Chicken Curry Recipes
These chicken curry recipes are all easy to make, full of flavour and easy to vary by adding different vegetables, or using different spicing. I often use ready-made curry pastes because I think the flavour is excellent in many of them. But sometimes it’s nice to prepare your own spice mix, so the recipes below offer both options. If you’d like to see some other types of chicken recipe, go to Healthy Chicken Recipes.
Thanks to my friend Cherie for inspiring this dish, which, as she's vegetarian, she
makes with tofu. I adapted to use on this page of healthy chicken recipes, and it's delicious, fragrant and very simple. I
like to use creamed coconut sold in a block (actually, I like to pare bits off and eat
them while I'm cooking!), but you can substitute canned coconut milk.
Serves 4: 1 large onion, finely sliced, a little sunflower oil, 2 large chicken
breasts, skinned and cubed,1-2 tbsp green curry paste, 100g (1 cup) creamed
coconut
Cook the onion gently in the oil until softened. Add the chicken, then stir in the curry paste. Boil some water in the kettle, and pour around 200ml into a heatproof measuring jug. Grate the creamed coconut, and stir it into the boiling water until dissolved. Pour this mixture over the chicken and stir well. Bring the mixture back to the boil, lower the heat, and simmer gently for 20 minutes. Serve with rice.
Tandoori Chicken Curry These tasty pieces of spicy chicken can be served hot or cold. They make perfect finger food for a party – provide lots of napkins – children love them too, and they are very simple to make. Serves 4: Preheat oven to 350F/180C/gas 4. Cut two skinned chicken breasts in half. Skin 4 chicken drumsticks. Make 2-3 slits, about 1cm deep, in each piece of meat. Mix the tandoori mixture, using 200g carton plain yogurt, 2 cloves crushed garlic, 2 tsp fresh ginger (peeled and grated), 1 tbsp tandoori paste. Place the chickens in an ovenproof dish and brush the tandoori mixture all over. Bake the chicken for 30-35 minutes, turning once, until the meat is well-browned and tender. Serve with boiled rice or naan bread. Delicate Chicken Curry
Use your own spice mix to make this fragrant dish, as in the recipe, or substitute a mild curry paste if you wish. Increase the amount of chilli powder if you prefer a hotter curry. For an interesting optional garnish, scatter with toasted flaked almonds just before serving. Serves 4: Brown 8 chicken thighs all over in a little oil. Remove from pan. Add 2 chopped onions to the pan, and cook until soft. Add 2 cloves crushed garlic and 2 tsp fresh ginger (peeled and grated), then add the spices (or curry paste if you prefer): 1 tbsp each ground coriander and ground cumin, 1 tsp ground turmeric, ˝ tsp chilli powder. Sprinkle over 1 tbsp plain (all purpose) flour and stir to coat. Add 1 tbsp tomato puree and 250ml (1 cup) water to which you have added 50 (1/2 cup) grated creamed coconut, stir well, bring to boil then reduce to a simmer. Add chicken to pan and simmer, covered, for about 20 minutes until the chicken is tender.
For more recipes, see Easy Healthy Recipes. Click here to go back to the top of Chicken Curry Recipes.
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Take-away curry is all too often swimming in fat. It may taste good, but it’s not doing your health any favours. Yet chicken curry is one of my family’s all-time favourites, so the best solution by far is to make it myself.