**Aromatic, succulent, and bursting with vibrant flavors, our Easy Spicy Chicken Curry is a culinary journey that will tantalize your taste buds.**
Embark on a delightful adventure as we guide you through three unique variations of this classic dish. From a traditional Indian-style curry to a Thai-inspired green curry and a fiery Jamaican curry, each recipe promises a distinct flavor profile that will transport you to different corners of the world. With a symphony of fragrant spices, tender chicken, and a medley of colorful vegetables, these curries are not only visually appealing but also incredibly delicious.
In our first recipe, we'll take you to the vibrant streets of India. Our Indian-style chicken curry is a harmonious blend of aromatic spices like cumin, coriander, and turmeric, creating a rich and flavorful sauce that perfectly coats succulent chicken pieces. Accompanied by tender potatoes and a medley of vegetables, this curry is a comforting and satisfying meal.
Next, we'll venture to the lush landscapes of Thailand. Our Thai green curry is a symphony of flavors that dances on your palate. Using a fragrant paste made from green chilies, lemongrass, and galangal, this curry delivers a spicy kick balanced by the cooling properties of coconut milk. Succulent chicken, crisp vegetables, and the subtle sweetness of pineapple create a harmonious and refreshing dish.
Last but not least, we'll explore the vibrant flavors of Jamaica with our fiery Jamaican curry. This recipe brings together a bold blend of spices like allspice, scotch bonnet peppers, and thyme, resulting in a deeply flavorful sauce. Tender chicken, hearty potatoes, and a medley of vegetables are infused with the vibrant flavors of the Caribbean, creating a dish that is both comforting and exciting.
So, get ready to embark on a culinary adventure with our Easy Spicy Chicken Curry. Whether you're a seasoned curry enthusiast or a novice cook looking to explore new flavors, these recipes will guide you in creating delicious and unforgettable meals that will leave you craving for more.
SPICY CHICKEN CURRY
Steps:
- In a food processor combine the onion, garlic, jalapeno, garam masala, cumin, and cloves. Process to make a chunky paste.
- Heat the oil in a large Dutch oven over medium heat. Add the onion mixture, curry powder, and 1/4 cup water. Let fry 4 to 5 minutes.
- Add chicken pieces, potatoes, and salt to taste. Add water to cover, up to 3 cups, and bring to a boil. Simmer until the chicken and potatoes are cooked through, about 30 minutes. Serve over rice.
SPICY CHICKEN CURRY
A quick and easy tomato based chciken curry which make an ideal midweek meal.
Provided by Jacqueline Bellefontaine
Categories Main
Number Of Ingredients 21
Steps:
- Skin the chicken if required and cut into bite sized pieces.
- Heat the oil in a saucepan and gently fry the onions for 2 - 3 minutes until beginning to soften. Add the peppers and cook for another 2 - 3 minutes then stir in the chopped garlic.
- Stir in the garam masala,cumin, ground coriander, turmeric, dried chilli, ginger and fresh or chilli paste and stir well.
- Add the chicken pieces and stir to coat in the spice mixture and continue cooking the chicken until it has changed colour, stirring frequently.
- Stir in the water and add the stock cube. Then stir in the chopped tomatoes, tomato purée and sugar. Bring to the boil, stirring constantly then reduce the heat and simmer gently for about 30 minutes.
- Season to taste with salt and pepper, stir in the chopped coriander and serve.
Nutrition Facts : Calories 498 kcal, Carbohydrate 18 g, Protein 29 g, Fat 35 g, SaturatedFat 8 g, Cholesterol 157 mg, Sodium 525 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
SPICY CHICKEN CURRY
Garam Masala, similar but NOT identical to curry powder, can be found in East Indian food shops and sometimes in the 'Ethnic Foods' section at the supermarket. Serve hot with fried bread or rice, if desired.
Provided by SAI
Categories World Cuisine Recipes Asian Indian
Yield 5
Number Of Ingredients 11
Steps:
- Rinse chicken pieces and pat dry. Set aside. Grind poppy seeds into a paste.
- In a large skillet, saute onions and green chiles in oil until golden brown. Add ginger garlic paste and continue to saute. Add poppy seed paste and reserved chicken pieces, continuing to saute. Stir all together; after chicken is well mixed with the 'gravy', add the red chili powder and pour 2 cups of water over the mixture. Cover skillet and let simmer about 12 to 15 minutes, until chicken is cooked through.
- After chicken is 'well-boiled' (the oil should be floating on top of the skillet liquid), add the garam masala and turmeric powder and turn off the stove. Stir all together and serve.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 10.6 g, Cholesterol 52.7 mg, Fat 13.8 g, Fiber 3 g, Protein 23 g, SaturatedFat 2 g, Sodium 303.7 mg, Sugar 4.2 g
INDIAN CHICKEN CURRY (MURGH KARI)
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
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
EASY CHICKEN CURRY
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
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
SPICY CHICKEN COCONUT CURRY
Provided by Tyler Florence
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Heat the Ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, Curry Powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.
- Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
- Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.
SPICY INDIAN CHICKEN CURRY YUMMY
This chicken curry recipe is totally diner style. The chicken thighs make it very soft and melt in your mouth! It's so easy to make too. Serve with rice, puri, naan or chappathi.
Provided by JRapuriS
Categories World Cuisine Recipes Asian Indian
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a small pot over medium heat. Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 30 minutes, stirring occasionally. At this point, gravy will be runny; if you want to thicken, remove lid, and cook until liquid is reduced.
Nutrition Facts : Calories 247.7 calories, Carbohydrate 10.8 g, Cholesterol 41.6 mg, Fat 16 g, Fiber 4.4 g, Protein 13.3 g, SaturatedFat 3.1 g, Sodium 300.3 mg, Sugar 1.9 g
Tips:
- Choose the right chicken: Use boneless, skinless chicken breasts or thighs for a leaner curry. If you prefer a richer flavor, you can use bone-in, skin-on chicken.
- Marinate the chicken: Marinating the chicken in yogurt and spices helps to tenderize it and infuse it with flavor. If you don't have time to marinate the chicken, you can skip this step, but the curry will not be as flavorful.
- Use a variety of spices: The spices used in this recipe are all common Indian spices that can be found at most grocery stores. If you don't have all of the spices, you can substitute similar spices. For example, you can use garam masala instead of curry powder, or cumin instead of coriander.
- Cook the curry over low heat: This allows the flavors to develop and prevents the curry from burning.
- Serve the curry with rice or naan: This is a traditional way to serve chicken curry. You can also serve it with roti, paratha, or other Indian flatbreads.
Conclusion:
This easy spicy chicken curry is a delicious and flavorful dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The curry can be made ahead of time and reheated, making it a convenient option for busy families. Serve with rice or naan for a complete meal.
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