Are you a fan of rich and creamy curries or bold and spicy ones? Look no further! We’ve got you covered with these 20 mouth-watering chicken curry recipes that are quick, easy, and packed with flavor. From classic Indian-inspired dishes to modern twists and international flavors, our collection has something for everyone.
Whether you’re a busy professional looking for a quick weeknight dinner or a foodie seeking inspiration for your next cooking adventure, we’ve got 20 delicious chicken curry recipes to spice up your life! In this article, we’ll take you on a culinary journey around the world, exploring different techniques and ingredients that will elevate your curry game. So sit back, get ready to drool, and let’s dive in!
Creamy Coconut Chicken Curry
A rich and creamy curry that’s perfect for a cozy night in. This recipe combines the flavors of coconut, chicken, and spices to create a deliciously comforting dish.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– 2 teaspoons curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5-6 minutes.
3. Remove chicken from the skillet, then add onions, garlic, and ginger. Cook until onions are translucent, about 4-5 minutes.
4. Stir in curry powder, cumin, turmeric, salt, and pepper. Cook for 1 minute.
5. Add coconut milk and chicken broth to the skillet. Bring to a simmer.
6. Return chicken to the skillet and cook until coated with sauce, about 10-12 minutes.
7. Serve hot, garnished with cilantro leaves.
Cooking Time: About 25-30 minutes
Spicy Thai Green Chicken Curry
This flavorful and spicy curry is a staple of Thai cuisine, made with juicy chicken, creamy coconut milk, and a hint of green chilies. Serve it over steamed jasmine rice for a delicious and authentic Thai meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium green chilies, seeded and chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1/4 cup fish sauce
– 1 tablespoon lime juice
– 1/4 teaspoon ground cumin
– Salt and pepper to taste
– Fresh Thai basil leaves for garnish
Instructions:
1. In a blender or food processor, combine green chilies, garlic, ginger, and 1/2 cup coconut milk. Blend until smooth.
2. Heat oil in a wok or large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes.
3. Add the blended mixture, fish sauce, lime juice, cumin, salt, and pepper to the wok. Stir well to combine.
4. Simmer for 10-12 minutes or until the chicken is cooked through and the curry has thickened slightly.
5. Garnish with fresh Thai basil leaves and serve over steamed jasmine rice.
Cooking Time: 15-18 minutes
Simple Tomato-Based Chicken Curry
This recipe is a flavorful and aromatic curry that’s quick to make and perfect for a weeknight dinner. With tender chicken, rich tomato sauce, and a blend of Indian spices, this dish is sure to become a family favorite.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium tomatoes, diced
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 1 cup chicken broth
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large skillet or Dutch oven over medium-high heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic, cumin, curry powder, and turmeric; cook for 1 minute.
4. Add the chicken and cook until browned, about 5-6 minutes.
5. Add the diced tomatoes, chicken broth, salt, and pepper; bring to a simmer.
6. Reduce heat to medium-low and let cook for 20-25 minutes or until the sauce has thickened and the chicken is cooked through.
Cooking Time: 30-40 minutes
One-Pot Garlic Butter Chicken Curry
This recipe combines the rich flavors of garlic butter, chicken, and Indian spices to create a deliciously easy one-pot dish that’s perfect for a weeknight dinner. With minimal prep work and cooking time, this curry is sure to become a family favorite.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 onion, diced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat butter in a large Dutch oven over medium-high heat.
2. Add garlic, onion, cumin, and curry powder; cook until onion is translucent.
3. Add chicken; cook until browned on all sides.
4. Add diced tomatoes, chicken broth, and heavy cream; stir to combine.
5. Bring mixture to a simmer; reduce heat to medium-low and cook for 20-25 minutes or until chicken is cooked through.
6. Season with salt and pepper to taste. Garnish with chopped cilantro, if desired.
Cooking Time: 25 minutes
Slow Cooker Honey Chicken Curry
Slow Cooker Honey Chicken Curry Recipe
Elevate your mealtime with this aromatic and flavorful slow cooker recipe that combines the sweetness of honey, spiciness of curry, and tender chicken.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 tbsp honey
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. In the slow cooker, combine chicken, honey, onion, garlic, cumin, curry powder, turmeric, and cayenne pepper (if using).
2. Pour in diced tomatoes and chicken broth.
3. Season with salt and pepper to taste.
4. Cook on Low for 6-8 hours or High for 3-4 hours.
5. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: 6-8 hours (Low) or 3-4 hours (High)
Easy Yogurt-Marinated Chicken Curry
This flavorful curry recipe is a perfect blend of Indian spices and creamy yogurt marinade, making it a delightful and easy option for a quick weeknight dinner or lunch.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 1/2 cup plain yogurt
– 2 tablespoons lemon juice
– 1 teaspoon garam masala powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, garam masala powder, cumin, and cayenne pepper (if using). Add the chicken and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
2. Heat oil in a large skillet over medium-high heat. Remove the chicken from marinade, letting any excess liquid drip off.
3. Cook the chicken until browned on both sides, about 6-8 minutes. Add the diced tomatoes and cook for an additional 5 minutes or until the sauce has thickened slightly.
4. Season with salt and pepper to taste. Garnish with cilantro leaves (if using). Serve hot over rice or with naan bread.
Cooking Time: 20-25 minutes
Quick Chickpea and Chicken Curry
This flavorful and nutritious curry is a perfect blend of Indian-inspired spices, protein-packed chicken, and creamy chickpeas, ready to devour in under 30 minutes!
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 medium onions, diced
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes.
3. Add onions, garlic, curry powder, cumin, turmeric, and cayenne pepper (if using). Cook until onions are translucent, about 3-4 minutes.
4. Stir in chickpeas and coconut milk. Bring to a simmer.
5. Reduce heat to low and let cook for 10-12 minutes or until chicken is cooked through.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve over rice or with naan.
Cooking Time: 20-25 minutes
Golden Turmeric Chicken Curry
This vibrant and aromatic curry combines the warm flavors of turmeric, cumin, and coriander with tender chicken and creamy coconut milk. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 2 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions, garlic, and ginger; cook until onions are translucent.
3. Add cumin, coriander, and turmeric; cook for 1 minute.
4. Add chicken; cook until browned on all sides.
5. Stir in coconut milk and chicken broth; bring to a simmer.
6. Reduce heat to low; let curry simmer for 20-25 minutes or until chicken is cooked through.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Cashew and Raisin Chicken Curry
This creamy and aromatic curry combines tender chicken with a rich cashew and raisin sauce, perfect for a cozy night in. With its blend of Indian spices and sweet and savory flavors, this dish is sure to become a family favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper (optional)
– 1 cup chicken broth
– 1 cup coconut milk
– 1/2 cup cashews, soaked in water for at least 30 minutes
– 1/4 cup golden raisins
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onions and cook until softened.
2. Add garlic, ginger, cumin, curry powder, turmeric, paprika, and cayenne (if using). Cook for 1 minute.
3. Add chicken and cook until browned on all sides.
4. Pour in chicken broth and coconut milk. Bring to a simmer.
5. Add cashews and raisins. Reduce heat to medium-low and let curry simmer for 20-25 minutes or until sauce has thickened.
6. Season with salt and pepper to taste. Garnish with cilantro leaves.
Cooking Time: 25-30 minutes
Lemon Grass and Lime Chicken Curry
A refreshing twist on traditional chicken curry, this recipe combines the brightness of lemon grass and lime with tender chicken and aromatic spices. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 stalks lemongrass, bruised
– 2 tbsp vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp turmeric
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 limes, juiced
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic, cumin, curry powder, turmeric, salt, and pepper. Cook for 1 minute.
4. Add chicken and cook until browned, about 5-6 minutes.
5. Add lemongrass, lime juice, diced tomatoes, and chicken broth. Simmer for 20-25 minutes or until chicken is cooked through.
6. Serve hot over rice or with naan bread.
Cooking Time: 30-35 minutes
Five-Ingredient Coconut Milk Chicken Curry
This curry recipe is a perfect blend of Indian-inspired flavors and simplicity, requiring only five ingredients to prepare. With its creamy coconut milk base and aromatic spices, this dish is sure to become a staple in your kitchen.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 1 can (14 oz) full-fat coconut milk
– 2 teaspoons curry powder
– 1 teaspoon ground cumin
– Salt, to taste
Instructions:
1. Heat a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes. Remove from heat and set aside.
3. In the same skillet, add the coconut milk, curry powder, and cumin. Stir well to combine.
4. Return the chicken to the skillet and stir to coat with the curry sauce.
5. Reduce heat to low and simmer for 10-15 minutes or until the chicken is cooked through and the sauce has thickened slightly.
6. Season with salt to taste.
7. Serve hot over rice, naan, or with some crusty bread.
Cooking Time: 20-25 minutes
Smoky Paprika Chicken Curry
Smoky Paprika Chicken Curry: A flavorful and aromatic curry that combines the warmth of smoky paprika with the richness of chicken.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, ginger, cumin, smoked paprika, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
3. Add chicken and cook until browned on all sides, about 5-6 minutes.
4. Stir in diced tomatoes and chicken broth. Bring to a simmer and cook for 20-25 minutes or until the chicken is cooked through.
5. Season with salt and pepper to taste. Garnish with cilantro leaves. Serve hot over rice or with naan bread.
Cooking Time: 30-35 minutes
Healthy Spinach and Chicken Curry
A flavorful and nutritious curry that’s perfect for a weeknight dinner. This recipe combines the goodness of chicken, spinach, and spices to create a deliciously healthy meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups fresh spinach leaves
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from heat and set aside.
3. In the same skillet, add the onion and garlic. Cook until softened, about 3-4 minutes.
4. Stir in curry powder, cumin, and turmeric. Cook for 1 minute.
5. Add the diced tomatoes, chicken broth, and browned chicken. Bring to a simmer.
6. Reduce heat to low and let cook, covered, for 20-25 minutes or until the chicken is cooked through.
7. Stir in spinach leaves and cook until wilted, about 2-3 minutes.
8. Season with salt and pepper, to taste.
9. Garnish with fresh cilantro leaves.
Cooking Time: 30-35 minutes
Instant Pot Butter Chicken Curry
This creamy and flavorful Indian-inspired dish is a staple of many households around the world. With its rich buttery sauce, tender chicken, and aromatic spices, this Instant Pot recipe is a quick and easy way to satisfy your curry cravings.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, diced
– 2 cloves of garlic, minced
– 1 tablespoon butter
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder (optional)
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Press “Saute” on the Instant Pot and melt butter.
2. Add onions, garlic, cumin, coriander, turmeric, and chili powder (if using). Cook until onions are translucent.
3. Add chicken and cook until browned.
4. Pour in coconut milk, chicken broth, and salt. Stir to combine.
5. Close lid and set valve to “Sealing”. Cook on “High Pressure” for 10 minutes.
6. Let pressure release naturally for 5 minutes, then quick-release any remaining pressure.
7. Serve hot, garnished with cilantro leaves.
Cooking Time: 15-20 minutes
Sweet Potato and Chicken Curry
This hearty and flavorful curry combines tender chicken, sweet potatoes, and aromatic spices for a delicious and comforting meal. Perfect for a chilly evening or a special occasion!
Ingredients:
– 1 large onion, diced
– 2 cloves of garlic, minced
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium sweet potatoes, peeled and cubed
– 1 can (14 oz) coconut milk
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp turmeric
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic and cook for an additional minute.
4. Add chicken and cook until browned, about 5-6 minutes.
5. Add sweet potatoes, coconut milk, cumin, curry powder, turmeric, salt, and pepper. Stir well.
6. Bring to a simmer and let cook for 20-25 minutes or until the sweet potatoes are tender.
7. Taste and adjust seasoning as needed.
8. Garnish with fresh cilantro leaves and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Fragrant Cardamom Chicken Curry
Aromatic spices and tender chicken come together in this flavorful Indian-inspired curry, perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves of garlic, minced
– 1 teaspoon ground cardamom
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until browned, about 5 minutes.
3. Add garlic, cardamom, cumin, turmeric, and chili powder (if using). Cook for 1 minute.
4. Add chicken and cook until browned, about 5-6 minutes.
5. Stir in diced tomatoes and chicken broth. Bring to a simmer.
6. Reduce heat to low and let curry cook for 20-25 minutes or until chicken is tender.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves.
Cooking Time: 30-40 minutes
Peanut Butter Chicken Curry
Peanut Butter Chicken Curry Recipe
This unique curry recipe combines the creaminess of peanut butter with the rich flavors of chicken, creating a delicious and exotic dish that’s perfect for adventurous eaters.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp peanut butter
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– 1/4 cup heavy cream or half-and-half
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large skillet or Dutch oven, heat 2 tbsp of oil over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes. Remove from heat and set aside.
3. In the same skillet, add the peanut butter, curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
4. Add the diced tomatoes, chicken broth, and heavy cream or half-and-half. Stir to combine.
5. Return the chicken to the skillet and stir to coat with the curry sauce.
6. Reduce heat to low and simmer for 10-15 minutes or until the chicken is cooked through.
7. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Low-Carb Cauliflower Chicken Curry
A flavorful and healthy twist on traditional curry, this recipe uses cauliflower instead of rice to keep carbs low. This dish is perfect for a quick weeknight dinner that’s also packed with nutrients.
Ingredients:
– 1 head of cauliflower
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 2 cloves of garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the cauliflower and remove the leaves and stem. Cut it into florets.
3. In a large skillet, sauté the onions and garlic until softened. Add the chicken and cook until browned.
4. Stir in curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute.
5. Add the cauliflower to the skillet and stir to combine with the spices and chicken.
6. Pour in the coconut milk and season with salt and pepper to taste.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the cauliflower is tender.
Cooking Time: 20-25 minutes
Quick Pineapple Chicken Curry
Quick Pineapple Chicken Curry: A flavorful and spicy curry that combines juicy chicken with sweet pineapple chunks in a creamy coconut-based sauce.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 2 cloves of garlic, minced
– 1 cup pineapple chunks (fresh or canned)
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until translucent, about 3-4 minutes.
3. Add chicken and cook until browned, about 5-6 minutes.
4. Add garlic, curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute.
5. Stir in pineapple chunks and coconut milk. Bring to a simmer.
6. Reduce heat to medium-low and let curry cook for 10-12 minutes or until chicken is cooked through.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Garlic Ginger Chicken Curry
A flavorful and aromatic curry that combines the warmth of garlic and ginger with tender chicken, perfect for a cozy evening meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 1 onion, diced
– 1 can (14 oz) coconut milk
– 1 cup curry powder
– 1 tsp ground cumin
– 1/2 tsp turmeric
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5-6 minutes. Remove from skillet and set aside.
3. In the same skillet, sauté garlic, ginger, and onion until softened, about 3-4 minutes.
4. Stir in curry powder, cumin, turmeric, salt, and pepper; cook for 1 minute.
5. Add coconut milk and browned chicken back to the skillet. Simmer for 15-20 minutes or until chicken is cooked through.
6. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 25-30 minutes
Summary
Get ready to spice up your meals with these 20 quick and easy chicken curry recipes! From creamy coconut curries to spicy Thai green curries, there’s something for everyone. Recipes like Simple Tomato-Based Chicken Curry, One-Pot Garlic Butter Chicken Curry, and Slow Cooker Honey Chicken Curry are perfect for a weeknight dinner. For a twist on the classic, try Yogurt-Marinated Chicken Curry or Chickpea and Chicken Curry. With a range of flavors to suit every taste, you’ll never get bored with these delicious and easy-to-make chicken curry recipes. Start cooking today!
