Best Spicy Chicken Curry Recipes

SPICY INDIAN CHICKEN AND MANGO CURRY

Steps:

• Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
• Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.

SPICY CHICKEN CURRY MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and coat with cooking spray.
• Mix ground chicken, bread crumbs, olive oil, onion, ginger paste, garlic, curry powder, salt, and pepper together in a bowl until thoroughly combined. Roll mixture into thirty 1-inch balls and place on the prepared baking sheet.
• Bake in the preheated oven until cooked through, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add onions, garlic, and ginger paste; saute until onions become soft, about 5 minutes. Add sugar, garam masala, cumin, ginger, curry powder, cinnamon, chicken bouillon, paprika, cayenne, turmeric, onion powder, and salt; stir to combine. Stir in tomato sauce, diced tomatoes, heavy cream, and water. Cook until warmed through, about 5 minutes. Add butter and stir to melt.
• Cook sauce over medium-low heat for 30 minutes. Stir cooked meatballs into the sauce.

SPICY CHICKEN COCONUT CURRY

Steps:

• Heat the Ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, Curry Powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.
• Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
• Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.

SPICY CURRY NOODLE SOUP WITH CHICKEN AND SWEET POTATO

Steps:

• Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili paste. Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm. DO AHEAD: Can be made 1 day ahead. Refrigerate until cold, then cover and keep chilled.
• Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds. Using strainer, remove peas from pot; rinse under cold water to cool. Place peas in medium bowl. Bring water in same pot back to boil. Add sweet potato and cook until tender, about 7 minutes. Using strainer, remove sweet potato from pot and rinse under cold water to cool. Place in small bowl. Bring water in same pot back to boil and cook noodles until just tender but still firm to bite, about 6 minutes. Drain; rinse under cold water to cool. Transfer to microwave-safe bowl. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.
• Bring broth to simmer. Add chicken; simmer until chicken is cooked through, about 10 minutes. Add sweet potato; stir to heat through, about 1 minute. Heat noodles in microwave in 30-second intervals to rewarm. Cut noodles with scissors if too long. Divide noodles among bowls. Divide snow peas and hot soup among bowls. Scatter red onion, green onions, cilantro, and chiles over soup. Garnish with lime wedges and serve.
• *Available at some supermarkets, at specialty foods stores and Asian markets, and online from adrianascaravan.com.

SPICY RED CURRY CHICKEN AND RICE

Steps:

• In a small bowl, whisk the coconut milk with the curry paste and fish sauce until combined. Heat a large skillet until very hot. Add 2 tablespoons of the vegetable oil and heat until just smoking. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes. Transfer the chicken to a plate and pour off the fat in the skillet. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the shiitake caps and stir-fry over high heat until lightly browned, about 5 minutes. Stir in the ginger and garlic, stir-fry for 1 minute. Add the chicken, red curry mixture and the water and bring to a boil. Reduce heat and simmer for 2 to 3 minutes or until the chicken is cooked through. Transfer the chicken and curry sauce to a serving bowl and garnish with peanuts and cilantro. Serve immediately with rice and lime wedges.

SPICY CHICKEN CURRY

Steps:

• Rinse chicken pieces and pat dry. Set aside. Grind poppy seeds into a paste.
• In a large skillet, saute onions and green chiles in oil until golden brown. Add ginger garlic paste and continue to saute. Add poppy seed paste and reserved chicken pieces, continuing to saute. Stir all together; after chicken is well mixed with the 'gravy', add the red chili powder and pour 2 cups of water over the mixture. Cover skillet and let simmer about 12 to 15 minutes, until chicken is cooked through.
• After chicken is 'well-boiled' (the oil should be floating on top of the skillet liquid), add the garam masala and turmeric powder and turn off the stove. Stir all together and serve.

SPICY INDIAN CHICKEN CURRY YUMMY

Steps:

• Heat oil in a small pot over medium heat. Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 30 minutes, stirring occasionally. At this point, gravy will be runny; if you want to thicken, remove lid, and cook until liquid is reduced.

VERY SPICY THAI GREEN CHICKEN CURRY

Steps:

• Combine shallots, bird's eye chile peppers, jalapeno peppers, cilantro, basil, garlic, ginger, lime juice, lime zest, lime flesh, lemon juice, sesame oil, and pepper in a food processor. Process, adding enough olive oil to make a paste that is thick but not thick enough to form peaks when you stir it.
• Heat 1 teaspoon olive oil in a heavy saucepan over medium heat and fry curry paste, stirring constantly, until softened and fragrant, about 5 minutes. Add chicken and cook until chicken has sealed on all sides, about 5 minutes.
• Pour coconut milk and chicken stock into the saucepan with the chicken; mix well. Simmer over low heat, stirring occasionally to prevent sticking, until liquid has reduced to a thick sauce that clings to a spoon, 20 to 30 minutes. Add kaffir lime leaves and simmer for 1 more minute.

SPICY THAI PEANUT CHICKEN CURRY

Steps:

• In a medium saute pan saute peanut oil, red curry and sambal over med. heat for a few minutes.
• Add the chicken and cook through.
• Add coconut milk, fish sauce, brown sugar and peanut butter.
• Simmer about 10 minutes.
• Serve over steamed Jasmine rice.
• Top with fresh lime juice and crushed peanuts.
• Tip: If you are worried about the heat, just add half of the curry and sambal in the first step. Try it after everything has been added and if it's not spicy enough you can then add more curry. If then you want it more spicy you can add more sambal, the sambal is more spicy than the curry.

SPICY TANDOORI GRILLED CHICKEN WITH CURRY-CUCUMBER SAUCE

Steps:

• In a small bowl, combine the ginger powder, curry powder, onion powder and cayenne pepper; set aside 2 teaspoons of the mixture.
• To make the brine: In a large bowl, combine buttermilk, salt, sugar and minced garlic; mix to combine until the sugar and salt are dissolved completely.
• Stir in the remaining ginger mixture into buttermilk mixture (keep about 2 teaspoons to flavor the chicken pieces before grilling).
• Place the chicken pieces in a large heavy-duty ziploc freezer bag, and then place in a shallow dish to catch any small leaks.
• Pour the buttermilk brine/ginger mixture mixture over the chicken pieces in the bag.
• Coat the pieces well with the brine.
• Place in refrigerator for 3-4 hours, turning the bag occasionally to distribute the marinade over the chicken.
• When ready to grill, remove the chicken from the bag and discard marinade/brine.
• Sprinkle the chicken with the reserved 2-3 teaspoons of the ginger spice.
• Set grill to medium temperature.
• Place the chicken on the grill and cover with grill lid.
• Cook chicken for about 50-60 minutes.
• To make the curry-cucumber sauce: In a bowl combine all the ingredients; mix well to combine.
• Cover and chill until serving.
• Delicious!

SPICY CURRY-COCONUT CHICKEN NOODLE SOUP

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 6 minutes. Drain well. Divide among 4 serving bowls.
• Meanwhile, heat 1 tablespoon oil over medium-high heat in a large saucepan. Add the mushrooms, snow peas, onion, ginger and garlic; cook, stirring frequently, until golden, about 2 minutes; divide among the bowls.
• Return the same saucepan to the heat and stir in the remaining 1 tablespoon oil, the curry paste, curry powder and turmeric and cook for 30 seconds. Stir in the chicken broth, bring to a boil and cook for 3 minutes. Stir in the coconut milk, fish sauce and sugar. Return to a boil and cook for 5 minutes. Stir in the chicken and cook until heated through. Season with salt. Ladle the soup over the vegetables and noodles. Serve with lime wedges, jalapenos, cilantro and basil.

SPICY DRY FRIED CURRY CHICKEN

Steps:

• Clean, and cut chicken into 12 to 14 pieces. Place chicken in a large bowl, and season with turmeric powder, coriander powder, black pepper, chili powder, and salt. Cover bowl, and refrigerate for 1 hour.
• Heat oil in a large pan over medium heat. Fry mustard seeds, fenugreek, onion, cumin seeds, and curry leaves inn oil for about 3 to 4 minutes. Stir in garlic and ginger pastes, and cook for another 2 minutes. Add chicken and water, stir, and cover with lid. Cook for 20 to 25 minutes.
• Stir in coconut milk, and cook until almost dry. Stir to keep the chicken from sticking to the bottom of the pan. Stir in lime juice, and cook until dry.

SPICY CHICKEN CURRY SOUP

Steps:

• Heat the oil in a medium pot over medium heat. Stir in the garlic and carrot, and cook 5 minutes. Mix in 1/4 the coconut milk. Stirring constantly, bring to a boil. Mix in curry paste. Place the chicken in the pot, and toss to coat.
• Reduce heat to low, and pour in the chicken stock. Cook until heated through. Stir in remaining coconut milk, lime juice, and green onions. Continue to cook and stir at least 10 minutes before serving.

SWEET AND SPICY RED CURRY CHICKEN

Steps:

• 1. Preheat the oven to 450 and postion a rack near the top. In a large bowl, whisk 1/2 tsp of the red curry paste with the oil. Add the chicken, season with salt and pepper and toss to coat. Spread the chicken on a large rimmed baking sheet and bake for about 25-30 minutes, turning once, until cooked through and just starting to brown. Remove from the oven; preheat the broiler.
• 2. While chicken is browning, in a medium saucepan, combine the coconut milk, fish sauce, brown sugar and the remaining red curry paste. Cook over high heat, bring to a boil for about 4 minutes and then cook over high heat stirring occassionally until slightly thickened.
• 3. Transfer the chicken to a large bowl. Add the coconut-curry sauce and toss to coat. Pour off any excess fat from the baking sheet. Return the chicken to the sheet and pour any extra sauce over the chicken. Broil for 5 minutes, turning once (should be browned). Transfer to a platter and serve with cilantro and lime wedges.

SPICY CHICKEN COCONUT CURRY

Steps:

• Heat the ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes.
• Add the tomato paste, curry powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes.
• Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.

SPICY CURRY NOODLE SOUP WITH CHICKEN & SWEET POTATO

Steps:

• •Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili paste. Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm.DO AHEAD Can be made 1 day ahead.Refrigerate until cold,then cover and keep chilled. •Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds.Using strainer, remove peas from pot; rinse under cold water to cool.Place peas in medium bowl.Bring water in same pot back to boil.Add sweet potato and cook until tender, about 7 minutes. Using strainer, remove sweet potato from pot and rinse under cold water to cool.Place in small bowl. Bring water in same pot back to boil and cook noodles until just tender but still firm to bite , about 6 minutes.Drain; rinse under cold water to cool.Transfer to microwave-safe bowl. DO AHEAD Can be made 1 hour ahead.Let stand at room temperature.•Bring broth to simmer. Add chicken; simmer until chicken is cooked through, about 10 minutes.Add sweet potato; stir to heat through, about 1 minute. Heat noodles in microwave in 30-second intervals to rewarm. Cut noodles with scissors if too long.Divide noodles among bowls. Divide snow peas and hot soup among bowls.Scatter red onion, green onions,cilantro, and chiles over soup. Garnish with lime wedges and serve

SPICY CHICKEN MADRAS CURRY

Steps:

• Peel the garlic and cut it into very small cubes, put into a bowl at the side. Peel the onion and cut it into small rectangles, put into the bowl with the garlic. Cut the chillis into the bowl using scissors. Cut each one into around 5 pieces.
• Put enough oil in the saucepan to cover the surface and absorb all the upcoming powders. Add the chopped chilli, garlic, and onion into the saucepan. Put the heat on low, stirring it so it doesn't burn.
• Once the onion and garlic has softened, add the cumin, tumeric, coriander, chilli powders, paprika, and ginger into the saucepan then stir. Add 1tbsp of habanero flakes.
• Cut up the chicken breast and add it into the saucepan. Stir it so it is covered in the spices. Stir to prevent burning.
• Once the chicken has started to cook on the outside, add the tinned tomatoes. Turn heat down while at this stage. Add 1tbsp habanero flakes. *OPTIONAL* Add 1tbsp tomato puree.
• After the chicken is almost cooked, put the saucepan lid on and leave it to cook throughout. Stir occasionally to prevent burning.
• Once the chicken is cooked, turn the heat off, and there you have it; a spicy madras curry!

SPICY MALAY CHICKEN CURRY

Steps:

• Heat oil in large pan, cook onion, ginger and garlic, stirring until onion is soft.
• Add chicken, cook, stirring, until browned lightly.
• Stir in spices, lemon grass, lime leaves and chilli, cook, stirring until fragrant.
• Add remaining ingredients, simmer, uncovered, about 30 minutes or until thickened slightly.
• Serve with rice.

SPICY INDIAN CHICKEN MANGO CURRY

Steps:

• 1. Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later. 2. Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.

SWEET & SPICY MALAYSIAN CHICKEN CURRY

Steps:

• Heat the oil and fry the onions for 2 minutes. Add the green pepper and garlic granules, fry for a further 3-4 minutes.
• Stir in the curry powder, chili flakes, tomatoes, chicken and chicken stock. Bring to the boil, reduce the heat to low and simmer for 5 minutes.
• Add the apple and raisins, simmer for a further 10 minutes until the chicken is cooked through, stirring occasionally. Season to taste.
• Ladle the stew into shallow soup bowls. Top each with brown rice and garnish with sliced almonds, if desired.