CHICKEN CURRY THAI RECIPES

CHICKEN CURRY RECIPES - BBC GOOD FOOD

Chicken curry recipes - BBC Good Food image

Make a warming chicken curry for the perfect Friday night fakeaway. From creamy chicken korma and katsu to spicy tomato-based jalfrezi and madras, we've got something for the whole family.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

RED THAI CHICKEN CURRY - BBC GOOD FOOD

Delicious and mildly spicy Red Thai Curry which is easy to make and good for dinner parties - colourful and appetising!

Provided by sofiewood

Total Time 45 minutes

Yield Serves 2

Ingredients

Steps:

Make up the chicken stock in a measuring jug and add the fish sauce, demerara sugar, lemongrass paste, coriander paste, tumeric and kaffir lime leaves.
In a pan add the red thai curry paste to 1 tbsp of the coconut milk and cook until sizzling - add chicken and cook until chicken is browned and coated in the thai red curry and coconut mixture then add the red chilli.
Add the remaining coconut milk and chicken stock mixture and bring to a simmer - add the sweet potato and simmer until the chunks are tender (usually takes around 15 - 20 minutes depending of size of chunks). If using baby sweetcorn add about 5 minutes before the end. Add the spinach 2 minutes before the end to wilt through.
Squeeze the juice of 1/2 lime over at the end and serve with sticky rice.

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THAI GREEN CHICKEN CURRY RECIPE - BBC FOOD

Curry in a hurry? Save time by using ready-made paste in this truly tasty Thai green curry. Each serving provides 360 kcal, 28g protein, 9g carbohydrates (of which 7g sugars), 23.5g fat (of which 16g saturates), 2g fibre and 2.4g salt.
From bbc.co.uk
Reviews 4.2
Cuisine Thai and South-East Asian
Calories 360kcal per serving

To serve, spoon the rice into four serving bowls, then ladle over the Thai green chicken curry. Sprinkle over the coriander leaves.

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SLOW COOKER THAI CHICKEN CURRY RECIPE - BBC GOOD FOOD

Don't slave over a hot stove – our no-fuss Thai chicken curry is quick to prepare, then let your slow cooker do the work. Serve with rice and Thai basil
From bbcgoodfood.com
Category Dinner, Main course
Cuisine Thai
Calories 473 calories per serving

Serve with rice and Thai basil scattered over.

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PUKKA YELLOW CURRY | CHICKEN RECIPES | JAMIE OLIVER

This budget-friendly chicken drumstick recipe is great value and tastes phenomenal.
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine indian
Calories 572 calories per serving

1. Peel the onions, garlic and ginger and deseed the peppers.
2. Put 1 onion, 1 pepper, the garlic and ginger into a food processor. Crumble in the stock cube and add the chilli (deseed it first, if you prefer a milder curry), the coriander stalks, honey and spices, then blitz to a paste.
3. Place a large casserole pan on a medium-high heat and fry the chicken drumsticks (pull the skin off first, if you prefer) with a splash of oil for 10 minutes, or until golden, turning occasionally with tongs. Remove the chicken to a plate, leaving the pan on the heat.
4. Roughly chop the remaining onion and pepper and add to the pan to cook for a few minutes, then tip in the paste and let it cook down for around 5 minutes.
5. Pour in 500ml of boiling water. Drain the chickpeas and add along with the tomato purée and a pinch of sea salt and black pepper, then stir well.
6. Return the chicken to the pan, pop the lid on, reduce the heat and simmer gently for around 45 minutes, or until the sauce darkens and thickens.
7. With 15 minutes to go, put 1 mug (320g) of rice and 2 mugs of boiling water into a pan with a pinch of salt and simmer with the lid on for 12 minutes, or until all the liquid has been absorbed.
8. Serve the curry in the middle of the table with a few dollops of yoghurt (if using) and a scattering of coriander leaves, with lemon wedges for squeezing over and the fluffy rice on the side.

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EASY CHICKEN CURRY RECIPE - NYT COOKING

Weeknight cooking doesn't get any easier than this endlessly adaptable five-ingredient, 30-minute curry from Mark Bittman. Sauté a pile of chopped onions in a little oil, then stir in curry powder (or red curry paste for Thai flavors). Pour in a can of coconut milk and swirl to combine. Add chicken, simmer until it's cooked through and finish with some chopped tomatoes. And dinner is served! This recipe lends itself to experimentation, so change it up. Be generous with spices. Toss in chopped bell pepper or carrots with the onions. Add a can of drained chickpeas or a generous handful of fresh spinach with the tomatoes. Instead of chicken, try shrimp, duck, turkey, firm fish, tofu, lump crab meat or beef. Just watch the cooking time: Fish, shrimp and crab cook faster than other meats. Also, don't forget to season as you go with salt and pepper.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine indian
Calories 423 per serving

Add tomato, and cook another minute; adjust seasonings as necessary. Serve over rice, garnished with basil or mint, if desired.

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THAI GREEN CHICKEN CURRY RECIPE - BBC FOOD

To serve, spoon the rice into four serving bowls, then ladle over the Thai green chicken curry. Sprinkle over the coriander leaves.

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THAI RED CHICKEN CURRY RECIPE | ALLRECIPES

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SPICY THAI COCONUT CHICKEN SOUP RECIPE | MYRECIPES

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