Chicken Curry Recipes

Chicken curry is a dish common in many countries and regions such as India, Pakistan, Southeast Asia and the Caribbean.

As the name implies, the main ingredients used to prepare this dish is chicken and curry powder or paste. However, given its popularity, there are several variations of recipes combining different ingredients. You can find recipes for chicken curry prepared with coconut milk, ginger, lemon grass, turmeric, etc.

Below you can find two recipes for chicken curry: The first combines chicken thighs with curry, ginger, potato, garlic and sour cream. In the second recipe besides curry powder, orange juice and chicken broth to improve the taste of chicken breast.

Chicken Curry Recipe 1

10 chicken drumsticks
3 medium potatoes
4 tablespoons curry powder (or more if desired)
8 ounces Sour Cream
2 large onions
2 "piece of fresh ginger
3 cloves
Salt to taste
5 tablespoons cooking oil
1 cup water

Cut the onions, ginger and garlic into smaller pieces. Put them in a food processor and finely chopped. Skin and cut potatoes into quarters. Mix the curry powder with a little water to make a paste.
Heat the oil in a non-stick Dutch oven. Stir-fry the onion mixture until fragrant. Add the curry paste and fry, mixing well for 2 minutes. Add the chicken and potatoes. Mix well.
Kitchen, covered, for about 2 minutes. Add the sour cream and water. Mix well. Bring to a boil and reduce heat to boil. Kitchen, covered, over low heat for about 30 minutes. Serve with rice.

Chicken Curry Recipe 2

2 teaspoons brown sugar
2 teaspoons curry powder
Mustard 1 / 2 teaspoon dried
1 / 4 teaspoon pepper
4 halves boneless chicken breast, cut into small pieces
1-3/4 cups chicken broth
1 1 / 2 cups orange juice
1 1 / 4 cups long grain rice, uncooked
10-ounce package frozen peas

Mix the brown sugar, curry powder, mustard and pepper. Dusting 1 tablespoon of the seasoning mix over the chicken, playing for the finish. Reserve remaining seasoning mixture.
Bring the broth of chicken, orange juice, rice and reserved spice mixture to a boil in a large nonstick skillet. Add chicken, reduce heat, cover and simmer 15 minutes.
Stir in peas, cover and cook 10 minutes or until the liquid is absorbed. Correct the salt, if necessary.