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Best chicken curry recipe

Best chicken curry recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

I saw this recipe a few years ago and have been doing this chicken curry at least once a week! It is the most requested meal from family and friends. Now I want to share this recipe with you guys.


London, England, UK

16 people made this

IngredientsServes: 4

  • 3 tablespoons oil
  • 2 to 3 bay leaves
  • 2 onions
  • 3 tablespoons water
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground paprika
  • 1 tablespoon chilli powder
  • 2 cloves garlic, sliced
  • 1 (1 to 2cm piece) root ginger, grated
  • 4 skinless chicken breast fillets, diced
  • 1 tomato, sliced
  • 1 stick cinnamon
  • 5 to 6 cardamon pods, crushed
  • 5 to 6 whole cloves
  • 1 teaspoon caster sugar
  • 1 knob ghee or butter
  • 1 tablespoon Patak's® curry spice paste
  • 1 tablespoon ground coriander
  • chopped fresh coriander, to serve

MethodPrep:20min ›Cook:45min ›Ready in:1hr5min

  1. Firstly heat the oil in a wok or large pan over a high heat, then add the bay leaves and stir for a few minutes before adding 1 1/2 onions, chopped, then cook and stir until soft, about 4 to 6 minutes. Once the onions are soft add one tablespoon of water followed by the turmeric, paprika, chilli powder, garlic and ginger and stir. Once stirred, add another tablespoon of water.
  2. Reduce the heat to medium and add the diced chicken breasts and sliced tomato. Toss the chicken in the wok or pan until coated then add the cinnamon stick, crushed cardamom pods, cloves, sugar, a knob of butter and 1 tablespoon of water. Cover and let cook for 30 minutes.
  3. After 30 minutes, the curry should be very watery. Remove a ladle full of water and mix in the curry paste then pour over the chicken. (Bare in mind the curry paste is optional but I do feel like it gives a stronger taste and darker colour.) After 5 minutes stir in the ground coriander and cook for a couple more minutes. If you want a thicker sauce then increase the heat to high and cook until it reaches the desired consistency.
  4. In a separate frying pan over a high heat, warm a little oil and fry the remaining 1/2 onion until golden brown, about 6 to 8 minutes. Serve the curry over rice with some of the onions and fresh coriander sprinkled on top.

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A golden-hued Thai chicken curry simmered with individual spices, fresh herbs, and a hint of cinnamon. A swirl of coconut milk is added at the end which adds a rich, creamy texture for the ultimate Thai taste. Whole chicken pieces, such as drumsticks, lend very tender results, and chunky wedges of potato round out the dish.

This delicious Thai green curry is made quickly & easily in your wok. You'll love its true Thai taste and all the various layers of flavor. ENJOY!


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Put the chicken breast slices in the pot

After all your ingredients are good to go, the next step in this chicken curry recipe is to sear the chicken breasts prior to adding anything else. Heat the olive oil in the pot at a medium setting. Once the oil is hot (if a drop of water sizzles when it hits the pot, it's ready), add the chicken pieces and gently stir. The chicken will continue to cook throughout this entire process so, in this first step, the main goal is to just make sure none of the pieces are visibly pink on the surface.

Insider tip: if you've put all the chicken in the pot and see a few pieces that aren't as "bite-sized" as you'd like them to be, use kitchen shears to carefully cut the larger chunks down to size. This way, you won't have to take them out of the pot again. Kitchen shears are the secret weapon of any kitchen, in our humble opinion.


Filipino Style Chicken Curry Recipe

Chicken Curry Recipe Filipino style is a variation of the local Ginataang Manok where the chicken is cooked in coconut milk. The only difference is in Chicken Curry we have added the Curry powder plus the vegetable and other spices to increase the flavor.

In most places the terms &ldquochicken curry&rdquo and &ldquocurry chicken&rdquo are interchangeable. However, in some countries there is a considered difference between the two terms, even though both dishes include curry and chicken. While different version renders its distinct taste and presentation, the underlying flavors of chicken curry are pretty much the same, it is very spicy, rich, aromatic and highly addictive.

My wife and I love this delicious Filipino Chicken Curry version and make it all the time.

Filipino Style Chicken Curry Ingredients

  • 1 kilo chicken
  • 2 medium sized potatoes, chopped
  • 1 big carrot, sliced
  • 1 tbsp garlic, minced
  • 3 stalks celery, cut into 2 inches length
  • 1 medium onion, chopped
  • 1 small red bell pepper, cut into cubes
  • 2 tbsp fish sauce
  • 1 cup coconut milk
  • 2 tbsp curry powder
  • 1 thumb ginger, cut into strips
  • 1 cup water

Filipino Style Chicken Curry Cooking Instructions:

  • Cut the chicken into pieces. Leave the chicken bone-in. If you prefer boneless chicken meat, then de-bone the chicken.
  • Heat up a deep pot and add the oil.
  • Fry the potato and carrots for 2 minutes and set aside
  • Sauté Chicken together with garlic, onion and ginger.
  • When garlic is light brown in color add fish sauce, and curry powder
  • Stir well then add water then cover the pot and lower the heat to medium and simmer until the chicken is tender.
  • Once the chicken is cooked add the red bell pepper, celery, carrot and potato then simmer for 5 minutes
  • Add the coconut milk and mix well. Simmer for another 5 minutes.
  • Serve hot with rice.

Here&rsquos the ready to serve Filipino Style Chicken Curry recipe

Please let us know your feedback about this famous Filipino Style Chicken Curry Recipe


Curry chicken goes well with just about any side dish. However, in Jamaica, it is usually served with rice.

Jamaicans mainly serve curry chicken with boiled white rice but it is also served with rice and pea for Sunday dinners. Curry chicken also goes well with hard food.

More Curry Recipes:

More Chicken Recipes:

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If you try this curry chicken recipe, then don’t forget to rate it and leave a comment below. I would LOVE to hear about your experience and your comments just make my day!


I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.

This chicken curry recipe is family-friendly and easy enough for a busy weeknight. Serve it with basmati rice and dinner is done!

Ingredients

  • 1-1/4 pounds boneless, skinless chicken breasts, cut into 1/4-inch strips
  • Salt and freshly ground black pepper
  • 2-1/2 teaspoons curry powder, divided
  • 3 tablespoons vegetable oil, divided
  • 1 medium yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 cups low sodium chicken broth, best quality such as Swanson
  • 1 tablespoon cornstarch
  • 2 teaspoons sugar
  • 1 cup frozen peas (no need to thaw)
  • 1/4 cup plain low fat (2%) or whole Greek yogurt (do not use nonfat)
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Sprinkle the chicken evenly with 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon curry powder.
  2. Heat 1-1/2 tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.
  3. Add the remaining 1-1/2 tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1-1/2 teaspoons curry powder and cook until fragrant, about a minute more.
  4. Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and 1/8 teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.
  5. Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Off the heat, stir in the yogurt and cilantro then season with salt and pepper, to taste. Serve with basmati rice.

Pair with

Nutrition Information

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  • Per serving (4 servings)
  • Calories: 361
  • Fat: 16g
  • Saturated fat: 2g
  • Carbohydrates: 15g
  • Sugar: 6g
  • Fiber: 3g
  • Protein: 36g
  • Sodium: 830mg
  • Cholesterol: 93mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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52 Comments

This looks really great..going to give it a try.

Replace Itadakimasu with SEDAP GILER.
That’s what you’ll probaby hear in all the mamaks that dot Malaysia )

I cannot wait to try this. Something warming and delicious that’s not soup – thank god!

Looks delish! I’m loving all the malaysian recipes on your blog lately! Maybe malaysian fried chicken next?

Amazing! I can’t wait to try this! I’m vegetarian, how would you recommend cooking with aubergine?

Sounds delicious, but I think the instructions are missing when to add the potatoes.

hi jill,
thanks for that! they get added when all the liquid is added. i updated the recipe :)

Just before you add the coconut oil, it sYs to add the potato

Hi! What are the shallots for?

hi jen,
thanks for catching that! they go in right at the beginning with the lemongrass to get crushed up for the chili paste mixture.

We usually cook the curry paste/spices until the oil splits off in order to maximise the aroma and flavour, just so you know. Then you can add in the santan and etc. I think a good English speaking cooking show that explained it was John Torode’s Malaysian Adventure.

Are the instructions missing when to add the shallots?

hi miriam,
the shallots go in the mixture (lemongrass, garlic, shallots, ginger, and Thai chilis) that is pounded with the motar and pestle at the beginning.

Cannot wait to try this! Winter is coming and this recipe conjoured up memories of walking through the Penang markets many moons ago. Will report back, I’m a Malaysian food tragic and salivating as I type.

Stephanie I said I’d report back. You’re to be congratulated for making an authentic curry easy! I have books full of wonderful recipes that require one to jump on a plane to find many of the ingredients.

Your recipe is quick with easily accessible ingredients and is delicious. The lime is the hero for me. I had a little cauliflower I needed to use so threw that in at the very end and blanched some snow peas I also had to use (it’s Sunday, clean out the fridge night), and mopped it up with a store bought roti. I wish I had an authentic paratha, you can’t beat those.. Thank you, this recipe will make frequent appearances at my table.

hi lynda,
thanks so much for taking the time to write and for making this!! so exciting that you loved it :)

Ok so I’m about to make this delicious curry for the second time in a week and only have one lemongrass stalk. It seems the zest of one lemon with some rocket or baby spinach works as a substitute for lemongrass so I’ll be using spinach as I have that. Just thought I’d let people know in case they’re caught out like me. It’s short work for such an authentic result and well worth trying.

Hi! This looks great! Do you know what kind of curry powder can be used?

i neha, i just used a chinese malay curry powder, but any will do!


Delicious! Made it tonight for dinner with friends and the pan was practically licked clean! Thx for sharing :)

yay! so glad you guys had a good time :)

I bought a Malaysian curry from a country fayre but find it quite bitter ? What would you recommend for me to add please ? Thanks for any advice !

hi nicola,
i’m not sure if you are looking for ingredient suggestions (protein, vegetables) or suggestions on what to add to the paste (coconut milk, etc).


It was delicious. This would definitely be a frequent dish at my home. Thank you.


I threw in some tomato’s at the same time as the potato. Didn’t marinate the chicken just fried the chicken spice paste together till it split. Great recipe had it with roti. Yum!

hi amanda,
ooh tomatoes in there sound amazing! thanks for letting me know how it went :)

Curry comes not from India but from the British and people in India do eat beef openly and behind closed doors.


I made this last night, it was fantastic and I thought I’d fallen asleep and was dreaming I was in a restaurant in Malaysia. Easy to make, delicious and made me look like a curry star! I couldn’t get my hands on any free range chicken thighs with skin on, and used thighs with skin off that was good but next time will source chicken thighs with skin on and bone in, as I think this would add to the fabulousness that this dish was. It’s going into my food library for sure! Thanks

jules – this comment made my day :)
and now i’m craving kari ayam. can’t wait until you try with bone in skin on chicken!

I am making this now… like right now… this instructions mention ginger but there is no ginger in the ingredients. I am going to wing it for now, but what is the amount meant to be please?

hi gillian,
it’s one tbsp freshly minced. hope the curry came out okay with you winging it :)

It looks really delicious.

Can curry paste be used? If so, is there a difference?

hi liz,
you can use curry paste but there will be quite a difference in flavor because all curry pastes have different ratios. that being said, you can use it, just know that it’ll taste like whatever curry paste you use!


This is great informative information you have been shared…

If making in an instant pot or a slow cooker, when should I add the potatoes?

hi seema,
for both, add the potatoes at the same time as the chicken. for the instant pot, just halve the potatoes (keep them very large), for the slow cooker the potatoes can be regular sized.

Do you put in salt at all or just the fish sauce- should that make it salty enough? Trying out this recipe right now and I am going with not adding salt…

i find that the fish sauce makes it salty enough, but you can add some salt too, if you want a bit more :)


Nice curry. Threw in some carrots for extra veg and cooked in the instant pot (multicooker). Thanks for sharing.

Looks great! Could I do this with shrimp?


I made this as a part of a New Years dinner party.
I used a slow cooker and found that, after a while, the coconut milk split and ‘curdled’ quite badly.
I let it cool, removed the solids and had a go at it with a stick blender and am pleased to say it came back together nicely.
I reheated gently and found that the seasoning needed some love. A little palm sugar and a few squirts of fish sauce fixed this.
My wife loved it so much she is saying she will never eat another curry!
The left overs with roti and coconut rice were delicious!
Thanks – what a great recipe!

Question, how many curry leaves would you add to the curry powder? I’d rather just make some. :)

hi,
the curry leaves are absolutely optional – you can crumble up 1-2 dried ones and add it to your curry powder. they add a nice herb-y citric touch (they don’t have any curry flavor). hope that helps!


Thanks so much! I have made this and it was most excellent. I’ll start keeping that curry powder on hand now.


This is an awesome super delicious recipe. I made the spice powder from scratch and it was well worth it. My new staple dish with paratha


Do you cook this with the lid on or off thanks :)
For future reference, mines cooking now!

hi finn,
i cook it with the lid off to evaporate some of the liquid :)

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Curry Sauce
I have written a large and small version of my curry sauce recipe which you will to make before cooking this recipe. The large version is made just like they do in the best curry houses. Make a large batch for best results. It keeps in the fridge for three days and freezes well. The small batch version works well too though it’s not as authentic.

PRE-COOKED CHICKEN
I pre-cook chicken in two ways. Most restaurants use this method to prepare their chicken for this curry.

It’s slowly stewed in a spiced broth. The liquid from the resulting stock can be added to your chicken madras for extra flavour. You could also add tandoori style chicken tikka to this recipe if you’d like to create tandoori tandoori chicken dopiaza. For this recipe I used the slowly stewed version.

Some of the main ingredients including the pre-cooked chicken tikka.

Melt the ghee over medium high heat and then add the spices.

Now stir in the garlic and ginger paste and the tomato paste.

Stir in the onion sauce. This is the unblended version.

Add the curry sauce and the cooked chicken with some of the cooking juices.

Add a couple handfuls of fried onions.

Add the fenugreek leaves and salt and pepper to taste.

There you go. Looks and tastes just like the Indian takeaway.


Easy Chicken Curry

Chicken Curry is such a great dish to have during the week when you need to feed a hungry family, quick and fresh. Just prep the vegetables the day ahead and all you need to do is to cook it in the pan and dinner is served! Hearty root vegetables such as carrots and potatoes are included, but you an add different variations on the veggies. Bell peppers, egg plant, broccoli or cauliflower are also great additions to this amazing sauce. You just need to adjust cooking times to the vegetables that you are using so that they can all cook evenly. For example, this recipe for chicken curry used all firm root vegetables so their cooking times are consistent. Broccoli and cauliflower are similar in texture, so pairing these two in this would be ideal.

Video: Easy Asian One Pot Curry Recipe

Curried chicken recipes also vary in spice, so making this version spicy is as simple as adding some fresh chopped chili peppers to your liking. Using spicy curry powder is also an option for additional heat and the balance of the soothing coconut milk makes this dish fantastic. Using boneless skinless chicken breasts makes it healthy and if you want more flavor, you can use boneless chicken thighs. It&rsquos an easy Asian recipe that you can make ahead of time because the flavors actually taste better the next day.