Best Hot Chicken Curry Recipes

JAMAICAN CURRY CHICKEN AND POTATOES WITH SCOTCH BONNET HOT PEPPERS

Steps:

• Heat the oil in a medium-size saucepot at a medium heat. Add the onions, ginger, and Scotch Bonnet peppers; let saute for 5 to 8 minutes. Add butter and curry powder and let sit until curry powder turns a dark gold. Add the chicken and continue to cook for 8 to 10 minutes. Add the potatoes and cook for another couple of minutes before adding the coconut milk. Let simmer for 30 to 45 minutes. Serve.

HOT AND SWEET PEPPER CURRY SAUCE WITH CHICKEN, LAMB OR BEEF

Steps:

• Marinate the meat sprinkled with salt, pepper and paprika in the lime juice for 1 hour.
• Heat the oil in a Dutch oven, then add the coriander, cumin, turmeric and cardamom and stir until very fragrant, 1 minute. Next add the garlic, sweet and hot peppers, ginger, onions and some salt and pepper. Soften for 5 minutes partially covered, and then add the passata, stock, chutney, bay leaf, cinnamon stick and diced tomatoes. Simmer over low heat, about 1 hour. Remove the bay and cinnamon.
• Add the marinated meat to the sauce and simmer to tender. Wilt the spinach into the sauce. Serve, or cool and store in the refrigerator or freezer for a make-ahead meal.
• Serve the curry with naan bread and/or over rice with a dollop of yogurt for mixing in. Garnish with cilantro and scallion slices.

HOT CHICKEN WINGS WITH BANANA AND CURRY SAUCE

Steps:

• Mix marinade ingredients with a handheld blender. Pour marinade on top of chicken wings, mix, and let marinate for at least 30 minutes.
• While the chicken wings are marinating, prepare the sauce: Chop banana and add the rest of the ingredients. Process with a handheld blender until smooth. Transfer sauce into the fridge to let the flavours "marry".
• Preheat oven to 200°C Place chicken wings in an oven proof dish (or a lined cookie sheet) and dab with paper towel to remove excess marinade. Bake for 10-15 minute or until done. When done, add a sprinkling of salt, if you prefer.
• Serve with banana and curry sauce.

HOT CHICKEN CURRY VERMICELLI

Steps:

• Place rice noodles in large bowl, cover with very hot tap water and soak for 10 minutes.
• Drain well.
• (If you are using regular pasta, cook in pot of boiling water until tender).
• In small bowl, combine stock, soy sauce, sugar, sesame oil and rice wine.
• Heat vegetable oil in large non-stick wok on medium-high heat.
• Stir-fry chicken chunks for a few minutes until slightly browned; check the seasoning (do the same if using tofu).
• Remove and reserve.
• Add garlic, ginger and green onions to wok.
• Cook for 30 seconds.
• Add curry powder and chili paste and cook for 10 to 20 seconds longer.
• Add leeks, carrot and red pepper.
• Cook until barely wilted.
• Add bean sprouts and reserved sauce and bring to a boil.
• Add chicken/tofu and noodles and cook together until hot and well combined.
• Serve hot.

KAENG PHET DAENG KAI (HOT RED CHICKEN CURRY)

Steps:

• Cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir while cooking until a thin film of oil apppears on the surface.
• Skim off the oil, and discard it.
• Add the chicken and other ingredients except the eggplant.
• Bring to a boil and cook until the chicken begins to change colour.
• Adjust the flavors to suit yourself.
• When it is at a boil again add the eggplant and continue till thechicken is cooked through.
• Serve with steamed white Jasmine rice.

SWEET & SOUR CHICKEN CURRY (HOT, SOUR & SWEET!)

Steps:

• Cook shells.
• In a separate large pot, combine mincemeat, vinegar, ginger, garlic, tomato paste, curries, lime juice, raisins and briskly simmer.
• Add chicken, all vegetables, and simmer 20 minutes; taste and correct seasonings.
• When done, let cool and then mix in cooked COOLED pasta WITH IT.

THAI HOT CHICKEN & COCONUT CURRY

Steps:

• Put coconut milk in a saucepan and bring to a boil. Lower the heat and simmer gently for 10 minutes until a little thick. Stir in red curry paste and garlic and simmer for 5 more minutes.
• Cut chicken into bite sized pcs and add them to the pan and bring to a boil. Lower the heat and add the lime juice, fish sauce, chillies, turmeric and salt.
• Cover and simmer for 15 minutes or till chicken is cooked. You can add a little water if the sauce looks dry.
• Stir in basil and cilantro, adjust salt and serve with white rice. (if using dry basil leaves let it simmer for 2 more minutes).

HOT CHICKEN CURRY

Steps:

• Melt the ghee in a large heavy pan, and fry half of the onions till golden.
• Liquidise the ginger garlic and the rest of the onions with the water.
• Add the liquid to the pan of fried onions and cook for 10 minutes.
• Now add all of the spices to the pan and cook for a further 10 minutes.
• Add the chicken and yogurt, cook slowly till the chicken is very tender.
• Serve with rice, dhal and a cooling side dish.