Best 4 Fantastic Chicken Curry Recipes

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## Fantastic Chicken Curry: A Flavorful Journey Through Culinary Delights

Embark on a tantalizing culinary adventure with our fantastic chicken curry, a symphony of flavors that will ignite your taste buds and leave you craving for more. This versatile dish offers a harmonious blend of spices, aromatic herbs, and tender chicken, simmered to perfection in a rich and creamy sauce. As you delve into the depths of this culinary masterpiece, you'll encounter a delightful array of textures and flavors, from the succulent chicken to the velvety smooth sauce. This recipe provides step-by-step instructions, ensuring that even novice cooks can create this restaurant-quality dish in the comfort of their own kitchen. So, gather your ingredients, prepare your palate, and get ready to be amazed by the sheer brilliance of this fantastic chicken curry.

Let's cook with our recipes!

THAI CHICKEN CURRY



Thai Chicken Curry image

Easy Thai chicken curry with coconut milk. With simple ingredients and fast prep, this ONE PAN Thai curry recipe will become an instant fave.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 50m

Number Of Ingredients 12

1 1/2 pounds boneless skinless chicken breasts (or thighs, or a mix!)
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons coconut oil
1 red bell pepper (thinly sliced)
1 leek (thinly sliced)
2 cloves garlic (minced)
1/2 teaspoon grated fresh ginger
2 tablespoons red curry paste
1 can full-fat coconut milk ((14 ounces) (do not use light, or the sauce won't thicken properly))
3 tablespoons fresh cilantro (torn)
Prepared brown rice or sourdough for serving

Steps:

  • Place a rack in the center of your oven and preheat the oven to 375 degrees F. Season the chicken with salt and black pepper.
  • Melt the coconut oil over medium-high heat in a large, ovenproof skillet. Add the chicken and sear on both sides until deeply golden brown. Transfer to a plate.
  • Reduce the heat to medium-low. Add the bell pepper, leek, garlic, and ginger, and stir to combine. Cook for 2 minutes, until slightly softened.
  • Stir in the curry paste. Cook for 5 additional minutes, stirring often. Slowly pour in the coconut milk while stirring to combine. Return the reserved chicken to the skillet.
  • Place the skillet in the oven and bake for 25 minutes. The chicken will be fully cooked when a thermometer inserted in the thickest part of the chicken registers 165 degrees F, and the juices run clear. (Note: Smaller chicken breasts may be done closer to the 15-minute mark.)
  • Top with cilantro. Serve with rice and fresh sourdough bread for mopping up the sauce if desired.

Nutrition Facts : ServingSize 1 (of 4), without rice or sourdough, Calories 473 kcal, Carbohydrate 9 g, Protein 39 g, TransFat 1 g, Fiber 1 g, Sugar 3 g, Fat 32 g, SaturatedFat 25 g, Cholesterol 109 mg, UnsaturatedFat 4 g

CHICKEN CURRY



Chicken Curry image

This chicken curry recipe is family-friendly and easy enough for a busy weeknight. Serve it with basmati rice and dinner is done!

Provided by Jennifer Segal, inspired by Cooks Illustrated

Categories     Dinner

Time 30m

Yield 4

Number Of Ingredients 13

1¼ pounds boneless, skinless chicken breasts, cut into ¼-inch strips
Salt and freshly ground black pepper
2½ teaspoons curry powder, divided
3 tablespoons vegetable oil, divided
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 tablespoon grated fresh ginger
2 cups low sodium chicken broth, best quality such as Swanson
1 tablespoon cornstarch
2 teaspoons sugar
1 cup frozen peas (no need to thaw)
¼ cup plain low fat (2%) or whole Greek yogurt (do not use nonfat)
¼ cup chopped fresh cilantro

Steps:

  • Sprinkle the chicken evenly with ¾ teaspoon salt, ¼ teaspoon pepper and 1 teaspoon curry powder.
  • Heat 1½ tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.
  • Add the remaining 1½ tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1½ teaspoons curry powder and cook until fragrant, about a minute more.
  • Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and ⅛ teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.
  • Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Off the heat, stir in the yogurt and cilantro; then season with salt and pepper, to taste. Serve with basmati rice.

Nutrition Facts : Calories 361, Fat 16g, Carbohydrate 15g, Protein 36g, SaturatedFat 2g, Sugar 6g, Fiber 3g, Sodium 830mg, Cholesterol 93mg

EASY CHICKEN CURRY



Easy chicken curry image

This easy staple chicken curry is a fantastic recipe for family dinners. It's made with just a handful of ingredients and is enriched with creamy yogurt

Provided by Esther Clark

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 11

2 tbsp sunflower oil
1 onion, thinly sliced
2 garlic cloves, crushed
thumb-sized piece of ginger, grated
6 chicken thighs, boneless and skinless
3 tbsp medium spice paste (tikka works well)
400g can chopped tomatoes
100g Greek yogurt
1 small bunch of coriander, leaves chopped
50g ground almonds
naan breads or cooked basmati rice, to serve

Steps:

  • Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
  • Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.

Nutrition Facts : Calories 354 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 0.6 milligram of sodium

FANTASTIC CHICKEN CURRY



Fantastic Chicken Curry image

This curry is easy with the addition of ready-made curry powder instead of making your own. The mango chutney gives a nice touch. Goes nice with rice, and warm Indian breads too!

Provided by PalatablePastime

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons flour
1/4 teaspoon salt (amount to taste)
1/4 teaspoon black pepper (amount to taste)
1 1/2 lbs bone-in skinless chicken breasts, trimmed of fat
1 tablespoon oil
1 large onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
1 tablespoon mild curry powder
2 large potatoes, peeled and diced into 1/2 inch cubes
1 1/2 cups fat-free chicken broth
2 tablespoons mango chutney
1/4 cup chopped fresh cilantro

Steps:

  • Mix flour, salt and pepper together on a shallow plate; dredge chicken in flour and shake off excess.
  • Heat oil in a large skillet and add chicken, browning on both sides (add more oil if necessary); remove to a plate.
  • Add the onion, bell pepper, and garlic to the pan and cook until onion is tender, about 5 minutes.
  • Add curry powder, coating onions, etc; then add potatoes, broth, chutney, to the skillet.
  • Bring it all to a boil, add the chicken, then reduce heat, cover, and simmer cooking until chicken is cooked through and potatoes are tender, about 20-22 minutes.
  • Garnish with cilantro, and serve with rice, if desired.

Tips:

  • Use a good quality curry paste. This will make all the difference to the flavor of your curry.
  • Don't be afraid to experiment with different vegetables. This recipe is a great starting point, but you can add any vegetables that you like.
  • If you want a spicier curry, add more chili peppers. Just be sure to taste it as you go so that you don't make it too hot.
  • Serve with rice, naan bread, or your favorite side dish.

Conclusion:

This fantastic chicken curry is a flavorful and easy-to-make dish that is perfect for a weeknight meal. With its tender chicken, creamy coconut milk, and aromatic spices, this curry is sure to be a hit with the whole family. So next time you're looking for a delicious and satisfying meal, give this recipe a try.

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