Are you tired of the same old chicken dishes? Do you crave bold flavors and spicy kick? Look no further! We’ve got just the thing for you – a collection of 18 mouth-watering spicy curry chicken recipes from around the world.
From the Caribbean to Southeast Asia, these international curries are sure to tantalize your taste buds. Imagine tender chicken smothered in rich, creamy sauces made with coconut milk, turmeric, ginger, and a hint of spice. Whether you’re a fan of Indian butter chicken or Japanese katsu curry, there’s something for everyone on this list.
Get ready to explore the world through flavor with our top 18 spicy curry chicken recipes. From classic dishes like Jamaican jerk curry to more exotic options like Korean curry with sweet potatoes, we’ll take you on a culinary journey that will leave your taste buds singing.
Jamaican Jerk Curry Chicken with Coconut Rice
Experience the bold flavors of Jamaica with this spicy and aromatic curry chicken dish, perfectly paired with creamy coconut rice. This recipe combines the warmth of jerk seasoning with the richness of coconut milk for a truly unforgettable meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp jerk seasoning
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 1 cup basmati rice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, mix together chicken, jerk seasoning, onion, garlic, and ginger.
3. Place the mixture on a baking sheet lined with parchment paper and bake for 20-25 minutes or until cooked through.
4. In a separate pot, cook coconut rice according to package instructions.
5. In a large skillet, combine diced tomatoes and coconut milk. Bring to a simmer and let reduce slightly.
6. Serve chicken over the curry sauce, accompanied by coconut rice.
Cooking Time: 40-45 minutes
Thai Green Curry Chicken with Bamboo Shoots
This vibrant and flavorful dish combines the creamy richness of green curry with the tender bite of chicken and the unique texture of bamboo shoots. A perfect blend of Thai flavors that will leave you wanting more.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed vegetables (bell peppers, bamboo shoots, Thai basil)
– 2 tbsp green curry paste
– 2 cups coconut milk
– 1 tsp fish sauce
– 1 tsp lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5-6 minutes. Remove from pan and set aside.
3. In the same pan, add green curry paste and cook for 1 minute, stirring constantly.
4. Add coconut milk, fish sauce, and lime juice. Stir to combine.
5. Add mixed vegetables and chicken back into the pan. Simmer for 10-12 minutes or until chicken is cooked through.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves and serve over steamed rice.
Cooking Time: 20-22 minutes
Indian Butter Chicken Curry with Basmati Rice
This classic Indian recipe combines tender chicken, aromatic spices, and a velvety butter sauce, served over fluffy basmati rice. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, thinly sliced
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– 2 tablespoons butter
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
– Basmati rice, cooked according to package instructions
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onions and cook until golden brown (5 minutes).
2. Add garlic, cumin, coriander, cinnamon, and cardamom. Cook for 1 minute.
3. Add chicken and cook until browned (5-6 minutes).
4. Stir in diced tomatoes and chicken broth. Bring to a simmer.
5. Reduce heat to low and stir in butter until melted.
6. Season with salt and pepper to taste.
7. Serve over basmati rice, garnished with cilantro leaves.
Cooking Time: 30-40 minutes
Japanese Katsu Curry with Crispy Chicken Cutlets
Savor the perfect blend of Japanese flavors and Indian spices with this mouthwatering katsu curry dish, featuring crispy chicken cutlets smothered in a rich and creamy curry sauce.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 1/2 cup panko breadcrumbs
– 1 egg
– 1/2 cup vegetable oil
– 2 medium onions, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 cup Japanese curry roux (available at Asian grocery stores)
– 2 cups water
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Prepare the chicken cutlets by pounding them thin and seasoning with salt.
2. Dredge the chicken in flour, shaking off excess, then dip in the beaten egg and finally coat with panko breadcrumbs.
3. Fry the coated chicken in hot oil until golden brown, about 5-6 minutes per side. Drain on paper towels.
4. In a separate pan, sauté the onions, garlic, and ginger until softened. Add the curry roux and water to make a smooth sauce. Season with salt and pepper to taste.
5. Serve the crispy chicken cutlets with the warm curry sauce spooned over the top. Garnish with fresh cilantro leaves.
Cooking Time: Approximately 30-40 minutes
Trinidadian Curry Chicken with Potatoes and Carrots
Experience the vibrant flavors of Trinidad and Tobago with this hearty and aromatic curry dish, featuring tender chicken, potatoes, and carrots in a rich and creamy sauce.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 medium-sized potatoes, peeled and cubed
– 4 medium-sized carrots, peeled and sliced
– 2 medium-sized onions, chopped
– 3 cloves of garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons vegetable oil
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions, garlic, curry powder, cumin, turmeric, paprika, salt, and pepper; cook until onions are translucent.
3. Add chicken and cook until browned, about 5-7 minutes.
4. Add potatoes, carrots, coconut milk, and chicken broth; stir to combine.
5. Bring mixture to a boil, then reduce heat to medium-low and simmer for 30-40 minutes or until chicken is cooked through and vegetables are tender.
Cooking Time: 35-45 minutes
Malaysian Curry Chicken Kapitan with Lemongrass
This recipe is a classic Malaysian dish that combines the rich flavors of curry, spices, and herbs to create a mouth-watering Kapitan-style chicken dish. The addition of lemongrass gives it an aromatic twist that will leave you craving for more.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 4 cloves garlic, minced
– 1 stalk lemongrass, bruised and chopped
– 1 tablespoon curry powder
– 1 teaspoon turmeric powder
– 1/2 teaspoon cumin powder
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk
– 1 cup water or chicken stock
– Salt and black pepper, to taste
– Vegetable oil, for frying
Instructions:
1. Heat 2 tablespoons of vegetable oil in a large wok or frying pan over medium-high heat.
2. Add the chopped onions and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chicken pieces and cook until browned, about 5-6 minutes.
5. Add the curry powder, turmeric powder, cumin powder, and cayenne pepper (if using). Cook for 1-2 minutes, stirring constantly.
6. Add the coconut milk and water or chicken stock. Bring to a simmer.
7. Reduce heat to low and let it cook for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
8. Season with salt and black pepper to taste.
9. Garnish with chopped lemongrass and serve over steamed rice.
Cooking Time: 30-35 minutes
South African Durban Curry Chicken with Lentils
This recipe combines the rich flavors of Durban’s curry culture with the comforting warmth of lentils, perfect for a cozy dinner. Inspired by the vibrant streets of KwaZulu-Natal, this dish brings together tender chicken, aromatic spices, and creamy lentils.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 1 cup cooked lentils
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium-high heat. Add onions and cook until golden, about 5 minutes.
2. Add chicken, garlic, cumin, curry powder, turmeric, and cayenne pepper. Cook until the chicken is browned, about 6-7 minutes.
3. Add diced tomatoes and cooked lentils. Season with salt and black pepper to taste.
4. Simmer for 10-15 minutes or until the flavors have melded together.
5. Garnish with fresh cilantro leaves and serve over rice or with naan bread.
Cooking Time: Approximately 30-40 minutes
Filipino Chicken Curry with Potatoes and Bell Peppers
Experience the bold flavors of the Philippines with this hearty and aromatic chicken curry dish, featuring tender potatoes and sweet bell peppers. This recipe is a staple in many Filipino households and is sure to become a favorite in yours as well.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 medium-sized potatoes, peeled and cubed
– 1 large red bell pepper, sliced
– 2 medium-sized onions, chopped
– 3 cloves of garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk
– Salt and black pepper to taste
– Cooking oil or butter for sautéing
Instructions:
1. Heat oil in a large pan over medium-high heat. Add chicken, cook until browned, then set aside.
2. Add onions, garlic, potatoes, and bell peppers to the pan. Cook until vegetables are tender, about 10 minutes.
3. Add curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Add chicken back into the pan with coconut milk, salt, and black pepper. Simmer until flavors meld together, about 15-20 minutes.
Cooking Time: Approximately 35-40 minutes
Singaporean Chicken Curry with Roti Prata
This classic Singaporean dish combines tender chicken cooked in a rich and flavorful curry sauce, served with crispy roti prata (flatbread) for dipping. A comforting and aromatic meal that’s perfect for any occasion.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons vegetable oil
– 2 cups coconut milk
– 2 cups water
– Roti prata (flatbread), for serving
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, ginger, curry powder, turmeric, salt, and pepper. Cook for 1 minute.
3. Add chicken and cook until browned, about 5-6 minutes.
4. Add coconut milk and water. Bring to a simmer and cook for 15-20 minutes or until the sauce thickens.
5. Serve with roti prata and enjoy!
Cooking Time: 25-30 minutes
Persian Saffron Curry Chicken with Dried Limes
Experience the aromatic flavors of Persia with this vibrant and flavorful curry dish, perfect for a special occasion or everyday meal. This recipe combines tender chicken, saffron-infused sauce, and tangy dried limes for an unforgettable taste sensation.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, finely chopped
– 3 cloves of garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp saffron threads, soaked in 2 tbsp hot water
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– 1/4 cup heavy cream or half-and-half
– Salt and black pepper, to taste
– 2-3 dried limes, rehydrated and chopped (see notes)
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onions and cook until translucent.
2. Add garlic, cumin, smoked paprika, and saffron mixture. Cook for 1 minute.
3. Add chicken, diced tomatoes, broth, and cream or half-and-half. Bring to a simmer.
4. Reduce heat to low and let curry simmer for 20-25 minutes or until chicken is cooked through.
5. Stir in chopped dried limes and season with salt and black pepper to taste.
6. Garnish with cilantro and serve over basmati rice or naan.
Cooking Time: 25 minutes
Bangladeshi Chicken Curry with Mustard Oil
Bangladeshi Chicken Curry with Mustard Oil Recipe
Experience the bold flavors of Bangladesh with this classic chicken curry recipe, infused with the pungent aroma of mustard oil. This dish is a staple in Bangladeshi cuisine, often served at family gatherings and special occasions.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium onions, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1/4 teaspoon salt
– 2 tablespoons mustard oil
– 2 tablespoons vegetable oil
– 2 medium tomatoes, diced
– 1 cup water
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the mustard oil and vegetable oil in a large pan over medium heat.
2. Add the chopped onions and cook until they turn golden brown.
3. Add the minced garlic, cumin, coriander, turmeric, red chili powder, and salt. Cook for 1 minute.
4. Add the chicken thighs and cook until they are browned on all sides.
5. Add the diced tomatoes and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the chicken is cooked through.
6. Garnish with fresh cilantro leaves and serve over steaming hot rice.
Cooking Time: 30-35 minutes
Burmese Chicken Curry with Turmeric and Ginger
This classic Burmese dish is a flavorful and aromatic curry that combines the warmth of turmeric and ginger with tender chicken. Perfect for a quick and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground turmeric
– 1/2 teaspoon curry powder
– 1 can (14 oz) coconut milk
– 1 cup water or chicken broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add onions, garlic, and ginger; cook until onions are translucent.
3. Add turmeric, curry powder, and chicken; cook until chicken is browned.
4. Pour in coconut milk and water/chicken broth; bring to a simmer.
5. Reduce heat to low and let curry simmer for 20-25 minutes or until chicken is cooked through.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Vietnamese Coconut Curry Chicken with Vermicelli
This flavorful and aromatic dish combines the warmth of coconut curry with the comforting taste of chicken, all wrapped up in a delicious package of vermicelli noodles. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1/2 cup coconut curry paste
– 1 can (14 oz) full-fat coconut milk
– 1 cup vermicelli noodles
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook vermicelli noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat oil over medium-high. Add chicken and cook until browned, about 5-6 minutes. Remove from heat and set aside.
3. In the same skillet, add garlic, ginger, and coconut curry paste. Cook for 1 minute, stirring constantly.
4. Pour in coconut milk and bring to a simmer. Add cooked chicken back into the sauce and stir to coat.
5. Combine cooked vermicelli noodles with the chicken mixture. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 20-25 minutes
Ghanaian Groundnut Curry Chicken with Peanut Sauce
This recipe combines the flavors of Ghanaian cuisine with the richness of peanut sauce, creating a delicious and aromatic dish that’s perfect for any occasion. With its bold spices and creamy sauce, this curry is sure to become a new favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 2 cloves of garlic, minced
– 1 tablespoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) of groundnuts (peanuts)
– 2 cups chicken broth
– 1 cup peanut butter
– Salt and black pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until softened, about 3-4 minutes.
3. Add garlic, cumin, coriander, cinnamon, and cayenne pepper. Cook for an additional minute.
4. Add chicken and cook until browned, about 5-6 minutes.
5. Stir in groundnuts, chicken broth, and peanut butter. Bring to a simmer.
6. Reduce heat to low and let sauce thicken, stirring occasionally, about 10-12 minutes.
7. Season with salt and black pepper to taste.
8. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 25-30 minutes
Peruvian Aji Amarillo Curry Chicken with Quinoa
Experience the bold flavors of Peru with this vibrant curry dish, featuring tender chicken cooked in a rich and creamy Aji Amarillo pepper sauce, served over nutty quinoa.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups quinoa, rinsed and drained
– 2 medium onions, diced
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika (optional)
– 1/2 cup Aji Amarillo pepper paste (or substitute with sriracha or hot sauce)
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– Salt and pepper, to taste
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. Cook quinoa according to package instructions.
2. In a large skillet, heat oil over medium-high. Add onions and cook until softened, about 3-4 minutes.
3. Add garlic, cumin, smoked paprika (if using), and chicken. Cook until chicken is browned, about 5-6 minutes.
4. Stir in Aji Amarillo pepper paste, diced tomatoes, and chicken broth. Bring to a simmer.
5. Reduce heat to low and let curry sauce cook for 10-15 minutes or until thickened slightly.
6. Season with salt and pepper to taste. Serve chicken over cooked quinoa and garnish with chopped cilantro (if desired).
Cooking Time: 25-30 minutes
Ethiopian Doro Wat Spicy Chicken Curry
This classic Ethiopian dish is a staple of many meals. Spicy doro wat, or chicken stew, is made with tender chicken, onions, garlic, and spices that warm the soul.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 tbsp berbere spice mix (Ethiopian chili powder)
– 1 tsp ground cumin
– 1/2 tsp turmeric
– 1/4 tsp salt
– 1/4 cup chicken broth
– 1/4 cup water
– 2 tbsp vegetable oil
– 2 hard-boiled eggs, peeled and halved (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onions; cook until golden, about 5 minutes.
3. Add garlic, berbere spice mix, cumin, turmeric, and salt; stir for 1 minute.
4. Add chicken; cook until browned on all sides, about 5-7 minutes.
5. Add broth, water, and eggs (if using); bring to a boil.
6. Reduce heat to low; simmer, covered, for 30-40 minutes or until the chicken is tender.
Cooking Time: 45 minutes
Caribbean Curry Chicken with Mango Chutney
Experience the vibrant flavors of the Caribbean with this mouthwatering curry chicken dish, perfectly paired with a sweet and tangy mango chutney. This recipe combines tender chicken, aromatic spices, and juicy mango for an unforgettable meal.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 can (14 oz) coconut milk
– 2 tablespoons mango chutney
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until softened, about 3 minutes.
3. Add garlic, curry powder, cumin, paprika, salt, and pepper. Cook for 1 minute.
4. Add chicken and cook until browned, about 5-6 minutes per side.
5. Pour in coconut milk and mango chutney. Simmer for 10-12 minutes or until chicken is cooked through.
6. Garnish with cilantro leaves. Serve hot over rice or with naan bread.
Cooking Time: 25-30 minutes
Korean Curry Chicken with Sweet Potatoes
Discover the perfect fusion of flavors with this Korean-inspired curry chicken recipe featuring sweet potatoes. The sweetness of the sweet potatoes pairs perfectly with the spicy and savory curry sauce.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium sweet potatoes, peeled and cubed
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 onion, diced
– 1 tsp grated ginger
– 1/2 cup Korean curry paste (gochujang)
– 1 cup chicken broth
– 1/4 cup water
– Salt and pepper to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss sweet potatoes with 1 tbsp oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 1 tbsp oil over medium-high heat. Add garlic, onion, and ginger; cook until softened (2-3 minutes).
4. Add chicken to the skillet and cook until browned (5-6 minutes). Remove from heat and set aside.
5. In a small bowl, whisk together curry paste and chicken broth. Add water and stir until smooth.
6. Pour the curry sauce over the cooked chicken and sweet potatoes; simmer for 5-7 minutes or until heated through.
Cooking Time: 30-40 minutes
Summary
Get ready to spice up your dinner routine with these 18 mouth-watering curry chicken recipes from around the world! From Jamaican Jerk Curry Chicken with Coconut Rice to Ethiopian Doro Wat Spicy Chicken Curry, each dish offers a unique blend of flavors and spices. Discover how to make Thai Green Curry Chicken with Bamboo Shoots, Indian Butter Chicken Curry with Basmati Rice, and many more delicious variations. Whether you’re in the mood for something spicy or mild, there’s something for everyone in this diverse collection of curry chicken recipes.
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