curry

Here's what you need: olive oil, chicken breast, salt, pepper, onion, garlic, ginger, chili powder, garam masala, turmeric, coriander powder, water, passata sauce, single cream, low fat natural yogurt

Lighter Chicken Korma Recipe by Tasty

olive oil

chicken breast, diced

salt

pepper

onion, diced

garlic, grated

ginger, crushed

chili powder

garam masala

turmeric

coriander powder

water

passata sauce, or tomato sauce

single cream

low fat natural yogurt

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Heat the oil in a large pan over a medium heat.

Add the chicken and season with the salt and pepper. Fry for 6-8 minutes or until cooked through.

Fry the onions with the garlic and ginger for about 5 minutes.

Stir in all the spices and fry for another 2 minutes.

Stir in the water and passata sauce. Bring to a boil.

Place a lid on top of the pan and simmer for 10 minutes.

Add in the chicken and cook for another 5 minutes, until the sauce thickens slightly.

https://vid.tasty.co/output/32349/mp4_640x640/1495144293

This chicken curry recipe is family-friendly and easy enough for a busy weeknight. Serve it with basmati rice and dinner is done!

Chicken Curry

chicken breasts,

Salt and black pepper

curry powder, divided

vegetable oil, divided

yellow onion, finely chopped

garlic cloves,

ginger

chicken

cornstarch

sugar

peas (no need to thaw)

plain low fat (2%)

cilantro

Sprinkle the chicken evenly with 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon curry powder. 

Heat 1-1/2 tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.

Add the remaining 1-1/2 tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1-1/2 teaspoons curry powder and cook until fragrant, about a minute more.

Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and 1/8 teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.

Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Off the heat, stir in the yogurt and cilantro; then season with salt and pepper, to taste. Serve with basmati rice.

Here's what you need: vegetable oil, medium yellow onion, garlic, curry powder, paprika, cayenne, cumin powder, allspice, fresh ginger, black pepper, potato, chickpeas, vegetable broth, lemon juice, diced tomato, coconut milk, rice, naan bread, fresh cilantro

Easy-Peasy Potato Curry Recipe by Tasty

vegetable oil

yellow onion, diced

garlic,

curry powder

paprika

cayenne

cumin powder

allspice

fresh ginger, minced

black pepper

potato,

oz chickpeas, 1 can, drained

vegetable broth

lemon juice

oz diced tomato, 1 can

oz coconut milk, 1 can

rice, cooked,

naan bread,

cilantro, chopped,

Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.

Add the garlic and saute for about 2 minutes, until fragrant.

Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.

Add the potatoes and mix well until well-coated in spices.

Add the chickpeas and stir to incorporate.

Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.

Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.

Serve with cooked rice and naan and garnish with fresh cilantro.

https://vid.tasty.co/output/92916/landscape_480/1525716343

Spiced Eggs with Tzatziki recipe | Epicurious.com

cumin seeds

Tbsp. flaky sea salt

Aleppo-style pepper

plain whole-milk yogurt

½ cup finely chopped English hothouse cucumber

garlic clove, finely grated

Tbsp. finely chopped mint, plus leaves

1¾ tsp. kosher salt, divided

eggs

heavy cream

unsalted butter

Parsley leaves with tender stems and dill sprigs (for serving)

Spiced Chickpeas and Greens Frittata recipe | Epicurious.com

herbs

sour cream

red pepper flakes

kosher salt,

extra-virgin olive oil, divided

(15.5-oz.) cans chickpeas, rinsed,patted dry

onion,

garlic cloves, 5 thinly sliced, 1 whole

hardy greens (such

mayonnaise

This easy stovetop Chicken Tikka Masala tastes just like your favorite Indian take-out and is ready in under an hour. Leftovers are even better the next day! 

Chicken Tikka Masala

chicken breasts, thighs, or a mix

plain whole milk yogurt

garlic, minced

cumin

canola oil, divided

coriander

(14-ounce) can crushed fire-roasted tomatoes (regular crushed tomatoes work, too)

cayenne pepper

rice,

"Wow. I never go through the effort to leave comments on recipes I try — but this was absolutely exceptional. I made two modifications — because of the current era of grocery pickup. I used Greek yogurt in the marinade, which I left overnight, (and then mixed the onion in the excess marinade before cooking them) and used cashew cream instead of heavy cream. Will be making again. I think this may be my new favorite dish"

"Have not tried yet, but I wanted to know if homemade yogurt with whole milk would be ok? Also, can you reuse the yogurt from the marinade for the second part of the recipe, or would it be too spicy - not suitable? Thanks!"

Prepare the chicken: Trim chicken thighs of any extra fat. Chop into bite-sized pieces about 1/2 to 1-inch wide. Place the chicken thigh pieces to a medium bowl.
Add the yogurt, ginger, garlic, cumin, paprika and salt. Using your hands, combine the chicken with the spices until the chicken is evenly coated.

Marinate the chicken: Cover the bowl with plastic wrap and let the chicken marinate in the fridge for at least 45 minutes or as long as overnight. (Marinating for 4 to 6 hours is perfect.)

Cook the chicken: In a large skillet, heat 1 tablespoon of canola oil over medium-high heat. Add the chicken thigh pieces and cook for about 6 to 7 minutes, until they’re cooked through. Transfer to a plate and set aside.

Toast the spices: Wipe down the pan you used to cook the chicken. Heat remaining canola oil over medium heat. Add the onions and cook for 5 minutes, until softened, stirring often.
Add the grated ginger, minced garlic, coriander, paprika, garam masala, turmeric, black pepper, salt, and cayenne. Let the spices cook until fragrant, about 30 seconds to a minute.

Make the sauce: Add the crushed tomatoes to the pan with the spices and let everything cook for 4 minutes, stirring often. Add the yogurt and stir to combine.

Simmer the sauce: Reduce the heat to medium-low and let the sauce simmer for another 4 minutes. Add the chicken pieces to the pan and coat with sauce.

Serve: Serve over cooked basmati rice and garnish with cilantro.

"This is my favorite recipe, I’m no chef by any means and this is amazing every time. I tend to let it simmer even longer because my girlfriend loves the thick sauce. I make 2 batches of this recipe, one for chicken for me, and one with tofu for her!"

"Thank you for this recipe, i enjoy making this dish, me and mom like it alot"

"Phenomenal! I followed the recipe as written other than subbing avocado oil for canola oil. Dare I say this recipe is even better than some versions I’ve had in a restaurant? I used 1\/2 teaspoon of cayenne pepper and loved the heat to the dish. Simple Recipes continues to be my go-to site!"

https://www.simplyrecipes.com/video_src?vid=6108764554001

Rich, creamy, and packed with uncompromising flavor from a slew of aromatics and shrimp paste, this classic Northern Thai soup combines tender braised chicken in a coconut-y curry broth with boiled and fried noodles. Our version is the real deal, straight from the streets of Chiang Mai.

Real-Deal Khao Soi Gai (Northern Thai Coconut Curry Noodle Soup With Chicken) Recipe

whole dried Thai bird chili

shallots,

garlic

lemongrass, bottom 4 inches only, roughly chopped

makrut lime zest,

(1-inch) knob fresh turmeric, roughly chopped

small bunch cilantro stalks,

coriander seed

Thai black cardamom

Kosher salt

Thai shrimp paste

vegetable or canola oil

(15-ounce) cans coconut milk,

chicken stock

palm sugar (see note)

Fish sauce

lime

Place chili, shallots, garlic, lemongrass, lime zest, turmeric, ginger, cilantro stalks, coriander seed, and cardamom in the center of a 12- by 12-inch square of heavy duty aluminum foil. Gather edges up to make a tight pouch. Place pouch directly over the flame of a gas burner and cook, turning occasionally, until aromatic and wisps of smoke begin to rise, about 8 minutes. If no gas burner is available, place the pouch in the bottom of a wok or cast iron skillet and heat over high heat, turning occasionally, until smoky, about 10 minutes. Allow contents to cool slightly and transfer to a large mortar and pestle.

Add a large pinch of salt to the aromatics. Pound until a very fine paste is formed, about 10 minutes. Add shrimp paste and pound to incorporate. Set curry paste mixture aside.

Separate out 1/4 of the noodles (enough noodles to make a crispy fried-noodle topping for 4 bowls) and set the remaining noodles aside. Heat vegetable oil in a large wok over high heat until shimmering. Working in batches, add noodles to oil and fry, stirring and flipping until golden brown and crisp. Transfer to a paper towel-lined plate. Season with salt and set aside.

Discard all but 1 tablespoon oil from wok. Using a spoon, skim 2 tablespoons of creamy fat off the top of the coconut milk and add to the wok. Heat wok over high heat and cook, stirring constantly, until coconut milk breaks and oil begins to lightly smoke, about 2 minutes. Add curry paste mixture and cook, stirring and smearing the paste into the oil, until aromatic, about 45 seconds.

Slowly whisk in the coconut milk, followed by the chicken stock and palm sugar. Add chicken legs and bring to a simmer. Cook, turning chicken occasionally, until chicken is tender and broth is very flavorful, about 30 minutes. Season to taste with fish sauce.

Bring a pot of salted water to a boil. Add remaining uncooked noodles and cook until al dente, about 1 minute. Drain noodles and divide between four warmed bowls. Top noodles with two pieces of chicken. Divide broth evenly between bowls. Top with fried noodles and serve immediately with sliced shallots, lime wedges, and pickled mustard greens on the side.

This simple curry serves as a fine introduction to the Indian home cooking of Meera Sodha, a British cookbook author whose “Made in India: Recipes From an Indian Family Kitchen” was released in 2015. The recipe for this curry, her "ultimate comfort food,'' derives from the one her Indian-born mother cooked for Sodha when she was growing up in Lincolnshire and for which she pined for during her college years in London. It provides a thick, gingery, garlic-flecked tomato sauce with deep notes of cinnamon and cumin, and a low flame of chile heat, surrounding small chunks of skinless chicken thigh, with slivered almonds scattered over the top at the end.

Meera Sodha’s Chicken Curry

neutral oil, like canola

cinnamon sticks,

green cayenne

Kosher salt,

tomatoes

tomato paste

whole-milk yogurt, plus 1 cup to serve with the meal

almonds

cayenne pepper,

Melt the butter or ghee in the oil in a large Dutch oven set over medium heat, and when it is hot and shimmering, add the cumin seeds and cinnamon sticks. Cook for a minute or two, stirring often, to intensify their flavors, then add the onions. Cook, stirring occasionally, until they are golden, approximately 15 to 20 minutes.

Meanwhile, put the ginger, garlic and peppers into a mortar and pestle with a pinch of salt, and smash them together into a coarse paste. (You can also do this on a cutting board, with a knife.)

Add the paste to the onions, and cook for 2 minutes or so, then pour in the tomatoes, and stir. Allow to cook for an additional 2 to 3 minutes, then add the tomato paste, ground cumin, ground turmeric and another pinch of salt, and stir to combine.

Add the yogurt slowly to the mixture, using a wooden spoon to whisk it into the sauce. It may be quite thick. When it begins to bubble, add the chicken. Lower the heat, put the lid on the Dutch oven and allow the curry to cook gently for 30 minutes or so, or until the chicken is cooked through. Add the almonds and the garam masala, along with a pinch of cayenne, and cook for 5 minutes more or so. Serve with basmati rice or naan, and the additional yogurt.

Mango and chicken are a power combo! This mango chicken curry recipe uses boneless, skinless breasts or thighs, mango, onion, ginger, garlic, curry, cumin, raisins, and coconut milk.

Mango Chicken Curry

large onion, chopped (1 1/2 to 2 cups)

red bell pepper, chopped

yellow curry powder

mangos,

cider vinegar vinegar

coconut milk

chicken thighs

golden raisins (optional)

Salt and pepper

Cilantro

"I made it and as my curry Powder was maybe a bit flat old whatever??it lacked a bit of flavour to me,However the war department(wifey)had seconds,and this is a very rare occurance,as a big fan of your ginger beef recipe I jumped right on your mango curry recipe and I will most definitely try this again and follow your directions and add my personal tastes to it,deleted raisins,red bell pepper and cilantro as I did'nt have these ingredients...  I will always try your recipes when I'm searching for something different,as in you first them others later,and thank-you muchly"

Cook onions, bell pepper, garlic, ginger, spices: Heat oil in a large sauté pan over medium heat. Add onions and bell pepper cook, stirring occasionally, until soft, about 5 minutes.
Add the garlic and ginger and cook for another minute.
Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan.

Add the vinegar, coconut milk, and one of the two chopped mangoes to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally.

Purée sauce: Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.

Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.

Add remaining chopped mango to the pan. Stir in the cream, if using. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil! Or the cream may curdle.

Adjust seasonings: If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.
Serve over rice. Garnish with cilantro.

"Very nice! My 5 year old loves it says it's his favourite dinner!"

"It was amazing!!! Changed vinegar for tomato paste, deleted the raisins and added some lemon to finish.  Thanks :) :)"

With hints of spice, our curry is a great way to liven up your week. Super creamy, nutty and low in calories, this recipe is perfect for a simple family dinner

Top 40 curry recipes from across the web

The most viewed curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lighter Chicken Korma Recipe by Tas...

Chicken Curry

Easy-Peasy Potato Curry Recipe by T...

Spiced Eggs with Tzatziki recipe | ...

Spiced Chickpeas and Greens Frittat...

Chicken Tikka Masala

Real-Deal Khao Soi Gai (Northern Th...

Meera Sodha’s Chicken Curry

Mango Chicken Curry

Creamy lamb, spinach and cashew cur...

Wagamama chicken katsu curry

Chicken katsu curry

Curry Ramen from Netflix Midnight D...

Quick Chicken Tikka Masala recipe |...

Spicy Thai Red Curry Soup

Chicken Massaman Curry

Channa Masala Recipe

Slow Cooker Butternut Squash Soup R...

Laksa paste

Potato &amp; cauliflower curry

Leftover lamb curry

Kori Gassi - Mangalorean Chicken Cu...

Satay sweet potato curry

British Curry Sauce Recipe

Spicy Beef Vindaloo – Recipe

Ethiopian Alicha Wot

Slow Cooker Pumpkin Soup

Thai-Style Chicken Satay With Peanu...

Kerala-Style Chicken (Nadan Khozi C...

Thai green chicken curry

My kinda butter chicken

Butter Bean and Mushroom Curry with...

Aubergine, Mushroom &amp; Broccoli ...

Masoor Dal Tadka - Indian Red Lenti...

Chickpea Tofu Curry

Aloo and Chana

Gaeng Hung Lay - Northern Pork Bell...

Steamed Mussels With Thai-Style Coc...

Mussels with Thai Red Curry recipe ...

Coconut Curry Mussels

The most viewed curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Potato & cauliflower curry

Aubergine, Mushroom & Broccoli ...