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Chicken with homemade curry sauce recipe

Chicken with homemade curry sauce recipe

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  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

I make this Thai-inspired curry with just 2 chicken breasts and lots of red pepper to stretch it to serve 4 people. I like to add lemon juice and fresh coriander to the cooked rice to jazz it up a bit!

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IngredientsServes: 4

  • 400g white rice
  • olive oil, as needed
  • 2 boneless, skinless chicken breasts, cubed
  • 2 or 3 red peppers, sliced into strips
  • 1 tablespoon Indian curry powder, or to taste
  • 1 tablespoon sugar
  • 1/2 tablespoon cinnamon
  • 1 (400g) tin coconut milk
  • 125ml chicken stock
  • 1/2 tablespoon finely chopped lemongrass
  • 1 pinch chilli powder, or to taste
  • 1 teaspoon sugar, or to taste
  • 2 tablespoons plain flour
  • 2 tablespoons butter
  • 1/2 lemon, squeezed
  • 1 bunch fresh coriander, finely chopped

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. In a large saucepan, cook rice according to directions on packet; keep cooked rice warm.
  2. Heat oil in a large saucepan over medium heat; add chicken and brown on all sides. Add the red pepper; cook and stir until starting to soften. Add the curry powder, sugar and cinnamon; cook for 2 minutes. Stir in coconut milk and stock; season with lemongrass, chilli powder and sugar. Simmer and stir over low heat for 25 minutes.
  3. Melt butter in a small saucepan; add flour and whisk to create a smooth paste or roux; add to the curry and mix in well to thicken the sauce, about 4 or 5 minutes.
  4. Stir lemon juice and half of the chopped coriander into the rice. Serve rice on plates topped with curry and the remaining fresh coriander.

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Chicken Katsu Curry with Homemade Sauce

This is a recipe that feels exotic and unusual, but homely and familiar all at the same time, it is glorious!

What is Chinese Curry

Some might get surprised to hear Chinese and curry as curry is not so Chinese cuisine. But there is a Chinese version of curry and it’s one of the very popular dishes in Chinese takeout and restaurants, in the UK and United States.

This Western-style Chinese curry sauce is very similar to Japanese curry roux and thicker, milder, and sweeter than Indian curries. This curry sauce base is seasoned with curry powder, turmeric, Chinese five spices. Corn starch and plain flour are added to thicken the gravy. While, Indian curry pastes are made basically made from onions, tomatoes, and cream.

I am sure you love this Western version of Chinese Chicken Curry because :

– All ingredients are pantry friendly and you can easily buy them in any supermarket or grocery store.
– Less time-consuming and fast in preparation and cleaning up.
– Can create the aromatic creamy sauce without much hassle.
– Double or triple the amount of this recipe, you can serve your whole family with a minimum budget without ordering from takeout.
– Healthier and tastier than regular takeout curries.

How to make homemade garam masala

If you cannot find garam masala in store, you can follow my simple recipe for homemade garam masala. Most of the spices are already in powder form, so if you lack a good spice grinder, this should work.

It is best to dry toast all the spices in a frying pan until fragrant before grinding/storing.

This recipe should yield roughly ½ cup worth of garam masala:

  • 3 tablespoon ground coriander seeds (Indonesian: bubuk ketumbar)
  • 3 tablespoon ground cumin seeds (Indonesian: bubuk jinten)
  • 1 tablespoon ground pepper (Indonesian: bubuk lada)
  • 1 teaspoon ground cardamom (Indonesian: bubuk kapulaga)
  • 1 teaspoon ground cinnamon (Indonesian: bubuk kayu manis)
  • 1 teaspoon ground nutmeg (Indonesian: bubuk pala)
  • 1 teaspoon chili powder (Indonesian: bubuk cabe)
  • 3 whole star anise (Indonesian: bunga lawang/pekak), grind into powder (about 1 &frasl2 teaspoon ground star anise)
  • 2 teaspoon cloves (Indonesian: cengkeh), grind into powder (about 1 &frasl2 teaspoon ground cloves)

Place all the spices in a frying pan, and dry toast until fragrant. If you are using whole spices, grind into powder with a spice grinder. I usually use a spice attachment that comes with my blender for this.

Once the spice is cool, transfer to a jar. The garam masala should keep well for up to 4 months if stored properly (i.e. wherever you usually store your spices). ♥

Japanese Chicken Curry with Homemade Curry Roux

Is the Curry Sauce Spicy?

There are many different kinds of curry sauce and some are spicy and some aren't. This particular coconut curry sauce isn't very spicy (there's just a little chili powder in it), but because there are jalapeño peppers in the dish, it can get a little spicy.

If you're not a fan of spice or are serving this dish to kids, I recommend being sure to scrape the seeds out of the jalapeños before chopping. The seeds hold most of the heat, so if you just include the pepper part, you'll mainly be getting the flavor. However, you can always cut down on the amount of jalapeño, too.

Expert Tips

  1. If the oil starts to smoke, add additional oil to the pot and reduce the heat slightly
  2. If the curry is too thin, continue simmering, stirring periodically until desired consistency is reached
  3. Chicken breast can be substituted for chicken thighs.
  4. If you're using homemade curry roux, I suggest adding 1 tablespoon of coconut sugar to the curry sauce for a little extra sweetness.

Adam and Joanne's Tips

  • Bone-in chicken can be used in the recipe. Use about 3 pounds. There is no need to de-bone or cut the chicken. You can make the chicken with whole chicken pieces and should not need to adjust the recipe since the simmer time should still be enough to cook the chicken until tender.
  • Garam Masala is a warm, sweet spice blend that differs regionally and from home to home. The mix typically includes cardamon, cumin, cloves, cinnamon and nutmeg. The Garam Masala is added towards the end of cooking so that the spices perfume every bite. You can buy or make the blend. We especially enjoy this one from The Spice House.
  • Ghee is a type of clarified butter popular in Indian cuisine. Butter is cooked until the milk solids separate and turn toasty brown. The butter is then strained. Since the milk solids and moisture have been removed, ghee has a higher smoke point and longer shelf life compared to regular butter. You can make ghee at home or buy it.
  • Make ahead tips: The chicken can be left to marinate in the refrigerator up to 24 hours. Store leftover curry in the refrigerator up to 4 days.
  • Recipe inspired by Madhur Jaffrey’s recipe for Malai wali murghi (Chicken with cream)
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Easy Homemade Thai Red Curry

Posted By Savita

Easy Thai Red Curry dinner with homemade Thai Red Curry Paste. Flavored with sweetness of coconut and dry spices, this Thai curry is a versatile sauce which will make any protein or veggie taste scrumptious! Today, I made Thai Chicken Curry but really you can use any protein or veggies you prefer. Tofu, tempeh, veggies-only, or even seafood will taste delicious in this spiced coconut curry sauce. Gluten Free and Dairy Free. If you choose a veggie protein, it can also be Vegan.

Oh, and don't forget to read notes on how to use this recipe. The paste for this recipe is "Mother Red Curry Paste". It can be used to make many variations. The preparation you see in pictures and in directions is spicy version which is often referred as "Panag Curry" in Thai cuisine.

I had one goal behind working on this fully homemade Thai red curry recipe:

Take "complex" out of red curry paste and log an easy Red Curry recipe which you can cook in minutes, in comfort of your home. For this reason, every time I planned to share this recipe. I postponed. Honestly, I have so much to share that my post was not convincing me. Finally, today I completed it.. If you missed me yesterday? I can assure you, this recipe will compensate. :)

So, let's not wait and dig in! Make some Red Thai Curry! Shall we?

I love Thai food! Thai food has spices and chilies which make me very happy. Plus it always is so flavorful with balance of heat and sweet, and of course can be loaded with veggies. What not to like?!

Easy Thai Green Curry recipe and Thai Peanut Chicken Wraps are two of my favorite Thai creations! Staple in dinner and in parties!

Can't believe I'm going to tell you this.. In terms of balance of flavors, I enjoy Mexican and Thai Food even more than Indian food. OMG! I just said that! Truth is finally out!

Take for instance, this Thai Red Curry. Once you have Red Thai Curry Paste.. options and choices of dishes are endless. To control the flavor of Curry, I divide the paste into two parts:

1) Base Thai Red Curry Paste
2) Dry Spice Blend

Using a mix of above two, you can make red curry as spicy or mild as preferred. Please note spicy does not mean "hot" as with chili flakes, but spiced.

Thai Red Curry Paste:

A day before making thai red curry paste, I make sure to buy all the ingredients. A traditional red curry paste has garlic, red thai chilies, lemongrass. shallots. fresh ginger root (or galangal if you can find), and cilantro. To make the paste, I rough chop all these ingredients and then process in food processor to get a paste. If processor is not able to make fine paste, I add a few tablespoons of oil to help making paste. Oil also act as natural preservative and keeps paste fresh longer.

I don't mix in dry spices, used in red curry, while making the paste. You can get max flavor from dry spices by roasting them. If I have all dry spices whole, I like to dry roast'em and then grid using a mortar-pestle or a coffee grinder. Once I have the spice blend, I keep in air-tight container in pantry. I enjoy it best when added fresh while cooking the Thai Red Curry. If you feel it is an extra step. Feel free to mix it in the paste. However, I do recommend following the recipe instructions and using dry spices separately for first time. I can tell you will not like to mix the two ever again. Plus the opportunity to control the spices it offers is priceless in home cooking!

Homemade Thai red curry paste is perfect for making ahead. It can be kept refrigerated for up-to 2 weeks. Can also be frozen in ice-cubes for long shelf life and later use.

The red curry paste recipe is complete vegan and gluten free. There is nothing other than few fresh ingredients and spices. Very clean and healthy if you ask me. Also, to make curry, I have used coconut milk which is traditional is Thai cooking. Coconut also gives Thai curry mild sweetness and coconut flavor which is MUST in a good Coconut Thai curry!

I like to use low-fat organic coconut milk. However, any coconut milk will work for this recipe. Just make sure to buy good quality and without preservatives.

Once Thai Red Curry paste is ready. And I have picked other ingredients for red curry like coconut milk, veggies, and protein.. Curry comes together in almost same time the protein cooks. Protein for Thai curry, such as chicken is small diced. So it cooks very fast.

Today, I made Thai Curry Chicken with bell peppers, baby corns, onion, and scallion. Baby corn is so traditional to a good Thai curry that I had to find some for post. However, you can use any veggies you like. Broccoli, beans, celery, carrots all go well in this curry.

To make Thai Curry Chicken, I start by sauteing the chicken with spices, red curry paste, and little bit coconut milk to develop flavor and also to cook chicken.

Once chicken is cooked through and oil starts to show on sides.. I add veggies, saute, and then add more coconut milk with water to make gravy. It is important that you add the milk, water, and seasonings - salt, lemon juice as per taste and preference. If you notice, Red Curry Sauce looks mild deep red color. If a restaurant sells you deep red red curry sauce don't buy it! Color of the sauce comes from whole dried and fresh Thai chilies which make sauce redish but not deep red blood color. Got it? Thanks for noting down. :)

I hope you will enjoy my take on Thai Red Curry. Recipe is easy, and flexible and flavors are so spot-on that you will LOVE cooking a Thai Curry dinner at home! I recommend making paste ahead, and then bring Red Curry to dinner table under 20 minutes any weekday! Always remember, the money and health it saves buy cooking at home is worth the effort! :) Always keep smiling.

Updated Jan-08-2018: Try another less-spicy, all-in-one version of Red Curry Paste.

What is the difference between Indian, Chinese and Japanese Curry?

Indian curries tend to be creamier, with a coconut milk or tomato base. There are a wide variety of Indian curries, and they are each made with specific spices added at different times during cooking. Chinese curry and Japanese curry are more similar to a beef stew, and are most often a more mild curry with sweeter flavors. Chinese and Japanese curries tend to have less variety, often using the same or similar spice blends.

Thinly slice the spring onions, reserving a handful of the sliced green parts for garnish. Peel and chop the garlic. Heat the oil in a large saucepan over a medium heat and cook the spring onions and garlic for a few minutes. Add the tomatoes, curry powder and ground ginger and cook for 3-4 minutes. If the pan gets dry add a splash of water and make sure the spices don't burn.

Add the chicken and cook for 5 minutes. Make sure all the chicken is coated and is beginning to brown on the sides.

Add 250ml/9fl oz water and bring to the boil. Reduce to a medium to low heat and cook for 10-15 minutes, or until the chicken is cooked through with no sign of pink juices in the middle of the pieces.

While the chicken is cooking, prepare the rice. Pour the rice into a saucepan and rinse it under the cold tap to take away any cloudy starch. Drain the cloudy water away. Add clean water for cooking the rice. You need almost twice as much water as rice. (If you use a mug of rice, add a little less than two mugs of water). Bring to the boil then reduce the heat to a low simmer. Cover with a lid and cook very gently for 10 minutes. Remove from the heat and leave to stand with the lid on for 10 minutes. This will finish cooking the rice. Keeping the lid on is important, so none of the steam escapes.

Take the curry off the heat, stir in the yoghurt then season with salt and pepper. Serve the curry with the rice and garnish with a drizzle of yoghurt.

Recipe Tips

The secret to the rice is leaving it to steam with the lid on after you take it off the heat.