Discover the 7 Best Chicken Curries

Ever wondered what makes chicken curry such a crowd-pleaser? It's all about variety and flavor! There are so many types of chicken curries out there, each with its unique twist. Let's dive into some of the ultimate curries you can try today. From classic recipes to more adventurous ones, we've got you covered.

Starting with the Classic Chicken Curry, it's a fail-proof option that works every time. Whether you're using fresh or leftover ingredients, the base of onions, tomatoes, and a blend of spices usually does the trick. Adjust the heat with chilies as you like, and you'll have a pot of comfort food ready in no time.

• Classic Chicken Curry
• Butter Chicken
• Thai Green Curry
• Jamaican Jerk Chicken Curry
• Japanese Curry
• Malaysian Curry Kapitan
• South Indian Chicken Curry

Classic Chicken Curry

When it comes to a classic chicken curry, simplicity is key, yet the taste is anything but simple. This dish is a staple in many households. It traditionally features a balance of aromatic spices like cumin, coriander, and garam masala. These spices come together to create a dish that's as comforting as it is delicious.

Ingredients You Need

• 1 kg of chicken (preferably on the bone for extra flavor)
• 2 large onions, finely chopped
• 3 ripe tomatoes, pureed
• 3 tablespoons of cooking oil
• 1 tablespoon of ginger-garlic paste
• 2 teaspoons cumin powder
• 2 teaspoons coriander powder
• 1 teaspoon turmeric powder
• 1 tablespoon garam masala
• Salt to taste
• Green chilies, for heat (optional)
• Fresh coriander leaves for garnish

Step-by-Step Cooking Instructions

1. Start by heating oil in a pan. Add the chopped onions and sauté them until golden brown.
2. Add the ginger-garlic paste, stirring until the raw smell disappears.
3. Pour in the tomato puree, along with spices: cumin, coriander, and turmeric. Cook this mixture until the oil separates.
4. Next, add the chicken pieces, ensuring they are well-coated in the spice mix.
5. Cover the pan with a lid and let it cook on low heat for about 30-35 minutes, stirring occasionally. You'll know it's done when the chicken is tender and the flavors have melded together.
6. Sprinkle garam masala in the last few minutes of cooking and give it a final mix.
7. Garnish with fresh coriander leaves before serving.

And there you have it, a chicken curry that's perfect for any night of the week. Pair with rice or naan, and enjoy!

Did You Know?

In a fun fact, the word "curry" originates from "kari," a Tamil word meaning sauce. Through the years, this one word became synonymous with diverse and delightful dishes worldwide, showcasing the rich heritage of Indian cuisine.

Butter Chicken

Butter Chicken, known as Murgh Makhani, is easily one of the most popular chicken curry dishes around the world. This dish hails from the bustling city of Delhi, India, and was originally created in the 1950s by mixing leftover chicken in a mild tomato gravy with butter and cream. This sauce, rich and creamy, is what makes Butter Chicken truly stand out.

Ingredients That Make It Unique

The core of any good Butter Chicken is its marinaded chicken. Generally, the chicken is marinated overnight in a blend of yogurt and spices like garam masala, cumin, and turmeric. It’s then traditionally cooked in a tandoor, but grilling or pan-frying works too!

The sauce, made with tomato puree, cream, and plenty of butter, gives the dish its name and signature taste. A sprinkle of fenugreek leaves (methi) at the end adds that final lush touch.

How to Cook It at Home

1. Marinate the chicken: Mix yogurt, cumin, turmeric, garam masala, and a pinch of salt in a bowl. Add the chicken pieces, and let them soak overnight in the fridge.
2. Cook the chicken: Grill or pan-fry the marinated chicken until it's well-done.
3. Prepare the sauce: In a separate pan, chuck butter, ginger-garlic paste, and chopped tomatoes. After a brief simmer, add cream and kasuri methi.
4. Combine: Toss the cooked chicken into the sauce and let it simmer to absorb all the flavors.

Butter Chicken pairs beautifully with naan or basmati rice and is a must-try for anyone who loves curry recipes that blend spice with creamy comfort.

Thai Green Curry

When it comes to Thai Green Curry, it's all about that fresh, vibrant flavor that hits all the right notes. This kind of curry is famous for its creamy coconut base, packed with fragrant spices and herbs. If you've ever had it, you know it's a delightful explosion of tastes and textures.

Key Ingredients

Thai Green Curry starts with green curry paste, which is crucial for that authentic flavor. You can buy it from most grocery stores or make it at home if you're feeling adventurous. The paste typically includes ingredients like green chilies, garlic, lemongrass, and galangal. Mix that with coconut milk, chicken, and a mix of fresh veggies like eggplant and bell peppers, and you've got yourself a delicious meal.

Steps to Make Thai Green Curry

1. Prepare the Paste: If making the paste from scratch, blend green chilies, garlic, lemongrass, galangal, and a dash of fish sauce till smooth.
2. Cook the Chicken: Heat some oil in a pan, add the chicken pieces, and cook until they start to brown.
3. Add the Flavor: Stir in the green curry paste, letting it release its aroma.
4. Mix with Coconut Milk: Pour in coconut milk and simmer to let the flavors meld together.
5. Add Vegetables: Toss in your choice of veggies—eggplant and bell peppers work great—and let them cook until tender.
6. Finish with Herbs: Add a handful of fresh basil and cilantro right at the end.

Serving Tips

Serve your Thai Green Curry with steamed jasmine rice to soak up all that rich, flavorful sauce. For an extra touch, add a squeeze of lime juice on top before digging in.

This curry isn't just another recipe; it's a journey through Thailand's rich culinary universe. Not only does it taste fantastic, but it's also a feast for the eyes, with its bright green color really popping on the plate.

Jamaican Jerk Chicken Curry

If you want your taste buds to do a happy dance, try Jamaican Jerk Chicken Curry. It's got that spicy kick combined with warm, comforting curry vibes. What makes Jamaican Jerk Chicken Curry stand out is its marinade - a powerhouse mix of ingredients.

What Exactly is Jerk?

Jerk seasoning is a mix of spices and flavors that come together to give food a fiery yet well-rounded flavor. It's traditionally used in Jamaican cooking, involving a blend of Scotch bonnet peppers, allspice, thyme, and more.

"Jerk is more than just a flavor; it's an experience," says renowned chef and Caribbean culinary expert Andrea Stewart.

The trick to a kickin' jerk chicken is marinating the chicken in these spices for at least a few hours, if not overnight. This not only tenderizes the chicken but also allows those bold flavors to seep all the way through. When you combine this with the flavors of a curry, it's pure magic!

Ingredients You'll Need

• Chicken pieces (boneless thighs work best)
• Jerk seasoning mix
• Coconut milk
• Onion, chopped
• Garlic, minced
• Ginger, grated
• Curry powder
• Scallions
• Lime juice

Cooking Steps

1. Marinate your chicken with jerk seasoning, lime juice, and a touch of salt. Let it sit for at least 2 hours, but overnight is ideal.
2. Heat some oil in a pan, add chopped onion, garlic, and ginger. Sauté until golden brown.
3. Add the marinated chicken to the pan, searing it on all sides.
4. Pour in coconut milk and toss in curry powder. Let it simmer so all the flavors meld perfectly.
5. Serve hot with steamed rice or flatbreads, garnished with chopped scallions.

It's a fusion of spice and warmth, perfect for a chilly night or when you want to spice up your dinner routine. Don't be shy with substitutions - if Scotch bonnets are too hot for your taste, dial it down with milder peppers.

Feel free to adjust the spice level by tweaking the amount of jerk seasoning. Just remember, a little goes a long way!

Japanese Curry

Unlike the super spicy curries some of us are used to, Japanese Curry is all about mild, rich flavors and a hearty texture. It's comfort food at its finest. Most of us know that Japanese curry often comes with rice, but did you know it was originally introduced by the British in the late 19th century? Fascinating, right?

Cooking this curry is a breeze. You usually start with chunks of chicken simmered with potatoes, carrots, and onions. What's unique is the roux, a mix of flour, butter, and curry powder that thickens the dish and provides its distinct flavor.

The Perfect Roux

• Melt butter in a pan over low heat.
• Gradually add flour while stirring constantly to avoid lumps.
• Once it turns golden brown, stir in your favorite curry powder.

Once you've got the roux, mix it into your simmered chicken and veggies. That's when the magic happens! The result is a slightly thick, sweet, and savory curry that's perfect for any occasion.

Curious about what's in these curry powders? They're a mix of spices like turmeric, coriander, and cumin—similar to what you find in Indian curries, but with a Japanese twist.

Japanese curry is more than just a meal—it's a dish that welcomes experimentation. Want it spicier? Add a bit of chili paste. Prefer it sweeter? Pop in some grated apple! It's all about making it your own while sticking to those comforting basics.

Malaysian Curry Kapitan

Curry Kapitan has quite the story to tell. Born from the fusion of local Malaysian flavors and colonial influences, it's a dish that stands out in the world of chicken curries. This is not your typical curry; it’s rich, aromatic, and absolutely mouthwatering. But why 'Kapitan'? Well, legend suggests it was named after a 'captain' or leader who wanted a uniquely flavorful dish.

Malaysian Curry Kapitan blends spices with a creamy coconut milk base, creating a dish that's both spicy and soothing. The magic often starts with a special spice paste. This usually includes ingredients like lemongrass, ginger, turmeric, and red chilies, all mixed to a paste that makes the curry sing.

Ingredients

• 1 kg chicken pieces
• 3 tablespoons curry powder
• 1 onion, finely chopped
• 2 teaspoons turmeric powder
• 3 stalks lemongrass, smashed
• 400 ml coconut milk
• 3 tablespoons oil
• Salt and sugar to taste

Cooking Steps

1. First, marinate the chicken with turmeric and curry powder. Let it sit for at least 30 minutes.
2. Heat the oil in a pot over medium heat. Add the chopped onion and cook until translucent.
3. Add the lemongrass and the marinated chicken. Stir everything together, ensuring the chicken is well-coated with the spices.
4. Pour the coconut milk over the chicken mixture. Let it simmer, stirring occasionally, for about 40 minutes.
5. Season with salt and sugar to your liking. Taste and adjust until it's just right for you.

Take it from someone who loves experimenting in the kitchen—this curry is a delight. Whether you're familiar with Malaysian cuisine or it's new to you, the flavors and aromas of Curry Kapitan will leave an impression. Make sure to serve it with steamed rice or roti to dip into the luscious sauce. It's a winner in my book!

South Indian Chicken Curry

If you think Indian curries are the same everywhere, South India is about to surprise you! The South Indian Chicken Curry is full of unique flavors, thanks to coconut, curry leaves, and a mix of spices. It's distinctively different from its northern counterparts, often spicier and richer in aroma.

One of the best things about this curry is the use of fresh coconut—either as milk or grated. It adds a creamy texture that's hard to resist. And don't forget about the curry leaves; they bring in that authentic South Indian flavor that makes all the difference!

How to Make South Indian Chicken Curry

1. Prepare your ingredients: Start by gathering chicken pieces, coconut milk, curry leaves, onions, tomatoes, garlic, ginger, and a blend of spices like cumin, coriander, and chili powder.
2. Sauté: Heat oil in a pan and add mustard seeds, followed by curry leaves. Once they start to pop, add chopped onions until golden.
3. Add flavors: Add garlic, ginger, tomatoes, and those fabulous spices, letting them cook until the oil separates.
4. Combine chicken: Toss in the chicken pieces, ensuring they're well coated with the spices.
5. Pour and simmer: Add coconut milk, bringing the mix to a gentle simmer until the chicken is cooked through.

This dish is best paired with steamed rice or dosa, a South Indian specialty. If you're up to trying something different, a lemon pickle on the side can enhance the flavor journey!

Cooking chicken curry in a South Indian style is not just about taste; it's about experience. Dive into it, and you won't regret it!