Chicken curry is a popular and flavorful dish enjoyed in many parts of the world. It combines tender chicken with aromatic spices and rich sauces to create a comforting meal. This guide will teach you how to prepare two delicious versions of chicken curry: a spicy chicken curry and a herb-infused chicken curry. Whether you want a quick meal or a dish full of fresh herbs and coconut milk, this recipe covers it all.
Spicy Chicken Curry Recipe
This spicy chicken curry is perfect if you like a little heat in your food. It uses a variety of spices and fresh ingredients to create a deep, rich flavor.
Ingredients
- 2 tablespoons fresh chopped coriander (cilantro)
- 2 tablespoons tomato paste
- ½ teaspoon paprika
- ½ teaspoon crushed chili flakes
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon curry powder
- 4 large chicken fillets, cut into big cubes
- 2 green chili peppers, sliced
- 2 large tomatoes, peeled and chopped
- ½ cup heavy cream
- 1 tablespoon fresh grated ginger
- 4 cloves garlic, minced
- ¼ teaspoon black pepper
- 1 large onion, chopped
- 4 tablespoons cooking oil
- Cooked basmati rice for serving
Cooking Instructions
- Heat oil in a large pot over high heat until hot.
- Add the chopped onions and stir continuously until they turn golden brown and soft.
- Add the chicken pieces and cook for several minutes until they get a nice golden color.
- Mix in black pepper, ginger, and garlic. Stir well and cook until the ginger and garlic aroma rises.
- Add tomatoes, tomato paste, paprika, chili flakes, coriander, cumin, turmeric, curry powder, salt, and green chilies. Stir thoroughly for 3-4 minutes on high heat.
- Pour in the heavy cream and chopped coriander. Stir well to combine all ingredients.
- Cover the pot and reduce the heat to medium-low. Let the curry simmer for 5-7 minutes until the chicken is fully cooked and the sauce thickens.
- Remove from heat and serve hot with cooked basmati rice.
Herb Chicken Curry Recipe
This herb chicken curry is perfect if you enjoy fresh herbal flavors and a creamy texture using coconut milk. It takes longer to cook but offers a rich and fragrant meal.
Ingredients
- 100 grams frozen peas
- 6 grams whole green peppercorns
- 10 grams each of fresh thyme, oregano, and sage leaves
- 1 tablespoon fine salt
- 3 cups water
- 400 grams coconut milk
- 300 grams carrots, chopped
- 2 tablespoons curry powder
- 1 tablespoon minced garlic
- 150 grams chopped onion
- 5 tablespoons sunflower oil
- Black pepper and salt to taste
- 4 skinless chicken breasts, halved
- 4 chicken thighs
- 2 extra tablespoons oil for frying
- 10 grams extra fresh herbs: sage, thyme, oregano
Cooking Instructions
- Wash the chicken and pat dry. Season with salt and pepper and set aside.
- Heat 5 tablespoons oil in a large pot over medium heat. Fry the chicken pieces until browned on both sides, then remove and set aside.
- Add chopped onions to the same pot and cook until soft.
- Add minced garlic, curry powder, and carrots; stir for about 1 minute.
- Add water and coconut milk to the pot and bring to a boil.
- Return chicken to the pot and mix well with the sauce.
- Reduce heat and simmer gently for 15 minutes.
- Crush the fresh herbs and green peppercorns in a mortar, then add them to the curry. Continue cooking for 20 more minutes.
- Add frozen peas and cook for an additional 5 minutes.
- In a small pan, heat the extra oil and quickly fry the extra herbs for a few seconds. Spread these over the curry before serving.
- Serve hot with your choice of rice or bread.
Additional Tips for Perfect Chicken Curry
- Use fresh spices and herbs for the best flavor.
- Adjust the level of spiciness by adding or reducing chili peppers.
- Marinate chicken beforehand to enhance taste.
- Cook on medium heat to avoid burning the spices.
- Serve with basmati rice or naan bread for an authentic experience.
- Leftover curry can be stored in the refrigerator for up to 3 days.
Tags
Cooking & Recipes