12 Mouthwatering Chicken Curry Recipes from Around the Globe

January 10, 2025January 10, 2025 Yummy

Chicken curry has a way of uniting flavors from different cultures, making each dish a delightful experience. From the rich, creamy varieties in India to the spicy, aromatic versions found in Thailand, this collection offers 12 mouthwatering chicken curry recipes that showcase unique global ingredients and cooking techniques. Get your taste buds ready for a flavorful journey through these delicious dishes!

Indian Butter Chicken Curry

Indian Butter Chicken is a creamy and flavorful dish that’s loved by many. It features tender pieces of chicken simmered in a rich sauce made from tomatoes, butter, and spices. This dish strikes a perfect balance between savory and slightly sweet, making it a hit for anyone who enjoys Indian cuisine.

Despite its luxurious taste, Butter Chicken is surprisingly simple to make, making it a great choice for both novice cooks and seasoned chefs. Pair it with rice or naan for a delightful meal that everyone will enjoy.

Ingredients

1 lb boneless chicken thighs, cut into bite-sized pieces
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon ginger, grated
1 can (15 oz) tomato puree
1 cup heavy cream
1/4 cup unsalted butter
2 teaspoons garam masala
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon paprika
Salt, to taste
Fresh cilantro, for garnish

Instructions

Marinate the Chicken: In a bowl, mix chicken pieces with salt, cumin, and paprika. Let it sit for at least 30 minutes.
Sauté the Aromatics: In a large pan, melt butter over medium heat. Add onions, garlic, and ginger. Sauté until onions are translucent.
Cook the Chicken: Add the marinated chicken to the pan and cook until no longer pink. Stir in garam masala and coriander.
Add the Sauce: Pour in the tomato puree and bring to a simmer. Let it cook for about 15 minutes.
Finish with Cream: Lower the heat and stir in the heavy cream. Simmer for an additional 5 minutes.
Serve: Garnish with fresh cilantro and serve hot with rice or naan.

Pakistani Chicken Karahi

Pakistani Chicken Karahi is a flavorful dish that brings the vibrant spices of South Asian cuisine right to your table. This dish features tender pieces of chicken simmered in a rich, aromatic sauce made from tomatoes, green chilies, and a blend of spices. The taste is a perfect balance of spicy and savory, making it a favorite among curry lovers. Plus, it’s simple to prepare, making it ideal for both weeknight dinners and special occasions.

The star of this recipe is the karahi, a traditional wok-like pan that enhances the flavors as the chicken cooks. A sprinkle of fresh coriander at the end adds a pop of color and freshness that ties everything together. Serve it with naan or rice to soak up all the delicious sauce!

Ingredients

1 kg chicken, cut into pieces
4 tablespoons oil
2 medium onions, finely sliced
4 tomatoes, chopped
4-5 green chilies, slit
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon garam masala
Salt to taste
Fresh coriander, chopped, for garnish
Juice of 1 lemon

Instructions

Heat oil in a karahi over medium heat. Add sliced onions and sauté until golden brown.
Stir in ginger-garlic paste and green chilies, cooking for another minute until fragrant.
Add the chicken pieces and cook until they are slightly browned on all sides.
Mix in chopped tomatoes, red chili powder, turmeric powder, and salt. Cover and let it simmer for about 20-25 minutes until the chicken is cooked through and tender.
Uncover, stir in garam masala, and let it cook for an additional 5 minutes. Adjust seasoning if necessary.
Garnish with fresh coriander and drizzle lemon juice before serving.

Malaysian Chicken Rendang

Malaysian Chicken Rendang is a rich and aromatic dish that brings together tender chicken and a blend of tantalizing spices. The slow-cooked curry is thickened with coconut milk, giving it a creamy texture and a burst of flavor that’s simply delightful. This dish balances heat and sweetness, making every bite a warm embrace for your taste buds.

Making rendang is quite straightforward, even for those new to cooking. With a few fresh ingredients and some patience, you can create a comforting dish that’s perfect for sharing with family and friends. Serve it with steamed rice to soak up all that delicious sauce!

Ingredients

2 lbs chicken, cut into pieces
1 can (400 ml) coconut milk
2 tablespoons vegetable oil
1 onion, finely chopped
4 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons rendang spice paste (or curry powder)
1 tablespoon tamarind paste
2 tablespoons brown sugar
Salt to taste
Fresh cilantro for garnish

Instructions

Heat the oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
Add the garlic and ginger, cooking for another minute until fragrant.
Stir in the rendang spice paste and cook for 2-3 minutes, allowing the spices to bloom.
Add the chicken pieces and cook until they are lightly browned.
Pour in the coconut milk, tamarind paste, and brown sugar. Stir well to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for about 1.5 to 2 hours, stirring occasionally until the chicken is tender and the sauce has thickened.
Season with salt to taste. Serve hot, garnished with fresh cilantro, alongside steamed rice.

Thai Green Curry with Chicken

Thai Green Curry with Chicken is a vibrant and fragrant dish that showcases the fresh flavors of Thai cuisine. The rich coconut milk pairs beautifully with the spicy green curry paste, creating a creamy sauce that envelops tender chicken pieces. This dish strikes a perfect balance between spicy and sweet, making it a favorite among many.

Not only is this curry delicious, but it’s also quite simple to make. With just a few ingredients and a short cooking time, you can whip up a meal that is both satisfying and impressive. Serve it with jasmine rice to soak up every bit of the flavorful sauce.

Ingredients

1 lb chicken breast, cut into bite-sized pieces
1 can (13.5 oz) coconut milk
2-3 tablespoons green curry paste (adjust according to taste)
1 cup chicken broth
1 cup mixed vegetables (like bell peppers and zucchini)
2 tablespoons fish sauce
1 tablespoon brown sugar
Fresh basil or cilantro for garnish
Jasmine rice for serving

Instructions

In a large pot, heat a tablespoon of oil over medium heat and add the green curry paste. Stir for about a minute until fragrant.
Add the chicken pieces and cook until lightly browned, about 5 minutes.
Pour in the coconut milk and chicken broth, stirring to combine. Bring to a gentle simmer.
Add mixed vegetables, fish sauce, and brown sugar. Simmer for an additional 10-15 minutes, until the chicken is cooked through and the vegetables are tender.
Serve hot, garnished with fresh basil or cilantro, alongside jasmine rice.

Japanese Chicken Curry

Japanese chicken curry is a comforting dish with a unique blend of flavors. It features tender chicken pieces simmered in a rich, mildly spiced curry sauce that’s slightly sweet and savory. This dish is perfect for a cozy family dinner and is quite simple to prepare, making it ideal for cooks of all skill levels.

Typically served over fluffy white rice, Japanese curry is not overly spicy, appealing to both kids and adults alike. It’s a delightful mix of traditional Japanese ingredients and Western influences, giving it a distinctive taste that sets it apart from other curries around the world.

Ingredients

1 lb (450g) chicken thighs, cubed
1 large onion, chopped
2 medium carrots, sliced
2 medium potatoes, cubed
2 tablespoons vegetable oil
4 cups chicken broth
3 tablespoons curry powder
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon honey
Salt and pepper to taste

Instructions

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
Add the chicken pieces and cook until browned on all sides. Then, add the carrots and potatoes to the pot.
Pour in the chicken broth and bring to a simmer. Stir in the curry powder, soy sauce, Worcestershire sauce, and honey.
Cover and cook for about 20 minutes, or until the vegetables are tender. Season with salt and pepper to taste.
Serve hot over cooked white rice, garnished with fresh herbs if desired.

Jamaican Curry Chicken

Jamaican Curry Chicken is a flavorful and aromatic dish that brings a taste of the Caribbean right to your kitchen. With its warm spices like turmeric, allspice, and thyme, this dish offers a delightful balance of heat and depth of flavor. It’s a simple recipe that’s perfect for both weeknight dinners and special occasions, making it a favorite among many.

The chicken is marinated and then cooked until tender, soaking up the rich curry sauce. Served over rice, it creates a satisfying meal that everyone will love. Plus, it’s a great way to introduce bold flavors to your cooking repertoire.

Ingredients

2 lbs chicken pieces (bone-in, skinless)
2 tbsp Jamaican curry powder
1 tsp allspice
1 tsp salt
1/2 tsp black pepper
1 onion, chopped
3 cloves garlic, minced
1 inch ginger, grated
1 bell pepper, sliced
2 cups coconut milk
1 tbsp vegetable oil
1-2 hot peppers, to taste
2 sprigs fresh thyme
2 cups rice, for serving

Instructions

Marinate the Chicken: In a large bowl, combine chicken pieces with curry powder, allspice, salt, pepper, garlic, and ginger. Let it marinate for at least 30 minutes.
Cook the Chicken: In a large pot, heat vegetable oil over medium heat. Add onions and bell peppers, sautéing until soft. Add the marinated chicken and cook until browned on all sides.
Add Liquid: Pour in the coconut milk and add thyme and hot peppers. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 30-40 minutes until the chicken is fully cooked and tender.
Serve: Remove the hot peppers if desired, and serve the curry chicken over cooked rice. Enjoy this delicious dish!

Moroccan Chicken Tagine

Moroccan Chicken Tagine is a delightful dish that brings together tender chicken, a medley of spices, and a variety of fruits and vegetables. This recipe is a symphony of flavors, featuring sweet and savory notes that create a warm and inviting meal. The use of spices like cumin, coriander, and cinnamon gives it a unique taste that’s comforting yet exotic.

This dish is not only delicious but also simple to make, making it perfect for both weeknight dinners and special gatherings. The slow-cooking process in a tagine or Dutch oven allows the flavors to meld beautifully, resulting in a dish that’s sure to impress. Serve it with couscous or crusty bread to soak up the rich sauce.

Ingredients

4 chicken thighs, skinless and boneless
1 onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 cup chicken broth
1/2 cup green olives, pitted
1 cup dried apricots, chopped
1 lemon, zested and juiced
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Heat olive oil in a tagine or Dutch oven over medium heat. Add chopped onion and garlic, sautéing until translucent.
Add chicken thighs to the pot, browning on all sides. Season with salt, pepper, cumin, coriander, and cinnamon.
Pour in chicken broth, then stir in olives, dried apricots, lemon zest, and juice. Bring to a simmer.
Cover and reduce heat to low, cooking for about 40 minutes or until chicken is tender.
Garnish with fresh parsley and serve hot with couscous or bread.

Nigerian Chicken Curry Stew

Nigerian Chicken Curry Stew is a delightful dish that packs a punch of flavor. This stew combines tender chicken pieces with a rich, spiced sauce that balances sweetness and warmth. The flavors of curry, ginger, and garlic come together to create a comforting meal that’s both hearty and satisfying.

This recipe is simple to make and perfect for a weeknight dinner. Serve it over fluffy rice or with warm bread to soak up the delicious sauce. It’s an excellent way to introduce vibrant Nigerian cuisine to your dinner table!

Ingredients

1.5 lbs chicken, cut into pieces
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons curry powder
1 teaspoon thyme
1 teaspoon paprika
1 can (14 oz) coconut milk
1 cup chicken broth
2 tablespoons tomato paste
Salt and pepper to taste
Fresh cilantro for garnish
Rice or bread for serving

Instructions

Heat the oil in a large pot over medium heat. Add the chopped onions and sauté until translucent.
Stir in the garlic and ginger, cooking for another minute until fragrant.
Add the chicken pieces to the pot, browning them on all sides.
Sprinkle in the curry powder, thyme, and paprika, stirring well to coat the chicken.
Pour in the coconut milk, chicken broth, and tomato paste. Mix everything together and bring to a simmer.
Cover and let it cook for about 30 minutes, or until the chicken is tender. Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro, over rice or with bread.

French Coq au Vin

A delicious serving of Coq au Vin with chicken, mushrooms, and pearl onions cooked in red wine.

Coq au Vin is a classic French dish that combines chicken with rich, savory flavors. Traditionally made with rooster, this recipe uses chicken, cooked slowly in red wine with mushrooms, pearl onions, and aromatic herbs. The result is a comforting meal that bursts with flavor and warms the soul. While it may sound fancy, this dish is straightforward to prepare, making it perfect for both weeknight dinners and special occasions.

The deep, wine-infused sauce pairs beautifully with the tender chicken, creating a delightful balance of tastes. Serve it with crusty bread or over a bed of creamy mashed potatoes to soak up the delicious sauce. Let’s get started on making this irresistible dish!

Ingredients

4 chicken thighs, bone-in and skin-on
1 cup red wine
1 cup chicken broth
2 tablespoons olive oil
1 cup pearl onions, peeled
8 ounces mushrooms, sliced
3 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried thyme
1 bay leaf
Salt and pepper, to taste
Fresh parsley, for garnish

Instructions

Marinate the Chicken: Place the chicken thighs in a bowl and pour the red wine over them. Let it marinate in the fridge for at least 2 hours, preferably overnight for deeper flavor.
Sear the Chicken: Heat olive oil in a large pot over medium heat. Remove the chicken from the marinade, reserving the wine. Season the chicken with salt and pepper, then add to the pot. Sear until golden brown on both sides, about 5 minutes per side. Remove and set aside.
Cook the Vegetables: In the same pot, add pearl onions and mushrooms. Sauté for about 5 minutes until they begin to soften. Stir in minced garlic and cook for another minute.
Add Remaining Ingredients: Stir in tomato paste, thyme, bay leaf, and the reserved wine. Bring to a simmer, then return the chicken to the pot. Pour in the chicken broth and bring to a boil.
Simmer: Reduce the heat to low, cover, and let it simmer for about 45 minutes, or until the chicken is cooked through and tender.
Serve: Remove the bay leaf, garnish with fresh parsley, and enjoy your Coq au Vin with crusty bread or mashed potatoes!

Sri Lankan Chicken Curry

Sri Lankan Chicken Curry is a delightful and aromatic dish that showcases the rich culinary traditions of Sri Lanka. This curry is known for its vibrant flavors, combining spices like coriander, cumin, and turmeric with coconut milk to create a creamy, savory sauce. The dish is often balanced with the addition of vegetables, making it not only delicious but also visually appealing.

Making Sri Lankan Chicken Curry is relatively simple, making it perfect for both beginners and seasoned cooks. With just a few staple ingredients, you can whip up a comforting meal that pairs wonderfully with rice or flatbreads. It’s a great way to bring a taste of Sri Lanka into your home!

Ingredients

1.5 lbs chicken, cut into pieces
2 tablespoons vegetable oil
1 onion, sliced
3 garlic cloves, minced
1-inch piece of ginger, grated
2 tablespoons curry powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 can (13.5 oz) coconut milk
1-2 green chilies, slit
1 tomato, chopped
Salt to taste
Fresh cilantro for garnish

Instructions

Heat the vegetable oil in a large pan over medium heat. Add the sliced onion and sauté until golden brown.
Add the minced garlic and grated ginger, cooking for another minute until fragrant.
Stir in the curry powder, turmeric, and cumin, cooking for about 2 minutes to release the spices’ aromas.
Add the chicken pieces and cook until they are lightly browned on all sides.
Pour in the coconut milk, add the green chilies and chopped tomato, and season with salt. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the chicken is tender and cooked through.
Garnish with fresh cilantro before serving. Enjoy with rice or flatbreads!

Brazilian Chicken Moqueca

Brazilian Chicken Moqueca is a vibrant and hearty dish that brings the flavors of Brazil to your table. This stew is simmered in a luscious coconut milk sauce, infused with spices, and loaded with fresh vegetables. The combination of sweet and savory elements creates a delightful balance that will warm your soul.

Making Moqueca is simple and quite rewarding. It’s perfect for a cozy family dinner or when you want to impress friends with something unique. Serve it over rice for a complete meal that’s packed with flavor.

Ingredients

1 lb chicken breast, cut into cubes
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 can (14 oz) coconut milk
1 cup vegetable broth
1 cup tomatoes, diced
1 cup corn kernels
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon cumin
Salt and pepper, to taste
Fresh cilantro, for garnish

Instructions

Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until softened.
Add chicken cubes and cook until browned on all sides.
Stir in the bell pepper, tomatoes, corn, paprika, cumin, salt, and pepper.
Pour in the coconut milk and vegetable broth, mixing well. Bring to a simmer.
Cover and let cook for about 20-25 minutes, stirring occasionally, until the chicken is cooked through and the flavors meld.
Garnish with fresh cilantro before serving over rice.

Filipino Chicken Curry

This Filipino Chicken Curry recipe is the Filipino version of the popular chicken curry dish. It is delicious and easy to cook. The sauce is rich, creamy, and flavorful. It goes well with warm white rice. The combination of savory and slightly sour notes creates a comforting meal that is both simple and satisfying.

This recipe is an excellent choice for busy weeknights, as it requires minimal prep time and allows for a hands-off cooking process. Serve it over rice to soak up the delicious sauce, making it a family favorite!

Ingredients

2 lbs. chicken cut into serving pieces
1 tablespoon curry powder
1 piece potato cubed
4 cloves garlic minced
2 stalks celery sliced
1 piece red bell pepper sliced
2 pieces long green pepper
1 piece onion chopped
2 thumbs ginger cut into strips
2 cups coconut milk
1/2 cup all-purpose cream optional
1 cup water
fish sauce and ground black pepper to taste

Instructions

Heat oil in a pan. Fry potato for 1 minute per side. Remove from the pan. Set aside.
Using the remaining oil, saute garlic, onion, celery, and ginger until onion softens.
Add the chicken pieces. Saute until the outer part of the chicken turns light brown.
Add 1 tablespoon fish sauce. Continue sautéing for 1 minute.
Pour-in coconut milk and water. Let boil.
Add curry powder. Stir until the powder is completely diluted. Cover the pot and continue cooking between low to medium heat until the liquid reduces to half.
Add the red bell pepper and pan fried-potato. Cook for 5 minutes.
Season with fish sauce and ground black pepper as needed. You can also add all-purpose cream if desired.
Transfer to a serving bowl. Serve and enjoy!