Are you craving a dinner that packs a punch of flavor and spice? Look no further! We’ve gathered 20 incredible spicy curry chicken recipes that will transform your weeknight meals into exciting culinary adventures. From quick 30-minute dishes to slow-cooked comfort food, these recipes bring global flavors right to your kitchen. Get ready to spice up your dinner rotation—your taste buds will thank you!
Jamaican Jerk Curry Chicken
Haven’t you had those days where you just crave something with serious flavor? I certainly have, especially after my trip to Jamaica last year where I fell in love with their incredible spice blends. This Jamaican Jerk Curry Chicken has become my go-to when I want to bring those Caribbean vibes right into my own kitchen.
Ingredients
Chicken thighs – 2 lbs
Jerk seasoning – 3 tbsp
Curry powder – 2 tbsp
Coconut milk – 1 cup
Vegetable oil – 2 tbsp
Onion – 1 medium
Garlic – 3 cloves
Scotch bonnet pepper – 1
Chicken broth – ½ cup
Instructions
1. Pat the chicken thighs completely dry with paper towels.
2. Rub jerk seasoning and curry powder evenly over all sides of the chicken.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
4. Place chicken thighs skin-side down and cook for 6-8 minutes until golden brown.
5. Flip chicken and cook for another 4 minutes, then transfer to a plate.
6. Dice the onion and mince the garlic cloves.
7. Add diced onion to the same skillet and cook for 3 minutes until softened.
8. Stir in minced garlic and cook for 30 seconds until fragrant.
9. Pour in coconut milk and chicken broth, scraping up any browned bits from the bottom.
10. Return chicken to the skillet, arranging in a single layer.
11. Bring the liquid to a simmer, then reduce heat to low.
12. Cover the skillet and simmer for 25 minutes until chicken reaches 165°F internally.
13. Remove the scotch bonnet pepper if you prefer less heat, or leave it in for extra spice.
14. Let the chicken rest in the sauce for 5 minutes before serving.
Outstandingly tender chicken that falls right off the bone pairs perfectly with the creamy, spicy sauce. I love serving this over coconut rice to soak up every last drop of that incredible jerk-curry fusion, or stuffing it into warm pita bread for a quick Caribbean-inspired wrap that never fails to impress dinner guests.
Thai Green Curry Chicken
Getting dinner on the table during busy weeknights used to stress me out until I discovered how simple it is to make restaurant-quality Thai green curry at home. Growing up, my mom would always have a jar of curry paste in the fridge for last-minute meals, and now I do the same—it’s my secret weapon for turning ordinary chicken into something extraordinary in under 30 minutes.
Ingredients
– Chicken breast – 1 lb
– Green curry paste – 3 tbsp
– Coconut milk – 1 can (13.5 oz)
– Fish sauce – 1 tbsp
– Sugar – 1 tsp
– Vegetable oil – 1 tbsp
– Basil leaves – ¼ cup
Instructions
1. Cut 1 lb chicken breast into 1-inch cubes.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
3. Add chicken cubes and cook for 5-7 minutes, stirring occasionally, until all sides turn white with light browning.
4. Push chicken to one side of the skillet and add 3 tbsp green curry paste to the empty space.
5. Toast the curry paste for 1 minute, stirring constantly, until fragrant—this deepens the flavor significantly.
6. Pour in 1 can coconut milk and stir to combine with the curry paste.
7. Add 1 tbsp fish sauce and 1 tsp sugar, stirring until sugar dissolves completely.
8. Bring the curry to a gentle bubble, then reduce heat to low.
9. Simmer uncovered for 15 minutes, stirring every 5 minutes to prevent sticking.
10. Stir in ¼ cup basil leaves and cook for 1 more minute until wilted.
11. Remove from heat and let rest for 2 minutes before serving. During this resting time, the flavors meld together beautifully.
Don’t be surprised when the creamy coconut milk sauce clings perfectly to each piece of tender chicken, with the basil adding just the right fresh note to balance the curry’s gentle heat. I love serving mine over jasmine rice to soak up every last drop of that vibrant green sauce, or sometimes I’ll spoon it over zucchini noodles for a low-carb twist that still feels indulgent.
Coconut Milk Curry Chicken
Now, I have to admit—this Coconut Milk Curry Chicken is my go-to comfort dish on busy weeknights when I want something flavorful without spending hours in the kitchen. It reminds me of the cozy evenings my roommate and I would whip this up while swapping stories from our day.
Ingredients
Chicken thighs – 1.5 lbs
Coconut milk – 1 (14 oz) can
Curry powder – 2 tbsp
Onion – 1 medium
Garlic – 3 cloves
Vegetable oil – 2 tbsp
Salt – 1 tsp
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers.
2. Dice 1 medium onion and mince 3 cloves garlic.
3. Add diced onion to the hot oil and cook for 5 minutes, stirring occasionally, until translucent.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Cut 1.5 lbs chicken thighs into 1-inch pieces.
6. Add chicken pieces to the skillet and cook for 6 minutes, turning occasionally, until lightly browned on all sides.
7. Sprinkle 2 tbsp curry powder evenly over the chicken and stir to coat completely.
8. Pour in 1 can coconut milk and add 1 tsp salt.
9. Bring the mixture to a gentle boil, then reduce heat to low.
10. Simmer uncovered for 20 minutes, stirring every 5 minutes, until the sauce thickens slightly and chicken reaches 165°F internally.
11. Remove from heat and let rest for 3 minutes before serving.
My favorite thing about this curry is how the creamy coconut milk melds with the warm curry spices, creating a sauce that’s both rich and subtly sweet. The chicken stays incredibly tender, practically falling apart with each bite. I love serving it over jasmine rice to soak up every last drop of that glorious sauce, or sometimes spooning it into warm naan bread for a handheld treat.
Indian Butter Chicken Curry
Finally, after years of experimenting with different curry recipes, I’ve perfected my Indian Butter Chicken that even my picky toddler devours—it’s become our family’s go-to comfort food on chilly evenings. For me, the secret is always letting the chicken marinate overnight, which I prep while sipping my evening tea, making weeknight dinners feel effortless and special. This version balances rich creaminess with just the right warmth, reminding me of the cozy meals my friend Priya shared from her grandmother’s kitchen.
Ingredients
Chicken thighs – 1.5 lbs
Plain yogurt – ½ cup
Garam masala – 2 tsp
Salt – 1 tsp
Butter – 4 tbsp
Onion – 1 medium, diced
Garlic – 3 cloves, minced
Tomato paste – ¼ cup
Heavy cream – ½ cup
Instructions
1. Combine chicken thighs, yogurt, 1 tsp garam masala, and salt in a bowl, mixing until chicken is fully coated. 2. Cover the bowl and refrigerate for at least 4 hours or overnight for deeper flavor. 3. Melt 2 tbsp butter in a large skillet over medium heat until it bubbles lightly. 4. Add marinated chicken and cook for 6–8 minutes, turning pieces until browned on all sides. 5. Remove chicken from skillet and set aside on a plate. 6. Add remaining 2 tbsp butter to the same skillet and melt over medium heat. 7. Sauté diced onion for 5–7 minutes until translucent and edges begin to brown. 8. Stir in minced garlic and cook for 1 minute until fragrant. 9. Mix in tomato paste and remaining 1 tsp garam masala, cooking for 2 minutes until paste darkens slightly. 10. Return chicken to the skillet, stirring to coat with the onion mixture. 11. Pour in heavy cream, reduce heat to low, and simmer uncovered for 15 minutes until sauce thickens and chicken reaches 165°F internally. 12. Remove from heat and let rest for 5 minutes before serving. Every bite of this curry melts with velvety richness, the tender chicken soaking up the spiced tomato cream in a way that’s perfect over fluffy rice or with warm naan for dipping. I love how the garam masala lingers warmly without overpowering, making it a crowd-pleaser that’s become my signature dish for potlucks.
Japanese Chicken Katsu Curry
Very few comfort foods hit the spot quite like a crispy chicken katsu smothered in rich Japanese curry—it’s the kind of meal I crave after a long day, and my family always knows when I’m making it because the whole house smells incredible. I love how the golden-brown cutlet soaks up just enough of that savory sauce without losing its crunch, and honestly, it’s become our go-to Friday night dinner because it feels fancy without being fussy. Trust me, once you try this homemade version, you’ll never go back to the store-bought stuff!
Ingredients
Chicken breast – 1 lb
Salt – 1 tsp
Black pepper – ½ tsp
Flour – ½ cup
Egg – 1
Panko breadcrumbs – 1 cup
Vegetable oil – 1 cup
Onion – 1 medium
Japanese curry roux – 3.5 oz
Water – 2 cups
Instructions
1. Slice the chicken breast horizontally into two even cutlets, each about ½-inch thick.
2. Season both sides of the chicken cutlets evenly with salt and black pepper.
3. Place the flour in a shallow dish, then dredge each chicken cutlet in the flour, shaking off any excess.
4. Crack the egg into a separate shallow dish and beat it lightly with a fork until uniform.
5. Dip the floured chicken cutlets into the beaten egg, coating both sides completely.
6. Press the egg-coated chicken into the panko breadcrumbs in another dish, ensuring an even layer adheres to all surfaces.
7. Heat the vegetable oil in a large skillet over medium heat until it reaches 350°F, using a thermometer for accuracy.
8. Carefully place the breaded chicken cutlets into the hot oil and fry for 5–6 minutes per side, or until golden brown and crispy.
9. Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil and maintain crispiness.
10. Thinly slice the onion while the chicken rests.
11. In a medium saucepan, sauté the sliced onion over medium heat for 5 minutes, or until softened and translucent.
12. Pour the water into the saucepan with the onions and bring it to a boil over high heat.
13. Break the Japanese curry roux into chunks and add them to the boiling water, stirring continuously until fully dissolved.
14. Reduce the heat to low and simmer the curry sauce for 10 minutes, stirring occasionally, until thickened.
15. Slice the rested chicken katsu into 1-inch strips against the grain for tender bites.
16. Serve the sliced chicken katsu over steamed rice and ladle the hot curry sauce over the top.
Just imagine that first bite—the crackle of the panko crust giving way to juicy chicken, all swirled in that deeply spiced curry gravy. I love how the sauce clings to every ridge of the breading, and sometimes I’ll top it with a soft-boiled egg or pickled ginger for an extra kick. It’s the ultimate cozy meal that somehow feels both familiar and exciting every single time.
Slow Cooker Curry Chicken
Last week, when my schedule was absolutely packed with back-to-back meetings, I found myself craving something warm and comforting without the usual kitchen chaos. Luckily, my trusty slow cooker came to the rescue with this incredibly easy curry chicken that practically cooks itself while I tackle my to-do list.
Ingredients
– Chicken thighs – 2 lbs
– Coconut milk – 1 can (13.5 oz)
– Curry powder – 2 tbsp
– Onion – 1 medium, chopped
– Garlic – 3 cloves, minced
– Chicken broth – ½ cup
– Salt – 1 tsp
Instructions
1. Place 2 lbs chicken thighs in the bottom of your slow cooker.
2. Add 1 chopped medium onion and 3 minced garlic cloves over the chicken.
3. Sprinkle 2 tbsp curry powder and 1 tsp salt evenly over the ingredients.
4. Pour ½ cup chicken broth and 1 can coconut milk over everything.
5. Stir all ingredients gently to combine, making sure the chicken is submerged in liquid.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken reaches 165°F internally.
7. Remove chicken thighs with tongs and shred using two forks, discarding any bones.
8. Return shredded chicken to the slow cooker and stir to coat with sauce.
9. Cook uncovered for additional 15 minutes to thicken the sauce slightly.
10. Serve immediately over rice or with naan bread.
Velvety coconut milk creates the most luxurious sauce that clings perfectly to the tender shredded chicken, while the curry powder delivers just enough warmth without overwhelming heat. I love serving this over jasmine rice to soak up every bit of that golden sauce, and sometimes I’ll stir in a handful of fresh spinach during the last 5 minutes for a pop of color and nutrients.
Caribbean Curry Chicken with Potatoes
A Caribbean curry chicken with potatoes recipe has been my go-to comfort meal ever since my neighbor shared her family’s version—it fills the kitchen with the most incredible aroma that always brings everyone to the table. I love how the potatoes soak up all that flavorful curry sauce, making every bite better than the last.
Ingredients
Chicken thighs – 2 lbs
Vegetable oil – 2 tbsp
Yellow onion – 1 large
Garlic – 4 cloves
Caribbean curry powder – 3 tbsp
Potatoes – 2 large
Chicken broth – 2 cups
Salt – 1 tsp
Instructions
1. Heat vegetable oil in a large Dutch oven over medium-high heat until it shimmers.
2. Pat chicken thighs completely dry with paper towels to ensure a good sear.
3. Place chicken thighs skin-side down in the hot oil and cook for 6 minutes without moving them.
4. Flip chicken thighs and cook for another 4 minutes until golden brown on both sides.
5. Remove chicken from the pot and set aside on a plate.
6. Add diced yellow onion to the same pot and cook for 5 minutes until softened.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Stir in Caribbean curry powder and cook for 30 seconds to toast the spices.
9. Pour in chicken broth, scraping the bottom of the pot to release any browned bits.
10. Add peeled and cubed potatoes and salt to the pot.
11. Return chicken thighs to the pot, nestling them into the liquid.
12. Bring the mixture to a boil, then reduce heat to low and cover the pot.
13. Simmer for 35 minutes until potatoes are fork-tender and chicken reaches 165°F internally.
14. Remove the lid and let the curry rest for 5 minutes before serving.
Definitely serve this curry over steamed rice to soak up every bit of that incredible sauce—the chicken becomes fall-apart tender while the potatoes absorb all the complex curry flavors. I sometimes garnish with fresh cilantro for a bright finish that cuts through the richness perfectly.
Spicy Red Curry Chicken
Recently, I found myself craving that perfect balance of heat and comfort that only a good curry can deliver. After testing countless versions, this spicy red curry chicken has become my go-to weeknight dinner—it’s the kind of dish that makes my kitchen smell like a Thai restaurant, and honestly, I’m not mad about it. I love how the coconut milk tames the spice just enough to keep things exciting without overwhelming the palate.
Ingredients
Chicken thighs – 1 lb
Red curry paste – 3 tbsp
Coconut milk – 1 can (13.5 oz)
Fish sauce – 1 tbsp
Brown sugar – 1 tbsp
Vegetable oil – 1 tbsp
Instructions
1. Heat vegetable oil in a large skillet over medium-high heat until it shimmers.
2. Add chicken thighs and cook for 6 minutes, flipping once, until golden brown on both sides.
3. Push chicken to one side of the skillet and add red curry paste to the empty space.
4. Toast the curry paste for 1 minute, stirring constantly, until fragrant. (Tip: Toasting deepens the flavor and reduces raw spice taste.)
5. Pour in coconut milk and use a whisk to fully incorporate the curry paste.
6. Stir in fish sauce and brown sugar until the sugar dissolves completely.
7. Bring the sauce to a gentle boil, then reduce heat to low.
8. Simmer uncovered for 15 minutes, stirring occasionally, until chicken reaches 165°F internally. (Tip: Don’t rush the simmer—this allows the flavors to meld and the sauce to thicken naturally.)
9. Remove from heat and let rest for 3 minutes before serving. (Tip: Resting helps the chicken reabsorb juices for maximum tenderness.)
Aromatic and velvety, this curry clings to every grain of rice while the chicken stays remarkably tender. The heat builds gradually with each bite, making it perfect for those who love a slow-burn spice. I sometimes serve it over jasmine rice with quick-pickled vegetables on the side for a refreshing crunch that cuts through the richness.
Malaysian Curry Chicken Kapitan
Keeping my kitchen adventures global, I recently fell hard for Malaysian Curry Chicken Kapitan after trying it at a friend’s potluck—the complex flavors had me begging for the recipe! Honestly, I love how it fills the house with the most incredible aroma while simmering away, making even a Tuesday night feel special.
Ingredients
Chicken thighs – 1.5 lbs
Vegetable oil – 2 tbsp
Onion – 1 large
Garlic – 4 cloves
Lemongrass – 2 stalks
Red chili – 1
Coconut milk – 1 can (13.5 oz)
Water – 1 cup
Salt – 1 tsp
Instructions
1. Cut chicken thighs into 1-inch pieces, removing any excess skin.
2. Heat vegetable oil in a large pot over medium heat until it shimmers.
3. Dice onion into ¼-inch pieces and add to the pot.
4. Sauté onion for 5 minutes until translucent and fragrant.
5. Mince garlic cloves finely and add to the pot.
6. Cook garlic for 1 minute until golden but not browned.
7. Bruise lemongrass stalks with the back of your knife to release oils.
8. Thinly slice red chili, removing seeds for less heat if preferred.
9. Add chicken pieces to the pot in a single layer.
10. Brown chicken for 3 minutes per side until golden.
11. Pour in coconut milk, scraping the bottom to lift any browned bits.
12. Add water, lemongrass, and sliced chili to the pot.
13. Stir in salt until fully dissolved.
14. Bring mixture to a boil, then immediately reduce heat to low.
15. Cover pot and simmer for 35 minutes until chicken is tender.
16. Remove lid and cook uncovered for 10 minutes to thicken sauce.
17. Discard lemongrass stalks before serving.
Hearty and aromatic, this curry develops a wonderfully thick sauce that clings to the chicken, with just enough heat to warm you through. I love serving it over jasmine rice to soak up every bit of that creamy coconut goodness, or even with crusty bread for dipping—it’s become my go-to comfort food that feels both exotic and completely familiar.
One-Pan Curry Chicken and Rice
Sometimes I think my Dutch oven deserves its own Instagram account—it’s that reliable when I’m craving comfort food with minimal cleanup. Just last Tuesday, after a hectic day of back-to-back Zoom calls, I threw together this one-pan curry chicken and rice, and it saved my sanity (and dinner).
Ingredients
Chicken thighs – 1.5 lbs
Vegetable oil – 2 tbsp
Yellow onion – 1 medium, diced
Garlic – 3 cloves, minced
Curry powder – 2 tbsp
Basmati rice – 1 cup
Chicken broth – 2 cups
Salt – 1 tsp
Instructions
1. Pat the chicken thighs completely dry with paper towels.
2. Season both sides of the chicken thighs evenly with ½ teaspoon of salt.
3. Heat the vegetable oil in a large oven-safe skillet over medium-high heat until it shimmers.
4. Place the chicken thighs skin-side down in the hot skillet.
5. Cook the chicken for 6-8 minutes until the skin is golden brown and crispy.
6. Flip the chicken thighs and cook for 2 more minutes.
7. Transfer the chicken to a clean plate, leaving the rendered fat in the skillet.
8. Add the diced onion to the skillet and cook for 4-5 minutes until translucent.
9. Stir in the minced garlic and cook for 30 seconds until fragrant.
10. Sprinkle the curry powder over the onion mixture and toast for 1 minute, stirring constantly.
11. Add the basmati rice to the skillet and stir to coat each grain with the spiced oil.
12. Pour in the chicken broth and remaining ½ teaspoon of salt, scraping any browned bits from the bottom.
13. Return the chicken thighs to the skillet, nestling them into the rice mixture.
14. Bring the liquid to a boil, then immediately reduce heat to low.
15. Cover the skillet tightly with a lid and simmer for 18 minutes.
16. Remove the skillet from heat and let it stand covered for 5 minutes.
17. Fluff the rice gently with a fork before serving.
Just imagine that first bite—the rice absorbs all the aromatic curry flavors while staying perfectly separate, and the chicken stays incredibly juicy thanks to that initial sear. I love serving this straight from the skillet with a big squeeze of fresh lime over the top, or packing the leftovers for lunch the next day when the flavors have melded even more beautifully.
Grilled Curry Chicken Skewers
Remember those summer evenings when the smell of something incredible on the grill makes the whole neighborhood jealous? That’s the exact feeling I get every time I make these Grilled Curry Chicken Skewers. They’re my go-to for turning a regular Tuesday into a mini-vacation, and the best part is how quickly they come together.
Ingredients
Chicken breast – 1.5 lbs
Plain yogurt – ¾ cup
Curry powder – 2 tbsp
Garlic – 2 cloves, minced
Lime – 1
Olive oil – 1 tbsp
Salt – 1 tsp
Instructions
1. Cut 1.5 lbs of chicken breast into 1-inch cubes and place them in a large bowl.
2. Add ¾ cup plain yogurt, 2 tbsp curry powder, 2 minced garlic cloves, juice from 1 lime, 1 tbsp olive oil, and 1 tsp salt to the bowl with the chicken.
3. Mix everything thoroughly with your hands or a spoon until all chicken pieces are evenly coated with the marinade.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 8 hours for maximum flavor penetration.
5. While the chicken marinates, soak 8-10 wooden skewers in water for 30 minutes to prevent them from burning on the grill.
6. Preheat your grill to medium-high heat, approximately 400°F.
7. Thread the marinated chicken pieces onto the soaked skewers, leaving a small space between each piece for even cooking.
8. Place the skewers on the preheated grill and cook for 5-6 minutes.
9. Flip the skewers using tongs and cook for another 5-6 minutes on the other side.
10. Check for doneness by cutting into the thickest piece of chicken – it should be white throughout with no pink remaining and reach an internal temperature of 165°F.
11. Remove the skewers from the grill and let them rest for 3 minutes before serving.
Unbelievably tender and packed with warm, aromatic curry flavor, these skewers have just the right amount of char from the grill. I love serving them over a bed of coconut rice to soak up all the delicious juices, or wrapping them in warm naan with a dollop of cool cucumber yogurt sauce for the perfect handheld meal.
Yellow Curry Chicken with Pineapple
Recently, I discovered this incredible yellow curry chicken with pineapple when my neighbor brought over a container after I helped her with her garden—it was love at first bite! The sweet pineapple balances the curry’s warmth so perfectly, and now it’s become my go-to comfort dish on busy weeknights. I love how the vibrant colors brighten up even the dreariest of days.
Ingredients
Chicken thighs – 1.5 lbs
Yellow curry paste – 3 tbsp
Coconut milk – 1 can (13.5 oz)
Pineapple chunks – 1 cup
Jasmine rice – 1 cup
Chicken broth – 1 cup
Instructions
1. Rinse 1 cup jasmine rice under cold water until the water runs clear.
2. Combine the rinsed rice with 1 cup chicken broth in a saucepan, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes.
3. While rice cooks, cut 1.5 lbs chicken thighs into 1-inch cubes.
4. Heat a large skillet over medium-high heat and add chicken, cooking for 6-8 minutes until no pink remains and edges are lightly browned.
5. Stir in 3 tbsp yellow curry paste and cook for 1 minute until fragrant.
6. Pour in 1 can coconut milk, scraping the bottom of the skillet to incorporate any browned bits.
7. Add 1 cup pineapple chunks and bring to a gentle simmer.
8. Reduce heat to medium-low and cook uncovered for 12-15 minutes, stirring occasionally, until sauce thickens slightly and chicken is tender.
9. Remove from heat and let rest for 2 minutes before serving.
Absolutely divine how the creamy coconut curry clings to each grain of fluffy jasmine rice, while the pineapple bursts with juicy sweetness in every bite. For a fun twist, try serving it in hollowed-out pineapple halves for a tropical presentation that’ll transport you straight to paradise.
Massaman Curry Chicken
Remember that time I tried to make curry from a restaurant menu description alone? Let’s just say my first Massaman attempt was more “mess-amazing” than authentic Thai, but after perfecting this simplified version, it’s become my go-to comfort food that fills the kitchen with the most incredible aromas.
Ingredients
Chicken thighs – 1.5 lbs
Massaman curry paste – 3 tbsp
Coconut milk – 1 can (13.5 oz)
Potatoes – 2 medium
Onion – 1 large
Fish sauce – 2 tbsp
Brown sugar – 1 tbsp
Peanuts – ¼ cup
Instructions
1. Cut 1.5 lbs chicken thighs into 1-inch cubes.
2. Dice 2 medium potatoes into ¾-inch pieces.
3. Slice 1 large onion into thin wedges.
4. Heat a large pot over medium-high heat for 2 minutes.
5. Add 3 tbsp Massaman curry paste and cook for 1 minute until fragrant.
6. Pour in ½ can coconut milk and stir constantly for 2 minutes until oil separates.
7. Add chicken pieces and cook for 4 minutes, turning until opaque.
8. Stir in remaining coconut milk, potatoes, and onions.
9. Add 2 tbsp fish sauce and 1 tbsp brown sugar.
10. Bring to a boil, then reduce heat to low.
11. Cover and simmer for 25 minutes until potatoes are fork-tender.
12. Crush ¼ cup peanuts with a rolling pin.
13. Stir crushed peanuts into curry.
14. Cook uncovered for 5 more minutes until sauce thickens.
That first bite delivers the creamiest coconut sauce hugging tender chicken and soft potatoes, with the crushed peanuts adding the perfect crunch. I love serving it over jasmine rice to soak up every drop of that rich, slightly sweet curry, or sometimes spooning it over roasted sweet potatoes for a fun twist that makes even my picky eater ask for seconds.
Curry Chicken Stir-Fry with Vegetables
Whenever I’m craving something flavorful but short on time, this curry chicken stir-fry becomes my go-to dinner. I actually discovered this recipe during a busy week when my fridge was nearly empty, and now it’s become my favorite way to use up whatever vegetables I have on hand.
Ingredients
- Chicken breast – 1 lb
- Curry powder – 2 tbsp
- Vegetable oil – 2 tbsp
- Mixed vegetables – 3 cups
- Soy sauce – 1 tbsp
Instructions
- Cut chicken breast into 1-inch cubes and pat dry with paper towels.
- Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Add chicken pieces in a single layer, cooking for 4 minutes without moving them to develop a golden crust.
- Flip chicken and cook for another 3 minutes until internal temperature reaches 165°F.
- Remove chicken from skillet and set aside on a clean plate.
- Add mixed vegetables to the same skillet, stirring constantly for 3 minutes until slightly softened.
- Sprinkle curry powder over vegetables and cook for 30 seconds until fragrant.
- Return chicken to skillet and add soy sauce, tossing everything together for 1 minute.
- Cook for 2 more minutes until sauce coats all ingredients evenly.
Nothing beats the tender chicken pieces coated in that vibrant yellow curry sauce alongside crisp-tender vegetables. The soy sauce adds just enough saltiness to balance the warm spices, making this perfect served over rice or wrapped in warm tortillas for a quick fusion twist.
African Peanut Curry Chicken
My kitchen smelled like a cozy spice market the first time I tried this African Peanut Curry Chicken—I was hooked after one bite. I love making this on lazy Sundays when I want something comforting but packed with flavor.
Ingredients
- Chicken thighs – 1.5 lbs
- Onion – 1 large, chopped
- Garlic – 3 cloves, minced
- Canned diced tomatoes – 14.5 oz
- Creamy peanut butter – ½ cup
- Chicken broth – 1 cup
- Curry powder – 2 tbsp
- Cayenne pepper – ¼ tsp
- Vegetable oil – 2 tbsp
- Salt – 1 tsp
Instructions
- Heat vegetable oil in a large pot over medium-high heat until it shimmers.
- Season chicken thighs with salt and add to the pot, skin-side down.
- Cook chicken for 6–7 minutes until the skin is golden brown and crispy, then flip and cook for another 4 minutes. Tip: Don’t overcrowd the pot—work in batches if needed to get a good sear.
- Remove chicken and set aside, leaving about 1 tablespoon of oil in the pot.
- Add chopped onion to the pot and cook for 5 minutes, stirring occasionally, until softened and translucent.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add curry powder and cayenne pepper, stirring constantly for 30 seconds to toast the spices.
- Pour in canned diced tomatoes with their juices and chicken broth, scraping the bottom of the pot to lift any browned bits.
- Whisk in creamy peanut butter until fully incorporated and smooth.
- Return chicken thighs to the pot, submerging them in the sauce.
- Bring to a simmer, then reduce heat to low, cover, and cook for 25 minutes. Tip: Keep the lid slightly ajar to prevent the sauce from boiling over.
- Uncover and simmer for an additional 10 minutes until the sauce thickens slightly. Tip: The chicken should be tender enough to shred easily with a fork.
Getting that first spoonful of creamy, nutty sauce with fall-apart chicken is pure comfort. I love serving it over fluffy jasmine rice to soak up every bit, and the hint of cayenne gives it just the right kick to keep you coming back for more.
Curry Chicken Salad with Mango
Finally, after years of trying to perfect my chicken salad recipe, I stumbled upon this magical combination during a summer picnic when my friend brought over the most delicious mangoes from her tree. This curry chicken salad with mango has become my go-to for quick lunches and effortless entertaining ever since.
Ingredients
Cooked chicken breast – 2 cups
Mayonnaise – ½ cup
Curry powder – 1 tbsp
Fresh mango – 1 cup, diced
Celery – ½ cup, chopped
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Place 2 cups of cooked chicken breast in a large mixing bowl and shred it using two forks until no large chunks remain.
2. Add ½ cup of mayonnaise to the shredded chicken and mix thoroughly until all chicken is coated evenly.
3. Sprinkle 1 tablespoon of curry powder over the chicken mixture and stir until the powder is completely incorporated and no dry spots remain.
4. Dice 1 cup of fresh mango into ½-inch cubes, making sure to cut around the large flat pit in the center.
5. Chop ½ cup of celery into small pieces, about ¼-inch in size for consistent texture throughout the salad.
6. Add the diced mango and chopped celery to the chicken mixture and gently fold everything together to distribute evenly.
7. Season with ½ teaspoon of salt and ¼ teaspoon of black pepper, then mix one final time to combine all ingredients completely.
8. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. Always refrigerate chicken salad within 2 hours of preparation for food safety.
9. Taste the chilled salad and adjust seasoning if needed before serving. Another great tip: if making ahead, add the mango just before serving to maintain its fresh texture and prevent it from becoming mushy. And don’t forget – the curry flavor will intensify as it sits, so you might want to start with less if you prefer a milder taste.
Absolutely love how the creamy curry dressing contrasts with the juicy mango chunks, creating this incredible sweet and savory balance that makes ordinary chicken salad feel extraordinary. I often serve it in butter lettuce cups for a low-carb option or piled high on croissants for the most indulgent lunch you’ll ever experience.
Panang Curry Chicken
Sometimes the best meals come from those nights when you’re craving something deeply comforting but don’t want to spend hours in the kitchen. Panang curry chicken has been my go-to for exactly those moments—it’s rich, flavorful, and comes together faster than you can decide what to watch on TV. I love how the creamy coconut milk balances the gentle heat, making it a dish that feels both indulgent and totally approachable.
Ingredients
– Chicken thighs – 1 lb
– Panang curry paste – 3 tbsp
– Coconut milk – 1 (14 oz) can
– Fish sauce – 1 tbsp
– Brown sugar – 1 tbsp
– Vegetable oil – 1 tbsp
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers.
2. Add 1 lb chicken thighs and cook for 6 minutes, flipping once, until golden brown on both sides. (Tip: Don’t overcrowd the pan—this ensures a good sear instead of steaming.)
3. Remove chicken from skillet and set aside on a plate.
4. Reduce heat to medium and add 3 tbsp Panang curry paste to the same skillet.
5. Cook curry paste for 1 minute, stirring constantly, until fragrant. (Tip: Toasting the paste deepens its flavor and removes any raw taste.)
6. Pour in 1 can coconut milk and stir until fully combined with the curry paste.
7. Add 1 tbsp fish sauce and 1 tbsp brown sugar, stirring to dissolve the sugar.
8. Return chicken to the skillet, spooning sauce over the top.
9. Simmer uncovered for 15 minutes, until chicken reaches 165°F internally and sauce thickens slightly. (Tip: Simmer gently—boiling can cause the coconut milk to separate.)
10. Remove from heat and let rest for 2 minutes before serving. Here’s why I keep coming back to this curry: the chicken stays incredibly tender while soaking up all that aromatic sauce. I love serving it over jasmine rice with a squeeze of lime to brighten things up, or even spooning it over roasted sweet potatoes for a cozy twist.
Curry Chicken Soup with Coconut
During those chilly autumn evenings when I’m craving something both comforting and exotic, this curry chicken soup with coconut has become my go-to recipe. I first discovered this combination when trying to use up leftover coconut milk after making Thai curry, and now it’s a weekly staple in our household.
Ingredients
- Chicken breast – 1 lb
- Yellow onion – 1 medium
- Garlic – 3 cloves
- Curry powder – 2 tbsp
- Coconut milk – 1 can (13.5 oz)
- Chicken broth – 4 cups
- Lime – 1
- Salt – 1 tsp
- Vegetable oil – 1 tbsp
Instructions
- Cut the chicken breast into 1-inch cubes and season with ½ teaspoon of salt.
- Dice the yellow onion into ¼-inch pieces and mince the garlic cloves finely.
- Heat vegetable oil in a large pot over medium heat until it shimmers, about 2 minutes.
- Add the diced onion and cook until translucent, approximately 5 minutes, stirring occasionally.
- Add the minced garlic and cook for 1 minute until fragrant but not browned.
- Sprinkle the curry powder over the onion mixture and toast for 30 seconds to release its aroma.
- Add the cubed chicken and cook until the exterior turns white, about 4 minutes, turning pieces halfway through.
- Pour in the chicken broth and bring to a boil, then reduce heat to maintain a gentle simmer.
- Simmer the soup for 15 minutes until the chicken is cooked through and tender.
- Stir in the coconut milk and remaining ½ teaspoon of salt, then heat for 3 minutes until warmed through.
- Cut the lime in half and squeeze the juice from both halves directly into the soup.
- Remove the pot from heat and let the soup rest for 2 minutes before serving.
Key to this soup’s appeal is the way the creamy coconut milk balances the warm curry spices, creating a broth that’s rich without being heavy. The tender chicken chunks absorb all those wonderful flavors, making each spoonful incredibly satisfying. I love serving this over jasmine rice or with crusty bread for dipping – it transforms a simple soup into a complete, comforting meal that always leaves everyone asking for seconds.
Baked Curry Chicken Thighs
Keeping weeknight dinners exciting can be a challenge, but these baked curry chicken thighs have become my go-to solution. I discovered this recipe during a busy holiday season when I needed something flavorful but hands-off, and now it’s in our regular rotation.
Ingredients
- Chicken thighs – 6 pieces
- Curry powder – 2 tbsp
- Olive oil – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Garlic powder – 1 tsp
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
- In a small bowl, combine the curry powder, salt, black pepper, and garlic powder.
- Rub the olive oil evenly over all sides of each chicken thigh.
- Sprinkle the spice mixture generously over both sides of the chicken thighs, pressing gently to adhere.
- Arrange the seasoned chicken thighs skin-side up on the prepared baking sheet, spacing them at least 1 inch apart for even cooking.
- Bake at 400°F for 35-40 minutes until the internal temperature reaches 165°F and the skin is golden brown and crispy.
- Let the chicken rest on the baking sheet for 5 minutes before serving to allow juices to redistribute.
Unbelievably tender and packed with warm, aromatic flavors, these chicken thighs develop the most satisfying crispy skin. I love serving them over fluffy rice to soak up all the delicious pan juices, or shredding the meat for incredible curry chicken salads the next day.
Curry Chicken Tacos with Lime Crema
Diving into my spice cabinet always sparks inspiration, especially when I’m craving something that blends my favorite global flavors with easy weeknight energy. These curry chicken tacos came to life during one of those “what’s for dinner?” scrambles, and they’ve been on repeat ever since—especially since my kids now request “the yellow tacos” every Tuesday.
Ingredients
Chicken thighs – 1 lb
Curry powder – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 2 tbsp
Corn tortillas – 8
Sour cream – ½ cup
Lime – 1
Cilantro – ¼ cup
Instructions
1. Pat chicken thighs completely dry with paper towels to ensure a crisp sear. 2. Rub chicken evenly with curry powder, salt, and black pepper. 3. Heat olive oil in a skillet over medium-high heat until it shimmers. 4. Place chicken in the skillet and cook for 6 minutes without moving to develop a golden crust. 5. Flip chicken and cook for another 6 minutes until the internal temperature reaches 165°F. 6. Transfer chicken to a cutting board and let it rest for 5 minutes to retain juices. 7. While chicken rests, warm corn tortillas directly over a gas flame for 15 seconds per side until lightly charred, or heat in a dry skillet. 8. Shred the rested chicken using two forks. 9. In a small bowl, whisk sour cream with the juice of half the lime until smooth. 10. Chop cilantro finely. 11. Assemble tacos by placing shredded chicken into warmed tortillas. 12. Drizzle each taco generously with lime crema. 13. Top with chopped cilantro and a squeeze of the remaining lime half. The tender, spiced chicken contrasts beautifully with the cool, tangy crema and fresh cilantro, making these tacos a vibrant handheld meal. Try serving them with quick-pickled red onions for an extra crunch that cuts through the richness.
Summary
Zesty and satisfying, these 20 spicy curry chicken recipes promise to transform your weeknight dinners with incredible flavor. We hope you found some new favorites to try in your own kitchen! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup with your fellow food lovers on Pinterest. Happy cooking!
