3 Chicken Curry Recipes

Curries are traditionally defined as culinary dishes that include a variety of herbs and spices. Experiment with traditional Indian and Thai-based flavors for a unique dinner that can't be beat.

Indian Chicken Curry

Instead of going out to eat, try this Indian curry recipe at home. Serves 6.

Ingredients

• 2 pounds boneless, skinless chicken breast, cut into bite-sized pieces
• 2 teaspoons salt
• 1/2 cup canola oil
• 1 large white onion, chopped
• 3 cloves garlic, minced
• 1-inch piece fresh garlic, peeled and minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground tumeric
• 1 teaspoon ground coriander
• 1 teaspoon cayenne pepper
• 1 tablespoon water
• 15-ounce can crushed tomatoes
• 1 cup plain, unsweetened yogurt
• 2 tablespoons fresh cilantro, chopped, divided
• 1 teaspoon salt
• 1/2 cup water
• 1 teaspoon garam masala

Directions

1. Sprinkle chicken pieces with two teaspoons salt.
2. Pour oil in a large skillet, and warm over medium heat.
3. Cook chicken in skillet for two to three minutes per side, or until evenly browned.
4. Remove chicken from skillet and set aside.
5. Add onion, garlic, and ginger to skillet, and cook for eight minutes or until onions are translucent.
6. Add curry powder, cumin, tumeric, coriander, cayenne, and one tablespoon water to the skillet, and cook for one minute, stirring constantly.
7. Add tomatoes, yogurt, one tablespoon cilantro, and one teaspoon salt to skillet, and stir until well combined.
8. Return chicken to the skillet, along with a half-cup of water.
9. Braise the chicken breasts with the sauce until they are well coated.
10. Sprinkle the garam masala and remaining one tablespoon cilantro over the chicken breasts.
11. Cover the skillet and allow the curry mixture to simmer for about 20 minutes until the chicken breasts are no longer pink in the center.
12. Serve chicken curry over white or brown rice as desired.

Thai Chicken Curry

Coconut milk is a staple in many Thai recipes. When combined with curry paste, lemongrass, chicken, and other traditional Thai flavors, you'll have a one-of-a-kind curry recipe that can't be beat! Serves 4.

Ingredients

• 1 small white onion, thinly sliced
• 1 stalk lemongrass, peeled and sliced
• 1 tablespoon vegetable oil
• 1 tablespoon red Thai curry paste, plus more as desired
• 4 boneless skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• 15-ounces coconut milk
• 1 teaspoon ground coriander

Directions

1. Heat oil in a large saucepan over medium heat.
2. Add onions to saucepan and cook for three to five minutes, or until translucent.
3. Add the curry paste to the saucepan and cook for one minute, stirring constantly.
4. Add chicken to saucepan and cook pieces until they are browned on all sides.
5. Add lemongrass, fish sauce, sugar, and coconut milk to saucepan, bring to a boil, then reduce heat until the liquids simmer, uncovered, for 15 minutes or until chicken is no longer pink in the center.
6. Stir coriander into the pan and add more curry paste as desired.
7. Serve chicken curry over white or brown rice as desired.

Chicken and Vegetable Curry

This curry recipe is not only tasty, but also chock-full of vegetables. Serve it over brown rice for a complete, balanced meal. Serves 4.

Ingredients

• 2 tablespoons vegetable oil, divided
• 1/4 cup red Thai curry paste
• 1 small yellow onion, sliced
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt
• Black pepper
• 1 1/2 cups broccoli florets
• 1 1/2 cup carrots, peeled and cut into 1-inch pieces
• 1 teaspoon dried basil
• 4 cloves garlic, minced
• Zest of 1 lime
• 1 1/4 cups coconut milk
• 1/4 cup chicken stock
• 14-ounce can diced tomatoes

Directions

1. Heat one tablespoon of oil, curry paste, and onions in a large skillet over medium heat for five to six minutes, or until soft.
2. Sprinkle chicken with salt and pepper.
3. Add chicken to the skillet and cook until golden brown on all sides.
4. Add broccoli, carrots, basil, garlic, and lime to skillet, and cook for two minutes.
5. Add coconut milk, chicken stock, and tomatoes to skillet, and bring to a boil.
6. Cover skillet, reduce heat, and allow mixture to simmer for about 20 minutes, or until the sauce has thickened.
7. Serve chicken and vegetable curry over white or brown rice as desired.

Spice It Up

Eating out can be expensive -- especially when you have a large family. Fortunately, eating tasty and nutritionally-sound Indian and Thai curry recipes doesn't have to break the bank. Make these recipes at home for a balanced, affordable meal that your family will love.