10+ Curry Chicken Recipes You’ll Love to Try Today

Curry chicken recipes hit the spot when you want a warming meal that’s packed with flavor. There are so many versions from all over the world, each with its own spin on spices and ingredients.

Whether you’re into something mild or craving heat, there’s a curry chicken out there you can whip up at home.

You’ll find these recipes easy to follow, using stuff you probably already have in your kitchen. Cooking curry chicken is a nice way to try new flavors and just enjoy a cozy dinner any day.

Ingredients

• Chicken pieces (about 1 lb/500g)
• Curry powder or paste (2-3 tablespoons)
• Onion (1 medium, chopped)
• Garlic cloves (2, minced)
• Ginger (1 inch, grated)
• Coconut milk or yogurt (1 cup)
• Oil (vegetable or canola, 1.5 tablespoons)
• Salt and pepper (to taste)

Cooking Instructions

1. Heat oil in a pan over medium heat.
2. Toss in chopped onion, garlic, and ginger. Cook until soft.
3. Add curry powder and stir for a minute.
4. Drop in chicken pieces and brown them on all sides.
5. Pour in coconut milk or yogurt and bring to a simmer.
6. Cover and cook for 20-25 minutes, until the chicken is done.
7. Season with salt and pepper.
8. Serve hot with rice or bread.

1) Jamaican Curry Chicken with bone-in, skin-on chicken

Bone-in, skin-on chicken brings extra flavor and juiciness to Jamaican curry chicken. The bones make the sauce richer, and the skin keeps everything moist.

Jamaican curry powder adds a warm, earthy kick. You’ll simmer the chicken in spices, garlic, and maybe a splash of coconut milk or stock.

Drumsticks or thighs work best for this. They soak up the flavors as you cook it low and slow.

You can use the stove or even the oven for this recipe. Cooking it gently helps the chicken get tender and the sauce thickens up just right.

Ingredients

• 4–5 bone-in, skin-on chicken pieces
• 4 tablespoons Jamaican curry powder
• 2 cloves garlic, minced
• 1 cup chicken stock
• 1/2 cup coconut milk (optional)
• 1 onion, chopped
• Salt and pepper to taste
• 2 tablespoons vegetable oil

Cooking Instructions

1. Warm oil in a big pot over medium heat.
2. Brown the chicken on all sides.
3. Take out the chicken and sauté onion and garlic until soft.
4. Add curry powder and cook for a minute.
5. Put the chicken back in and pour in stock and coconut milk.
6. Cover and simmer for 40-45 minutes, until the chicken’s cooked through.
7. Season to taste before serving.

2) Caribbean Style Curry Chicken stew

Caribbean style curry chicken stew is one of those dishes you’ll want to come back to. Chicken cooks slowly with potatoes and spices until it’s melt-in-your-mouth tender.

The curry powder gives it that signature island warmth. Bone-in chicken keeps the meat juicy while it simmers.

Potatoes soak up the sauce and make the whole thing more filling. The sauce is rich and flavorful, but not too spicy—unless you want it that way.

Serve it with rice or bread. For a traditional recipe, check out this Caribbean chicken stew.

Ingredients

• 2 lbs bone-in chicken pieces
• 2 large potatoes, peeled and chopped
• 2 tbsp Jamaican curry powder
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 Scotch bonnet pepper (optional)
• 1 tsp thyme
• 2 cups chicken broth or water
• 2 tbsp vegetable oil
• Salt and pepper to taste

Cooking Instructions

1. Heat oil in a pot over medium heat.
2. Add onions, garlic, and Scotch bonnet pepper; cook until soft.
3. Stir in curry powder and thyme, cook for a minute.
4. Add chicken, stirring to coat with spices.
5. Pour in broth or water and bring to a boil.
6. Add potatoes, lower the heat, cover, and simmer for 45 minutes or until everything’s tender.
7. Season with salt and pepper.

3) Quick Coconut Chicken Curry with yogurt and mango chutney

You can throw together a coconut chicken curry in almost no time. The chicken cooks in a creamy coconut sauce that’s packed with flavor.

Top it with a little yogurt for a cool finish. Mango chutney adds a sweet and tangy pop that just works.

This combo feels a bit fancy but couldn’t be easier to make. Perfect for those nights when you want something quick and tasty without too much effort.

Ingredients

• 1 lb chicken breast or thighs, cut into pieces
• 1 can coconut milk (13.5 oz)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• Salt and pepper to taste
• Plain yogurt for topping
• Mango chutney for serving

Cooking Instructions

1. Heat oil in a pan and cook onion and garlic until soft.
2. Add chicken and brown it up.
3. Stir in curry powder, salt, and pepper.
4. Pour in coconut milk and bring to a simmer.
5. Cook for 10-15 minutes, until the chicken’s done.
6. Serve with yogurt and a spoonful of mango chutney.

4) Classic Indian Chicken Curry with ginger and garlic

Classic Indian chicken curry gets its flavor from fresh ginger and garlic. Sautéing them in oil first gives you a rich, fragrant base.

Cook chicken with turmeric, cumin, and coriander. Simmer everything in tomato and yogurt sauce for juicy, creamy results.

Serve this curry with rice or bread. It’s a no-fuss way to bring Indian flavors into your kitchen.

Ingredients

• 1.5 lbs chicken pieces
• 2 tablespoons ginger paste
• 2 tablespoons garlic paste
• 1 onion, finely chopped
• 1 cup plain yogurt
• 1 can diced tomatoes
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 tablespoons oil
• Salt to taste

Cooking Instructions

1. Heat oil in a pan over medium heat (about 350°F / 175°C).
2. Add ginger and garlic paste, cook for 2 minutes.
3. Add onions, cook until golden brown.
4. Stir in turmeric, cumin, and coriander.
5. Add chicken pieces and cook until lightly browned.
6. Pour in tomatoes and yogurt, mix it all up.
7. Cover and simmer for 25-30 minutes, until the chicken’s tender.
8. Adjust salt and serve hot.

Find more details at this classic chicken curry recipe.

5) Jamaican Curry Chicken with coconut milk and potatoes

This Jamaican curry chicken gets its creamy texture from coconut milk. Potatoes make it heartier and soak up all those spices.

Start by browning the chicken to lock in flavor. Add curry powder and aromatics next.

Pour in coconut milk and chicken broth for a tasty sauce. Toss in potatoes and simmer until everything’s tender.

You can make this on a weeknight, and leftovers are just as good—maybe better. Adjust the heat with Scotch bonnet peppers if you’re feeling brave.

Ingredients

• 3 lbs bone-in chicken (legs and thighs)
• 2 cups coconut milk
• 2 cups chicken broth
• 3 medium potatoes, cut into chunks
• 2 tbsp Jamaican curry powder
• 1 onion, diced
• 2 cloves garlic, minced
• 1 Scotch bonnet pepper (optional)
• Salt and pepper to taste
• 2 tbsp olive oil

Cooking Instructions

1. Heat olive oil in a large pot over medium.
2. Brown the chicken on all sides, then set aside.
3. Add onion and garlic to the pot and cook until soft.
4. Stir in curry powder and cook for a minute.
5. Return chicken to the pot. Pour in coconut milk and broth.
6. Add potatoes and Scotch bonnet pepper if you like.
7. Simmer, covered, for 30-40 minutes, until chicken and potatoes are tender.
8. Season with salt and pepper.

6) Creamy Indian Yogurt Chicken Curry

Creamy Indian yogurt chicken curry is pure comfort. Yogurt gives it a rich texture and a little tang, so it’s flavorful but not too spicy.

You’ll use onions, garlic, and warm spices for a sauce that’s hard to resist. The chicken simmers until it’s super tender.

Yogurt softens the spices, making this one good for anyone, even if you don’t love heat. Serve it with rice or flatbread.

Ingredients

• 1 lb (450 g) chicken breasts, cut into pieces
• 1 cup plain yogurt
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 cinnamon stick
• 3-4 green cardamom pods, crushed
• 3-4 whole cloves
• 2 dried bay leaves
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp ground coriander
• 1 tbsp cooking oil
• Salt to taste

Cooking Instructions

1. Heat oil in a pan over medium.
2. Add cinnamon, cardamom, cloves, and bay leaves; sauté for a minute.
3. Add onions, garlic, and ginger; cook until golden.
4. Add turmeric, coriander, and garam masala; stir for 30 seconds.
5. Add chicken pieces and cook until lightly browned.
6. Stir in yogurt and salt; lower the heat.
7. Cover and simmer for 20-25 minutes, until chicken’s done.
8. Remove whole spices before serving.

7) Easy Chicken Curry with pantry staples

You don’t need fancy ingredients to make a good chicken curry. This recipe uses basics you probably already have.

Start by sautéing onions and garlic for flavor. Add chicken and your favorite curry spices.

Let it all simmer in broth and canned tomatoes or coconut milk for a creamy sauce. The aroma alone will make you hungry.

It cooks up fast and is perfect for busy days when you just want something homemade.

Ingredients

• 1 lb (450 g) chicken breast or thighs, cut into pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 can (14 oz) diced tomatoes or 1 cup (240 ml) coconut milk
• 1 cup (240 ml) chicken broth
• 2 tbsp oil
• Salt and pepper to taste

Cooking Instructions

1. Heat oil in a pan over medium heat.
2. Toss in onion and garlic. Let them soften up.
3. Add chicken and cook until it gets a little color.
4. Sprinkle in curry powder, cumin, and turmeric.
5. Pour in tomatoes or coconut milk and broth.
6. Let it simmer for about 20 minutes so the chicken cooks through and the sauce thickens.
7. Add salt and pepper right before serving.

8) Spicy Jamaican Curry Chicken with green onion and Jamaican curry powder

Start by heating oil in a big pot or Dutch oven over medium-high heat. Toss in chopped green onion, garlic, and a bit of fresh ginger.

Let that sizzle for a couple of minutes. The kitchen smells amazing already, right?

Now, sprinkle in Jamaican curry powder. The color pops and the aroma is unmistakable.

Don’t let it burn—just enough to wake up the flavors. Add your chicken pieces and brown them on all sides.

Pour in chicken stock. Let the whole thing simmer so the chicken gets tender and the flavors blend.

Ingredients

• 2 lbs chicken, cut into pieces
• 2 tablespoons Jamaican curry powder
• 3 green onions, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons cooking oil
• 1 cup chicken stock
• Salt and pepper to taste

Cooking Instructions

1. Heat oil in a large pot on medium-high heat.
2. Add green onion, garlic, and ginger. Cook for about 2 minutes.
3. Stir in Jamaican curry powder and cook for 1 minute.
4. Add the chicken pieces, browning them all over.
5. Pour in chicken stock. Season with salt and pepper.
6. Cover and simmer on low for 30 minutes, until the chicken turns tender.

9) Tender chicken simmered in coconut-based curry sauce

Cut your chicken into bite-sized chunks. Heat up a pan and cook the chicken gently in a thick coconut milk sauce.

The coconut makes it creamy and a little sweet. It’s hard not to sneak a taste while it simmers.

Add turmeric, cumin, and coriander for a warm, earthy kick. Let the chicken simmer slowly in the sauce so it gets super tender.

This curry works well for a quick dinner. If you’ve got leftovers, pop them in the freezer.

Sometimes I top mine with yogurt or mango chutney—trust me, it’s a game changer.

Ingredients

• 1 lb chicken breasts, cut into pieces
• 1 can (14 oz) coconut milk
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• Salt to taste
• 1 tbsp oil
• Optional: yogurt and mango chutney for topping

Cooking Instructions

1. Heat oil in a pan over medium heat.
2. Add chicken pieces and brown them lightly.
3. Stir in curry powder, turmeric, cumin, and coriander. Cook for about a minute.
4. Pour in coconut milk and mix well.
5. Lower the heat and let it simmer for 15-20 minutes, until the chicken is tender.
6. Add salt to taste. Serve with yogurt or mango chutney if you’re feeling fancy.

10) Homestyle Chicken Curry with everyday spices

This homestyle chicken curry keeps things simple. You probably have most of the spices already.

Cook the chicken with whole spices like cinnamon, cloves, and bay leaves. They add a deep, cozy flavor—no need to hunt down specialty ingredients.

It’s easy to make and a solid choice for busy weeknights. Want more heat? Just toss in extra chili.

Everything goes in one pot, which means less cleanup. The sauce is thick and perfect with rice or warm bread.

Ingredients

• 2 tbsp light cooking oil
• 1 cinnamon stick
• 2 whole black cardamom pods
• 1 star anise
• 3-4 whole cloves
• 2 dried bay leaves
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1-inch ginger, minced
• 1-2 green chilies, chopped
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp red chili powder
• 1 lb (450g) chicken pieces
• 1 cup water
• Salt to taste
• Fresh cilantro for garnish

Cooking Instructions

1. Heat a bit of oil in a large pan over medium heat.

2. Toss in cinnamon, cardamom, star anise, cloves, and bay leaves. Let them sizzle for a minute or two.

3. Add onions next. Cook them down until they’re soft and turn golden.

4. Now, stir in garlic, ginger, and green chilies. Give it about a minute—just enough for the aroma to hit you.

5. Sprinkle in turmeric, coriander, cumin, and chili powders. Mix everything together.

6. Drop in the chicken pieces. Sear them so they’re browned on every side.

7. Pour in water and toss in some salt. Cover it up and let it simmer for about 20 to 25 minutes.

8. If you want, fish out the whole spices. Some folks like to leave them in, but it’s your call.

9. Finish by garnishing with fresh cilantro. Serve it up hot.