Top 5 Chicken Curry Recipes From Around The World

Top 5 Chicken Curry Recipes From Around The World

Indian Chicken Curry:

Ingredients:

  • 1 lb bone-in chicken pieces (Shop here Chicken curry cut)
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1/2 cup plain yogurt
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Heat the oil in a large pan over medium-high heat. Add the cumin seeds and cook for 1-2 minutes until they start to sizzle.
  2. Add the onions and cook until they are golden brown.
  3. Add the tomatoes and cook until they are soft and mushy.
  4. Add the chicken pieces, salt, pepper, and spices, and cook for a few minutes until the chicken is browned.
  5. Add the yogurt and stir well to combine. Reduce the heat to low and simmer for 20-25 minutes until the chicken is cooked through.
  6. Garnish with fresh cilantro and serve with rice or Indian bread.

Thai Green Curry:

Ingredients:

  • 1 lb boneless chicken breast, cut into cubes
  • 1 can coconut milk
  • 1 green bell pepper, sliced
  • 1 onion, sliced
  • 2 tbsp green curry paste
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • 1/4 cup fresh basil leaves
  • Salt and pepper to taste
  • Jasmine rice (for serving)

Instructions:

  1. Heat the oil in a large pan over medium-high heat. Add the green curry paste and cook for 1-2 minutes until fragrant.
  2. Add the chicken and cook until browned on all sides.
  3. Add the coconut milk, fish sauce, and sugar, and stir to combine.
  4. Add the green bell pepper and onion, and cook for 5-7 minutes until they are tender.
  5. Add salt and pepper to taste, and stir in the fresh basil leaves.
  6. Serve over jasmine rice.

Japanese Chicken Curry:

Ingredients:

  • 1 lb bone-in chicken pieces
  • 2 potatoes, peeled and cut into cubes
  • 2 carrots, peeled and sliced
  • 1 onion, sliced
  • 2 tbsp vegetable oil
  • 3 tbsp curry powder
  • 3 tbsp flour
  • 4 cups water
  • Salt and pepper to taste
  • Japanese rice (for serving)

Instructions:

  1. Heat the oil in a large pan over medium-high heat. Add the onions and cook until they are soft and translucent.
  2. Add the chicken and cook until browned on all sides.
  3. Add the potatoes and carrots, and cook for a few minutes until they start to soften.
  4. Sprinkle the curry powder and flour over the chicken and vegetables, and stir to combine.
  5. Add the water and stir well to combine.
  6. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes until the chicken is cooked through and the sauce is thickened.
  7. Serve over Japanese rice.

Jamaican Curry Chicken:

Ingredients:

  • 1 lb bone-in chicken pieces
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 scotch bonnet pepper, seeded and minced
  • 2 tbsp Jamaican curry powder
  • 1 tbsp allspice
  • 1 tsp thyme
  • 2 tomatoes, chopped
  • 2 tbsp vegetable oil
  • Salt and pepper

Instructions:

  1. Heat the oil in a large pot over medium-high heat. Add the onions, garlic, and scotch bonnet pepper, and sauté for 2-3 minutes until softened.
  2. Add the chicken and cook for 5-7 minutes until browned on all sides.
  3. Sprinkle the Jamaican curry powder, allspice, and thyme over the chicken and stir to combine.
  4. Add enough water to cover the chicken, and bring to a boil. Reduce the heat to low and simmer for 30-40 minutes until the chicken is cooked through.
  5. Add the chopped tomatoes and continue to simmer for an additional 5-7 minutes.
  6. Season with salt and pepper to taste, and serve with rice or Jamaican-style dumplings.

Korean Chicken Curry:

Ingredients:

  • 1 lb boneless chicken breast, cut into cubes
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 carrot, peeled and sliced
  • 1 potato, peeled and cubed
  • 1 sweet potato, peeled and cubed
  • 2 tbsp vegetable oil
  • 3 tbsp Korean curry powder
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1 cup chicken broth
  • Salt and pepper to taste
  • Steamed rice (for serving)

Instructions:

  1. Heat the oil in a large pan over medium-high heat. Add the onions and garlic, and sauté for 2-3 minutes until softened.
  2. Add the chicken and cook until browned on all sides.
  3. Add the carrots, potatoes, and sweet potatoes, and stir to combine.
  4. Sprinkle the Korean curry powder over the chicken and vegetables, and stir to combine.
  5. Add the soy sauce, sugar, and chicken broth, and stir well to combine.
  6. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes until the chicken and vegetables are cooked through.
  7. Season with salt and pepper to taste, and serve with steamed rice.
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