curry recipes

This easy chicken curry recipe from Delish.com comes together faster than it takes the takeout guy to get to you.

Chicken Curry

olive oil

yellow onion, chopped

lb. boneless skinless chicken breasts, cut into 1" pieces

garlic,

tbsp. minced ginger

paprika

turmeric

coriander

cumin

tomatoes

c. low-sodium chicken broth

heavy cream

Kosher salt

black pepper

Basmati rice

tbsp. cilantro,

Was very good but way too mild for my taste after the first serving add curry powder I had about 2 Tablespoons full and it was awesome.will make this again

I liked vegetables so I saute small slices of carrots and bell peppers then added the onions. To add some flavor to the stew, I added 1 cup of coconut milk with  1/2 cup of chicken broth instead of the 1 1/2 cups of broth. With the rest of the spices, I added 1 tbs of powder mustard, 1/2 tsp of ground cloves,1 tbs of curry paste and 2 tbs of almond butter at the end while stew simmered. Added more salt for taste and red crushed peppers with the cilantro.

It was delicious!

This recipe is perfect to make this dish your own. I used the recipe then added and made it my own. Some of the ingredients, I doubled or tripled. Also, I make it at least 2  to 3 days before I serve.

Love this quick and easy recipe, I added little coconut Milk and added red pepper, my kids love chicken Curry but it should be hot!!,

Really liked it.  It's not a difficult recipe but it's really flavorful. I served it on basmati rice and broccoli and it was a hit.  I know right?!?!? No curry powder... but it works.

Delicious chicken curry and easy to make. I have used this recipe several times and it never fails. Hey the author made it clear it wasn’t spicy, so why are people complaining? You can always hot it up more, as some have said. I use hot Hungarian paprika myself. Anyway, kudos!

Too thin and very little flavor. Wouldn't recommend

Easy recipe to follow but the flavor was lacking so I doubled each spice the next time around, added one tablespoon curry, and two tablespoons sugar and it became my new favorite dish to cook! Oh and I tried fried shrimp in this recipe too which was a great way to liven up my leftovers.

Love it. I don't know what curry standards are but this is the first time I had it and it was amazing

I used ginger garlic paste 2 1/2 Tbls  doubled the seasoning also added curry powder and I used yogurt instead of cream...added salt, pepper and dash of cayenne....only used 1 C of chciken broth.

https://streaming.hearstdigitalstudios.com/a318c837-eacd-4c3c-964a-bc737bc3f6ce/video_rover_16x9_1080p_hd_1537453025_78225.mp4

This Chicken Curry Is Weeknight Dinner Goals

Make Indian takeout at home with Aarti Sequeira's Chicken in Creamy Tomato Curry: Chicken Tikka Masala, from Aarti Party on Food Network.

Chicken Tikka Masala

plain yogurt, whisked until smooth

Ginger-Garlic

salt

chicken thighs, poked with a fork, and cut into large bite-sized chunks

butter

Ginger-Garlic garlic ginger

serrano peppers,

tomato paste

garam masala

Roma tomatoes, diced

water

Oil,

fenugreek leaves (optional)

cilantro,

rice,

peeled,

canola oil

Food Networks Chicken in CreamyTomato Curry

For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.

For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.

Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.

Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).

Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!

Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.

Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

This was tasty but definitely a very Americanized version of the authentic dish. I added extra garam masala and served it with brown rice; a nice winter meal. I also added a little bit of sugar to offset the acidity of the tomatoes. It lacks the depth of the true dish but well worth making!

Oh boy!  Was this ever good!  I've never tried an Indian dish before and it was delicious!  I rounded up all the spices, used 1 Serrano pepper without seeds as we don't like things really hot, and added only 1 cup of water to the sauce.  Those were the only modifications I made to a really great recipe.  Next time I want to try making my own naan bread.  And yes, there will be a next time :-).

This recipe is AWESOME!  This is my go to Tikka Masala recipe!  I recommend to EVERYONE.  A must try!

This recipe is so good! I left out the fenugreek leaves because they are hard to find but the dish was still extremely tasty! My favorite part of this dish is the flavor of the chicken. The yogurt tenderizes the chicken and the other ingredients season the chicken perfectly. I leave the chicken thighs whole in the marinade and cut them up into bit sized pieces after broiling them in the oven. I have marinated the chicken overnight and prefer this over marinating just a couple of hours. If you are intimidated by the amount of ginger root that goes into this dish, don't be because the ginger is balanced out by the other ingredients and does not taste overwhelming at all. My family loves this dish. It's easy to make. I find the most time consuming task is making the ginger garlic paste, but it is totally worth it! I make extra ginger garlic paste, keep it in a jar in the refrigerator and use it for Chinese stir fry.

This recipe is very easy to make. It's slightly time consuming, so I like to make it on the weekends. It's the best chicken tikka masala recipe ever. Usually for lunch I might have some out of the box (I know), even if I get the premium brands, this recipe beats it. The cream really pays off and do not substitute it with milk or even half and half. I did make a little extra pasta and added in about 1/2 - 1 tsp more of the paste. I used the roma tomatoes, but if you want a smoother texture or can't find roma/ripe tomatoes you can use about 16 oz to 24 oz of tomato puree, or whole/diced tomatoes. I used two serrano peppers but kept the seeds out in only one pepper, that way everyone will be happy with the spice level of the dish. When you cook the chicken, I like to keep a little of the marinade on, the marinade already still has that sour, creamy, savory flavor to it. I do prefer using a regular, whole milk yogurt. I serve this with basmati/jasmine rice, and homemade or store bought naan. I like the naan recipe the author of this recipe makes. This is a very good recipe.

So simple but flavorful! It’s all about the ginger garlic paste! Also the cooking technique. Love! It’s going in my favorites file!

simple, not so much, but totally worth the time and effort!  This was my first attempt at Indian food and I will make this a part of our dinner rotation!  I used chicken breast and thighs, doubled the recipe, and Made Aarti's Naan bread recipe to go with it!  It was a huge hit with my whole family!

Cant believe this complicated perceived dish turned out so great. Definately substitute the butter with ghee to make it authentic. Will make it again.

Very very good!  Made with cucumber raita and jasmine rice (didn’t have basmati rice).  I had dried red chilies instead of Serrano, so I soaked them for a few min in boiling water and then seeded and minced.   

https://www.foodnetwork.com/videos/aartis-chicken-tikka-masala-0236023

Aarti cooks marinated chicken thighs in a creamy tomato curry sauce.

Aarti's Chicken Tikka Masala

Lamb Tikka Masala

garam masala, divided,

kosher salt, divided

toasted, ground cumin

lamb leg sirloin, trimmed and cut into 1-inch cubes

plain whole milk yogurt

vegetable oil

onion,

ginger

serrano chile,

coconut milk

Fresh mint or cilantro leaves

cardamom seeds

coriander seeds

cumin seeds

brown mustard seeds

black peppercorns

cloves

arbol chile stemmed, seeded and crumbled

cinnamon stick,

nutmeg

Lamb tikka masala served on a bed of white rice and topped with fresh herbs.

Special Equipment: Chimney starter, newspaper, vegetable oil, 4 pounds natural lump charcoal, and metal skewers

Combine 1 tablespoon of the garam masala, 1 teaspoon of the salt, cumin, coriander, and pepper in a 1-gallon resealable bag. Seal and shake the bag to combine. Add the lamb and shake to coat. Add the yogurt to the bag, seal and squish to coat. Refrigerate the bag in a leak proof container for 30 minutes and up to 1 hour.

Spritz 4 to 5 pieces of newspaper with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney with half of the charcoal and light the newspaper.

When the charcoal is lightly covered with gray ash, carefully pour it onto the bottom grate of a kettle grill and spread evenly. Top with the remaining unlit charcoal, spreading evenly so as not to suffocate the lit charcoal. Set the second grate in the kettle and cover until ready to cook.

Meanwhile, heat the vegetable oil in a 12-inch straight sided saute pan over medium-high, until it shimmers and almost begins to smoke. Add the onion and remaining teaspoon of salt, and cook until the onion is browned around the edges, 11 to 12 minutes, stirring occasionally. Reduce the heat to medium-low and add the garlic, ginger and chile. Cook, stirring constantly, until the onions have softened and browned completely, approximately 7 minutes. Sprinkle with the remaining tablespoon of garam masala and stir several times to coat.

Add the tomatoes and cook, stirring occasionally, until they have reduced slightly and deepened in color, 15 to 20 minutes.

Remove the lamb from the yogurt mixture, leaving as much yogurt on the meat as possible. Thread the pieces of lamb, 1/4-inch apart, onto the skewers. Grill until the yogurt has slightly charred or blackened, about 2 minutes on each side. Remove the lamb from the skewers. Add the lamb and coconut milk to the tomato mixture and stir to combine and heat through. Transfer to a serving bowl, garnish with mint or cilantro and serve over basmati rice.

Combine all of the seeds, peppercorns, cloves, chile, and cinnamon in an 8-inch cast iron skillet over medium-high heat. Cook, moving the pan constantly, until you smell the cumin toasting, approximately 3 to 4 minutes. Remove the mixture to a plate and spread out to cool for 5 minutes.

Once cool, add the toasted mixture and nutmeg into a spice grinder. Process until a fine powder is formed, approximately 1 minute. Use immediately or store in an airtight container for up to 1 month.

I make this recipe pretty often. I don't have a grill, so I just use a non-stick frying pan for cooking my meat. I use med-high heat and let it get nice and crusty on the edges. I use chicken breast instead of lamb, and I cut it a little smaller than 1 inch cubes. I also just use premade garam masala, which tastes great to me, and is a lot less work. Finally, to get this a bit more like what I expect at an Indian restaurant, I use crushed tomatoes instead of diced, and half and half instead of coconut milk in the sauce. I also just add half and half until I get the consistency I am looking for, probably about 2 cups. The sauce is smoother and a little more savory this way in my opinion. Turns out great, and is in my opinion the best tikka masala I've ever had.

Oh my gosh, so good, but if you are going to grind the spices yourself, get a good sifter, because the grinder does not always grind everything.  I also broiled the chicken because I did not have a good grill and it worked fine.  I am making this again!

Good recipe! Use ghee instead of vegetable oil : it's healthier, more authentic and 10 times more flavorful :) Ghee is clarified butter. You can buy or make your own with organic butter.<div>I cooked in a crokpot.</div>

This was honestly terrible, it lacked the heat and creaminess I like in any Masala, the lamb itself was good, I marinated it for closer to 1 1/2 hours but otherwise - it was simply uninspiring and dull. 

While I didn’t build a tandoor, I used my infrared grill, which certainly gave the char called for by Alton’s video. I otherwise cooked this 100% by the recipe (imagine that, an honest review). Yes, it’s extra work to make your own garam masala, but keep this in mind before you review- there are a gazillion different recipes for garam masala, and since it’s the #1 flavor component of this entire dish, buying pre made masala is going to change the entire flavor of the dish. Do what you wish, but then don’t get on here and post reviews of THIS recipe, when you made a different recipe. Now, as for THIS recipe, by the book- it’s an awesome masala. Great depth of flavor. The slight tang of the yogurt, the slight sweetness of the coconut milk, along with the tomatoes and onions, builds a good base. But the star of this show is the garam masala, and it really has an incredible depth of flavor. Hence why I say, any review that involves pre made masala, is not legitimate. It’s worth the extra work. 

This is pretty darn good but I think there should be less cardamom and more cumin,  maybe half the cardamom and twice the cumin. Just my tastes though. 

This is great, better than my favorite Indian restaurant.  I've just started grinding my own spices and it is well worth the effort.  For the cooking I borrowed a Good Eats technique and put bricks to use rather than building a tandor.  I  put 4 foil wrapped small square paving on either side of my gas grill and suspended the skewers on them over the grates and let the grill get to max temp before and between batches.  No sticking, great char, I'll use this technique again.

As a aspiring chef I'm always looking for new recipes to try. This is by far my favorite dish at our favoriteIIndian restaurant. When my hubby suggested I make it, I was very very intimidated! So many spices I wasn't use to! So I did my research and came upon this recipe. Although hubby was apprehensive at first ( Alton isn't Indian! How authentic could it be? now he says this is his favorite meal I make. I agree. The flavors are amazing, and it's just like the one at my favorite restaurant! My kids love it. The spices are so perfect. The only thing I do differently is grill the lamb, and use Greek yogurt instead of regular. Also bought garahm masala from an Indian grocery store! This dish is so amazing. I love when my kids love a lamb dish. Serve with basamti rice!

https://www.foodnetwork.com/videos/lamb-tikka-masala-0138448

Alton makes a classic Indian spice mix to use in his lamb tikka masala.

Classic Lamb Tikka Masala

Curried Chicken Thighs

chicken thighs

Salt and pepper

onion

curry powder

cayenne

cinnamon

carrots, peeled and sliced on diagonal

chicken stock

broccoli florets

peas

basmati rice,

Food Network Kitchen’s Curried Chicken Thighs.

Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to cook until golden brown. Remove chicken to a plate. Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots and toss to coat. Add chicken stock and bring to a simmer. Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15 minutes to cook chicken. Stir in cream and peas. Season to taste. Serve with basmati rice.

Perfect except I’m going to do some brown rice 

This is a one dish wonder and so delicious. I added extra broccoli, peas and carrots, served it over rice in a bowl and did not need to make a salad or any side dish.  We love it!

This smelled spectacular while it was cooking, but in the end the dish itself was quite a disappointment. I read the comments before cooking, and did allow extra time for the chicken to simmer in the sauce, but then the carrots got too mushy. Really, the overall problem was that it just wasn't very tasty. It smelled so good, but it did not taste as good as it smelled. Not quite the same thing, but if you're looking for a good curry recipe, I recommend this one: https://www.allrecipes.com/recipe/228293/curry-stand-chicken-tikka-masala-sauce/?internalSource=hub%20recipe&amp;referringContentType=Search

I removed the skin from the chicken and seasoned them with a 7 spice Japanese blend with a bit of flour. Swapped the cream for sour cream.

This tasted good.... BUT the cooking time for chicken thighs was all wrong!  I had bone in chicken thighs and it took an extra 15 minutes and by the time the chicken was done the broccoli was mushy!  The recipe did not specify ‘boneless/skinless” .  Please advise or change your instructions to reflect this.  Thank you

Delicious...the flavors were wonderful.  Next time I think I would cook the chicken 10-15 minutes more in the chicken broth before adding broccoli. <div> </div>

This is a definite keeper! The flavors are amazing and the spice combination is delicious. The sauce was a little thin for my taste so I will probably use less chicken broth next time but overall a winning recipe and one I will definitely be adding to my menu rotation. 

Simple and flavorful! I will prepare this for a dinner gathering- post COVID of course!

Jamaican Curried Goat

goat meat

allspice

seasoning salt

garlic

canola or olive oil

Jamaican curry powder

scallions, sliced

scotch bonnet pepper, minced, optional

potatoes,

Add the goat meat, allspice, seasoning salt, 1 tablespoon minced garlic, 1 tablespoon grated ginger and 3 cups water to a pressure cooker. Cook on high pressure for 20 minutes. 

On the stovetop in a deep pot, add the oil, curry powder, 1 tablespoon minced garlic and 1 tablespoon grated ginger and cook over low heat until all the ingredients combine together in a paste, 3 to 5 minutes. Add the scallions and habanero peppers and let simmer 2 to 3 minutes.

Add the goat and cooking liquid to the curry paste. Add more water if necessary, and simmer until tender, 45 minutes to 1 hour. Be careful not to overcook as the meat will get mushy and fall apart.

Add the potatoes to the meat mixture and simmer until the goat is tender and the potatoes are cooked, about 1/2 hour more. Serve hot with accompaniments.

Just five shop-bought ingredients go into this speedy chicken and spinach curry recipe that&#8217;s ready in just 25 minutes. Watch our handy video to find out how to make it.

Cheat&#8217;s chicken and spinach curry

basmati rice

chicken breasts

tub fresh chicken mulligatawny soup (we like Tesco Finest*)

fresh baby spinach

Cook the rice according to packet instructions, then drain.

Meanwhile, heat the oil in a deep frying pan over a high heat. Add the chicken and cook for 2-3 minutes each side to brown all over. Pour in the soup and bring back to the boil. Reduce the heat slightly and partially cover the pan with a lid. Simmer for 15 minutes – turning the chicken halfway – or until the chicken is cooked through.

Stir the spinach into the sauce, until just wilted. Season, then spoon some rice into bowls, put the chicken on top, then spoon over the sauce. Serve with naan bread, if you like.

Use boneless, skinless chicken breasts or thighs to make this easy and flavorful soup. Fresh lime juice and plenty of fresh herbs help temper the heat of the curry.

Red Thai Curry Chicken Soup

garlic, chopped

ginger,

Thai red curry paste

chicken broth

fish sauce

lemongrass,

sugar

chicken breast

dried rice vermicelli noodles

red onion, thinly sliced

cilantro leaves

Thai basil leaves

lime

Food Network Kitchen's Soups Around the World Red Thai Curry Chicken Soup for LESSONS FROM GRANDMA/MICROWAVE VEGGIES/CHICKEN SOUP, as seen on Food Network

Heat the oil in a large pot over medium heat. When it shimmers, add the garlic, ginger, and Thai red curry paste and cook, stirring constantly, until dark red and very fragrant, about 5 minutes. Add the chicken broth, coconut milk, fish sauce, lemongrass, 1 teaspoon salt and a pinch of sugar. Bring the mixture to a boil, then reduce the heat to a simmer and cook, uncovered, until the lemongrass and ginger are tender, about 15 minutes. Discard the lemongrass.

Meanwhile, put the noodles in a medium bowl and cover with hot water. Let stand for 10 minutes, then drain and set aside. Toss together the red onion, cilantro, scallions and Thai basil in a medium bowl and set aside.

Stir the chicken into the broth and simmer over low heat until tender, 5 minutes for chicken breast and about 15 minutes for chicken thighs. Increase the heat to high and stir in the noodles. Bring the soup to a boil, then immediately remove from the heat. Stir in the lime juice. Serve the soup in bowls topped with the reserved onion and herb mixture.

This is so good, but spicy. Very filling and an easy way to start trying to cook Thai. Be careful that it doesn’t reduce too much. The fish sauce can get salty. 

I put in 1/2 the fish sauce(not a fan) and extra red curry paste.  Really easy and delicious soup!

It wasn’t quite hot /spicy for us and I had hoped for a richer broth.

Excellent recipe, easy to make &amp; awesome flavor! 

I used less of the red onion only because I personally think they are very strong.  Soup is delicious.  I thought it would be spicier so next time I’d add more curry paste. 

Soup was delicious! We like spicy foods so I added a little extra curry paste. I will definitely make this again. 

Great soup! Delicious! I cut red curry down to half and that was still hot but the heat was good for me. If you’re someone who can take a little heat put only 1T for mild and 2T for medium. But if you’re someone who can handle 6T of red curry, then go crazy. If you have leftovers, heat increases when sits overnight. I also added shallots. Really good chicken broth makes a big difference. Also, try substituting green curry. It will be more earthy but still great! Love the recipe! It’s a keeper and my go to for curry soup. 

Our ultimate Friday night food - just add naans. Make a double batch of the fragrant curry paste and freeze for next time

Yogurt & almond chicken curry

green chillies

ground almonds

single cream

cardamom pods

tsp garam masala

skinless, boneless chicken thighs

full-fat natural yogurt

pack coriander

bread

Heat oven to 180C/160C fan/gas 4. Whizz the chillies, almonds, ginger, garlic, cream and 300ml water to a paste.

Heat the oil in a large, deep ovenproof casserole and add the onion, cloves, cardamom, cinnamon and 2 tsp garam masala. Fry, stirring for 1 min, then add the paste. Bring to a simmer and season with salt. Add the chicken, turning each thigh to coat it, then bring back to a simmer. Blob the yogurt over the top.

Bake in the oven for 40 mins or until the chicken is cooked through (spoon any excess fat from the surface). Sprinkle with the remaining garam masala and the coriander. Serve with naan or rice.

This quick and easy Chicken Saag (palak chicken) is the fastest curry you&#039;ll ever make from scratch. It&#039;s healthy and delicious with a flavor bomb of spices. You&#039;ll never need to order Indian takeout again with this recipe in your arsenal.

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