Chicken Curry Recipes

12 Delicious Chicken Curry Recipes for Flavorful Dinners

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Chicken curry is a staple that never fails to please at the dinner table. It’s here to elevate your meals with a mix of spices and flavors that can fit any mood or occasion. From creamy coconut versions to tangy tomato-based options, these 12 recipes will have everyone asking for seconds. Ready to spice things up? Let’s get cooking!

Creamy Coconut Curry with Spinach

A bowl of creamy coconut curry with chicken and spinach, garnished with lime and cilantro.

This creamy coconut curry with spinach is a delightful dish that brings warmth and richness to your dinner table. The combination of tender chicken, fresh spinach, and a coconut milk base creates a comforting and flavorful meal that’s both satisfying and easy to prepare.

The dish is infused with spices that enhance the natural flavors of the ingredients, making it a favorite for those who enjoy a bit of zest in their meals. Perfect for a weeknight dinner, this recipe can be on your table in about 30 minutes, allowing you to enjoy a delicious home-cooked meal without spending hours in the kitchen.

Ingredients

  • 1 lb (450g) chicken breast, diced
  • 1 cup coconut milk
  • 2 cups fresh spinach
  • 1 tablespoon curry powder
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add the minced garlic and ginger, cooking for about 1 minute until fragrant.
  2. Add the diced chicken to the skillet, seasoning with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
  3. Stir in the curry powder, ensuring the chicken is well coated. Pour in the coconut milk and bring to a simmer.
  4. Add the fresh spinach, cooking until wilted, about 2-3 minutes.
  5. Serve hot, garnished with fresh cilantro and lime wedges on the side.

Mild Moroccan Chicken Tagine

A bowl of Mild Moroccan Chicken Tagine with chicken and carrots

Mild Moroccan Chicken Tagine is a delightful dish that brings the warmth of North African flavors to your dinner table. This recipe combines tender chicken with sweet, caramelized carrots and a blend of aromatic spices, creating a dish that’s both comforting and vibrant. It’s perfect for those who enjoy a milder taste but still want to experience the rich essence of Moroccan cuisine.

This recipe is simple to make, making it a great choice for weeknight dinners or special occasions. With just a few key ingredients, you can create a meal that feels exotic yet is entirely approachable. Serve it with couscous or rice to soak up the delicious sauce!

Ingredients

  • 1.5 lbs chicken thighs, boneless and skinless
  • 2 cups carrots, sliced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 can (14 oz) diced tomatoes
  • 2 cups chicken broth
  • Salt and pepper to taste
  • Fresh parsley or cilantro for garnish

Instructions

  1. Heat a large pot or tagine over medium heat. Add a bit of oil and sauté the onions until translucent, about 5 minutes.
  2. Add the garlic and cook for another minute. Stir in the spices (cumin, coriander, turmeric, cinnamon, and cayenne) and cook until fragrant.
  3. Add the chicken thighs, carrots, diced tomatoes, and chicken broth. Season with salt and pepper.
  4. Bring to a simmer, cover, and reduce heat to low. Cook for about 30-35 minutes, until the chicken is cooked through and tender.
  5. Garnish with fresh parsley or cilantro before serving. Enjoy with couscous or rice!

Korean Gochujang Chicken Curry

Bowl of Korean Gochujang Chicken Curry served with rice and garnished with cilantro.

Korean Gochujang Chicken Curry is a delightful fusion dish that combines the rich flavors of traditional curry with the unique kick of gochujang, a Korean chili paste. This recipe delivers a sweet and spicy flavor profile that will tantalize your taste buds while being simple enough for a weeknight dinner. The warm spices and creamy texture create a comforting meal that pairs wonderfully with rice or noodles.

Making this curry is straightforward, requiring only a handful of ingredients and minimal prep time. With the vibrant colors and enticing aromas, it’s a dish that’s sure to impress without demanding hours in the kitchen. Perfect for those looking to spice up their dinner routine!

Ingredients

  • 1 pound boneless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons gochujang
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 2 cups coconut milk
  • 1 onion, sliced
  • 1 red bell pepper, sliced
  • 2 garlic cloves, minced
  • 1 tablespoon ginger, grated
  • 2 cups cooked rice (for serving)
  • Fresh cilantro, for garnish

Instructions

  1. Marinate the Chicken: In a bowl, mix the chicken with gochujang, soy sauce, and sesame oil. Let it marinate for at least 15 minutes.
  2. Sauté the Vegetables: In a large skillet, heat a bit of oil over medium heat. Add the onion, bell pepper, garlic, and ginger; sauté until fragrant and soft.
  3. Cook the Chicken: Add the marinated chicken to the skillet, cooking until browned and cooked through, about 7-10 minutes.
  4. Make the Sauce: Pour in the coconut milk, stirring to combine. Bring to a simmer and let it cook for about 10 minutes until the sauce thickens slightly.
  5. Serve: Spoon the curry over cooked rice and garnish with fresh cilantro before serving.
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Classic Indian Butter Chicken

A plate of butter chicken served with rice and naan, garnished with fresh cilantro.

Butter chicken is a beloved dish that showcases the wonderful flavors of Indian cuisine. This creamy and slightly tangy curry pairs tender chicken with a rich tomato-based sauce, making it a comforting and satisfying meal. It’s fairly easy to prepare, perfect for a weeknight dinner or a special occasion.

The combination of spices, butter, and cream creates a velvety texture that coats each piece of chicken beautifully. Pair it with rice or naan, and you’ve got a dinner that’s sure to impress!

Ingredients

  • 1 lb boneless chicken, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric powder
  • 2 teaspoons ground coriander
  • 1 teaspoon chili powder
  • 4 tablespoons butter
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 can (15 oz) crushed tomatoes
  • 1 cup heavy cream
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

  1. Marinate the Chicken: In a bowl, combine the chicken pieces with yogurt, lemon juice, garam masala, turmeric, coriander, and chili powder. Cover and let it marinate in the fridge for at least 30 minutes.
  2. Cook the Chicken: In a large skillet, melt the butter over medium heat. Add the onions, garlic, and ginger, cooking until soft. Add the marinated chicken and cook until it’s browned and cooked through.
  3. Add the Sauce: Stir in the crushed tomatoes and let the mixture simmer for about 10 minutes. Then, pour in the heavy cream and mix well. Allow to simmer for another 5 minutes, adjusting salt to taste.
  4. Serve: Garnish with fresh cilantro and serve hot with rice or naan.

Spicy Thai Green Curry

A bowl of spicy Thai green curry with chicken and colorful vegetables

Spicy Thai Green Curry is a vibrant dish that bursts with flavor. It combines tender chicken pieces with a creamy coconut milk base, infused with aromatic herbs and spices. The green curry paste gives it a spicy kick, making it a satisfying meal for those who enjoy a little heat. This recipe is simple to prepare, perfect for a weeknight dinner or when entertaining guests.

With colorful bell peppers and fresh basil, this dish is not only tasty but also visually appealing. Serve it over jasmine rice or with rice noodles for a complete meal that everyone will love.

Ingredients

  • 1 pound chicken breast, cut into bite-sized pieces
  • 2 tablespoons green curry paste
  • 1 can (13.5 oz) coconut milk
  • 1 cup chicken broth
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 cup fresh basil leaves
  • 2 tablespoons vegetable oil
  • Lime wedges, for serving

Instructions

  1. Heat the oil in a large pan over medium heat. Add the green curry paste and sauté for 1-2 minutes until fragrant.
  2. Add the chicken pieces and cook until they are no longer pink, about 5-7 minutes.
  3. Pour in the coconut milk and chicken broth, stirring to combine. Bring to a simmer.
  4. Add the sliced bell peppers, fish sauce, and brown sugar. Cook for another 5-10 minutes until the vegetables are tender.
  5. Stir in the fresh basil leaves just before serving. Serve hot with lime wedges and your choice of rice or noodles.

Malaysian Coconut Curry Chicken

A bowl of Malaysian Coconut Curry Chicken served with rice and garnished with cilantro.

Malaysian Coconut Curry Chicken is a delightful dish that brings the warmth of spices and the creaminess of coconut milk together in every bite. This recipe is not only vibrant in flavor but also simple to prepare, making it perfect for a cozy dinner or when entertaining guests.

The combination of tender chicken pieces simmered in a rich coconut sauce, infused with aromatic spices, creates a comforting and satisfying meal. Serve it with fluffy rice to soak up the delicious sauce, and you’ll have a dinner that everyone will love.

Ingredients

  • 1 pound chicken breast, cut into bite-sized pieces
  • 1 can (13.5 oz) coconut milk
  • 2 tablespoons curry powder
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Cooked rice, for serving

Instructions

  1. Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until softened.
  2. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
  3. Stir in the curry powder and cook for about 30 seconds to release its flavors.
  4. Add the chicken pieces to the pan and cook until they are no longer pink, about 5-7 minutes.
  5. Pour in the coconut milk and soy sauce, bringing the mixture to a gentle simmer.
  6. Season with salt and pepper, and let it simmer for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  7. Serve hot over cooked rice, garnished with fresh cilantro.
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Sweet and Sour Pineapple Chicken Curry

A bowl of sweet and sour pineapple chicken curry served over rice with fresh herbs.

This Sweet and Sour Pineapple Chicken Curry is a delightful mix of flavors that will brighten up your dinner table. The sweetness of the pineapple pairs perfectly with the savory chicken and a hint of tanginess, making each bite a delicious experience. Plus, it’s super easy to whip up!

This recipe is perfect for those busy weeknights when you want something quick yet satisfying. With just a few simple ingredients, you can create a dish that’s both comforting and exotic. Serve it over rice for a complete meal that everyone will love.

Ingredients

  • 1 lb boneless chicken breast, diced
  • 1 cup pineapple chunks (fresh or canned)
  • 1 cup cherry tomatoes, halved
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 tablespoon curry powder
  • 1 cup coconut milk
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat the vegetable oil in a large pan over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes.
  2. Add the onion, garlic, and ginger to the pan, stirring until the onion is translucent.
  3. Stir in the curry powder and cook for another minute to release the flavors.
  4. Add the pineapple chunks and cherry tomatoes, followed by the coconut milk and soy sauce. Stir well to combine.
  5. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
  6. Garnish with fresh cilantro before serving over a bed of rice.

Tandoori Chicken Curry

A bowl of Tandoori Chicken Curry served with rice and naan.

Tandoori Chicken Curry is a delightful dish that combines the vibrant flavors of traditional tandoori chicken with a rich, spiced curry sauce. This recipe is perfect for a cozy family dinner or a gathering with friends, featuring tender chicken marinated in yogurt and spices, simmered in a tomato-based sauce. The resulting meal is a balance of smoky, tangy, and savory flavors that will brighten up your dinner table.

This curry is straightforward to make, and you can customize the spice level to suit your taste. Serve it with fluffy basmati rice or warm naan for a complete meal that everyone will love!

Ingredients

  • 1 lb chicken thighs, boneless and skinless
  • 1 cup plain yogurt
  • 2 tablespoons tandoori masala
  • 1 tablespoon ginger-garlic paste
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 1 can (14 oz) diced tomatoes
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

  1. Marinate the Chicken: In a bowl, mix yogurt, tandoori masala, and ginger-garlic paste. Add chicken, coat well, and let it marinate for at least 1 hour (or overnight for best results).
  2. Cook the Chicken: Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle. Then add the chopped onion and sauté until golden brown.
  3. Add Tomatoes and Spices: Stir in the diced tomatoes, coriander powder, turmeric, and salt. Cook for about 5 minutes until the mixture thickens.
  4. Simmer: Add the marinated chicken to the pan, mixing well. Cover and cook on low heat for 20-25 minutes, stirring occasionally, until the chicken is cooked through.
  5. Finish: Sprinkle garam masala over the curry and give it a gentle stir. Garnish with fresh cilantro before serving.

Jamaican Curry Chicken with Rice and Peas

A plate of Jamaican curry chicken served with rice and peas, topped with green onions.

Jamaican Curry Chicken is a delightful dish that packs a punch of flavor. The chicken is marinated with aromatic spices, giving it a rich and vibrant taste that’s balanced by the creamy coconut milk. Served with rice and peas, this meal is both comforting and satisfying, making it perfect for any dinner occasion.

This recipe is straightforward, allowing home cooks of all skill levels to whip up a delicious meal without a fuss. The combination of spices creates a warm, inviting aroma, and the addition of fresh herbs adds a beautiful freshness that enhances the overall experience.

Ingredients

  • 2 pounds chicken, cut into pieces
  • 2 tablespoons Jamaican curry powder
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 can (13.5 oz) coconut milk
  • 1 cup chicken broth
  • 1 tablespoon olive oil
  • 1 green bell pepper, chopped
  • 2 cups cooked rice
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • Chopped green onions for garnish

Instructions

  1. Marinate the Chicken: In a bowl, mix the chicken pieces with curry powder, salt, and pepper. Let it marinate for at least 30 minutes, preferably overnight.
  2. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, and ginger, cooking until fragrant.
  3. Cook the Chicken: Add the marinated chicken to the pot and brown on all sides. Stir in the green pepper and cook for another 2-3 minutes.
  4. Add Coconut Milk: Pour in the coconut milk and chicken broth. Stir to combine and bring to a simmer. Add thyme and adjust the seasoning.
  5. Simmer: Cover and let it simmer for about 30 minutes, or until the chicken is fully cooked and tender.
  6. Prepare Rice and Peas: In a separate pot, combine cooked rice with kidney beans and heat through. Fluff with a fork.
  7. Serve: Plate the rice and peas, then ladle the curry chicken over the top. Garnish with chopped green onions before serving.
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Peanut Butter Chicken Curry

A bowl of peanut butter chicken curry garnished with cilantro and peanuts.

Peanut Butter Chicken Curry is a delightful dish that blends the creaminess of peanut butter with aromatic spices. This dish offers a unique flavor profile, combining savory, sweet, and nutty elements in every bite. It’s not only full of taste but also simple to make, making it a great choice for a weeknight dinner.

The sauce is rich and velvety, perfect for spooning over rice or with warm naan. With tender chicken pieces simmered in a spicy peanut sauce, it’s a crowd-pleaser that even the kids will love. Plus, it’s a fun way to add some variety to your usual curry rotation!

Ingredients

  • 1 lb boneless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons red curry paste
  • 1 cup coconut milk
  • 1/2 cup peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1/2 cup chicken broth
  • Salt to taste
  • Chopped cilantro for garnish
  • Chopped peanuts for garnish

Instructions

  1. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent.
  2. Stir in the garlic and ginger, cooking for another minute until fragrant.
  3. Add the chicken pieces to the skillet and cook until browned on all sides.
  4. Mix in the red curry paste, ensuring the chicken is well coated.
  5. Pour in the coconut milk, chicken broth, and peanut butter. Stir until smooth and combined.
  6. Add the soy sauce and brown sugar. Let the mixture simmer for 15-20 minutes, allowing the flavors to meld.
  7. Season with salt to taste and garnish with chopped cilantro and peanuts before serving.

Sri Lankan Chicken Curry with Roasted Spices

Delicious Sri Lankan Chicken Curry garnished with cilantro

Sri Lankan Chicken Curry is a vibrant dish that bursts with flavor from a blend of roasted spices. The combination of spices brings warmth and depth, making every bite a delightful experience. With tender chicken simmered in a rich coconut milk base, this curry is both comforting and satisfying.

The best part? It’s quite simple to prepare! You’ll find that with just a few steps, you can create a dish that impresses both family and friends. Serve it with rice or flatbreads, and you’re in for a treat!

Ingredients

  • 2 lbs chicken pieces (thighs or drumsticks)
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2-3 green chilies, sliced
  • 1 tablespoon mustard seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon cinnamon powder
  • 1 can (14 oz) coconut milk
  • 2 tablespoons vegetable oil
  • Salt to taste
  • Cilantro for garnish

Instructions

  1. Roast the Spices: In a dry pan, lightly roast mustard seeds, coriander seeds, and cumin seeds until fragrant. Let cool, then grind into a powder.
  2. Cook the Aromatics: Heat oil in a large pot over medium heat. Add onions, garlic, ginger, and green chilies. Sauté until onions are translucent.
  3. Add Chicken: Stir in the chicken pieces, coating them with the onion mixture. Cook for about 5 minutes until lightly browned.
  4. Add Spices: Mix in the roasted spice powder, turmeric, and cinnamon. Stir well to combine.
  5. Simmer: Pour in the coconut milk and add salt. Bring to a boil, then reduce heat and let simmer for about 30 minutes, or until the chicken is cooked through and tender.
  6. Garnish and Serve: Finish with fresh cilantro, and serve hot with rice or flatbreads.

One-Pot Lemon Chicken Curry

A pot of lemon chicken curry garnished with parsley and lemon slices.

This One-Pot Lemon Chicken Curry is a delightful dish that combines tender chicken with a zesty, creamy sauce. The bright lemon flavor enhances the spices, creating a tasty meal that’s both comforting and refreshing. Plus, it’s easy to whip up in just one pot, making cleanup a breeze!

The flavors meld beautifully, ensuring each bite is a burst of deliciousness. Perfect for a weeknight dinner or a gathering with friends, this recipe is sure to impress everyone at the table.

Ingredients

  • 1.5 lbs chicken thighs, boneless and skinless
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons curry powder
  • 1 teaspoon turmeric
  • 1 can coconut milk (13.5 oz)
  • 1 cup chicken broth
  • Juice and zest of 1 lemon
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • 1 cup baby potatoes, halved (optional)

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
  2. Stir in the garlic and ginger, cooking for another minute until fragrant.
  3. Add the chicken thighs to the pot, browning them on both sides for about 5-7 minutes.
  4. Sprinkle the curry powder and turmeric over the chicken, mixing well to coat.
  5. Pour in the coconut milk and chicken broth, bringing the mixture to a gentle simmer.
  6. Stir in the lemon juice and zest, and add the baby potatoes if using. Cover and let it simmer for about 20 minutes, or until the chicken is cooked through and tender.
  7. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.