chicken curry recipes

This chicken tikka masala recipe is restaurant quality, made from scratch, and easy to make. The chicken is tender and flavorful, simmered in a generous tikka masala sauce that&#039;s creamy, thick, and decadent. It&#039;s also low carb, keto, and gluten free.

Chicken Tikka Masala

chicken breasts ((Note 1))

7-ounce container plain greek yogurt ((Note 2))

garam masala ((Note 3))

lemon juice

black pepper

ginger

tomato sauce

heavy whipping cream ((Note 4))

garlic,

paprika

table salt

cayenne

Marinate Chicken: Stir together all marinade ingredients except chicken in large bowl until well-mixed; set aside. Pat chicken dry with paper towels, and cut into bite-sized chunks, 1/2 to 1 inch in size. Stir chicken chunks into marinade until well-coated. Cover and refrigerate for at least 1 hour.

Sear Chicken: Heat nonstick pan (Note 6) over high heat, no oil needed. Add 1/2 of chicken chunks (along with any marinade sticking to them; Note 7) to pan and spread them out. Cook until golden brown and a bit charred, a few minutes, while stirring and flipping chicken to sear all sides. As they finish searing, transfer to large plate. Repeat with remaining chicken (Note 8).

Simmer Sauce: Reduce to medium heat. Add all sauce ingredients to now-empty pan, stirring for a minute until mixed. Add seared chicken chunks (without drippings) to pan and submerge in sauce; no need to stir. Bring sauce to simmer. Simmer for 20 minutes, stirring occasionally and decreasing heat as needed to maintain light simmer. Chicken should be cooked through and sauce should be slightly thickened and orange. Turn off heat. Serve (Note 9).

This Japanese recipe of crisp fried chicken in a simple curry sauce is packed full of flavour and so easy to make at home. For something different, ditch the chicken and try our vegan katsu curry instead.

Chicken katsu curry

onions, sliced

vegetable oil

curry powder

plain flour

chicken stock

honey

mirin

soy sauce

free-range skinless chicken breasts

egg,

panko (or regular dried) breadcrumbs

rice

Fry the onions in the oil for 10 minutes until soft. Add the garlic and fry for 5 minutes. Stir in the curry powder, plain flour and chicken stock. Season and simmer for 15 minutes, then whizz in a blender. Strain into a clean pan, then stir in a drizzle of honey, the mirin and soy sauce. Keep warm.

Flatten the chicken breasts with a rolling pin. Put the flour, egg and breadcrumbs in bowls. Dip the chicken in the flour, egg and breadcrumbs to coat. Fry for 2-3 minutes on each side in hot oil until golden. Slice and serve with the sauce and steamed rice.

Soft and tender chicken meatballs poached in a spicy Thai green curry sauce, with gorgeous Asian greens for added bite… what’s not to love?

Thai Green Curry Meatballs | Marion's Kitchen

Marion’s Kitchen Thai Green Curry Meal Kit, which includes:

– THAI GREEN CURRY PASTE

MILK

– DRIED THAI HERBS & CHILLI

SHOOTS

(about 1 lb) chicken mince

garlic cloves, finely chopped

¼ cup finely chopped spring onion (scallions)

coriander (cilantro)

panko breadcrumbs*

tbsp fish sauce

(3.5 oz) baby bok choy, halved

Thai basil, to serve (optional)

red chilli, to serve (optional)

rice,

Step 1

To make the meatballs, combine the chicken mince, garlic, spring onion, coriander, breadcrumbs and fish sauce until combined. Form into small meatballs using your hands (or an ice-cream scoop. Yep, you heard me).

Step 2

Heat the vegetable oil in a large pan over medium heat. Add the THAI GREEN CURRY PASTE and cook for about a minute or until it starts to smell delicious.

Step 3

Pour in the creamy COCONUT MILK and 1 cup of water. Then add the DRIED THAI HERBS &amp; CHILLI (leave the chillies out if you want a mild curry or chop them up if you want a spicier curry). Wait for the curry to start simmering again. Then add the meatballs. Cover and cook for 5 minutes.

Step 4

Drain and discard the liquid from the BAMBOO SHOOTS, then add the drained bamboo shoots to the curry. Cover and simmer for another 5 minutes or until the chicken meatballs are cooked through. Add in the bok choy and cover and simmer for a further 2 minutes or until tender. Top with basil and chillies, if using, and serve with steamed rice.

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Top 3 chicken curry recipes recipes from across the web

The most viewed chicken curry recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Tikka Masala

Chicken katsu curry

Thai Green Curry Meatballs | Marion...

The most viewed chicken curry recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine