Top 10 spicy chicken curry recipes for dinner

Top 10 spicy chicken curry recipes for dinner

Chicken curry is one of the most famous chicken recipes world over. The dish is tasty and healthy. There are various ways of making chicken curry. Here are some of the best chicken curry recipes that you can try.

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Most of us like chicken because it is a rich source of protein and also because it contains minerals and vitamins. The fats in chicken meat are under the skin. For this reason, most people prefer recipes with skinless chicken. Also, you can remove the bones before cooking. As a rule of thumb, always use moderate to low heat when cooking your chicken. You can opt to boil, fry, roast or grill your chicken. This article will focus on how to make chicken curry.

Easy chicken curry recipes

Below are some chicken curry recipes you can try.

1. Simple chicken curry recipe

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When you need to fix something quickly, this is the chicken curry recipe for you. This easy chicken curry recipe can serve a family of four to six people.

Ingredients

  • Five spring onions, finely chopped
  • Three garlic cloves, grated
  • Two tablespoons of vegetable oil
  • Half a 400g tin chopped tomatoes
  • Two tablespoons of curry powder
  • One teaspoon of ground ginger
  • 400g boneless skinless chicken thigh, cut into quarters
  • 100ml Greek yogurt plus extra to serve
  • Salt and pepper

Directions

  1. Set aside a handful of the green part of the spring onion.
  2. Heat oil in a saucepan over medium-low heat. Fry the garlic, ginger, and spring onions in the oil. Add the curry powder and tomatoes and cook for 7 minutes till fragrant. Add some water preferably a splash to prevent the spices from burning.
  3. Add the chicken pieces and ensure all the pieces are coated. Cook for 2 minutes and then add about 3/4 a cup of water into the mixture.
  4. Cook until the chicken pieces are tender. Garnish with the spring onion and green pepper.

2. Chicken curry recipe easy

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Ingredients

  • 1 kilogram of boneless, skinless chicken breasts, cut into 1/4-inch strips
  • 2-1/2 teaspoons curry powder, divided
  • Three tablespoons vegetable oil, divided
  • One medium white onion, finely chopped
  • Four garlic cloves, minced
  • One tablespoon grated fresh ginger
  • 2 cups of chicken broth
  • One tablespoon cornstarch
  • Two teaspoons sugar
  • 1 cup frozen peas
  • 1/4 cup Greek yogurt
  • 1/4 cup chopped fresh cilantro
  • Salt
  • Freshly ground black pepper

Instructions

  1. Marinate the chicken using 1/2 a teaspoon of curry, salt, and black pepper.
  2. In a skillet, heat 1 1/2 tablespoons of oil over medium heat till it starts to smoke. Add the chicken breasts then fry until lightly browned. Transfer the chicken into a bowl.
  3. Add the remaining 1 1/2 tablespoons of oil to the skillet. Fry the onions, garlic, and ginger in the oil until the onion starts to be brown.
  4. Stir in the remaining curry powder and cook until it is fragrant. Add a splash of water in case the spices start sticking to the pan.
  5. In a bowl, mix the chicken broth with 1/8 a teaspoon of salt and cornstarch to form a paste. Add the mixture to the skillet and cook for 5 minutes.
  6. Place the partially cooked chicken and frozen peas in the skillet. Stir and let it simmer for 15 minutes.
  7. Add the Greek yogurt and cilantro, stir and serve.

Best chicken curry recipe for hot and sweet flavor lovers

If easy chicken curry recipes are not for you, there are various other ways to make chicken curry that require a lot more of your time. Below are some of the best chicken curry recipes

3. Indian chicken curry

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India is well known for its fantastic curry recipes. Here is how to make chicken curry the Indian way.

Ingredients

  • Two chicken breasts (skinless and boneless) cut into strips
  • Three tablespoons vegetable oil
  • One finely chopped small onion
  • 1/2 teaspoon grated fresh ginger root
  • Two cloves garlic, minced
  • One teaspoon paprika
  • Three tablespoons curry powder
  • One teaspoon ground cinnamon
  • One bay leaf
  • 1/2 teaspoon white sugar salt to taste
  • One tablespoon tomato paste
  • 3/4 cup coconut milk
  • 1 cup plain yogurt
  • 1/2 lemon, juiced
  • 1/2 teaspoon cayenne pepper

Instructions

  1. In a skillet, fry onions in vegetable oil until they turn a little brown.
  2. Mix in the garlic, curry powder, cinnamon, bay leaf, and paprika. Stir the mixture for 2-3 minutes and then add the chicken pieces. Stir for 2 minutes.
  3. Add the tomato paste, coconut milk, and plain yogurt. Stir the mixture until it boils and then let it simmer for 25 minutes.
  4. Remove the bay leaf, and then add the lemon juice and cayenne paper. Stir the chicken and let it simmer for three more minutes.
  5. Serve hot.

4. Mauritian chicken curry

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Here is how to cook chicken curry the Mauritian way.

Ingredients

  • 600g skinless chicken thigh fillets, chopped
  • Two tablespoons vegetable oil
  • Eight finely chopped curry leases
  • One medium onion, finely chopped
  • Two garlic cloves, finely grated
  • 2cm ginger, finely grated
  • One cinnamon stick
  • One green chili, finely chopped
  • One tablespoon thyme leaves
  • Three tablespoons Mauritian curry powder
  • Two medium tomatoes, chopped
  • Two large potatoes, cut into quarters
  • ½ red onion, finely sliced, to serve
  • One tablespoon coriander leaves, to serve
  • Sauce, to serve
  • For the sauce
  • Two large ripe tomatoes, finely chopped
  • One green chili, finely chopped
  • ½ white onion, finely chopped
  • One tablespoon olive oil

Directions

  1. Heat (medium-low heat) the oil in a pan. Add the curry leaves, garlic, ginger, onion, cinnamon stick, thyme, and chili and saute till the onions lightly brown.
  2. Make a runny paste in a bowl using the curry powder and water. Add the paste to the pan and stir until it becomes aromatic.
  3. Add the chicken pieces to the spices and stir to coat all the pieces with the mix of spices.
  4. Place the potato pieces into the mixture and stir gently. Add the tomatoes, salt to taste and water just below the level of the chicken pieces. Cook the chicken-potato mixture for about 20 minutes or till the potatoes are ready.
  5. For the side sauce, mix the tomatoes, green chili, and onions in olive oil.
  6. Serve the chicken curry in bowls with the side sauce and rice.

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5. Chicken Madras curry

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Ingredients

  • One onion, quartered and peeled
  • Two garlic cloves
  • A thumb-sized chunk of ginger, peeled
  • ½ red chili
  • One tablespoon vegetable oil
  • ½ teaspoon turmeric
  • One teaspoon ground cumin
  • One teaspoon ground coriander
  • 1-2 teaspoon hot chili powder
  • Four chicken breasts, cut into chunks
  • 400g can chopped tomatoes
  • small pack coriander, chopped

Instructions

  1. In a food processor, blend one-quarter onion, a thumb size of ginger, two garlic cloves and 1/2 a red chili to form a coarse paste.
  2. Heat oil in a saucepan. Add the paste then fry for 5 minutes. Add water to prevent the paste from sticking to the pan.
  3. Add half a teaspoon of turmeric, one teaspoon ground coriander, one teaspoon cumin, and a teaspoon or two of hot chili sauce. Cook for 5 minutes.
  4. Add the chicken breasts. Stir and make sure the chicken breasts are immersed in the spice.
  5. Cook till the chicken turns pale, add about a quarter cup of water to ensure the spices do not stick to the pan.
  6. Add the canned tomatoes and a pinch of salt. Cook for 30 minutes till the chicken breasts become tender.
  7. Stir in the coriander and let it simmer for 2 minutes.
  8. Serve hot.

6. Creamy chicken and mango curry

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Ingredients

  • Four boneless, skinned chicken breasts
  • Two large onions finely chopped
  • One small onion quartered
  • Two garlic cloves
  • Two tablespoons curry powder
  • Two mangoes skinned and sliced into small pieces
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon turmeric

Directions

  1. Sprinkle one tablespoon of curry powder and salt on the chicken breasts. In a large pan, heat a tablespoon of oil and then fry the chicken pieces on both sides till they turn light brown. Set aside the partially cooked chicken in a bowl.
  2. Add a tablespoon of oil (olive oil) to the pan and add the chopped onions. Stir fry till they are lightly brown.
  3. Whizz the mango pieces, quarter onion, and garlic cloves into a paste in a food processor. Add the mango paste to the pan. Fry for 5 minutes or until softened.
  4. Stir in the remaining curry powder, turmeric, and cumin then cook for a few minutes. Add the partially cooked chicken breasts and stir-fry for 3 minutes.
  5. Pour in the coconut milk and stock. Let it gently simmer then cover and cook for 20 minutes. Uncover and cook for ten more minutes.
  6. Add the remaining mango pieces and shred the chicken using a fork.
  7. Serve hot as desired.

7. Chicken, sweet potato, and coconut curry

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Ingredients

  • One tablespoon olive oil
  • One onion finely chopped
  • Two garlic cloves chopped
  • Two teaspoons mild curry paste
  • Two large boneless, skinless chicken breasts, cut into bite-size pieces
  • Two medium-sized sweet potatoes, peeled and cut into bite-size pieces
  • Two ripe tomatoes finely chopped
  • 300ml chicken stock
  • 400ml can coconut milk
  • 175g frozen peas

Directions

  1. Heat (medium-low heat) oil in a pan. Add the onions and garlic. Stir in the curry paste. Then cook for 2 minutes
  2. Add the chicken pieces to the spices and stir to coat all the pieces with the mix of spices.
  3. Place the sweet potato pieces into the mixture and stir gently. Add the tomatoes, salt to taste and chicken stock just below the level of the chicken pieces. Let it gently simmer then add coconut milk and peas. Cook for about twenty minutes or till the potatoes are ready.
  4. Serve hot

8. Chicken curry with green beans

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Ingredients

  • Two teaspoons sunflower oil
  • One medium onion finely chopped
  • One garlic clove grated
  • 1/2 teaspoon peeled and crushed ginger
  • Three teaspoons curry powder
  • Four skinless, boneless chicken thighs
  • 100 ml chicken stock
  • Two teaspoons tomato puree
  • 100g green beans trimmed into halves
  • 20g ground almonds
  • Fresh coriander to garnish
  • Salt to taste
  • Freshly ground black pepper

Directions

  1. Heat the sunflower oil in a pan. Add garlic, onion and ginger and stir-fry for 7 minutes. Add the curry powder stir, and cook for 2 minutes.
  2. Add the chicken pieces and then cook until they become light brown.
  3. Stir in the stock, tomato puree and black pepper. Bring to boil, cover and cook for about 15 minutes. Add the green beans and stir. Cook for another fifteen minutes for the chicken pieces to become tender.
  4. Stir in the ground almonds and simmer for 2 minutes. Garnish with the coriander and serve as desired.

9. Fun chicken curry recipe

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Ingredients

  • Two medium chicken breasts
  • 3 Tablespoons vegetable oil
  • 1/2 teaspoon finely shredded ginger
  • Four spring onions
  • 1 1/2 cups water
  • 1 cup fresh mushrooms
  • 1/2 cup soy sauce
  • 1/3 cup unsweetened grapefruit juice
  • Two tablespoons curry powder

Instructions

  1. Remove bones and skin from the chicken breasts and cut into tiny slices.
  2. Heat oil in a pan. Add spring onions and ginger. Cook for 5 minutes. Add the chicken breasts and stir-fry until the chicken is light brown.
  3. In a bowl, mix the curry powder soy sauce and grapefruit juice to form a paste.
  4. Add the paste to the pan. Stir and let cook for 3 minutes. Add the mushrooms, red pepper and stir-fry for 4 minutes. Season with salt to taste. Add the water, cover and simmer for about ten minutes until the broth is thick.
  5. Serve hot.

10. Ethiopian style chicken curry

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Ingredients

  • Two chicken breasts, boneless and skinless
  • Two teaspoons curry powder
  • Two tablespoons olive oil
  • One large onion finely chopped
  • Berbere spice mix(red pepper, garlic, cardamom, coriander, chili peppers, and cloves)
  • Large size broccoli, thinly sliced, stems peeled
  • Freshly blended tomatoes into a thick paste
  • Salt to taste

Directions

  1. Heat (medium-low heat) a tablespoon of oil in a pan. Wait until the chicken pieces become brown and then set them aside in a bowl.
  2. Stir fry the onions in a tablespoon of oil for 3 minutes. Add the Berbers spice and fry for 6 minutes. Add a splash of water in case the spices start sticking to the bottom of the pan.
  3. Add the broccoli to the pan. Stir and cook for 2 minutes. Add the tomato paste and stir fry for a few minutes. Add the lightly browned chicken pieces and about 1/4 cup of water.
  4. Let it simmer for about 6 minutes or until the chicken is tender.
  5. Season with salt and stir.
  6. Serve hot.

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The chicken curry recipes above will come in handy when you are entertaining guests during the holidays. You can also try making chicken curry recipes easy using different spices.

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Source: Briefly.co.za

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