https://www.indianhealthyrecipes.com/chicken-curry/
2 tablespoons chopped coriander leaves or mint leaves. 10. Saute for 3 to 4 mins or until the chicken turns pale. 11. Cover and cook on a low flame for about 3 to 4 mins so the chicken absorbs the flavors. Meanwhile, heat 1 cup water in a separate pot. You can also microwave the water in a cup for 1 min. 12.

https://www.recipetineats.com/chicken-curry/
Cook garlic, ginger and onion for 3 minutes until onion is translucent. Add chicken and cook until it it changes from pink to white. Add curry powder and cook for 2 minutes. Add coconut milk and chicken stock. Stir, lower heat to medium and cook, simmering rapidly, for 10 minutes until sauce reduces and thickens.

https://www.inspiredtaste.net/48607/chicken-curry/
Arrange the marinated chicken in the pan in one layer and brown on both sides, 2 to 3 minutes per side. Remove the chicken from the pan and place the skillet back on the heat. 3 Add the onion-ginger mixture and cook, stirring often, until all the water evaporates, about 5 minutes.

https://www.kitchensanctuary.com/easy-chicken-curry/
Instructions. Heat oil in a large frying pan (skillet) over a medium-high heat. 2 tbsp vegetable oil. Add the chicken and cook for 5 minutes, turning occasionally, until sealed. 3 chicken breasts. Add the onion to the pan (with the chicken still in there) and cook for 5 minutes, stirring often, to soften.

https://www.allrecipes.com/recipe/46822/indian-chicken-curry-ii/
Heat olive oil in a skillet over medium heat. Sauté onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar, and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.

https://www.allrecipes.com/recipe/212721/indian-chicken-curry-murgh-kari/
Reduce the heat to medium and add onion, garlic, and ginger to the oil remaining in the skillet. Cook and stir until onion turns soft and translucent, 5 to 8 minutes. Stir curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring.

https://feastwithsafiya.com/chicken-curry-recipe-authentic-indian-chicken-curry/
Turn the heat down to low. Cover the pan and cook chicken on low for 10 minutes. After 10 minutes check for the water consistency in the curry. Add 2 tablespoons to ¼ cup water if needed. Cover and cook the curry on low for 20 minutes or just until the chicken is tender. Stir once in between cooking.

https://www.onceuponachef.com/recipes/chicken-curry.html
Instructions. Sprinkle the chicken evenly with ¾ teaspoon salt, ¼ teaspoon pepper and 1 teaspoon curry powder. Heat 1½ tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes.

https://www.delish.com/cooking/recipe-ideas/a46444314/chicken-curry-recipe/
Step 2 In food processor, pulse jalapeño, ginger, garlic, and 1/2 cup water until a paste forms. Transfer to another small bowl; reserve food processor. Step 3 In a large pot over medium heat

https://www.teaforturmeric.com/authentic-chicken-curry/
Deglaze the pan with 2 tbsp of water. Once the water dries up, add the garlic and ginger and sauté until the raw smell disappears and the onions deepen in color (~1 min). If needed, deglaze the pan again with 2 tbsp of water. Add the chicken and 1/4 tsp salt and fry it until it changes color, about 5 minutes.

https://www.recipetineats.com/golden-coconut-chicken-curry/
Add onion, cook for 2 minutes. Add chicken, cook for 3 minutes or it's no longer pink on the outside (still raw inside). Add aromatics - Add garlic, ginger and turmeric. Cook for 1 minute. Add spice mix and stir for 30 seconds. Simmer 12 minutes - Add stock and coconut cream. Stir and bring to an energetic simmer.

https://craveitall.com/easy-chicken-curry/
Add in garam masala, cumin, ground coriander and turmeric (or curry powder). Cook stirring occasionally until fragrant, about 20 seconds. Add crushed tomatoes, chili powder, salt and sugar. Let simmer until slightly thickened, about 4 minutes. Stir in coconut milk/cream. Add chicken and juices back into the pan.

https://rasamalaysia.com/chicken-curry-recipe/
Heat up the cooking oil in a wok and stir-fry the paste until aromatic or a thin layer of oil rises to the top. Add the chicken, lemongrass and kaffir lime leaves. Keep stirring and cooking until the chicken is almost cooked. Add the coconut milk, simmer for 15-20 minutes, over low heat. Add the lime juice and salt.

https://www.wellplated.com/thai-chicken-curry/
Place a rack in the center of your oven and preheat the oven to 375°F. Season the chicken with salt and black pepper. Melt the coconut oil over medium-high heat in a large, ovenproof skillet. Add the chicken and sear on both sides until deeply golden brown. Transfer to a plate. Reduce the heat to medium-low.

https://damndelicious.net/2024/04/12/coconut-curry-chicken/
Instructions. In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add chicken and shallot, and cook, stirring occasionally, until chicken is evenly browned, about 6-8 minutes.

https://simply-delicious-food.com/butter-chicken-curry/
Slice the chicken into 2cm/1 inch cubes. Add the chicken to a medium bowl then add the yogurt and half of the spices. Mix well then cover with plastic wrap and allow to marinate for at least 2 hours but ideally up to 24 hours in the fridge. In a large pot set over medium-high heat, add ghee or oil of your choice.

https://www.bbcgoodfood.com/recipes/easy-chicken-curry?IGNORE_GEO_REDIRECT_GLOBAL=true&v=2096454811
Add the garlic and ginger, cooking for a further minute. STEP 2. Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced.

https://www.bbc.co.uk/food/recipes/boneless_chicken_curry_62956
Method. Heat a little oil in a heavy-bottomed saucepan over a medium heat and fry the onions until brown. Add more oil if needed, then add the garlic, ginger and tomato and stir. Add the spices

https://www.bbcgoodfood.com/recipes/proper-chicken-curry?IGNORE_GEO_REDIRECT_GLOBAL=true&v=871043129
In a very large bowl, mix half the spice mix, 1 tbsp each of the pastes, three-quarters of the yogurt and some salt. Stir in the onion wedges, peppers and chicken, then leave to marinate overnight in the fridge. STEP 2. Fry the chopped onions in the oil until really soft. Add the remaining spice mix and pastes, the coriander stalks and chilli

https://insanelygoodrecipes.com/indian-chicken-curry/
Instructions. Pour the olive oil into a skillet over medium heat. Once it's heated, add the onions and stir until they're lightly browned. Mix in the garlic, curry powder, cinnamon, paprika, bay leaf, ginger, and salt. Stir it continuously for 2 minutes. Add the chicken, tomato paste, yogurt, and coconut milk.

https://www.theflavorbender.com/sri-lankan-chicken-curry/
Step 4 - Add the spices, chili, and curry powder. Remember to adjust the chili to your taste, or add paprika instead, for color. Step 5 - Sauté the spices until you start to smell the curry powder. Step 6 - Add the chicken and tomatoes, along with the salt and chili.

https://www.familyfoodonthetable.com/quick-chicken-curry/
Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds. Stir in curry powder, diced tomatoes, and chicken broth. Season with salt, pepper and cayenne, if using. Bring to a low simmer and cook for 2-3 minutes, until slightly thickened. Stir in chicken until warmed through, 1-2 more minutes.

https://donalskehan.com/recipes/my-best-chicken-curry/
70mins. Method. 1. Place all the ingredients for the spice paste in a food processor and blitz until completely smooth. Transfer to a bowl and set aside. 2. In a mixing bowl, combine the chicken with the garam masala and a generous seasoning of salt. 3. Heat a large, high sided pan over a medium high heat and add the oil.

https://www.abc.net.au/news/2024-06-20/fast-and-affordable-red-thai-chicken-curry/104001360
1. Heat the oil in a large frying pan, wok or pot over medium-high heat then add the curry paste, crushed garlic and ginger (if using). Stir for a minute.

https://www.msn.com/en-us/foodanddrink/recipes/you-won-t-believe-how-easy-these-15-chicken-recipes-are/ss-BB1oVQqz
Cheesy Crack Chicken Casserole. Photo credit: Best Clean Eating. Say goodbye to complicated recipes that require a PhD to understand. These 15 chicken dishes are as straightforward as they come.