Clove, coriander, cumin, cardamom, cinnamon, carom. Just some of the essential spices you need to make one of of our punchy, fragrant and delicious chicken curry recipes. Garam masala is a must, as are black pepper and cayenne pepper, for that welcome hit of heat. For the time poor, don’t stress: A hint of curry powder won’t go astray if you need a quick fix.
If you have time on your side, pound your own curry paste by hand à la Palisa Anderson‘s gaeng keow wan gai. For a spicy-sour hit, the Chiang Mai curry sings with ginger and tamarind; or make for the ohn no khao swè (Burmese curry chicken noodle soup) if you like your sauce earthy, soupy and noodle-y. For something a little more mellow and mild, our riff on the classic butter chicken might be for you — Greek yoghurt gives the curry sauce a gentler, creamier heat for those who love a slow burn, almost like a Korma.
Whether you serve yours with naan or rice, or if you prefer coconut milk or yoghurt. Whether you like your curries spicy or mild, we have a one for you in this warming collection.
If you’re looking to bring the heat, check out our master collection of our favourite curry recipes.
Chicken curries to cure your winter blues
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Malaysian-style spicy roast chicken (Ayam percik)
Chiang Mai chicken curry
Palisa Anderson’s gaeng keow wan gai (Thai green chicken curry)
Ohn no khao swè (Burmese curry chicken noodle soup)
Chicken katsu curry
Malaysian chicken curry
King’s chicken curry by Peter Kuruvita
Navy curry
Yellow curry of chicken
Chicken and bamboo-shoot yellow curry with roti and rice
Thai chicken curry
Mild chicken curry
Chui Lee Luk’s chicken curry with pickled pineapple
How to make chicken curry?
There are many ways to make a chicken curry. The simplest involves store-bought curry paste and a cut of chicken of your choosing, while the more complicated could mean a day in the kitchen over a mortar and pestle (but what’s a labour of love in the name of a perfect curry?). Most of these recipes strike a comfortable middle ground: they involve decently long ingredients lists and a couple of hours’ worth of work for excellent results.
Our Malaysian-style roast chicken with a Kelantan-style curry sauce takes less than an hour and only a handful of ingredients, yielding a tender roast chicken with a rich sauce, while our simple butter chicken needs just over half an hour.
For those prepared to put in the work, our chicken and bamboo shoot yellow curry requires a few hours of work (plus an extra day for the naan, if you’re keen to commit), but the silky, fragrant dish you’ll be left with is well worth the effort.
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