Best 3 Fragrant Chicken Curry Recipes

Welcome to the delightful world of fragrant chicken curry! This flavorful dish is a symphony of aromas and flavors that will tantalize your taste buds and leave you craving more. With its tender chicken, aromatic spices, and creamy sauce, chicken curry is a dish that has won hearts around the world. Whether you prefer a mild or spicy curry, there's a recipe out there to suit your palate. So, get ready to embark on a culinary journey as we explore the best recipes for fragrant chicken curry.

Check out the recipes below so you can choose the best recipe for yourself!

FRAGRANT GREEN CHICKEN CURRY

Fragrant Green Chicken Curry image

With the curry paste prepped ahead, this flavorful Thai-style curry comes together in just about 20 minutes.

Provided by Donna Hay

Categories HarperCollins Dinner Curry Chile Pepper Lemongrass Cilantro Chicken Cashew Coconut Lime Juice Quick & Easy

Yield 4 servings

Number Of Ingredients 15

Ingredients

For the rice:
1 cup (200g) white rice
1 1/2 cups (375ml) water
Sea salt flakes
For the curry:
1 x quantity Thai Green Curry Paste
1 (400ml/13.5oz) can coconut milk
1 cup (250ml) chicken stock
8 (125g [1/4-pound]) chicken thigh fillets, trimmed and quartered
2 tablespoons fish sauce
4 makrut lime leaves, stems removed and finely shredded
1/2 cup coriander (cilantro) leaves
1/2 cup (80g) roasted cashews, roughly chopped
1 long green chile, thinly sliced
Lime wedges, to serve

Steps:

Make the rice:
Place the rice, water, and salt in a medium saucepan over high heat and bring to the boil. Reduce the heat to low, cover with a tight-fitting lid and cook for 12 minutes or until just tender. Remove from the heat and allow to steam for 8 minutes. Fluff the grains with a fork to serve.
Make the curry:
Place a large saucepan over medium heat. Add the curry paste and cook, stirring frequently, for 2-3 minutes or until fragrant. Add the coconut milk and stock, stir to combine and bring to a simmer. Add the chicken, return to a simmer and cook for 5-8 minutes or until the chicken is cooked through. Add the fish sauce and stir to combine. Top the curry with the lime leaf, cilantro, cashews, and chile. Serve with the rice and lime wedges.

FRAGRANT CHICKEN CURRY

Fragrant Chicken Curry image

It's easy to buy a cooked hen, take the meat off the bone and use it in a 'wow' recipe. I especially like it for dishes like this curry that I might not have time to make from scratch.

Provided by Ben S.

Categories World Cuisine Recipes Asian

Yield 6

Number Of Ingredients 15

Ingredients

2 tablespoons curry powder
1 teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon cayenne pepper
2 tablespoons vegetable oil
1 large onion, halved and thinly sliced
3 garlic cloves, minced
1 rotisserie chicken, skinned and boned, meat pulled into large chunks
1 (13.5 ounce) can light coconut milk
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can chicken broth
Cooked basmati rice
chopped fresh cilantro
mango chutney

Steps:

Mix spices in small bowl. Heat oil in a Dutch oven or small soup kettle over medium-high heat; add onion and saute until golden, 8 to 10 minutes.
Add garlic; saute until fragrant, about 30 seconds. Add spices; toast until fragrant, 30 seconds to 1 minute. Add chicken; stir until completely coated with spices. Add coconut milk, tomatoes and broth. Bring to a simmer; cook uncovered until flavors blend and stew is thick, about 20 minutes.
Remove from heat, sprinkle with cilantro and serve over rice. Pass chutney separately.

Nutrition Facts : Calories 564.3 calories, Carbohydrate 58 g, Cholesterol 83.1 mg, Fat 22.2 g, Fiber 3.2 g, Protein 32 g, SaturatedFat 6.2 g, Sodium 630.8 mg, Sugar 2.9 g

FRAGRANT GREEN CHICKEN CURRY

FRAGRANT GREEN CHICKEN CURRY image

Categories Chicken

Yield 4 Servings

Number Of Ingredients 17

Ingredients

Jamie Oliver
GREEN CURRY PASTE:
6 scallions, washed and trimmed
6 jalapenos, seeded and chopped
3 cloves garlic
1 T fresh ginger, peeled and chopped
1 T coriander seeds, pounded and crushed
Salt and pepper
1/2 handful kafir lime leaves, torn
2 lemon grass stalks, trimmed and chopped
2 handfuls of basil on the stalk
2 handfuls of cilantro on the stalk
4 limes, zested and juiced
3T xvoo
4 boneless skinless chicken breasts, cut in 1' cubes
16 oz coconut milk
1 handful chopped pistachios (optional)

Steps:

GREEN CURRY 1. Put all green curry paste ingredients in a food processor and whiz to a sooth paste. 2. Marinate the chicken in some of the paste for about 30 minutes. 3. In a large saute pan, heat the oil and fry the chicken pieces around 4 minutes. Add the remainder of the marinade (it will splatter). Add the coconut milk and simmer for 8 - 10 minutes. Serve sprinkled with the pistachios and some cilantro with rice or noodles.

Tips:

Use a deep, heavy-bottomed pot or Dutch oven for the best results. This will help to evenly distribute the heat and prevent the chicken from sticking.
If you don't have a food processor, you can grate the onion and ginger by hand.
To make the curry spicier, add more chili powder or cayenne pepper. For a milder curry, reduce the amount of these spices.
If you prefer a thicker sauce, add more coconut milk or yogurt. For a thinner sauce, add more water or broth.
Serve the chicken curry with rice, naan bread, or your favorite side dish.

Conclusion:

This fragrant chicken curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry is made with a variety of spices, including cumin, coriander, turmeric, and ginger, which give it a rich and flavorful flavor. The chicken is tender and juicy, and the sauce is creamy and smooth. This curry is sure to be a hit with your family and friends!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#curries #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #poultry #asian #indian #easy #chicken #meat #whole-chicken