The best recipes for chicken with curry sauce in 7 variants! Not only for lovers of Asian cuisine!

Curry, a yellow-colored spice that gives dishes a specific taste and aroma.

It is particularly typical for Indian and Thai cuisine.

Get inspired by our original curry chicken recipes!

Cook it mild and spicy, with rice and other side dishes.

The preparation is very simple and takes no more than half an hour.

Indian curry chicken

A simple Indian curry prepared deliciously with only a minimum of ingredients. It will also please lovers of spicier dishes!

Ingredients:

• 500 g of chicken
• 2-3 tablespoons of oil
• 1 cup onion
• 1-2 chili peppers
• 2 cloves of garlic
• 1 tbsp fresh grated ginger
• 1/2 cup tomato puree
• 1/4 cup yogurt
• 1 cup coconut milk
• 2 tbsp chopped coriander leaves
• 1/4 teaspoon of turmeric
• 1 teaspoon of smoked paprika
• 1 teaspoon curry powder
• 1 bay leaf
• 4 cloves
• 2 sticks of cinnamon
• 3 green cardamoms
• salt pepper

Method:

1. First, heat the oil in a deep pan and add the whole spices, i.e. bay leaf, cinnamon, cloves and green cardamom.
2. Cook for a while to infuse the spices.
3. Add chopped onion and chili peppers, fry until golden.
4. Add grated ginger and crushed garlic, cook for about a minute.
5. Then add the tomato puree, turmeric and salt. Mix well and cook for a while.
6. Add yogurt and add smoked paprika and pepper.
7. Add the shredded chicken and coriander leaves.
8. Mix and cover with a lid.
9. Cook for approximately 10 minutes.
10. Add coconut milk and curry.
11. Simmer for approximately 5 more minutes, stirring constantly, until the sauce thickens.
12. Taste, add salt if necessary.

Indian curry chicken is best served with jasmine rice or naan, an Indian flatbread.

Curry chicken breast with cream

The delicious taste of this dish lies in softening the taste with cream, which at the same time makes the sauce even creamier.

Ingredients:

• 1000 g of chicken breast
• 1 yellow onion
• 4 cloves of garlic
• 1 tbsp finely grated fresh ginger
• 1 cup chicken broth
• 3/4 cup peeled fresh seedless tomatoes
• 1/3 cup cream or whipping cream
• 2 tablespoons of olive oil
• 1 and 1/2 teaspoons of ground coriander
• 1 teaspoon of ground cumin
• 1/2 teaspoon of turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cloves
• salt
• 2 tbsp chopped fresh coriander

Method:

1. In a small bowl, combine most of the spices, i.e. ground coriander, cumin, cinnamon, cloves and turmeric, and set aside.
2. Heat the olive oil in a pan over medium-high heat.
3. Add the finely chopped onion and sauté until lightly golden, about 4-6 minutes.
4. Add the crushed garlic cloves and ginger and cook for another 30 seconds.
5. Then add the prepared spice mixture to the pan and cook for 30 seconds.
6. Add chicken broth and peeled and chopped tomatoes.
7. Bring to a boil, reduce the heat and cook, covered with a lid, for approximately 5 minutes.
8. Then pour the resulting mixture into a blender and blend until smooth.
9. Return the smooth mixture back to the pan and heat.
10. Season the sauce with salt and pepper, add the chicken breast cut into pieces.
11. Bring the mixture back to a boil, cover the pan with a lid and cook, stirring occasionally, until the meat is tender, approximately 12-15 minutes.
12. Stir in the cream during the last minute of cooking.

Serve the curry chicken prepared in this way with basmati rice sprinkled with fresh coriander.

Delicious chicken pieces in curry sauce

In Sri Lanka, where this recipe comes from, coconut vinegar is mainly used. In our conditions, it can be replaced with either apple cider vinegar or white wine vinegar.

Ingredients:

• 1000 g of chicken or pieces of whole chicken
• 1/2 cup coconut milk
• 1/2 cup of water
• 2-3 tablespoons of coconut oil
• 1 onion
• 4 cloves of garlic
• 2 cm of fresh ginger
• 2 bay leaves
• 2 teaspoons of curry powder
• 1 stick of cinnamon
• 1 teaspoon of cayenne pepper or chili
• 1 tbsp smoked paprika
• 2 chili peppers
• 3 tomatoes
• 2 teaspoons of brown sugar
• 2 teaspoons of apple cider vinegar
• salt

Method:

1. Put the coconut oil in a pan or pot and heat it over a low heat.
2. Add chopped onion, pressed garlic and grated ginger to the heated oil.
3. Boil for a few minutes.
4. Add curry powder, cayenne pepper or chili and cinnamon.
5. Mix thoroughly and cook for a few minutes until the spices are fragrant.
6. Add the chicken pieces, chili peppers, salt, tomatoes and one teaspoon of sugar.
7. Stir and cook uncovered for about 10 minutes over medium heat. Stir frequently to avoid burning the chicken or spices.
8. Add coconut milk, water, apple cider vinegar and bring the mixture to a boil.
9. Reduce the heat, cover and cook, stirring occasionally, for approximately 15-20 minutes, depending on the size of the meat.
10. Taste and add salt as needed or you can add the rest of the sugar.

Chicken with curry and coconut milk

A typical ingredient added to curry dishes is coconut milk. This recipe is no exception! If you want a thicker sauce, add a little cornstarch.

Ingredients:

• 1000 g of chicken breasts or thighs
• 1 cup coconut milk
• 1 large red pepper
• 3 tablespoons of coconut oil
• 1/2 medium yellow onion
• 3 cloves of garlic
• 2 tablespoons of fresh ginger
• 2 teaspoons of curry powder
• 2 teaspoons of ground coriander
• 1 tbsp fresh lime juice
• 1-2 tablespoons of brown sugar
• 1/4 cup fresh cilantro or basil
• salt pepper

Method:

1. Finely chop the onion, garlic and ginger.
2. Cut the red pepper into thin strips.
3. Heat two tablespoons of coconut oil in a large, deep pan.
4. Add the onion and sauté for 3-5 minutes until golden.
5. Add the garlic and ginger and stir.
6. Reduce the heat to low and add the curry and coriander, cook for about 2 minutes.
7. Increase the heat and add the remaining tablespoon of coconut oil and the red pepper.
8. Stir for 1-2 minutes and then add the chicken pieces.
9. Salt and pepper to taste.
10. Cook for about 10-15 minutes, stirring often, until the meat is almost tender.
11. Add coconut milk, lime juice and brown sugar, mix thoroughly and cook for another 3-4 minutes.

Serve the curry chicken with coconut milk garnished with cilantro or basil, and cashew nuts can also be added if desired.

Chicken curry noodles with pineapple

Do you like sweeter foods? Add a piece of pineapple to your favorite dish!

Ingredients:

• 500 g of chicken breast
• 1/2 pineapple
• 1 bell pepper
• 1 onion
• 400 ml of coconut milk
• 150 g of yogurt
• 10 g of coriander
• 30 g of ginger
• 3 cloves of garlic
• 3 teaspoons of curry powder
• 1 teaspoon ground turmeric
• 100 g of cashew nuts
• 2 tablespoons of oil
• lime juice
• salt
• fresh cilantro for garnish

Method:

1. Cut the chicken breast into pieces.
2. Peel the ginger and garlic, grate the ginger finely and press the garlic.
3. Transfer everything to a bowl, add curry, ground turmeric and yogurt.
4. Mix well and cover with cling film, refrigerate for around 2 hours.
5. Meanwhile, peel the pineapple.
6. Finely chop the pineapple and pepper and set aside.
7. Peel the onion and cut it into cubes, also cut the cashew nuts into smaller pieces.
8. Heat the oil in a pan.
9. Add the diced onion and pepper and sauté for approximately 5 minutes, stirring frequently.
10. Add the marinated chicken breasts to the pan and continue to sauté.
11. After a few minutes, add the pineapple, coconut milk, remaining marinade and chopped cashews.
12. Cover with a lid and let it simmer for about 10 minutes, stirring the mixture occasionally.
13. Add salt and lime juice to taste.

Quick curry chicken with rice

Creamy Chicken Coconut Curry that’s ready in thirty minutes. Try it and see that you will fall in love with it immediately!

Ingredients:

• 1000 g of chicken breast
• 1 onion
• 3 cloves of garlic
• 1 cup chicken broth
• 1 cup coconut milk
• 1 cup peeled diced tomatoes
• 2 Tbsp curry
• 2 tablespoons of tomato puree
• 2 tablespoons of sugar
• 2 tbsp chopped parsley
• 2 tablespoons of olive oil
• salt pepper

Method:

1. Heat the olive oil in a large deep pan.
2. Add the chopped pieces of chicken, salt and pepper.
3. Cook for about 5 minutes, stirring constantly, until the meat turns pink.
4. Add chopped onion, pressed garlic, curry powder and mix.
5. Cook for another 2-3 minutes, then add the chicken stock, coconut milk, tomatoes, tomato paste and sugar to the pan.
6. Mix everything thoroughly, bring to a boil and then cover with a lid.
7. Reduce heat and simmer for 15-20 minutes.

Serve this chicken curry with rice garnished with fresh parsley.

Thai curry with chicken

Curry is a typical spice of not only Indian but also Thai cuisine.

Ingredients:

• 1000 g of chicken thighs
• 1 cup coconut milk
• 1 tbsp lime juice
• 1/4 cup chopped fresh cilantro
• 1 bunch of spring onions
• 3 cloves of garlic
• 1 jalapeño pepper
• 2 Tbsp curry
• 2 tablespoons of fish sauce
• 2 tbsp brown sugar
• salt

Method:

1. Heat oil in a pan and add chopped spring onions without green leaves, pressed garlic and jalapeño pepper.
2. Cook for 3-4 minutes, stirring frequently, until softened.
3. Add coconut milk, curry, fish sauce and brown sugar.
4. Mix thoroughly and bring to a gentle boil.
5. Reduce heat and simmer for a few minutes until thickened.
6. Add the chicken pieces and cook, stirring occasionally, until the chicken is tender, about 10 minutes.
7. Stir in the lime juice, green parts of the scallions and cilantro.
8. Taste and season with salt and lime if needed.

Thai chicken curry is most often served with jasmine rice or basmati rice.

Kari and his secret

The name curry is a European name that was adopted when India was a colony of Great Britain. It is actually a mixture of spices, the most important part of which is turmeric, coriander and cumin. Of the other spices, the mixture usually also contains pepper, cardamom, ginger, cinnamon, nutmeg, garlic and chili. In Asian countries, curry as a mixture of spices is mostly produced only for export, local residents use individual spices.

Curry can be used in many ways. It is used not only when preparing meat, but also vegetable dishes, sauces and soups. Thanks to its unique composition, it is also rich in various vitamins and minerals.

A few tricks for perfect curry chicken

• First fry the spices in hot fat, only then add onions, garlic and the like.
• Rather, cook at a low to medium temperature and add the individual ingredients slowly and gradually.
• The most commonly used chicken meat is chicken breast. But you can also use other parts, such as thighs, just as well. Remember to always remove the skin from all meat.
• If you add tomatoes to the chicken curry in a form other than puree, always scald them first, peel them and remove the seeds from them.
• A proper curry dish includes coconut milk, cream or yogurt.
• Always add fresh herbs, especially cilantro, to the finished dish.