Originating in South and Southeast Asian cuisine, chicken curry is made with a combination of spices and blends. Curry recipes vary in flavor depending upon their geographic origins and local preferences.
Chicken curry recipes tend to improve as the flavors meld, so making ahead is always encouraged. Curries are usually divided into two camps: dry and wet. Dry curries instruct cooks to coat the meat or vegetables in a thick coating of spices, whereas wet curries — or sauce curries — use liquids like stock and coconut milk to build a sauce.
It is important to use quality spices when making chicken curry recipes. Try out different spice blends, or make your own blend by toasting and then grinding your chosen spices. Curry powder, curry leaves, ginger, coconut, black pepper, cumin, coriander, and turmeric are typical choices. Experiment with flavors from different regions, from the curries of Thailand, which tend to include lemongrass, kaffir lime leaves, and shrimp paste, to the very different curries of Bangladesh, which incorporate mustard oil and mustard seeds.
For some inspiration for your journey into curry, check out these chicken curry recipes below.
Chicken Curry (Kukul Mas)
Shutterstock / istetiana
Coconut Curry Chicken Stew
Shutterstock / YaiSirichai
Shutterstock / tusharkoley
Dhaba Chicken Curry
Shutterstock / margouillat photo
Kai Kang Dang (Chicken Curry with Coconut Milk)
Angela Carlos is the Cook Editor of The Daily Meal. Find her on Twitter and tweet @angelaccarlos.