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Easy Chicken Curry Recipes

Updated on July 24, 2016

Chicken Curry

1 hr to make, serves 4

Ingredients

Gluten free

Meat

  • 1 4-pound chicken

Produce

  • 1/2 cup Cilantro, leaves
  • 5 Garlic cloves
  • 1 2-inch piece Ginger
  • 1 Green chile, fresh hot
  • 1 Lemon, Juice of
  • 1 1/2 Onions, medium
  • 3 Potatoes, medium red
  • 3 Red chiles, whole dried
  • 2 Tomatoes, large

Canned Goods

  • 2 tbsp Tomato paste, store-bought or homemade

Baking & Spices

  • 12 Cardamom pods, green
  • 1/2 tsp Cayenne pepper
  • 1 1-inch piece Cinnamon stick
  • 9 Cloves, whole
  • 1 tsp Coriander seeds
  • 10 Peppercorns, black
  • 1 Salt
  • 3/4 tsp Turmeric

Oils & Vinegars

  • 3 tbsp Canola oil

Nuts & Seeds

  • 1/2 tsp Cumin seeds

Dairy

  • 1/4 cup Yogurt, plain

Liquids

  • 1 cup Water, plain

DIRECTIONS

  • 1. Combine the chicken, potatoes, 1/2 teaspoon of the turmeric, 1/4 teaspoon of the cayenne pepper, and 1/4 teaspoon of salt in a large bowl and stir to coat the chicken and potatoes with the spices. Let stand while you make the sauce.
  • 2. Finely mince the onion, garlic, and ginger in a food processor and set aside.
  • 3. Combine 2 tablespoons of the oil, the cinnamon stick, cardamom, cloves, black peppercorns, red chiles, coriander, and cumin in a large casserole or pot over medium-high heat. Cook, stirring, until fragrant and the cinnamon unfurls, 1 to 2 minutes.
  • 4. Add the minced onion mixture, the green chile, and 1 teaspoon of salt and cook, stirring, until the vegetables begin to brown around the edges, 10 to 15 minutes. You may need to turn the heat down to medium if they begin to brown too quickly.
  • 5. Remove and discard the cinnamon stick and green chile and stir in the remaining 1/4 teaspoon of turmeric and 1/4 teaspoon of cayenne. Add the tomatoes and tomato paste and cook, stirring, for 5 minutes. Let cool slightly, then transfer to a food processor or blender and purée until smooth. Set aside.
  • 6. Heat the remaining 1 tablespoon of the oil in the same casserole or pot over medium-high heat. Add the chicken and potatoes and cook, stirring, for 2 minutes. Add the yogurt, 1 tablespoon at a time, and stir well after each addition. Cook, stirring, to evaporate some of the moisture, about 2 minutes.
  • 7. Add the puréed tomato mixture and bring to a boil. Stir in the water. Return to a boil, then reduce the heat and simmer, partially covered, until the chicken is cooked through, about 30 minutes, stirring every 5 to 8 minutes and scraping the bottom of the pan to keep the sauce from sticking. Uncover and cook until the sauce is reduced and thickened somewhat, 5 minutes more. Stir in the cilantro and lemon juice. Season with salt to taste. Serve hot.

Coconut Curry Chicken

1 hr to make, serves 6

Ingredients

Gluten free

Meat

  • 2 lbs Chicken breasts, skinless boneless

Produce

  • 2 cloves Garlic
  • 1/2 Onion
  • 1 (14.5 ounce) can Tomato

Canned Goods

  • 1 (14 ounce) can Coconut milk

Condiments

  • 1 (8 ounce) can Tomato sauce

Baking & Spices

  • 2 tbsp Curry powder
  • 1 Salt and pepper
  • 3 tbsp Sugar

Oils & Vinegars

  • 1 1/2 tbsp Vegetable oil

INSTRUCTIONS

  1. Season the chicken chunks with salt and pepper.
  2. Mix curry powder and oil. Heat a large skillet over medium-high heat and add the curry oil mixture. Heat curry oil for 1 minute.
  3. Add garlic and onions and cook for 1 minute.
  4. Add chicken chunks and toss lightly to coat with the curry oil mixture.
  5. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
  6. Pour coconut milk, diced tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
  7. Serve immediately, over rice. Enjoy!

Coconut Curry Chicken
Coconut Curry Chicken

Chicken with Mustard

45 mins to make, serves 4

Ingredients

Meat

  • 4 Chicken thighs and 4 legs, skin on bone in
  • 1/2 cup Pancetta or bacon

Produce

  • 1/2 cup Onion
  • 1 Thyme, Fresh

Condiments

  • 1/3 cup Dijon mustard
  • 2 tbsp Mustard, grainy

Baking & Spices

  • 1/4 tsp Paprika, sweet or smoked
  • 1 Pepper, Freshly ground
  • 1/4 tsp Sea salt

Dairy

  • 2 tbsp Creme fraiche or heavy cream

Beer, Wine & Liquor

  • 3/4 cup White wine

Other

  • 1 tsp Fresh thyme leaves or 1/2 tsp. dried

Instructions

  1. Chicken Marinade: Combine the marinade ingredients in a large bowl. Toss the chicken pieces in the marinade mixture, coating well. Set aside.
  2. Heat a large skillet with a cover (or a Dutch oven) over medium-high heat. Add the bacon and cook, stirring frequently, until it's just starting to brown. Remove bacon from pan in to a small bowl. Leave about 1 Tbsp. of bacon fat in the pan (or add a bit of olive oil if you used pancetta and there isn't much fat). Add the onion and cook for about 5 minutes, until soft. Stir in the thyme and let cook for a few minutes more. Remove onion to bowl with bacon.
  3. Add a bit of olive oil to pan and heat. Add half the chicken to the pan (Don't over-crowd. Cooking in two batches is best). Cook over medium-high heat until browned on one side, then flip over and brown the other side. Remove to a plate and cook the second batch, adding more olive oil, as necessary. Remove this batch to a plate, as well.
  4. To the hot, empty skillet, add the wine and stir/scrape well to loosen the brown bits on the bottom. Return the chicken, bacon and onions to the pan. Cover and cook over low-medium heat for about 15 minutes, turning the chicken in the sauce a few times during cooking. Test chicken for doneness and cook a few more minutes, if necessary.
  5. Remove chicken from pan to a serving plate. Stir grainy mustard and creme fraiche or heavy cream in to the sauce and stir just until heated through. (If sauce is too thick, you can thin with a little warm water). Spoon sauce over chicken and garnish with some thyme.
  6. This dish is nice with pasta or mashed potatoes.

Chicken with Mustard
Chicken with Mustard

Chicken recipe, Chicken in Yogurt Curry

Ingredients

Gluten free

Meat

  • 1 Chicken

Produce

  • 1 Coriander, leaves
  • 2 Onions
  • 1 tsp Red chili flakes

Condiments

  • 2 tbsp Ginger garlic paste
  • 3 tsp Lemon juice

Baking & Spices

  • 1 tsp Black pepper
  • 1 tsp Garam masala, powder

Oils & Vinegars

  • 5 tbsp Oil

Nuts & Seeds

  • 2 tsp Cumin, powder

Dairy

  • 2 cups Yogurt

Instructions

  1. Marinate the chicken with yogurt, ginger garlic paste, red chili flakes, black pepper, cumin powder, garam masala for at least 4 hours or overnight.
  2. Shake off the yogurt from the chicken pieces. Reserve the excess marinade.
  3. Heat oil and fry the chicken pieces till golden brown. Remove from oil and set aside.
  4. In the same oil, fry the onion till translucent.
  5. Add the reserved yogurt marinade and cook for couple of minutes. Add the fried chicken pieces and cook till oil starts floating on top of the curry.
  6. Remove from fire and serve hot garnished with coriander leaves along with rice or roti.

Chicken recipe, Chicken in Yogurt Curry
Chicken recipe, Chicken in Yogurt Curry

Indian Butter Chicken Curry | Easy Butter Chicken

1 hr to make, serves 3-4

Ingredients

Gluten free

Meat

  • 1/2 kg Chicken thighs, skinless boneless

Produce

  • 2 Bay leaves
  • 1/2 tsp Coriander, powder
  • 1 Coriander

Canned Goods

  • 1 1/2 cup Tomato puree

Condiments

  • 1/2 tsp Garlic powder/ garlic paste
  • 1 tsp Ginger garlic paste
  • 1/2 tbsp Ginger paste
  • 1 tbsp Lemon juice

Baking & Spices

  • 1 Aniseed
  • 3 Cardamoms, green
  • 3 Cloves
  • 2 1/4 tsp Fenugreek
  • 1 pinch Fenugreek seed, powder
  • 1/2 tsp Garam masala, powder
  • 1/2 Garam masala, powder
  • 1/4 tbsp Honey or sugar
  • 1 tsp Kashmiri red chili powder
  • 1/4 tsp Pepper
  • 1/4 tsp Red chili powder
  • 1/2 tsp Red chili powder/cayenne pepper
  • 1/4 tsp Saffron threads
  • 1/2 tsp Salt
  • 1 Salt
  • 1/2 tsp Turmeric, powder
  • 2 Two inch cinnamon stick

Oils & Vinegars

  • 1/2 tbsp Mustard oil

Nuts & Seeds

  • 8 Almonds
  • 8 Cashew nuts
  • 1/2 tsp Cumin seeds/shahi jeera

Dairy

  • 100 ml Cream
  • 2 tbsp Ghee
  • 2 tbsp Greek yogurt

Instructions

  1. Step 1. Marinating the chicken
  2. Wash and clean chicken thoroughly under running water. Pat dry with a kitchen towel. In a mixing bowl put chicken pieces, add turmeric powder, red chili powder, garlic powder, ginger paste and lemon juice.
  3. Mix it well. Then add garam masala, crushed pepper, crushed saffron threads, dried fenugreek leaves(kasuri methi), salt, mustard oil and Greek yogurt.
  4. Mix it well and keep aside for atleast half an hour (2 hours recommended). Meanwhile chicken is marinating let's prepare sauce(gravy).
  5. Step 2. Preparing sauce
  6. Place a deep pan on medium heat, add 1 tablespoon ghee (clarified butter). Once ghee is melt, add bay leaves, cinnamon sticks, aniseed, cardamom, and cloves. Stir for 30 seconds. Add cumin seeds and let them splutter. Add ginger garlic paste and stir for about a minute till the raw aroma evaporates.
  7. Add tomato puree and saute. Let it cook for 2 minutes. Add turmeric powder, coriander powder and red chili powder. Turn the heat to low and let it simmer.
  8. Meanwhile sauce is simmering, grind soaked cashews and almonds in mixer jar and keep it aside.
  9. After 5 minutes of cooking, mixture starts coming together and leaves ghee at the edges. This means masala mixture is properly cooked.
  10. Add the cashew and almond paste. Mix it and keep the mixture simmering.
  11. Add kasmiri red chili powder and a pinch of fenugreek powder.
  12. Sauce turns thick while simmering, so adjust it consistency by adding ¼ cup of water or as required. After two minutes turn off the flame. Sauce is ready.
  13. Step -3 Grill chicken
  14. Let's cook the chicken. Place a pan on highest heat. To check the correct temperature flick some water droplets into the pan If bead of water evaporates within 1 to 2 seconds of contact with pan, this is the correct temperature for stir frying the chicken. Add remaining 1 tablespoon of ghee.
  15. Add the marinade. Stir fry on high flame till all the moisture evaporates. Keep it stirring continuously to prevent sticking and burning.
  16. Now keep stir frying for another 2 minutes and chicken should be completely cooked. It took me total 6 minutes to stir fry the chicken.
  17. Step -4 Arranging the butter chicken
  18. Place sauce pan over medium heat. Transfer chicken to the sauce pan and mix.
  19. Add salt to taste. Add garam masala, sugar, cream and stir for 30 seconds. Turn off the flame instantly. Sprinkle kasuri methi (dried fenugreek leaves).
  20. Easy Indian butter chicken is ready to serve with naanor rice.

Thai Coconut Curry Chicken
Thai Coconut Curry Chicken

Thai Coconut Curry Chicken

50 mins to make, serves 8

Ingredients

Gluten free

Meat

  • 8 Chicken thighs, bone-in skin-on

Produce

  • 2 tbsp Cilantro, fresh leaves
  • 2 cloves Garlic
  • 1 tbsp Ginger
  • 1 Lime, Juice of
  • 8 oz Sugar snap peas
  • 1 Thai chili pepper

Canned Goods

  • 2 (14 ounce) cans Coconut milk, light
  • 2 tbsp Red curry paste

Condiments

  • 1 tbsp Fish sauce

Baking & Spices

  • 1 tbsp Cornstarch
  • 1 Kosher salt and freshly ground black pepper
  • 1 tsp Sugar

Dairy

  • 2 tbsp Butter, unsalted

DIRECTIONS:

  1. Preheat oven to 400 degrees F.
  2. Season chicken with salt and pepper, to taste.
  3. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
  4. In a medium bowl, whisk together coconut milk and cornstarch; set aside.
  5. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in ginger until fragrant, about 1 minute.
  6. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk mixture, and cook, whisking constantly, until incorporated and slightly thickened, about 1-2 minutes. Stir in lime juice, fish sauce, sugar and sugar snap peas.
  7. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
  8. Serve immediately, garnished with chili pepper and cilantro, if desired.

Authentic Mango Chicken
Authentic Mango Chicken

Authentic Mango Chicken

Ingredients

Gluten free

Meat

  • 1 kg Chicken thigh, Fillets

Produce

  • 2 cloves Garlic
  • 20 g Ginger, fresh
  • 400 ml Mango puree
  • 1 Onion

Canned Goods

  • 300 ml Tomato puree

Condiments

  • 1/2 tsp Honey
  • 160 g Tikka paste

Baking & Spices

  • 10 Cardamon pods, green
  • 4 Cloves
  • 1 tbsp Coriander seeds, whole
  • 1 tsp Garam masala
  • 7 Star anise

Dairy

  • 30 ml Oil or ghee
  • 250 ml Thickened cream
  • 100 g Yogurt, Natural

Instructions

  1. Marinade
  2. Combine yoghurt and tikka paste in a large glass bowl.
  3. Add the diced chicken and coat the meat thoroughly in the marinade.
  4. Cover and refrigerate for 2 hours or overnight.
  5. Mango Curry - Thermomix Method
  6. In the TM dry roast the star anise, clove, green cardamon pods and coriander seeds. 3min/varoma/speed2
  7. Mill the spices 1min/speed 9. Repeat if necessary.
  8. Remove the spices from the TM and reserve for later.
  9. Mince the onion garlic and ginger in the TM 15sec/speed 7. Repeat if necessary.
  10. Add the oil to the TM and saute 3min/varoma/speed 3.
  11. Add the spices to the TM bowl with the onion mixture saute 3min/varoma/speed3.
  12. Add the tomato puree to the mixture in the TM. Cook for 10min/varoma/ speed 3.
  13. Add the mango puree to the sauce in the TM. Cook for 10min/varoma/ speed 3.
  14. Add the cream, garam masala and honey to the curry sauce. Cook 5min/100 Deg/speed 2.
  15. Cooking Chicken In Oven
  16. Pre heat the oven to 200 degrees celsius.
  17. Line a baking tray with paper.
  18. Spread the chicken out over the tray and bake for 20minutes.
  19. Assembly
  20. Add the drained chicken, and the curry to a large serving dish.
  21. Combine and serve with rice and pappadams.
  22. Mango Curry - Cooktop Method
  23. In a dry fying pan add the star anise, clove, green cardamon pods and coriander seeds. Dry fry the ingredients until fragrant.
  24. Place the spices in a motar and pestle and crush into a rough powder.
  25. Reserve for later.
  26. Grate the onion garlic and ginger into a frying pan.
  27. Add the oil and cook until soft.
  28. Add the spices to the onion mixture and saute for 2 minutes over a medium heat. 3min/varoma/speed3.
  29. Add the tomato puree to the mixture cook over a low heat for 5 minutes.
  30. Add the mango puree to the sauce, cook over a low heat for a further 5 minutes.
  31. Reduce the heat, add the cream, garam masala and honey to the curry sauce. Cook another 2 minutes.
  32. Combine the cooked chicken with the sauce in the frying pan just before serving.

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