Best 7 Spicy Red Chicken Curry Recipes
Tantalize your taste buds with a culinary journey to the vibrant streets of India. Embark on a delectable adventure with our fiery Spicy Red Chicken Curry recipe, a symphony of bold flavors that will set your palate ablaze. Marinated in a tantalizing blend of yogurt, ginger, garlic, and aromatic spices, the succulent chicken is braised in a rich and creamy tomato sauce, infused with the warmth of red chili peppers. Accompany this savory dish with our fragrant Basmati Rice, cooked to perfection with just the right amount of fluffy texture. Transport yourself to the bustling markets of Mumbai with our authentic Mumbai Street Food-Style Potatoes, a delightful medley of crispy potato cubes tossed in a zesty blend of spices and herbs. And for a refreshing finish, indulge in our creamy Cucumber Raita, a cooling yogurt-based condiment that perfectly complements the spicy curry. Prepare to be captivated by this culinary quartet, a true celebration of Indian cuisine that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
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 THAI RED CURRY CHICKEN CASSEROLE
Provided by Katie Lee Biegel
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Coat a 9-by-13-inch pan with cooking spray.
- Evenly scatter the chicken, broccoli, rice, red pepper and onion in the pan. In a bowl, whisk together the coconut milk, broth, curry paste, fish sauce, brown sugar and lime juice. Pour the mixture over the ingredients in the pan. Bake until the rice is cooked and most of the liquid is absorbed, 45 to 50 minutes. Sprinkle with the chopped peanuts and cilantro before 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
SPICY RED CURRY CHICKEN AND RICE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the coconut milk with the curry paste and fish sauce until combined. Heat a large skillet until very hot. Add 2 tablespoons of the vegetable oil and heat until just smoking. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes. Transfer the chicken to a plate and pour off the fat in the skillet. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the shiitake caps and stir-fry over high heat until lightly browned, about 5 minutes. Stir in the ginger and garlic, stir-fry for 1 minute. Add the chicken, red curry mixture and the water and bring to a boil. Reduce heat and simmer for 2 to 3 minutes or until the chicken is cooked through. Transfer the chicken and curry sauce to a serving bowl and garnish with peanuts and cilantro. Serve immediately with rice and lime wedges.
RED CHICKEN CURRY
Steps:
- To make the paste, grind and mash all the ingredients together in a mortar until a thick, red paste is formed.
- To make the curry, first heat the wok until very hot and add the coconut cream until it begins to boil. Then, add the chicken and curry paste and fry together for a few minutes. Next, add the coconut milk, fish sauce and baby eggplant along with the fresh chilies and simmer for 10 minutes. Remove from the heat and serve with steamed rice.
SWEET AND SPICY RED CURRY CHICKEN
Chicken (thighs or wings) coated in a wonderfully sweet and spicy coconut curry glaze. Great for cocktail or tailgate parties or if using thighs, serve with basamiti rice as a meal.
Provided by Chef La Rose Extrao
Categories Chicken
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 450 and postion a rack near the top. In a large bowl, whisk 1/2 tsp of the red curry paste with the oil. Add the chicken, season with salt and pepper and toss to coat. Spread the chicken on a large rimmed baking sheet and bake for about 25-30 minutes, turning once, until cooked through and just starting to brown. Remove from the oven; preheat the broiler.
- 2. While chicken is browning, in a medium saucepan, combine the coconut milk, fish sauce, brown sugar and the remaining red curry paste. Cook over high heat, bring to a boil for about 4 minutes and then cook over high heat stirring occassionally until slightly thickened.
- 3. Transfer the chicken to a large bowl. Add the coconut-curry sauce and toss to coat. Pour off any excess fat from the baking sheet. Return the chicken to the sheet and pour any extra sauce over the chicken. Broil for 5 minutes, turning once (should be browned). Transfer to a platter and serve with cilantro and lime wedges.
Nutrition Facts : Calories 573.8, Fat 41.6, SaturatedFat 10.9, Cholesterol 191, Sodium 437.4, Carbohydrate 8.7, Fiber 1.3, Sugar 5.3, Protein 40
SPICY THAI RED CURRY
This spicy red Thai curry recipe transforms coconut milk, Thai basil, and skinless, boneless chicken thighs into a flavorful meal in under an hour.
Provided by NoFailRecipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat vegetable oil in a large saucepan over medium heat. Add ginger and garlic and saute for 2 minutes. Stir in red curry paste, let sizzle for a few seconds, then pour in coconut milk. Bring to a boil.
- Reduce to a simmer, stir a little, and wait for the oil to rise to the surface. Add chicken thighs and lime leaves and simmer until the chicken is cooked through and no longer pink in the centers, about 12 minutes.
- Add fish sauce and brown sugar and taste--if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
- Bring to a boil, then take off the heat and add Thai basil.
- Spoon the curry into a bowl. Serve with jasmine rice.
Nutrition Facts : Calories 538 calories, Carbohydrate 30.3 g, Cholesterol 86.5 mg, Fat 34 g, Fiber 1.7 g, Protein 28.3 g, SaturatedFat 21.5 g, Sodium 1001.6 mg, Sugar 2.8 g
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling later on.
- Choose the right chicken: For this recipe, you can use boneless, skinless chicken thighs or breasts. If you're using thighs, trim off any excess fat. If you're using breasts, slice them into 1-inch pieces.
- Marinate the chicken: The marinade helps to flavor the chicken and make it more tender. Be sure to let the chicken marinate for at least 30 minutes, or up to overnight.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the curry from scorching.
- Sauté the aromatics: Sautéing the onions, garlic, and ginger in a little oil will help to release their flavor and create a flavorful base for the curry.
- Add the spices: Add the spices to the pot and toast them for a minute or two, until they become fragrant. This will help to bloom their flavor.
- Add the tomatoes and coconut milk: Stir in the tomatoes and coconut milk and bring the mixture to a boil. Then, reduce the heat to low and simmer for 15-20 minutes, or until the chicken is cooked through.
- Garnish with cilantro: Garnish the curry with cilantro leaves before serving. This will add a fresh, herbaceous flavor.
Conclusion:
This spicy red chicken curry is a delicious and flavorful dish that is sure to please everyone at your table. It is the perfect meal for a cold winter night or a special occasion. With its rich, creamy sauce and tender chicken, this curry is sure to be a hit. So next time you're looking for a new and exciting recipe to try, give this spicy red chicken curry a try. You won't be disappointed!
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