\nA flavorful and aromatic curry dish that combines the spices of Jamaica with the tender taste of chicken.<\/p>\n
Get ready to spice up your dinner routine with these mouth-watering 20 Spicy Curry Chicken Recipes! Curry lovers, rejoice! Whether you’re in the mood for a bold and zesty Jamaican Jerk Curry Chicken or a creamy and aromatic Indian Butter Chicken Curry, we’ve got you covered. From slow cooker curry chicken to grilled skewers, and from classic coconut milk curry chicken to adventurous African peanut curry chicken, this collection of recipes has something for every taste bud.<\/p>\n
In the following pages, we’ll dive into the world of spicy curry chicken, sharing a variety of flavors and techniques to elevate your cooking game. Whether you’re a seasoned chef or a kitchen newbie, these recipes are sure to inspire and delight. So go ahead, get ready to ignite your taste buds with these 20 Spicy Curry Chicken Recipes!<\/p>\n
\nA flavorful and aromatic curry dish that combines the spices of Jamaica with the tender taste of chicken.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Heat oil in a large skillet over medium-high heat. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Heat oil in a large skillet or wok over medium-high heat. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes. Remove from skillet. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound boneless, skinless chicken breast or thighs Instructions:<\/strong><\/p>\n 1. In a large pan, melt 1 tablespoon of butter over medium heat. Add onions and cook until golden brown. Cooking Time:<\/strong> 20-22 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 boneless, skinless chicken breasts Instructions:<\/strong><\/p>\n 1. Prepare the chicken katsu by coating each breast in flour, then panko breadcrumbs, shaking off excess. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breasts Instructions:<\/strong><\/p>\n 1. Place the chopped onion at the bottom of a 6-quart slow cooker. Cooking Time:<\/strong> 6-8 hours (Low) or 3-4 hours (High)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 40-45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Heat oil in a large skillet or wok over medium-high heat. Cooking Time:<\/strong> 15-18 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Heat oil in a large saucepan over medium heat. Add onions and cook until softened. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breast, cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound boneless, skinless chicken breast, cut into 1-inch pieces Instructions:<\/strong><\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 16-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breast, cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Heat oil in a large skillet over medium-high heat. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Heat oil in a large skillet over medium-high heat. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breast, cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Heat the oil in a large skillet or wok over medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breast or thighs Instructions:<\/strong><\/p>\n 1. Heat coconut oil in a large skillet over medium-high heat. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound cooked chicken breast, diced Instructions:<\/strong><\/p>\n 1. In a medium bowl, whisk together mayonnaise, Greek yogurt, curry powder, and honey until smooth. Cooking Time:<\/strong> None required (prep time: approximately 15-20 minutes)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Heat oil in a large skillet or wok over medium-high heat. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breast or thighs Instructions:<\/strong><\/p>\n 1. In a large pot, saut\u00e9 the onions and garlic in a little oil until softened. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 bone-in, skin-on chicken thighs Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 30-35 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breasts Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F. Lime Crema:<\/strong><\/p>\n – 1\/2 cup sour cream Mix all ingredients together until smooth. Refrigerate until ready to use.<\/p>\n Cooking Time:<\/strong> 20-25 minutes<\/p>\n Get ready to spice up your dinner routine! This article features 20 mouth-watering curry chicken recipes from around the world. From Jamaican Jerk Curry Chicken to Indian Butter Chicken Curry, and from Thai Green Curry Chicken to Malaysian Curry Chicken Kapitan, each recipe is a flavor bomb waiting to happen. Whether you’re in the mood for something slow-cooked or quick-stirred, these recipes offer a variety of spicy and savory options. Try one (or two, or three…) tonight and elevate your dinner game!<\/p>\n","protected":false},"excerpt":{"rendered":" Get ready to spice up your dinner routine with these mouth-watering 20 Spicy Curry Chicken Recipes! Curry lovers, rejoice! Whether you’re in the mood for a bold and zesty Jamaican Jerk Curry Chicken or a creamy and aromatic Indian Butter Chicken Curry, we’ve got you covered. From slow cooker curry chicken to grilled skewers, and … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":31674,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-31762","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","infinite-scroll-item","resize-featured-image"],"_links":{"self":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/31762","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/comments?post=31762"}],"version-history":[{"count":1,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/31762\/revisions"}],"predecessor-version":[{"id":31763,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/31762\/revisions\/31763"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media\/31674"}],"wp:attachment":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media?parent=31762"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/categories?post=31762"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/tags?post=31762"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 2 tbsp jerk seasoning
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 tsp grated ginger
\n– 1 can (14 oz) coconut milk
\n– 1 cup curry powder
\n– 1\/4 cup brown sugar
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish<\/p>\n
\n2. Add chicken, onion, garlic, and ginger; cook until chicken is browned, about 5-7 minutes.
\n3. Stir in jerk seasoning, curry powder, and brown sugar; cook for an additional minute.
\n4. Pour in coconut milk; bring to a simmer.
\n5. Reduce heat to low and let curry cook for 20-25 minutes or until chicken is cooked through.
\n6. Season with salt and pepper to taste.
\n7. Garnish with cilantro leaves and serve over rice or with naan bread.<\/p>\nThai Green Curry Chicken<\/h2>\n
\nDiscover the bold flavors of Thailand with this quick and easy recipe for Thai Green Curry Chicken. This classic dish is a staple of Thai cuisine, featuring tender chicken cooked in a rich and creamy green curry sauce.<\/p>\n
\n– 2 tablespoons vegetable oil
\n– 2 cloves garlic, minced
\n– 1 tablespoon grated fresh ginger
\n– 2 tablespoons Thai green curry paste
\n– 2 cups coconut milk
\n– 1 cup mixed bell peppers (any color), sliced
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish<\/p>\n
\n2. Add garlic, ginger, and chicken; cook until browned, about 5 minutes.
\n3. Stir in curry paste; cook for 1 minute.
\n4. Pour in coconut milk and bell peppers; bring to a simmer.
\n5. Reduce heat to low and let sauce thicken, about 10 minutes.
\n6. Season with salt and pepper to taste.
\n7. Garnish with cilantro leaves and serve over rice or noodles.<\/p>\nCoconut Milk Curry Chicken<\/h2>\n
\nThis creamy and aromatic curry is a flavorful twist on traditional chicken dishes. With the richness of coconut milk and the warmth of Indian spices, this recipe is perfect for a weeknight dinner or special occasion.<\/p>\n
\n– 2 medium onions, diced
\n– 3 cloves garlic, minced
\n– 1 tablespoon grated fresh ginger
\n– 1 teaspoon curry powder
\n– 1\/2 teaspoon ground cumin
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1 can (14 oz) coconut milk
\n– 2 tablespoons vegetable oil
\n– Fresh cilantro leaves, chopped (optional)<\/p>\n
\n2. In the same skillet, add onions, garlic, and ginger. Cook until onions are translucent, about 3-4 minutes.
\n3. Stir in curry powder, cumin, salt, and pepper. Cook for 1 minute.
\n4. Add coconut milk and bring to a simmer. Return chicken to skillet and cook until cooked through, about 10-12 minutes or until internal temperature reaches 165\u00b0F (74\u00b0C).
\n5. Taste and adjust seasoning as needed. Serve hot, garnished with chopped cilantro if desired.<\/p>\nIndian Butter Chicken Curry<\/h2>\n
\nThis iconic dish is a staple of Indian cuisine, with tender chicken cooked in a rich and creamy tomato-based curry sauce, infused with the aroma of butter and spices. Serve over basmati rice or with naan bread for a comforting meal.<\/p>\n
\n– 2 large onions, thinly sliced
\n– 2 cloves garlic, minced
\n– 1 can (14 oz) diced tomatoes
\n– 2 tablespoons butter
\n– 1 teaspoon garam masala powder
\n– 1\/2 teaspoon ground cumin
\n– 1\/2 teaspoon ground coriander
\n– Salt, to taste
\n– Fresh cilantro, chopped (optional)<\/p>\n
\n2. Add garlic, chicken, cumin, coriander, and garam masala powder. Cook for 5-6 minutes or until the chicken is cooked through.
\n3. Stir in diced tomatoes and remaining butter. Bring to a simmer.
\n4. Reduce heat to low and let it cook for 10-12 minutes or until the sauce thickens slightly.
\n5. Season with salt to taste.
\n6. Garnish with chopped cilantro, if desired.<\/p>\nJapanese Chicken Katsu Curry<\/h2>\n
\nA flavorful twist on traditional curry, this Japanese-inspired dish combines crispy chicken katsu with a rich and creamy curry sauce.<\/p>\n
\n– 1 cup all-purpose flour
\n– 1\/2 cup panko breadcrumbs
\n– 1\/4 cup vegetable oil
\n– 2 medium onions, diced
\n– 3 cloves garlic, minced
\n– 1 tablespoon grated fresh ginger
\n– 1 teaspoon curry powder
\n– 1 can (14 oz) coconut milk
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish<\/p>\n
\n2. Heat vegetable oil in a large skillet over medium-high heat. Cook chicken until golden brown and crispy, about 3-4 minutes per side.
\n3. In a separate pan, saut\u00e9 onions, garlic, and ginger until softened. Add curry powder and cook for 1 minute.
\n4. Stir in coconut milk and bring to a simmer. Season with salt and pepper to taste.
\n5. Serve chicken katsu on top of the curry sauce and garnish with cilantro leaves.<\/p>\nSlow Cooker Curry Chicken<\/h2>\n
\nElevate your mealtime with this flavorful and easy-to-make Slow Cooker Curry Chicken recipe. Perfect for a busy day, it’s a comforting and aromatic dish that’s sure to please.<\/p>\n
\n– 1 onion, chopped
\n– 2 cloves of garlic, minced
\n– 1 cup curry sauce (homemade or store-bought)
\n– 1\/2 cup chicken broth
\n– 1 tsp ground cumin
\n– 1 tsp curry powder
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish (optional)<\/p>\n
\n2. Add the minced garlic, chicken breasts, curry sauce, chicken broth, cumin, curry powder, salt, and pepper on top of the onion.
\n3. Cook on Low for 6-8 hours or High for 3-4 hours.
\n4. Serve hot, garnished with fresh cilantro leaves if desired.<\/p>\nCaribbean Curry Chicken with Potatoes<\/h2>\n
\nExperience the vibrant flavors of the Caribbean with this mouth-watering curry dish, perfectly balanced by tender chicken and crispy potatoes.<\/p>\n
\n– 2 medium-sized potatoes, peeled and cut into wedges
\n– 2 tbsp olive oil
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 1 tsp ground cumin
\n– 1 tsp curry powder
\n– 1\/2 tsp ground cinnamon
\n– Salt and pepper to taste
\n– 1 cup chicken broth
\n– 1\/4 cup coconut milk
\n– Fresh cilantro leaves for garnish (optional)<\/p>\n
\n2. In a large bowl, mix together chicken, potatoes, olive oil, onion, garlic, cumin, curry powder, cinnamon, salt, and pepper.
\n3. Spread the mixture on a baking sheet lined with parchment paper.
\n4. Roast in the preheated oven for 30-35 minutes or until the chicken is cooked through and potatoes are crispy.
\n5. In a small saucepan, combine chicken broth and coconut milk. Bring to a simmer over medium heat.
\n6. Serve the curry chicken and potatoes hot, garnished with fresh cilantro leaves if desired.<\/p>\nSpicy Red Curry Chicken<\/h2>\n
\nThis Spicy Red Curry Chicken recipe combines the bold flavors of Thailand with the comfort of a warm, spicy dish. Perfect for a quick weeknight dinner or a weekend meal, this recipe is sure to become a family favorite.<\/p>\n
\n– 2 tbsp red curry paste
\n– 2 cups mixed bell peppers (any color), sliced
\n– 1 can (14 oz) coconut milk
\n– 1\/4 cup fish sauce (optional)
\n– 1 tsp palm sugar
\n– 1\/4 tsp ground cumin
\n– Salt and pepper, to taste
\n– Fresh cilantro leaves, for garnish<\/p>\n
\n2. Add chicken and cook until browned, about 5 minutes. Remove from pan.
\n3. In the same pan, add curry paste and cook, stirring constantly, for 1 minute.
\n4. Add bell peppers, coconut milk, fish sauce (if using), palm sugar, cumin, salt, and pepper. Stir to combine.
\n5. Return chicken to the pan and simmer until cooked through, about 10-12 minutes.
\n6. Serve hot, garnished with cilantro leaves.<\/p>\nMalaysian Curry Chicken Kapitan<\/h2>\n
\nThis classic Malaysian dish is a staple of Malay cuisine, where chicken cooked in a rich and spicy curry sauce is served with steamed rice. In this recipe, we’ll guide you through the process of preparing this aromatic and flavorful meal.<\/p>\n
\n– 2 medium onions, diced
\n– 3 cloves garlic, minced
\n– 1 tablespoon grated fresh ginger
\n– 1 teaspoon ground cumin
\n– 1 teaspoon curry powder
\n– 1\/2 teaspoon turmeric powder
\n– 1\/4 teaspoon cayenne pepper
\n– 1 can (14 oz) coconut milk
\n– 1 cup water or chicken broth
\n– Salt and black pepper, to taste
\n– Fresh cilantro leaves, for garnish<\/p>\n
\n2. Add garlic, ginger, cumin, curry powder, turmeric, and cayenne pepper. Cook for 1 minute, stirring constantly.
\n3. Add chicken and cook until browned.
\n4. Pour in coconut milk and water or broth. Bring to a simmer.
\n5. Reduce heat to low and let cook for 20-25 minutes or until the sauce has thickened slightly.
\n6. Season with salt and black pepper to taste.
\n7. Garnish with fresh cilantro leaves.<\/p>\nOne-Pan Curry Chicken and Rice<\/h2>\n
\nIn this flavorful one-pan recipe, chicken breast cooks with aromatic spices, vegetables, and rice to create a hearty and satisfying meal.<\/p>\n
\n– 2 cups uncooked white or brown rice
\n– 1 large onion, diced
\n– 2 cloves garlic, minced
\n– 1 red bell pepper, diced
\n– 1 can (14 oz) diced tomatoes
\n– 1 tsp curry powder
\n– 1 tsp ground cumin
\n– 1\/2 tsp turmeric
\n– Salt and pepper to taste
\n– 2 tbsp olive oil<\/p>\n
\n2. Add the chicken, onion, garlic, and red bell pepper. Cook until the vegetables are tender, about 5 minutes.
\n3. Stir in the curry powder, cumin, turmeric, salt, and pepper. Cook for 1 minute.
\n4. Add the rice to the skillet and stir to combine with the spice mixture.
\n5. Add the diced tomatoes and 2 cups of water to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and liquid has been absorbed.<\/p>\nGrilled Curry Chicken Skewers<\/h2>\n
\nThese Grilled Curry Chicken Skewers are a perfect blend of spicy and savory, with the aroma of grilled chicken and curry spices filling the air. Serve them as an appetizer or main course for a delicious meal.<\/p>\n
\n– 1\/4 cup plain Greek yogurt
\n– 2 tablespoons curry powder
\n– 1 tablespoon lemon juice
\n– 1 teaspoon garlic powder
\n– Salt and pepper to taste
\n– 10-12 bamboo skewers
\n– Fresh cilantro leaves for garnish (optional)<\/p>\n
\n2. In a large bowl, whisk together yogurt, curry powder, lemon juice, garlic powder, salt, and pepper.
\n3. Add chicken pieces to the marinade and mix until coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.
\n4. Thread marinated chicken onto skewers, leaving a small space between each piece.
\n5. Grill skewers for 8-10 minutes per side, or until cooked through.
\n6. Serve hot, garnished with fresh cilantro leaves if desired.<\/p>\nYellow Curry Chicken with Pineapple<\/h2>\n
\nThis Thai-inspired dish combines the warmth of yellow curry paste with the sweetness of pineapple, resulting in a harmonious balance of flavors. Serve over fluffy rice or noodles for a satisfying meal.<\/p>\n
\n– 2 tbsp vegetable oil
\n– 2 tbsp yellow curry paste
\n– 1 can (14 oz) coconut milk
\n– 1 cup pineapple chunks
\n– 1\/2 cup chopped fresh cilantro
\n– Salt and pepper to taste
\n– Optional: red bell peppers, carrots, or potatoes for added vegetables<\/p>\n
\n2. Add chicken and cook until browned, about 5-7 minutes. Remove from skillet.
\n3. In the same skillet, add curry paste and cook for 1 minute, stirring constantly.
\n4. Pour in coconut milk and bring to a simmer.
\n5. Return chicken to the skillet and stir in pineapple chunks.
\n6. Cook for an additional 2-3 minutes or until chicken is cooked through.
\n7. Garnish with cilantro and serve hot.<\/p>\nMassaman Curry Chicken<\/h2>\n
\nExperience the bold flavors of Thailand with this aromatic Massaman Curry Chicken recipe. A creamy, slightly sweet curry sauce coats tender chicken and vegetables, perfect for a quick weeknight dinner or special occasion.<\/p>\n
\n– 2 medium onions, thinly sliced
\n– 2 cloves of garlic, minced
\n– 1 tablespoon vegetable oil
\n– 2 tablespoons Massaman curry paste
\n– 2 cups coconut milk
\n– 1 cup water or chicken broth
\n– 1 teaspoon ground cinnamon
\n– 1\/2 teaspoon ground cardamom
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish (optional)<\/p>\n
\n2. Add onions and cook until softened, about 3-4 minutes.
\n3. Add garlic and cook for an additional minute.
\n4. Stir in Massaman curry paste and cook for 1-2 minutes, until fragrant.
\n5. Add chicken and cook until browned on all sides, about 6-8 minutes.
\n6. Pour in coconut milk and water or broth; bring to a simmer.
\n7. Reduce heat to low and let sauce thicken, about 10-15 minutes.
\n8. Season with cinnamon, cardamom, salt, and pepper.
\n9. Serve hot, garnished with cilantro leaves if desired.<\/p>\nCurry Chicken Stir-Fry with Vegetables<\/h2>\n
\nA flavorful and nutritious stir-fry recipe that combines the richness of curry powder with the tender taste of chicken and crunchy texture of vegetables. This dish is perfect for a quick weeknight dinner or a satisfying lunch.<\/p>\n
\n– 2 tablespoons vegetable oil
\n– 1 onion, sliced
\n– 2 cloves garlic, minced
\n– 1 bell pepper, sliced
\n– 1 cup broccoli florets
\n– 2 teaspoons curry powder
\n– 1 teaspoon soy sauce
\n– Salt and pepper to taste<\/p>\n
\n2. Add the chicken and cook until browned, about 5 minutes. Remove from skillet.
\n3. Add the onion, garlic, bell pepper, and broccoli. Cook until vegetables are tender-crisp, about 4-5 minutes.
\n4. Stir in curry powder and soy sauce. Cook for an additional minute.
\n5. Return chicken to skillet and stir to combine with vegetables and sauce.
\n6. Season with salt and pepper to taste.
\n7. Serve hot over rice or noodles.<\/p>\nAfrican Peanut Curry Chicken<\/h2>\n
\nThis hearty and flavorful dish combines the richness of peanut butter with the spices of Africa, resulting in a mouthwatering curry chicken that’s sure to become a staple in your household.<\/p>\n
\n– 2 tbsp peanut butter
\n– 2 tbsp coconut oil
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 tsp ground cumin
\n– 1 tsp curry powder
\n– 1\/2 tsp paprika
\n– Salt and pepper to taste
\n– 1 can (14 oz) diced tomatoes
\n– 1 cup chicken broth<\/p>\n
\n2. Add chicken, onion, and garlic; cook until chicken is browned, about 5-7 minutes.
\n3. In a small bowl, whisk together peanut butter, cumin, curry powder, paprika, salt, and pepper.
\n4. Add the peanut butter mixture to the skillet; stir to combine with the chicken mixture.
\n5. Add diced tomatoes and chicken broth; bring to a simmer.
\n6. Reduce heat to medium-low and cook for 20-25 minutes or until the sauce has thickened and the chicken is cooked through.<\/p>\nCurry Chicken Salad with Mango<\/h2>\n
\nA flavorful twist on traditional chicken salad, this recipe combines juicy chicken with sweet mango and a hint of curry.<\/p>\n
\n– 1 ripe mango, diced
\n– 1\/4 cup mayonnaise
\n– 2 tablespoons plain Greek yogurt
\n– 1 tablespoon curry powder
\n– 1 tablespoon honey
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish (optional)<\/p>\n
\n2. Add the diced chicken and mango to the bowl. Mix until well combined.
\n3. Season with salt and pepper to taste.
\n4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
\n5. Serve chilled, garnished with fresh cilantro leaves if desired.<\/p>\nPanang Curry Chicken<\/h2>\n
\nThis Panang curry chicken recipe is a flavorful and aromatic dish that combines the richness of coconut milk with the spiciness of chilies. Serve it over steamed rice or noodles for a satisfying meal.<\/p>\n
\n– 2 medium onions, diced
\n– 3 cloves garlic, minced
\n– 1 tablespoon grated fresh ginger
\n– 1 tablespoon Panang curry paste
\n– 2 tablespoons coconut milk
\n– 1 cup water
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– Fresh Thai basil leaves, for garnish<\/p>\n
\n2. Add chicken and cook until browned, about 5 minutes. Remove from pan.
\n3. Add onions, garlic, and ginger; cook until onions are translucent.
\n4. Stir in curry paste and cook for 1 minute.
\n5. Add coconut milk, water, salt, and pepper. Bring to a simmer.
\n6. Return chicken to the pan and cook until cooked through, about 10-12 minutes.
\n7. Taste and adjust seasoning as needed.
\n8. Garnish with Thai basil leaves.<\/p>\nCurry Chicken Soup with Coconut<\/h2>\n
\nThis comforting soup combines the warmth of curry powder with the richness of coconut milk and succulent chicken. Perfect for a cozy night in, this recipe is easy to make and packed with flavor.<\/p>\n
\n– 2 medium onions, chopped
\n– 3 cloves garlic, minced
\n– 1 tablespoon curry powder
\n– 1 can (14 oz) coconut milk
\n– 4 cups chicken broth
\n– 1 teaspoon grated ginger
\n– Salt and pepper, to taste
\n– Fresh cilantro leaves, for garnish (optional)<\/p>\n
\n2. Add the curry powder and cook for 1 minute.
\n3. Add the chicken and cook until browned.
\n4. Pour in the coconut milk, chicken broth, and ginger. Bring to a simmer.
\n5. Reduce heat and let soup cook for 20-25 minutes or until the chicken is cooked through.
\n6. Season with salt and pepper to taste.
\n7. Serve hot, garnished with cilantro leaves if desired.<\/p>\nBaked Curry Chicken Thighs<\/h2>\n
\nA flavorful and aromatic dish that’s perfect for a weeknight dinner or special occasion.<\/p>\n
\n– 2 tablespoons curry powder
\n– 1 tablespoon olive oil
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 1 cup plain Greek yogurt
\n– 1 teaspoon honey
\n– Salt and pepper, to taste
\n– Fresh cilantro leaves, for garnish (optional)<\/p>\n
\n2. In a small bowl, mix together curry powder, olive oil, onion, and garlic.
\n3. Place the chicken thighs in a shallow baking dish and brush the curry mixture evenly over both sides of the chicken.
\n4. In a separate bowl, whisk together Greek yogurt and honey. Brush this mixture evenly over the chicken.
\n5. Season with salt and pepper to taste.
\n6. Bake for 30-35 minutes or until the chicken is cooked through and the internal temperature reaches 165\u00b0F (74\u00b0C).
\n7. Garnish with fresh cilantro leaves, if desired.<\/p>\nCurry Chicken Tacos with Lime Crema<\/h2>\n
\nThis recipe combines the flavors of India and Mexico in a delicious and unique twist on traditional tacos. Crispy chicken, creamy curry sauce, and zesty lime crema come together to create a dish that’s sure to please.<\/p>\n
\n– 1\/2 cup curry powder
\n– 1\/4 cup plain Greek yogurt
\n– 2 tbsp olive oil
\n– 1 tsp ground cumin
\n– 1 tsp smoked paprika
\n– Salt and pepper to taste
\n– 8-10 corn tortillas
\n– Lime crema (see below)
\n– Optional toppings: diced onions, cilantro, avocado, sour cream<\/p>\n
\n2. In a bowl, mix together curry powder, cumin, smoked paprika, salt, and pepper.
\n3. Add the chicken breasts to the bowl and toss to coat with the spice mixture.
\n4. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5-6 minutes per side, or until cooked through.
\n5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
\n6. Assemble tacos by slicing the chicken and serving with lime crema, desired toppings.<\/p>\n
\n– Juice of 1 lime
\n– 1 tsp honey<\/p>\nSummary<\/h2>\n