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15 Mouth-Watering Chicken Curry Recipes For You To Try


A special meal is just not complete without some mouth-watering chicken curry!
Chicken curry is a recipe native to South East Asia. Over the years, the recipe has certainly evolved and now you get different types of chicken curry recipes depending upon the region or country they belong to.

15 Delicious Chicken Curry Recipes:

Here are the best and the most popular chicken curry recipes for you. Some of these are purely traditional while few others come with a twist and modern touch.

1. Chicken Curry-Home Style:


This typical and authentic Indian chicken curry recipe includes many hot spices and the fragrance of coriander.
Ingredients:
  • 1 large onion, finely chopped
  • 4 to 6 garlic cloves, chopped
  • 50 gm ginger, chopped
  • 2 tsp cumin seeds
  • 4 tbsp any vegetable oil
  • 5cm stick of cinnamon
  • 1 tsp fennel seeds
  • 1 tsp turmeric powder
  • 1 tsp chilli flakes
  • 1 tsp garam masala
  • 1 tsp caster sugar
  • 400 g tomatoes, chopped
  • 250 ml chicken stock, hot
  • 8 chicken thighs, boneless and skinned pieces
  • 2 tbsp coriander, chopped
Preparation:
  1. Make a paste of chopped onion and 3 tbsp water in a food processor.
  2. Add ginger, garlic and 4 tbsp of water to the food processor and make a smooth paste.
  3. Heat oil in a pan over a medium heat.
  4. Add fennel seeds, cumin seeds, chilli flakes to the pan.
  5. Swirl for half a minute, add onion paste, and keep on frying until the onion is golden brown.
  6. Add the ginger and garlic paste.
  7. Stir in the sugar, turmeric powder, garam masala, cook for half a second, and then add tomatoes.
  8. Add the chicken thigh pieces cut in 3cms to the pan.
  9. Coat the chicken pieces with the masala and pour in the chicken stock.
  10. Cook until the chicken pieces have become tender and then serve by sprinkling finely chopped coriander.

2. Coconut Chicken Curry:


This chicken curry has a special flavor of fresh coconut, tamarind and ginger-garlic combination.
Ingredients:
  • 1-cup fresh and grated coconut
  • 1 kg skinned chicken, cut into pieces
  • 1 tbsp vegetable oil
  • 1 tbsp green chilli, finely chopped
  • 2 tsp paste of ginger-garlic
  • 2 whole red chillies
  • 1 tsp chilli powder
  • 1 tsp turmeric powder
  • 2 tsp salt
  • 1 cup canned or light coconut milk
  • 1 tbsp thick pulp of tamarind
  • Coriander leaves, finely chopped
Preparation:
  1. Cook the coconut on high heat for couple of minute’s uncovered or dry roasts it in the pan.
  2. Make a paste of coconut and green chillies.
  3. In a pan, put oil and red chillies and cook covered on high heat for one minute.
  4. Mix garlic, ginger paste, add chicken pieces and heat on high for 10 minutes stirring in between.
  5. Add turmeric, chilli powder, coconut paste, salt and one cup of hot water and cook covered for 10 minutes.
  6. Add coconut milk, tamarind and cook for another 5 minutes.
  7. Garnish with coriander leaves and serve hot.

3. Fragrant Chicken Curry:


This simple chicken curry recipe resembles the curries made in Punjab and has a refreshing fragrance of cinnamon and cardamom.
Ingredients:
  • 800 gms chicken
  • 4 medium size onions
  • 1 tbsp ginger
  • 1 tbsp garlic
  • 5 medium size tomatoes
  • 4 tbsp ghee
  • 5 small cloves
  • Coriander leaves, chopped
  • 1-inch cinnamon sticks
  • 5 green cardamom
  • 1.5 tsp turmeric powder
  • 2 tbsp coriander powder
  • 2 tbsp cumin powder
  • 1 tsp red chilli powder
  • Salt to taste
  • 1 tsp garam masala powder
Preparation:
  1. Take a pan with thick bottom and heat ghee on medium heat.
  2. Add cloves, green cardamoms, cinnamon and sauté.
  3. Add onion and sauté until it turns golden brown.
  4. Add paste of ginger and garlic and stir continuously for two minutes.
  5. Add coriander powder, turmeric powder, red chilli powder and cumin powder and stir.
  6. Add tomato puree and sauté until the oil separates from the gravy.
  7. Add pieces of chicken and salt to taste.
  8. Stir over high heat for a few minutes, add two cups of water and boil until the chicken is tender and done.
  9. Sprinkle garam masala and green coriander leaves.

4. Spicy Chicken Curry Masala:


You can cook delicious and spicy chicken curry by following this recipe.
Ingredients:
  • 1.5 kg chicken pieces
  • 1 large onion, chopped
  • 1 cup tomato puree
  • 3 tsp paste of ginger garlic
  • 1 tsp red chilli powder
  • ¼ cup coconut, freshly grated
  • 2 tbsp chicken curry masala powder
  • Salt to taste
  • Coriander leaves, finely chopped
  • 2 tbsp oil
Preparation:
  1. Wash the chicken pieces, marinate in ginger-garlic paste, turmeric powder, and let it sit for 15 minutes.
  2. Heat 1 tbsp oil over high heat in a pan.
  3. Add onions and sauté until golden brown.
  4. Keep it aside and add grated coconut and water to make a fine paste.
  5. Now take another pan, add remaining oil and stir in the garlic ginger paste.
  6. Sauté and add tomato puree.
  7. Add coconut-onion paste, chilli powder, chicken curry powder and fry for one minute.
  8. Add marinated chicken pieces and stir.
  9. Add water to adjust the consistency, salt and pressure cook for 1 whistle
  10. Garnish with chopped coriander leaves.

5. Chicken Shakuti:


This recipe for chicken curry is a speciality of Konkan coast and is served with plain rice during celebrations.
Ingredients:
  • 1 Chicken
  • 3 tbsp ghee
  • 1 tbsp coriander seeds
  • 6 red chillies
  • 2 tsp cloves
  • ½ tsp sesame seeds
  • 1 tsp cumin seeds
  • ¼ tsp fenugreek seeds
  • 8 peppercorns
  • 1 tsp fennel seeds
  • 1 tsp turmeric powder
  • ½ cup grated coconut
  • ½ onion, sliced
  • 5 garlic flakes
  • 2 tbsp tamarind pulp
  • Salt
Preparation:
  1. Cut the chicken into 3 inch pieces apply salt and keep aside.
  2. Put 1 tbsp ghee in a pan, fry red chillies, dry spices until roasted properly, and add garlic, onion and coconut.
  3. Fry for some time and then mix finely in a blender to form a paste.
  4. Put 2 tbsp ghee in a pan and add roasted masala paste.
  5. Add chicken pieces, mix well and some water to make a thick gravy.
  6. Add salt and tamarind pulp and boil the chicken until tender.

6. Green Coconut Chicken Curry (Thai):


The chicken pieces in this recipe are marinated in a specially prepared green coconut sauce.
Ingredients:
  • 2 tbsp caster sugar
  • 2 tbsp fish sauce
  • 1 tbsp cornflour and water mix
  • 450g skinless chicken thigh chunks
  • 1 tbsp oil
  • 1 dessert-spoon oil
  • 1 lemon grass stalk
  • 500 ml coconut milk
  • 1 onion, sliced
  • 5 Thai basil leaves
  • 1 tbsp paste of green curry
  • Salt
  • 10 Thai aubergine divided into two each
Preparation:
  1. Mix fish sauce, sugar in a shallow dish and marinate chicken in this preparation.
  2. Let it sit for 15 minutes
  3. Add the cornflour paste and oil to the chicken marinate and coat well.
  4. Heat 1 tbsp oil in a frying pan over high heat and stir fry the chicken until tender. Keep it aside.
  5. Use the same pan to boil lemon grass pieces, Thai basil and coconut milk over high heat.
  6. Once it has boiled, simmer it for around 10 minutes and then pass it through the sieve.
  7. Use the same pan to heat 1 tbsp oil and stir fry green curry paste in it over high heat.
  8. Add onions and sauté until soft.
  9. Lastly add aubergine, coconut mixture, chicken, basil and boil. Serve hot.

7. Red Chicken Curry:


Cream sauce, coconut milk and lime give a fresh twist to this recipe.
Ingredients:
  • 1 tbsp brown soft sugar
  • 4 tbsp soy sauce
  • 4 chicken breast fillets, cubed
  • 6 shallots, diced
  • 5 hot chili peppers
  • 4 garlic cloves
  • 1 galangal or ginger, thumb size
  • 2 tbsp fresh lime juice
  • 4 tomatoes
  • 1 cinnamon stick
  • 3 tbsp Thai fish sauce
  • 2 red peppers
  • 4 tbsp Thai fish sauce
  • 6 Kaffir lime leaves
  • Fresh basil sprig
  • 1 tin coconut cream or milk
  • 1 sprig of coriander leaves
Preparation:
  1. Whisk brown sugar and soy sauce; pour it over the chicken to marinate it.
  2. Keep it overnight in refrigerator or at least for long hours.
  3. Take out the chicken from the fridge a couple of hours before the cooking.
  4. Sauté the chicken pieces in a frying pan until colored lightly. Put them aside.
  5. Add oil to the pan and sweat fresh chilli, garlic and shallots for one minute. Add tomatoes, ginger, and reduce for 4 to 5 minutes.
  6. Add cinnamon, fish sauce, lime juice and red pepper to the mixture and blend.
  7. Pour this paste over the chicken pieces and cook in a large pan over low heat for two hours.
  8. Add water in between to maintain the consistency of gravy.
  9. At the end, add coconut milk or cream, fresh basil and leaves of Kaffir lime.
  10. Garnish with coriander and squeeze lime before serving.

8. Spicy Chicken Thai Curry:


This Thai chicken curry recipe is very easy to prepare and you can cook it using only one pan.
Ingredients:
  • 2 tins of coconut milk
  • 160 ml chicken stock
  • 2 tbsp paste of green curry
  • 1 tin sliced, drained water chestnuts
  • 1 tin sliced, drained bamboo shoots
  • 75gm fresh mushroom, sliced
  • 1 green pepper, cut finely
  • 4 tbsp fresh basil, chopped
  • 3 skinless, boneless chicken breast, diced fillets
  • 3 tbsp fish sauce
Preparation:
  1. Whisk curry paste and coconut milk and simmer in a pan over medium heat for 5 minutes.
  2. Stir in bamboo shoots, chicken, chicken stock, mushrooms, pepper, water chestnuts.
  3. Simmer until the chicken is tender and well cooked.
  4. Season using basil and fish sauce.

9. Chicken Tikka Curry (Barbecued):


The marinated pieces of chicken are barbecued to give that distinct smoky flavor to the dish.
IngredientsFor Curry:
  • 225g natural yoghurt
  • 1 tbsp lemon juice
  • 2 tsp cayenne pepper
  • 2 tsp ground cinnamon
  • 2 tsp ground cumin
  • 2 tsp ground black pepper
  • 1 tbsp root ginger, minced
  • 3 chicken breast fillets, chunks
  • Salt to taste
  • 4 skewers, long
Ingredients For Masala Sauce:
  • 1 garlic clove, minced
  • 1 tbsp butter
  • 2 tsp ground cumin
  • 1 green chilli, minced
  • 2 tsp paprika
  • 225 g passata
  • 1 pot double cream
  • Fresh coriander bunch
  • Salt to taste
Preparation:
  1. Combine lemon juice, cumin, cayenne pepper, fresh ginger, black pepper, cinnamon, lemon juice, salt and yoghurt in a large bowl.
  2. Add chicken pieces and coat them with this mixture. Put in the fridge for an hour.
  3. Preheat the barbecue.
  4. Adjust the chicken pieces on the skewers and take off the excess marinade.
  5. Cook until tender from all the sides.
  6. Take a pan and melt butter over medium heat.
  7. Add garlic, chilli, paprika, salt, and cumin. Stir in cream and tomato passata and cook over low heat for 20 minutes.
  8. Add chicken pieces and boil for 5 minutes over low heat.
  9. Garnish with fresh coriander.

10. Pepper Chicken Curry:


Freshness of spices, especially pepper adds more flavor to this recipe.
Ingredients:
  • 1 whole chicken pieces
  • 3 onions, chopped
  • 2 tbsp garlic-ginger paste
  • 2 tomatoes, chopped
  • 1 tsp mustard seeds
  • 2 tsp fennel seed powder
  • 3 tsp red chili powder
  • 1 tsp garam masala
  • 2 tsp cumin seeds
  • 4 to 6 ground pepper
  • 2 tsp coriander powder
  • Salt
  • Oil for frying
  • Fresh coriander leaves, chopped
Preparation:
  1. Heat oil in a pan, add mustard seeds, fennel seed powder and fry until these seeds splutter.
  2. Add paste of ginger-garlic, onions and cook until golden brown.
  3. Add pieces of chicken, sprinkle red chili powder, garam masala, salt, cumin seeds, pepper powder, coriander powder and turmeric and cook.
  4. After chicken pieces are half-cooked, add tomatoes and coriander leaves.
  5. Cook well and serve hot.

11. Quick Fix Chicken Curry:


This recipe requires very less time and ingredients and can be prepared anytime without much hassle.
Ingredients:
  • Chicken pieces
  • ½ jar curry sauce from Uncle Ben
  • 2 tbsp curry powder
  • Onions
  • Peppers
  • 3 tbsp mango chutney
Preparation:
  1. Add curry sauce to the pan and mix chicken pieces in it.
  2. Simmer for some time.
  3. Make a paste of mango chutney, curry powder, peppers, onion and water and add to the pan.
  4. Simmer until the chicken is soft and cooked

12. Cottage Cheese (Paneer) Chicken Curry:


Cottage cheese adds more texture to every bite and makes the traditional chicken curry more interesting.
Ingredients:
  • 250 gm boneless chicken
  • 1 tbsp olive oil
  • 2 capsicum, sliced thinly
  • 200 g cottage cheese cubes
  • 2 mushrooms, sliced thinly
  • 1 onion, finely chopped
  • 7 peppercorns
  • 5 garlic cloves
  • Salt to taste
  • 1 carrot, chopped
  • ¼-cup water
  • 2 tsp black pepper powder
Preparation:
  1. Heat olive oil in the pan over medium heat and add onion, garlic cloves, carrot, peppercorns.
  2. Add red chili powder once the onion turns golden brown.
  3. Add chicken pieces, mushroom, capsicum and stir.
  4. Once the juices in the pan have dried, add water and cheese pieces.
  5. Cook on medium flame for 8 minutes and serve hot.

13. One Pan Chicken Curry And Rice:


Instead of making two different dishes, through this recipe you can mix both rice and the chicken curry together.
Ingredients:
  • Chicken breast pieces
  • 1 onion, chopped
  • 3 peppers, chopped
  • 4 mushrooms chopped
  • 1 bowl half cooked rice
  • 2 Tbsp milk
  • Garlic paste
  • Herb soft cheese
  • Curry paste
Preparation:
  1. Add oil, onion and paste to the pan stir until the oil starts leaving the pan.
  2. Add chicken pieces and cook until soft.
  3. Add mushrooms, peppers, milk and soft cheese to make a good consistency.
  4. Add rice to the chicken curry and simmer for 5 minutes.
  5. Serve hot.

14. Chicken Curry In Microwave:


Although you use almost similar ingredients in this recipe as conventional method of chicken curry, the taste differs once the way of cooking is changed.
Ingredients:
  • 500 gms chicken wings or legs
  • 2 tbsp oil
  • 1 tsp butter
  • 1 red onion, chopped
  • 1 cup tomato sauce
  • 2 tbsp curry powder
  • ½ tsp turmeric
  • Coriander
  • Salt to taste
  • ½ tsp garam masala
  • 3 tbsp yoghurt
Preparation:
  1. Add onion, butter and oil to the microwave pot and microwave the content for 1 minute on full power.
  2. Add chicken pieces, salt, spices, tomato sauce and mix well.
  3. Microwave for 7 to 8 minutes on full power.
  4. Add yoghurt, water, garam masala, coriander and microwave for 2 minutes covered with the lid.

15. Pineapple Red Thai Chicken Curry:


Pineapple and eggplant give a different flavor to the traditional Thai chicken curry.
Ingredients:
  • 1 whole chicken breast pieces
  • ½ egg plant
  • 2 courgettes
  • ½ a broccoli
  • Red curry paste
  • 1 red capsicum, chopped
  • 1 cup coconut cream, light
  • 1 tbsp brown sugar
  • 1 can of pineapple pieces
  • Juice of 2 fresh limes
  • Fish sauce for seasoning
Preparation:
  1. Add oil to a pan and cook the chicken pieces over medium heat.
  2. Take out the chicken pieces and add extra oil, spice paste to the pan and cook for 3 minutes.
  3. Pour coconut milk and add fish sauce, limejuice and sugar.
  4. Add the fried chicken pieces, chopped vegetables, drained pineapple to the curry in the pan and cook over high heat for few minutes.
  5. Serve hot with brown rice.
Be it with dosa, idli, rotis or even rice, a well cooked pot of chicken curry is all you need to enjoy every bit of your meal. Try these authentic,and best chicken curry recipes for your next party or on any other regular day!
How do you like your chicken curry? Do you have a special recipe? Please share with us in the comments section.
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