Best 4 Home Style Chicken Curry Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Tantalize your taste buds with a delectable culinary journey into the realm of home-style chicken curry, a symphony of flavors that promises to transport you to a world of culinary delight. This beloved dish, steeped in tradition and cherished across cultures, embodies the essence of comfort food, offering a warm embrace with every bite.

Within this article, you'll discover a treasure trove of recipes that cater to diverse palates and dietary preferences, ensuring that every food enthusiast can savor the magic of chicken curry. From the classic Indian version, bursting with aromatic spices and creamy coconut milk, to the Thai rendition, characterized by its vibrant red curry paste and zesty lemongrass, these recipes offer a global exploration of this versatile dish.

Whether you're a seasoned home cook seeking to expand your culinary repertoire or a novice yearning to master the art of chicken curry, this comprehensive guide provides a wealth of knowledge and step-by-step instructions to guide you through the process. Embrace the joy of cooking as you create mouthwatering dishes that will leave a lasting impression on your family and friends.

Here are our top 4 tried and tested recipes!

HOMESTYLE CHICKEN CURRY



Homestyle Chicken Curry image

This comforting chicken curry is a rustic take of the familiar classic. We loaded it with spices, like cardamom, cinnamon, ginger, coriander and cumin, thinly sliced onions and chopped tomatoes for a full range of flavors. Use basmati rice when serving - it's the perfect base for soaking up all the curry's goodness. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 17

8 skinless, bone-in chicken thighs and drumsticks (4 of each; about 3 pounds total)
Kosher salt and freshly ground pepper
1/4 cup vegetable oil
4 green cardamom pods
1 1-inch piece cinnamon stick
1 whole clove
2 onions, thinly sliced
1 tablespoon grated fresh ginger
4 cloves garlic, grated
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon Kashmiri chili powder or hot paprika
1/2 teaspoon ground turmeric
3 small plum tomatoes, diced
1 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
Cooked basmati rice, for serving
Chopped fresh cilantro, for topping

Steps:

  • Season the chicken all over with salt and pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven over high heat. Add the chicken in a single layer and brown 3 to 4 minutes per side. Remove to a plate.
  • Reduce the heat to medium high and add the remaining 2 tablespoons vegetable oil to the pot along with the cardamom pods, cinnamon stick and clove. Cook, stirring, until the whole spices are toasted, about 20 seconds.
  • Add the onions, season with 1/2 teaspoon salt and cook, stirring, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and turmeric; cook, stirring and scraping the pan, until the ground spices are toasted, about 30 seconds.
  • Add the tomatoes and cook, stirring, until they break down, 4 to 5 minutes. Return the chicken and any juices to the pot. Stir in 1 1/4 cups water and bring to a boil. Reduce the heat to medium low, cover and simmer until the chicken is almost cooked through and the sauce has thickened slightly, about 12 minutes.
  • Tuck the potatoes among the chicken pieces, submerging them as much as possible; season with 1/2 teaspoon salt. Cover and simmer until the chicken is tender and the potatoes are just cooked through, 18 to 20 minutes. Uncover and simmer, turning the potatoes, until the curry is thickened, 8 to 10 minutes.
  • Thin the curry with water, if necessary; season with salt. Serve with rice and top with cilantro.

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

HOME-STYLE CHICKEN CURRY



Home-style chicken curry image

A rustic and authentic quick Indian one-pot packed with tonnes of hot Asian spices and fragrant coriander.

Provided by Roopa Gulati

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 15

1 large onion
6 garlic cloves, roughly chopped
50g ginger, roughly chopped
4 tbsp vegetable oil
2 tsp cumin seeds
1 tsp fennel seeds
5cm cinnamon stick
1 tsp chilli flakes
1 tsp garam masala
1 tsp turmeric
1 tsp caster sugar
400g can chopped tomatoes
8 chicken thighs, skinned, boneless (about 800g)
250ml hot chicken stock
2 tbsp chopped coriander

Steps:

  • Roughly chop 1 large onion, transfer to a small food processor, and add 3 tbsp of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl - there's no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.
  • Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water - process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.
  • Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.
  • Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.
  • Add the onion paste - it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins.
  • Add the garlic and ginger paste and cook for another 2 mins - stirring all the time.
  • Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes.
  • Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.
  • Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.
  • Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.
  • Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened - you might need to add an extra ladleful of stock or water if the curry needs it.
  • Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.

Nutrition Facts : Calories 382 calories, Fat 17.7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10.7 grams carbohydrates, Sugar 7.4 grams sugar, Fiber 2.1 grams fiber, Protein 46.8 grams protein, Sodium 0.8 milligram of sodium

CHICKEN CURRY



Chicken Curry image

A host of spices tends an authentic flavor to this ethnic entree from Tisha Kuster of Macomb, Illinois. "The mother of one of my friends is from India...and she shared the secret ingredients for making this wonderful curry," writes Trisha.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 9

1-1/2 pounds boneless skinless chicken breasts, cubed
1/4 cup chopped onion
2 tablespoons canola oil
1 can (28 ounces) crushed tomatoes with Italian herbs
1 teaspoon curry powder
1/2 teaspoon each salt, pepper and cayenne pepper
1/2 teaspoon each garlic powder, paprika and chili powder
1/2 teaspoon each ground tumeric, ginger and cloves
6 cups hot cooked rice

Steps:

  • In a saucepan, saute chicken and onion in oil until chicken is browned. Stir in the tomatoes and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until chicken juices run clear. Serve over rice.

Nutrition Facts :

Tips:

  • Use bone-in, skin-on chicken thighs or breasts for the best flavor and texture.
  • If you don't have garam masala, you can make your own by combining ground cumin, coriander, black pepper, cinnamon, cardamom, and nutmeg.
  • Adjust the amount of chili powder to your taste. If you like very spicy curry, add more chili powder. If you prefer a milder curry, use less.
  • Be sure to use full-fat yogurt. Low-fat yogurt will not provide the same richness and creaminess to the curry.
  • Serve the curry with basmati rice, naan, or roti.

Conclusion:

This home-style chicken curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the curry sauce is rich and creamy. Serve it with your favorite sides, such as basmati rice, naan, or roti, for a complete meal that the whole family will enjoy.

Related Topics