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)
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A mainstay of Sri Lankan cuisine, this chicken curry recipe’s flavor improves the longer it marinates prior to cooking. Use chicken thighs with the bone in to make this dish, as chicken breast meat tends to dry out.
Coconut Curry Chicken Stew
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This stew derives its flavor from a mix of curry powder, fresh ginger, coconut, and lemongrass. This simple twist on a chicken curry recipe is perfect for dinner on busy nights.
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This curry recipe uses chicken, but can also be a delicious use for last night’s roast pork, beef, or seafood. Also, curries are a great way to prepare vegetables as a main course.
Dhaba Chicken Curry
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You will find this curry at practically all of the dhabas (roadside restaurants) that line the highways in northern India. This economical and tasty chicken curry recipe gives you a taste of simple Punjabi cooking.
Kai Kang Dang (Chicken Curry with Coconut Milk)
This South-Asian stir-fry chicken curry recipe tastes great on basmati rice. Increase or reduce the red curry paste to your tastes.
Angela Carlos is the Cook Editor of The Daily Meal. Find her on Twitter and tweet @angelaccarlos.