There are many chicken curry recipes. Combines the flavors and aromas of curry and chicken. And the cooking technology and additional ingredients will add individuality. They can be the most unexpected.

The proposed recipe for chicken with curry sauce is reminiscent of an oriental fairy tale - also slowly, but steadily everything goes to a happy ending - a very appetizing result. The main character of this culinary story is the sauce. During his “adventure” he undergoes a series of dizzying transformations, successively soaking up what different products offer him. At the very end, the hero turns into a breathtakingly handsome man, to whom the chicken is given without reserve.

Perhaps the metaphor is florid (how could it be otherwise, the East is such a thing), but it is true (like all fairy tales).

And now - the chicken curry recipe in detail.

Ingredients

• curry - 2 teaspoons
• chicken meat (breast) - 500 grams
• onion - 2 large
• sweet pepper - 2 large
• garlic - 3 cloves
• tomato - 4
• ginger root - 35-40 grams
• olive oil - 2-3 tbsp. spoons
• cream - 100 ml

Preparation

If you want to get not only a spicy, but also a spicy taste of the sauce, add finely chopped chili peppers or a drop of cayenne (red hot or chili powder) at the moment you add the seasonings.

It is recommended to use coconut milk instead of cream - choose what you like best.
The chicken pieces can be any kind, from any part of the chicken, not just the breast. Chicken with curry sauce and whole chicken thighs (legs) turns out very tasty.

If you do not want to use a ready-made curry mixture, then assemble it from individual seasonings. The following curry seasonings are excellent for these purposes: turmeric, fenugreek, coriander, cumin, cinnamon, ginger, cloves, nutmeg, anise. You can use all the spices together, or just your favorites.

Experiment and you'll be surprised how rich and unexpected chicken flavor can be!

Did you like this Indian chicken recipe? Then try another national dish -

Chicken in curry sauce is a very easy to prepare and very tasty recipe, however, all the recipes that I publish are very tasty 🙂 

The chicken curry sauce recipe is one of my favorites, especially when I’m expecting guests and need to treat them tasty and satisfying.

All the aromatic blends of spices balanced with the velvetyness of the yogurt or coconut milk makes the dish simply wonderful, and it's so good.

Basically, chicken curry is a dish of Asian origin. Let's just say that this version of the recipe is adapted to the ingredients and tastes of the West, while maintaining that element of “exoticism” that makes it so interesting in taste.

Curry

For this recipe you will need a curry spice mixture, you have 2 options: buy good curry powder or make your own at home.

• Recipe:

If not, buy Indian curry spices at the supermarket.

Which is better: coconut milk (cream) or yogurt?

There are 2 ways to make chicken curry: coconut milk (you can use dairy cream) or natural yogurt.

Whatever you cook it will be equally correct and very tasty. The decision to use it is entirely your choice.

If you want the chicken curry sauce to be sweeter, use coconut milk; if you like the taste more slightly sour, add yogurt.
In this recipe I have taken coconut milk, if you are going to make it with yogurt then just replace one with the other keeping the same quantity and you are done.

Let's start cooking chicken curry sauce

Ingredients:

Preparation:

When serving, add cilantro leaves, chopped as in the photo above.

The amazing cuisine of the East has given us a lot of aromatic recipes cooking meat. One of the simplest and most popular is chicken curry. Today there are several dozen varieties of this dish.

The website offers you the most popular options that are easy to prepare at home and do not require special skills.

Chicken curry recipe

Inspired by the beauty of India, we invite you to use this recipe. Components:

• Shins – 8 pcs.
• Classic yogurt – 1 glass.
• 200 ml cow's milk.
• Ginger is a small piece of root.
• For frying, butter and olive oil.
• 7 cardamom seeds.
• Cloves – 1 tablespoon.
• Zira, turmeric and black peppercorns, 1 tablespoon each.
• Fennel and coriander seeds - 1 teaspoon each.
• A pinch of saffron.
• Cinnamon – 1 stick.
• Laurel.
• A pod of red hot pepper. If you prefer spicy dishes, then cut the vegetable, otherwise add it whole.

Chicken in Indian sauce getting ready in the following way:

• Skin the chicken legs and remove the bottom joint. The drumstick is cut in half.
• Rinse the meat in running water.
• Marinates the legs in 100 ml of yogurt.
• Both types of oil are poured into the pan, finely chopped ginger, onion and garlic are added. Simmer over low heat until the ingredients soften.
• Pour the cored cardamom and other spices into a dry frying pan. Turn on the stove and place seasonings warm up, after 60 seconds you will feel a wonderful aroma. After this, the pan is removed from the heat.
• By this time the onion has softened, add water to it and simmer further.
• Boil the milk and add saffron; you will notice how the liquid has changed color.
• Fry the drumstick over high heat.
• Spices are ground in a mortar. As a last resort, you can use a blender.
• Add strained milk, meat and the resulting spices to the container with garlic. Stirring the mixture, simmer for half an hour.
• 20 minutes before cooking, add cinnamon, bay leaf and pepper. Before turning off, add the remaining yogurt.

Rice and chicken curry are a great combination

You can do cook the meat in Thai. Contains:

• Cleaned and washed breasts – 4 pcs.
• Any rice- 300 grams.
• Bulb.
• Grated fresh ginger - a tablespoon.
• A couple of cloves of garlic.
• Soy sauce – 1.5 tablespoons.
• Coconut milk– 100 g.
• 3 cardamom pods.
• Take a teaspoon each of miso paste and curry.
• Lavrushka.
• A pinch of turmeric.

Cooking features:

• Heat the milk in a deep frying pan.
• Add ginger, chopped onion, garlic, and cook over medium heat for 15 minutes.
• Add the brisket, cut into medium pieces, into the container. Simmer over high heat until the meat turns golden brown.
• Sprinkle with curry and turmeric.
• Add sauce, filtered water, miso paste and rice. Mix everything thoroughly.
• Place cinnamon, bay leaf and cardamom in a container. Cover with a lid; after boiling, the mixture simmers for about 40 minutes.

Chicken curry in creamy sauce

Amazingly tender chicken recipe with plum sauce with vegetables:

• Chicken fillet – 300 gr.
• Paprika, sugar and ground black pepper 1 teaspoon each.
• Refined oil – 3 tablespoons.
• Red sweet pepper – 1 pc.
• Onion, medium size.
• 100 g each of broccoli and cauliflower.
• Cup cream.
• Water – 3 tablespoons.
• A pinch of salt.
• Curry seasoning – 2 tablespoons.

Stages of creating a dish:

• Cut the fillet into small strips and place in a deep plate. Add pepper, paprika, sugar and sprinkle with oil. Mix well. Place the meat in the refrigerator for half an hour.
• We wash the vegetables in running water. Cut the pepper into cubes and the cabbage into thin slices.
• Heat the remaining oil in a wok and add curry spices. Stir for 60 seconds until a spicy aroma appears.
• Chop the onion and add to the pan.
• When the onion has turned golden, add the chicken and mix everything. Cook over high heat for 3-5 minutes.
• Add vegetables and water. Mix and add salt. The gas is turned on to the minimum level.
• Has the water almost boiled away? Now it's time to add the cream. Let the mixture boil and turn off the heat.

Bon appetit!

Chicken curry

If you are not sure about the correct proportions of spices, then you can replace the sauce with ready-made spices. This option is a win-win in any situation. Even the most sophisticated guests and pampered family members will appreciate your culinary skills very highly.

The sauce is prepared on the basis of madras curry paste (see the link below for a recipe for making it at home), with the addition of fresh tomatoes, sautéed onions, garlic and chili. If you don’t skimp on spices and heat, you will end up with a real Indian curry - very tasty and soft chicken and an appetizing sauce, rich in spicy aromas.

The most convenient way to cook chicken with curry sauce is fillet. However, you can use legs or thighs, it will also turn out very tasty, but it will be a little fattier and you will have to tinker with the bones. Madras curry is best served with rice. And if the dish turns out to be too hot, then place Indian raita sauce with mint next to the plate; it will reduce the heat and highlight the spicy taste of the curry.

Total cooking time: 60 minutes
Cooking time: 50 minutes
Yield: 3 servings

Ingredients

• chicken fillet – 600 g
• onions – 2 pcs.
• garlic - 2 teeth.
• green chili – 1-2 pcs.
• ripe tomatoes – 400 g
• Madras curry paste – 1 tbsp. l.
• garam masala spice mixture – 1 tsp.
• turmeric – 0.5 tsp.
• ground red pepper - to taste
• salt - to taste
• water – 300 ml
• vegetable oil – 3 tbsp. l.

Preparation

Cut the chicken fillet into pieces - approximately 3-4 cm in size. Peel a couple of medium-sized onions and chop into small cubes. Crush the garlic with the flat side of a knife, peel it, and chop it with a knife. Wash the tomatoes and cut into 1 cm cubes. Chop the green chili (clean out the seeds) as finely as possible - the amount of chili is determined by taste, in India they add at least 2-3 hot peppers to curry, but if you are cooking for the first time, start with 1 piece .



Heat refined vegetable oil in a wide frying pan (or wok). Add the onion and fry for 5-8 minutes to soften. The onion should not darken.



Add garlic and green chilies, add madras curry paste - 1 heaped tablespoon. Continue to fry everything together for no more than a minute, stirring regularly with a spatula. This way the aroma of the spices will be better revealed.



Place chicken pieces into the pan. Stir and continue frying over high heat, 2-3 minutes on each side, until golden brown on the surface. That is why the frying pan must be wide so that the meat lies in one layer and is immediately fried, and not stewed in its own juices.



Add chopped tomatoes, add water and bring to a boil. Mix thoroughly, reduce heat and cover with a lid. Cook at low simmer for 30 minutes, stirring occasionally. Add salt to taste during the process. There should be a lot of liquid when stewing; tomatoes will provide it. But if your curry starts to dry out and sticks to the bottom of the pan, just add a little more water and mix thoroughly.



At the end of cooking, add the remaining spices - garam masala and turmeric, cook uncovered for another 10 minutes.



You can add more ground hot pepper if you like.

Serve chicken curry with rice, pilaf or Indian flatbreads. You can sprinkle some cilantro leaves and top it off with a yogurt-based sauce - mint raita is ideal. Have a nice trip to India!

Indian chicken curry is a delicious dish, known not only in India and the countries of southeast Asia, but throughout the world! The name comes from the word kari - “vegetable sauce”. You can cook Indian chicken in a pan on the stove, slow cooker or oven. Below are two step-by-step recipes that will help you prepare flavorful and satisfying chicken. The dishes differ in the composition of ingredients, but each of them has its own unique taste.

Delicious chicken curry recipe

Ingredients:

• 2 chicken breasts
• 1 tsp curry
• 1 cup sour cream
• Glass of coconut milk
• 2 chopped onions
• Tomato paste – 300 ml
• 2 tsp chopped garlic
• 1 tsp sunflower oil
• Salt, pepper, cloves, lemon juice
• Turmeric, ginger, cardamom, cinnamon

Preparation:

1. Marinate the meat in sour cream with lemon juice and cinnamon, refrigerate for an hour.
2. Dry the marinated breasts and fry with butter in a frying pan until golden brown. Then set them aside and fry a mixture of onions, garlic and ginger with the addition of curry and turmeric in a frying pan.
3. Place the chicken in the pan and add coconut milk, cardamom, cloves and tomato paste, as well as salt and pepper. Roast for about 20-30 minutes.

Chicken in curry sauce

We bring to your attention another recipe on how to cook delicious and appetizing chicken in the “Indian” style. The dish is easy to prepare, in about 1 hour.

Products:

• Chicken – 2 breasts
• Curry (powder) – 2.5-3 tsp.
• Garlic – 2 cloves
• Onions – 1 pc.
• Green pepper - half a pod
• Tomato paste – 1-1.5 tbsp.
• Sunflower oil – 2 tbsp.
• Water – 1 glass
• Salt to taste

Preparation:

1. Pour vegetable oil into the pan and place on the fire to heat it up. At this time, remove the skins from the onions and chop them with a knife. Also peel and chop the garlic.
2. Place the onion in a saucepan, mix well with oil and fry. Add peeled garlic cloves.
3. Fry until the mixture is soft.
4. Next you need to make the curry sauce. Combine the powder with the tomato paste and mix thoroughly to form a smooth paste.
5. Add the sauce to the pan with the ingredients and fry for about two minutes.
6. Wash the breasts, cut into small pieces and place in a saucepan. Stir the mixture for 5-6 minutes - during this time the mass will become golden brown.
7. Pour in a glass of water, a little salt and simmer for about 25 minutes over low heat, stirring the contents of the pan from time to time.

Indian chicken curry is usually served with rice as a side dish. Bon appetit!