1.5 tbsp oil ((vegetable, canola))
2 garlic cloves (, minced)
2 tsp ginger (, grated)
1/2 onion (, finely chopped)
500g / 1lb chicken thighs, sliced ((Note 1))
2.5 tbsp curry powder ((Note 2))
270 ml / 1.25 cups coconut milk (, full fat (9 oz) (Note 3))
1.5 cups (375 ml) chicken stock low sodium
1/2 tsp salt
3/4 cup frozen peas
1/4 cup coriander / cilantro leaves (, chopped)

Steps:

  • Heat oil in a skillet over medium high heat. Cook garlic, ginger and onion for 3 minutes until onion is translucent.
  • Add chicken and cook until it it changes from pink to white.
  • Add curry powder and cook for 2 minutes.
  • Add coconut milk and chicken stock. Stir, lower heat to medium and cook, simmering rapidly, for 10 minutes until sauce reduces and thickens.
  • Add peas and salt. Cook for a further 2 minutes, then taste to see if it needs more salt. Garnish with coriander.
  • Serve over rice, noodles or mashed potato!

Nutrition Facts : Calories 383 kcal, Carbohydrate 10 g, Protein 29 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 118 mg, Sodium 295 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

JAMAICAN CURRY CHICKEN



Jamaican Curry Chicken image

I couldn't find a recipe I liked, so here is my family's version of 'curried' chicken. It brings back memories of a childhood spent enjoying food there, where there were very few dishes I wouldn't eat, vegetables or not. This dish is traditionally served on white rice or in a roti, but feel free to get creative!

Provided by camsmum

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 50m

Yield 6

Number Of Ingredients 16

¼ cup curry powder, divided
2 tablespoons garlic powder
1 tablespoon seasoned salt
1 tablespoon onion powder
2 teaspoons salt
1 sprig fresh thyme, leaves stripped
1 pinch ground allspice, or more to taste
salt and ground black pepper to taste
2 ¼ pounds whole chicken, cut into pieces
3 tablespoons vegetable oil
3 cups water
1 potato, diced
½ cup chopped carrots
2 scallions (green onions), chopped
1 (1 inch) piece fresh ginger root, minced
1 Scotch bonnet chile pepper, chopped, or to taste

Steps:

  • Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.
  • Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.
  • Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.

Nutrition Facts : Calories 348.2 calories, Carbohydrate 13.8 g, Cholesterol 102.5 mg, Fat 20.3 g, Fiber 3.1 g, Protein 27.8 g, SaturatedFat 4.7 g, Sodium 1353.2 mg, Sugar 2.1 g

SIMPLE CHICKEN CURRY



Simple Chicken Curry image

This is our family's favorite winter comfort meal.

Provided by Gerald Peeso

Categories     Main Dish Recipes     Curries     Chicken

Time 35m

Yield 8

Number Of Ingredients 11

6 tablespoons butter
½ cup minced onion
1 tablespoon curry powder
6 tablespoons all-purpose flour
1 ½ teaspoons salt
1 ½ teaspoons white sugar
¼ teaspoon ground ginger
2 cups chicken broth
2 cups milk
4 cups cubed, cooked chicken
1 tablespoon lemon juice

Steps:

  • Melt butter in large skillet over medium-high heat. Add onion and curry powder; saute until tender, about 5 minutes.
  • Stir flour, salt, sugar, and ginger into the onion mixture; cook until smooth and bubbling, about 5 minutes.
  • Pour chicken broth and milk into the skillet, stir, and bring to a boil; cook at a boil for 1 minute.
  • Stir chicken and lemon juice into the broth to cover completely; cook until the chicken is heated through, about 5 minutes.

Nutrition Facts : Calories 295.5 calories, Carbohydrate 10 g, Cholesterol 83.6 mg, Fat 18.9 g, Fiber 0.6 g, Protein 20.5 g, SaturatedFat 8.7 g, Sodium 810.2 mg, Sugar 4.4 g

EASY CHICKEN CURRY



Easy Chicken Curry image

Weeknight cooking doesn't get any easier than this endlessly adaptable five-ingredient, 30-minute curry from Mark Bittman. Sauté a pile of chopped onions in a little oil, then stir in curry powder (or red curry paste for Thai flavors). Pour in a can of coconut milk and swirl to combine. Add chicken, simmer until it's cooked through and finish with some chopped tomatoes. And dinner is served! This recipe lends itself to experimentation, so change it up. Be generous with spices. Toss in chopped bell pepper or carrots with the onions. Add a can of drained chickpeas or a generous handful of fresh spinach with the tomatoes. Instead of chicken, try shrimp, duck, turkey, firm fish, tofu, lump crab meat or beef. Just watch the cooking time: Fish, shrimp and crab cook faster than other meats. Also, don't forget to season as you go with salt and pepper.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons canola, corn or other neutral oil
2 large onions, peeled and sliced
Salt and freshly ground black pepper to taste
2 teaspoons curry powder
1 can unsweetened coconut milk (1 1/2 to 2 cups)
1 1/2 pounds peeled shrimp or boneless chicken, cut into 3/4- to 1-inch chunks
1 cup peeled, seeded and diced tomato (canned is fine; cut up and drain before using)
Chopped basil or mint for garnish (optional)

Steps:

  • Place oil in a large skillet; turn heat to medium-high. A minute later, add onions, along with a generous pinch of salt and some pepper. Cook, stirring occasionally, until onions are very soft and almost falling apart, 15 minutes or more. Stir in curry powder, and cook, stirring, for another minute or so.
  • Add coconut milk, and cook until it thickens, about 2 minutes, stirring occasionally. Add chicken, and stir, then cook until done, 3 to 6 minutes. (If you use shrimp, keep in mind that it cooks a little faster than chicken; if you are in doubt about whether chicken is done, cut into a piece.)
  • Add tomato, and cook another minute; adjust seasonings as necessary. Serve over rice, garnished with basil or mint, if desired.

Nutrition Facts : @context http, Calories 423, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 30 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 20 grams, Sodium 1048 milligrams, Sugar 5 grams, TransFat 0 grams

EASY HOMEMADE CHICKEN CURRY RECIPE BY TASTY



Easy Homemade Chicken Curry Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, turmeric, chili powder, ground cumin, garam masala, ground ginger, white wine vinegar, oil, red chili, tomato, water, salt, pepper, rice, fresh coriander

Provided by Ellie Holland

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

4 boneless, skinless chicken breasts
1 tablespoon turmeric
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon garam masala
½ tablespoon ground ginger
2 tablespoons white wine vinegar
oil, for frying
1 red chili, chopped
2 cups tomato, chopped
½ cup water
salt, to taste
pepper, to taste
rice, to serve
fresh coriander, to serve, chopped

Steps:

  • Cut the chicken into bite-size pieces.
  • Season the chicken with turmeric, chili powder, cumin, garam masala, ginger, and white wine vinegar, and mix well.
  • Heat oil in a pot over a medium heat. Add the chicken and cook until brown.
  • Add the chili, chopped tomatoes, water, salt, and pepper.
  • Mix well and bring to a boil.
  • Simmer for 1 hour, until the sauce has thickened.
  • Serve with rice and chopped coriander.
  • Enjoy!

Nutrition Facts : Calories 354 calories, Carbohydrate 9 grams, Fat 13 grams, Fiber 3 grams, Protein 48 grams, Sugar 3 grams

COCONUT CHICKEN CURRY RECIPE BY TASTY



Coconut Chicken Curry Recipe by Tasty image

Here's what you need: chicken, medium white onion, fresh scallion, garlic, fresh cilantro, curry powder, fresh thyme, fresh parsley, salt, pepper, oil, medium white onion, garlic, curry powder, fresh scallion, coconut milk, pepper, chicken broth, fresh cilantro

Provided by Pierce Abernathy

Categories     Dinner

Yield 6 servings

Number Of Ingredients 19

3 lb chicken, cubed
¼ medium white onion, diced
¼ cup fresh scallion, chopped
2 cloves garlic, minced
1 tablespoon fresh cilantro, chopped
3 tablespoons curry powder
4 sprigs fresh thyme
2 tablespoons fresh parsley, chopped
2 teaspoons salt
½ teaspoon pepper
2 tablespoons oil
½ medium white onion, diced
2 cloves garlic, minced
2 tablespoons curry powder
¼ cup fresh scallion, chopped
13.5 oz coconut milk, 1 can
pepper, to taste
1 ½ cups chicken broth
fresh cilantro, for garnish

Steps:

  • In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. Mix and let marinate for at least 1 hour in the refrigerator.
  • Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.
  • Add the curry powder and stir well, cooking for 3-4 minutes more.
  • Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.
  • Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.
  • Add the chicken broth to the pot and stir.
  • Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.
  • Garnish with cilantro.
  • Enjoy!

Nutrition Facts : Calories 700 calories, Carbohydrate 19 grams, Fat 36 grams, Fiber 4 grams, Protein 72 grams, Sugar 3 grams

THE BEST THAI RED CHICKEN CURRY RECIPE



The Best Thai Red Chicken Curry Recipe image

Make and share this The Best Thai Red Chicken Curry Recipe recipe from Food.com.

Provided by petlover

Categories     Curries

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 17

2 tablespoons oil
1 small onion, finely chopped
1 tablespoon Thai red curry paste
2 garlic cloves, finely chopped
1 cup coconut milk
1 cup chicken broth
2 tablespoons fish sauce
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 cup zucchini, cubed
2 carrots, peeled and chopped
1 red pepper, seeded and cut into small strips
1/2 cup broccoli floret, cut into small pieces
1/2 teaspoon red pepper flakes
8 ounces boneless skinless chicken breasts, cut into thin strips
1/2 lime, juice of
4 fresh Thai basil (or 1/2 tsp dried)

Steps:

  • Heat the oil in a large saucepan over medium and cook the onion for 5 minutes.
  • Add the curry paste and garlic then cook, stirring, for about 1 minutes.
  • Add the coconut milk, chicken broth, fish sauce, sugar, red pepper flakes and salt then bring to a boil.
  • Add the vegetables and reduce heat and simmer until vegetable are soft.
  • Squeeze lime juice over chicken then add chicken and basil to the pot.
  • Cook until chicken is completely cooked.
  • Serve over Jasmine Rice.

Nutrition Facts : Calories 906.3, Fat 42, SaturatedFat 25.6, Cholesterol 72.6, Sodium 2608.6, Carbohydrate 103.4, Fiber 4.4, Sugar 91.8, Protein 31.9

INDIAN CHICKEN CURRY (MURGH KARI)



Indian Chicken Curry (Murgh Kari) image

This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!

Provided by Ayshren

Categories     World Cuisine Recipes     Asian     Indian

Time 1h

Yield 6

Number Of Ingredients 20

2 pounds skinless, boneless chicken breast halves
2 teaspoons salt
½ cup cooking oil
1 ½ cups chopped onion
1 tablespoon minced garlic
1 ½ teaspoons minced fresh ginger root
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon water
1 (15 ounce) can crushed tomatoes
1 cup plain yogurt
1 tablespoon chopped fresh cilantro
1 teaspoon salt
½ cup water
1 teaspoon garam masala
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lemon juice

Steps:

  • Sprinkle the chicken breasts with 2 teaspoons salt.
  • Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
  • Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
  • Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.

Nutrition Facts : Calories 427.4 calories, Carbohydrate 14.7 g, Cholesterol 94.7 mg, Fat 24.3 g, Fiber 2.9 g, Protein 38.1 g, SaturatedFat 4.7 g, Sodium 1370.4 mg, Sugar 4.7 g

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