How To Make 10 Types Of Delicious And Spicy Chicken Curry Recipe At Home

If you love spicy food especially spicy non-vegetarian food then chicken curries should be your best friend. Not only are they delicious and easy to make but they are also nutritious. Of course, making the same standard chicken curry can get pretty boring very easily. Especially during times of CoronaVirus when you cannot pop over to your favourite restaurant or order food home. These are the times when you really crave yummy food that is also comforting. Therefore, we have curated a list of delicious chicken curry recipes from around the world. Pick and cook your favourite spicy chicken curry recipe amongst this and let us know more about your delicious experience too!

1. Gulai Ayam (Padang Style Chicken Curry Recipe):

Prep Time: 15 minutes
Cooking Time: 35 minutes
Serves: 4

Ingredients:

3 tbsp of Orient Asian Indonesian Curry Paste
500g of boneless chicken
2 bay leaves
5 shallots
3 cloves of garlic
½ inch ginger
5 cayenne peppers
1 tsp of coriander powder
¼ tsp cumin
1 tsp salt
1 tsp sugar
1 tsp chicken stock powder
100 ml of water
300 ml of coconut milk

Method:

Marinate chicken with lime juice for 10 minutes. Mix in garlic, shallot, ginger, cayenne pepper, cumin, coriander and 1 Tbsp water in the food processor. Heat 1 Tbsp of oil on a pan on a medium flame. Include the mixed spiced, bay leaf, Orient Asian Indonesian Curry Paste into the pan and mix it until fragrant. Include chicken and water, at that point cook it for 5 minutes until chicken is half-cooked.
Include coconut milk, salt, sugar and chicken stock powder. Blend it well and stew for 20 minutes until the curry turns out to be somewhat thickened. Continue mixing while cooking. Taste the curry, add in more salt if it’s required.
Gulai Ayam is now ready to be present with rice.
Your delectable Padang style chicken curry recipe is ready.

2. Curried Chicken:

Prep Time: 15 minutes
Cooking Time: 40 minutes
Serves:6 to 8

Ingredients:

2 tbsp of Orient Asian Red Chilli Paste
4 pounds of boneless chicken thighs
¼ cup fresh lime juice
1⁄4 cup coconut oil
1 cup of coconut milk
1 tsp. ground allspice
3 cloves garlic, finely diced
3 scallions, finely diced
3 sprigs thyme
2 carrots, thinly sliced
1 chayote squash, cubed
1 russet potato, peeled and cubed
1 (1″) piece ginger, chopped
1 chilli halved
Salt and pepper to taste

Method:

Consolidate chicken, lime juice, and 1 tbsp. of Orient Asian Red Chilli Paste in an enormous bowl, and toss to combine; refrigerate for at least 4 hours or overnight.
Heat oil in a pan over medium-high flame. Season chicken with salt and pepper, and working in bunches, add to the pot and cook, mixing, until golden brown coloured all over, i.e for around 8 minutes. Move chicken to bowl with marinade, and put it aside. Include remaining curry powder, the allspice, garlic, scallions, thyme, carrots, chayote, potato, and ginger, and cook, mixing at times, until gently caramelized, around 6 minutes. Include chicken and any residual marinade to pot alongside coconut milk and chilli, and mix to consolidate. Cook, mixing once in a while, until chicken is cooked through and sauce is thickened, around 40 minutes; serve over rice.
Your spicy chicken curry recipe is ready.

3. Sri Lankan Chicken Curry Recipe:

Prep Time: 25 minutes
Cooking Time: 35 minutes
Serves: 4

Ingredients:

3 tbsp of Orient Asian Sri Lankan Curry Paste
6 ounces of boneless chicken
2 tbsp coconut oil
2 tablespoons white vinegar
1 red onion, sliced
4 green chile peppers, halved lengthwise
8 green cardamom pods
6 whole cloves
12 curry leaves
1 teaspoon fresh ginger root, crushed
1 (2 inches) cinnamon stick, broken in half
3 cloves garlic, minced
½ cup of water
1 ½ tablespoons tomato paste
½ can coconut milk
1 tablespoon salt, or to taste
1 teaspoon ground black pepper

Method:

Cut the chicken into small bite-sized pieces. Add the vinegar, Orient Asian Sri Lankan Curry Paste, salt, and pepper in a bowl. Add chicken and toss to coat completely.
Heat the coconut oil in a wok or griddle over medium flame. Cook the cut onion, green chiles, cardamom pods, cloves, curry leaves, ginger, and cinnamon stick until the onion has turned soft and turned translucent for around 5 minutes. Decrease flame to medium-low, and keep cooking and mixing until the onion is exceptionally delicate and brown, i.e for 15 to 20 minutes more. Mix in the garlic and cook for an extra minute.
Include the chicken marinate, water, and tomato paste. Mix and stew until the chicken is cooked through, around 10 minutes. Slowly mix in the coconut milk and stew for 2-3 additional minutes. (Try not to overheat or the coconut milk may coagulate.)
Serve with white rice.
Your tasty Sri Lankan spicy chicken curry recipe is ready

4. Panang Curry With Chicken:

Prep Time: 15 minutes
Cooking Time: 20 minutes
Serves: 4

Ingredients:

5 tbsp of Orient Asian Malaysian Curry Paste
Cooking oil as required
4 cups of coconut milk
⅔ pound skinless, boneless chicken, cubed
2 tablespoons palm sugar
2 tablespoons fish sauce, or to taste
6 kaffir lime leaves, torn
2 fresh red chile peppers, sliced
¼ cup fresh Thai basil leaves

Method:

Fry the Orient Asian Malaysian curry paste in the oil in an enormous skillet or wok over medium flame until fragrant. Mix the coconut milk into the curry paste and heat to the point of boiling. Include the chicken; cook and mix until the chicken is almost cooked through, 10 to 15 minutes. Mix the palm sugar, fish sauce, and lime leaves into the blend; stew together for 5 minutes. Taste and change the saltiness by including more fish sauce if required. Top with cut red chile peppers and Thai basil leaves to serve.
Your yummy panang spicy chicken curry recipe is ready

5. Murgh Chicken Curry Recipe :

Prep Time: 20 minutes
Cooking Time: 40 minutes
Serves: 6

Ingredients:

1 tbsp Orient Asian Red Chilli Paste
2 pounds skinless, boneless chicken
½ cup cooking oil
1 ½ cups chopped onion
1 tablespoon minced garlic
1 ½ tsp minced fresh ginger root
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1 tsp cayenne pepper
1 tbsp water
1 (15 ounces) can crushed tomatoes
1 cup plain yoghurt
1 tbsp chopped fresh cilantro
1 tsp garam masala
1 tbsp fresh lemon juice
2 tbsp Salt or to taste

Method:

Sprinkle the chicken with 2 teaspoons salt.
Heat the oil in a huge skillet over a high flame; incompletely cook the chicken in the hot oil in batches until totally caramelized. Move the sautéed chicken to a plate and put aside.
Decrease the flame under the skillet to medium-high; include the Orient Asian Red Chilli Paste, onion, garlic, and ginger to the oil remaining in the skillet and cook and mix until the onion turns translucent around 8 minutes. Mix the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion blend; permit to warm together for around 1 moment while mixing. Blend the tomatoes, yoghurt, 1 tablespoon cleaved cilantro, and 1 teaspoon salt into the blend. Return the chicken to the skillet alongside any juices on the plate. Pour 1/2 cup water into the blend; heat to the point of boiling, tossing the chicken to cover completely in the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
Spread the skillet and stew until the chicken are not, at this point pink in the middle and the juices run clear around 20 minutes. Sprinkle with lemon juice to serve.
Your delicious Murgh spicy chicken curry recipe

6. Malaysian Mango Curry:

Prep Time: 20 minutes
Cooking Time: 20 minutes
Serves: 2

Ingredients:

2 tbsp of Orient Asian Malaysian Curry Paste
1 tablespoon vegetable oil
½ pound skinless, boneless chicken breast, cubed
½ cup chicken stock
1 tablespoon cider vinegar
1 ½ tablespoons brown sugar
1 tablespoon cornstarch
½ onion, diced
1 green bell pepper, sliced
1 red bell pepper, sliced
2 teaspoons minced fresh ginger root
1 mango, peeled and cubed

Method:

Heat vegetable oil in a huge skillet over a medium-high flame and mix in the chicken. Cook the chicken until not, at this point pink in the middle. Move cooked chicken to a plate. In the interim, whisk together the chicken stock, vinegar, brown sugar, Orient Asian Malaysian Curry Paste, and cornstarch. Put it aside.
Utilizing a similar skillet, cook and mix the onion over medium flame until the onion has s softened turned translucent around 5 minutes. Mix in the green and red bell peppers and cook for 2 minutes, at that point include the ginger and cook for one more moment. Mix in the chicken stock blend and the cooked chicken. Cook until the sauce has thickened. Drop mango in and cook until the mango is heated through.
Your scrumptious Malaysian mango chicken curry recipe is ready.

7. Curried Coconut Chicken:

Prep Time: 20 minutes
Cooking Time: 50 minutes
Serves: 6

Ingredients:

2 tbsp Orient Asian Red Chilli Paste
2 pounds boneless skinless chicken
1 ½ tbsp vegetable oil
2 tablespoons curry powder
½ onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounces) can coconut milk
1 (14.5 ounces) can stewed, diced tomatoes
1 (8 ounces) can tomato sauce
3 tablespoons sugar
Salt to taste

Method:

Sprinkle chicken pieces with salt and pepper.
Heat oil and Orient Asian Red Chilli Paste in an enormous skillet over medium-high flame for two minutes. Mix in onions and garlic, and cook for about a minute. Include chicken, tossing delicately to cover with curry oil. Diminish flame to medium, and cook for 7 to 10 minutes, or until chicken is not, at this point pink in the centre and juices run clear.
Pour coconut milk, tomatoes, tomato sauce, and sugar into the dish, and mix to combine. Cover and simmer, blending once in a while, around 30 to 40 minutes.
Your tasty coconut chicken curry recipe is ready.

8. Koolaya ( A Type Of Sri Lankan Curry):

Prep Time: 15 minutes
Cooking Time: 40 minutes
Serves: 4 to 6

Ingredients:

3 tbsp of Orient Asian Sri Lankan Curry Paste
50ml coconut oil or vegetable oil
2 handfuls fresh curry leaves
4 shallots, finely sliced
3 cloves garlic, chopped
A large thumb of ginger
10 skinless boneless chicken
3 tbsp roasted curry powder (see recipe)
400ml coconut milk
Salt and pepper, to taste

Method:

Heat the oil in an enormous container and include the curry leaves and shallot. Pound the garlic and ginger to a paste, add to the container and cook for two or three minutes until fragrant.
Include the chicken and Orient Asian Sri Lankan Curry Paste and at that point cook for 5–10 minutes, or until gently sautéed.
Include the coconut milk and some water. Season with salt and bring to boil, at that point diminish the flame and cover with a lid. Permit the curry to stew delicately for around 15 minutes until the chicken is cooked through.
Expel the lid, take out the chicken and stew the sauce quickly to reduce the sauce until thick. Drop the chicken back in and mix in the coriander.
Present with rice.
Your yummy Koolaya spicy Chicken curry recipe is ready.

9. Thai Chicken Curry Recipe :

Prep Time: 5 minutes
Cooking Time: 10 minutes
Serves: 4

Ingredients:

2 tbsp Orient Asian Thai Green Curry Paste
3 cooked chicken breasts, shredded
400 ml can coconut milk
250 g (9oz) mangetout
125 g (4oz) rice noodles

Method:

Fry the curry paste in a skillet, at that point, include the chicken and pour over the coconut milk alongside 400ml of water. Cover, boil, at that point turn down the flame to stew tenderly for 2 minutes. Include the mangetout and cook for a further 2-3 minutes until the mangetout are delicate and the chicken is steaming hot.
In the interim, soak the noodles boiling water as per pack guidelines, and then drain. Separate among four dishes, at that point, scoop the chicken curry and pour on top.
Your delicious Thai spicy chicken curry recipe is ready.We also have a blog on veggie Thai green curry recipe don’t forget to check it out too!

10. Yellow Chicken Curry Recipe:

Prep Time: 20 minutes
Cooking Time: 25 minutes
Serves: 4

Ingredients:

2 tbsp Orient Asian Indonesian Curry Paste
1 tbsp. vegetable oil
1 onion, finely sliced
400 ml tin coconut milk
300 g butternut squash, diced
350 g large cauliflower florets
500 g skinless chicken fillets, cubed
150 g frozen peas
Large handful of fresh coriander, chopped

Method:

Heat the oil in a huge container and tenderly fry the onion until softened about 8 minutes. Mix in the indonesian curry paste and fry for 30 seconds, at that point include coconut milk and 100ml of water.
Boil the mixture, include squash and cauliflower. Cover and cook for 8 minutes before including the chicken and stewing uncovered until cooked through about 5 minutes.
Mix in peas and the greater part of the coriander. Check flavouring and top with the rest of the coriander. Serve the curry with rice or noodles.
Your scrumptious Yellow spicy chicken curry recipe is ready.

This brings us to the end of delicious, easy and spicy chicken curry recipe from around the world. Most of these ingredients can be found in your house so its the perfect quarantine meal plan. Apart from these recipes, there are various other recipes on our Asian food recipes page like indonesian chicken curry recipe, Brinjal Curry Recipe etc. Not only we various recipes on our recipe page but also have different blogs related to recipes like Momos recipe with chutney, easy breakfast recipe , curry recipes, evening snacks recipe, etc. Happy Cooking!

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