Recipe Collections

Chicken curries to cuddle up to

Make your own curry paste from scratch and you'll never look back.
Chicken curry with pickled pineappleBen Dearnley

The Thai green chicken curry is practically an Australian dinner staple. 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 if you like your chicken curries earthy, soupy and noodle-y.

Curry chicken noodle soup
Photo: William Meppem

Ohn no khao swè (Burmese curry chicken noodle soup)

Photo: William Meppem

Chiang Mai chicken curry

Photo: John Paul Urizar

Chicken katsu curry

Photo: Kara Rosenlund

Palisa Anderson’s green curry of chicken (gaeng keow wan gai)

King’s chicken curry
Photo: The Precinct Studios & Peter Kuruvita

King’s chicken curry by Peter Kuruvita

Photo: John Paul Urizar

Japanese navy curry

Chicken and bamboo-shoot yellow curry with roti and rice
Photo: Ben Dearnley

Chicken and bamboo-shoot yellow curry with roti and rice

Photo: James Moffatt

Mild chicken curry

Chicken curry with pickled pineapple
Photo: Ben Dearnley

Chui Lee Luk’s chicken curry with pickled pineapple

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