Curry Chicken Recipe

Classic Curry Chicken

Ingredients:

1 pound boneless chicken, cut into small pieces
2 tablespoons curry powder
1 teaspoon salt
1/2 teaspoon black pepper
1 onion, diced
2 cloves garlic, minced
1 can diced tomatoes
1 can coconut milk
2 tablespoons vegetable oil
1/4 cup chopped cilantro

Steps:

In a large bowl, combine chicken, curry powder, salt, and black pepper.
Heat oil in a large skillet over medium heat. Add onion and garlic, and sauté until onion is translucent.
Add chicken mixture to the skillet and cook until chicken is no longer pink.
Add diced tomatoes and coconut milk, and bring to a simmer. Cover and let simmer for 15-20 minutes, until chicken is tender and sauce has thickened.
Garnish with chopped cilantro and serve over rice or with naan bread.

Thai Green Curry Chicken

Ingredients:

1 pound boneless chicken, sliced into thin strips
2 tablespoons green curry paste
1 can coconut milk
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
1 tablespoon fish sauce
1 tablespoon brown sugar
1 tablespoon vegetable oil
1/4 cup chopped basil

Steps:

Heat oil in a large skillet over medium heat. Add curry paste and cook for 1-2 minutes.
Add chicken and stir-fry until cooked through, about 5-7 minutes.
Add bell peppers and onion, and stir-fry for another 2-3 minutes.
Add coconut milk, fish sauce, and brown sugar. Bring to a simmer and let cook for 10-15 minutes, until sauce has thickened slightly.
Stir in chopped basil and serve over rice.

Jamaican Curry Chicken

Ingredients:

1 pound boneless chicken, cut into small pieces
2 tablespoons Jamaican curry powder
1 teaspoon salt
1/2 teaspoon black pepper
1 onion, diced
2 cloves garlic, minced
1 can diced tomatoes
1 can coconut milk
2 tablespoons vegetable oil
1/4 cup chopped scallions

Steps:

In a large bowl, combine chicken, curry powder, salt, and black pepper.
Heat oil in a large skillet over medium heat. Add onion and garlic, and sauté until onion is translucent.
Add chicken mixture to the skillet and cook until chicken is no longer pink.
Add diced tomatoes and coconut milk, and bring to a simmer. Cover and let simmer for 15-20 minutes, until chicken is tender and sauce has thickened.
Garnish with chopped scallions and serve over rice.

Conclusion:

Curry chicken is a versatile ingredient that can be used in a variety of dishes, from classic curries to innovative creations. These three recipes showcase the different flavors and styles of curry chicken, and are sure to impress even the most discerning foodies. Whether you prefer Thai, Jamaican, or classic curry chicken, it’s easy to create a delicious and satisfying meal with this flavorful ingredient. So why not try one of these recipes tonight and enjoy the delicious taste of curry chicken!