19+ Best Curry Chicken Recipes

Chicken curry means something different in every kitchen that makes it. In Punjab it might mean a tomato-rich butter chicken. In Bangkok it’s coconut milk and green chilies. In Kingston it’s allspice and Scotch bonnet. That’s the beauty of curry chicken: the basic idea (chicken simmered in a spiced sauce) stretches across dozens of cultures, each with its own pantry and personality.

This roundup pulls together more than 19 of the best curry chicken recipes from around the world, with real ingredient lists and steps you can cook tonight. Some are rich and buttery, some are fiery, some lean sweet and mellow. Whether you want a Friday night takeout fix or a weeknight dinner that uses what’s already in your spice cabinet, there’s a curry here for it.

Quick picks:

• Best for beginners: Butter Chicken, mild and creamy with pantry-friendly spices
• Best weeknight meal: Indian Homestyle Chicken Curry, simple and fast
• Best for spice lovers: Chicken Vindaloo, sharp with vinegar and chili heat
• Best comfort food: Japanese Chicken Curry, thick, sweet, and kid-friendly

1. Butter Chicken

Butter chicken is the creamy, tomato-based curry that made Indian food famous in American kitchens, and it’s a great starting point if you’re new to curry cooking.

Yield: 4 servings | Prep: 20 minutes (plus marinating) | Cook: 35 minutes

Ingredients:

• 1.5 lbs boneless chicken thighs, cut into chunks
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 2 tsp garam masala, divided
• 1 tsp turmeric
• 4 tbsp butter
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 can (15 oz) tomato sauce
• 1 cup heavy cream
• 1 tsp paprika
• Salt to taste

Method:

1. Mix chicken with yogurt, lemon juice, 1 tsp garam masala, and turmeric. Marinate 1 hour.
2. Melt 2 tbsp butter in a skillet and cook chicken until browned. Set aside.
3. Add remaining butter, onion, garlic, and ginger; cook until soft.
4. Stir in tomato sauce, paprika, and remaining garam masala. Simmer 10 minutes.
5. Add cream and chicken, simmer 10 more minutes. Season with salt.

Serve over rice, and don’t skip the warm naan for scooping up the extra sauce. You can find more ideas among our best Indian food recipes if this one hooks you.

2. Chicken Tikka Masala

Chicken tikka masala takes grilled, char-kissed chicken and bathes it in a spiced tomato cream sauce, giving you smoky depth that butter chicken doesn’t have.

Yield: 4 servings | Prep: 25 minutes (plus marinating) | Cook: 30 minutes

Ingredients:

• 1.5 lbs chicken breast, cubed
• 1 cup yogurt
• 2 tbsp lemon juice
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tbsp garam masala, divided
• 3 tbsp vegetable oil
• 1 onion, diced
• 4 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 can (15 oz) crushed tomatoes
• 1 cup heavy cream
• Salt and pepper to taste

Method:

1. Marinate chicken in yogurt, lemon juice, cumin, paprika, and half the garam masala for 1 hour.
2. Broil or grill chicken until charred at edges, about 10 minutes.
3. Sauté onion, garlic, and ginger in oil until golden.
4. Add tomatoes and remaining garam masala; simmer 10 minutes.
5. Stir in cream and chicken; simmer 10 minutes. Season to taste.

The char on the chicken is what sets this apart, so don’t rush the broiling step.

3. Indian Homestyle Chicken Curry

Indian homestyle chicken curry is the everyday version cooks across India make without measuring much, built on onion, tomato, and a handful of whole spices.

Yield: 4 servings | Prep: 15 minutes | Cook: 35 minutes

Ingredients:

• 1.5 lbs chicken thighs, bone-in
• 3 tbsp oil
• 1 cinnamon stick
• 3 cardamom pods
• 2 onions, finely chopped
• 1 tbsp ginger-garlic paste
• 2 tomatoes, pureed
• 1 tbsp coriander powder
• 1 tsp turmeric
• 1 tsp chili powder
• 1 cup water
• Salt and cilantro to finish

Method:

1. Heat oil, fry cinnamon and cardamom until fragrant.
2. Add onions, cook until deeply golden, about 10 minutes.
3. Stir in ginger-garlic paste, then spices, then tomato puree. Cook until oil separates.
4. Add chicken, coat well, then pour in water.
5. Cover and simmer 20 minutes until chicken is tender. Garnish with cilantro.

This is the kind of curry that tastes better the next day. Browse our Indian side dishes for a rice or dal to go with it.

4. Thai Green Chicken Curry

Thai green chicken curry brings bright, herbal heat from green curry paste, coconut milk, and Thai basil, making it one of the fastest curries on this list.

Yield: 4 servings | Prep: 10 minutes | Cook: 20 minutes

Ingredients:

• 1.5 lbs chicken breast, sliced thin
• 2 tbsp green curry paste
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 cup bamboo shoots, sliced
• 1 red bell pepper, sliced
• 1 cup Thai basil leaves
• 2 kaffir lime leaves

Method:

1. Simmer curry paste in a splash of coconut milk until fragrant, about 2 minutes.
2. Add remaining coconut milk, broth, fish sauce, and sugar.
3. Add chicken, simmer 10 minutes.
4. Stir in bamboo shoots and bell pepper, cook 5 minutes.
5. Finish with basil and lime leaves.

It’s punchy and fragrant, closer to a soup than a thick sauce. Check out our best Thai recipes for more coconut milk-based dishes like this.

5. Chicken Korma

Chicken korma is the mildest, creamiest curry on this list, built on yogurt, cashews, and warm spices instead of chili heat.

Yield: 4 servings | Prep: 20 minutes | Cook: 30 minutes

Ingredients:

• 1.5 lbs chicken thighs, cubed
• 1/4 cup cashews, soaked
• 1/2 cup yogurt
• 2 tbsp ghee
• 1 onion, sliced
• 1 tbsp ginger-garlic paste
• 1 tsp garam masala
• 1/2 tsp cardamom powder
• 1 cup water
• 2 tbsp cream
• Salt to taste

Method:

1. Blend cashews with a little water into a smooth paste.
2. Heat ghee, fry onion until golden brown.
3. Add ginger-garlic paste, garam masala, and cardamom; cook 1 minute.
4. Add chicken, yogurt, and cashew paste. Cook 5 minutes.
5. Pour in water, simmer 20 minutes, then stir in cream.

The sauce turns silky and pale gold, nothing like a fiery red curry.

6. Japanese Chicken Curry

Japanese chicken curry is thick, glossy, and slightly sweet, made from a roux-based curry block that thickens the sauce without any cream.

Yield: 4 servings | Prep: 15 minutes | Cook: 35 minutes

Ingredients:

• 1.5 lbs chicken thighs, cut into pieces
• 2 tbsp oil
• 1 onion, sliced
• 2 carrots, chopped
• 2 potatoes, cubed
• 3 cups chicken broth
• 1 package (3.5 oz) Japanese curry roux blocks
• 1 tbsp soy sauce
• 1 tsp honey

Method:

1. Brown chicken in oil, set aside.
2. Sauté onion until soft, add carrots and potatoes.
3. Pour in broth, simmer 15 minutes until vegetables soften.
4. Add chicken back in, stir in curry roux blocks until dissolved.
5. Add soy sauce and honey, simmer 10 minutes until thick.

Serve over short-grain rice with pickled vegetables on the side for crunch.

7. Thai Red Chicken Curry

Thai red chicken curry has more heat and a deeper color than its green cousin, thanks to dried red chilies in the paste.

Yield: 4 servings | Prep: 10 minutes | Cook: 20 minutes

Ingredients:

• 1.5 lbs chicken thighs, sliced
• 2 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• 1 cup Thai eggplant, quartered
• 1 red chili, sliced
• Thai basil for garnish

Method:

1. Fry curry paste in 2 tbsp coconut cream until oil separates.
2. Add chicken, cook until coated and opaque.
3. Pour in remaining coconut milk, fish sauce, and sugar.
4. Add eggplant, simmer 10 minutes.
5. Garnish with chili and basil.

It’s bolder and a touch smokier than green curry, good for anyone craving more heat. See more in our best Thai recipes collection.

8. Chicken Jalfrezi

Chicken jalfrezi is a stir-fried curry loaded with bell peppers and onions, giving you a drier, chunkier sauce than most curries on this list.

Yield: 4 servings | Prep: 15 minutes | Cook: 25 minutes

Ingredients:

• 1.5 lbs chicken breast, sliced
• 3 tbsp oil
• 1 onion, sliced
• 2 bell peppers, sliced
• 2 green chilies, sliced
• 1 tbsp ginger-garlic paste
• 1 can (14 oz) diced tomatoes
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp garam masala
• Salt to taste

Method:

1. Heat oil, cook chicken until just done. Set aside.
2. Sauté onion, peppers, and chilies until slightly charred.
3. Add ginger-garlic paste and spices, cook 1 minute.
4. Stir in tomatoes, simmer 10 minutes.
5. Return chicken, cook 5 more minutes.

The peppers stay crisp-tender, giving every bite real crunch against the tender chicken.

9. Chicken Madras

Chicken Madras is a fiery, tomato-based South Indian curry, hotter and tangier than tikka masala thanks to extra chili and tamarind.

Yield: 4 servings | Prep: 15 minutes | Cook: 30 minutes

Ingredients:

• 1.5 lbs chicken thighs, cubed
• 3 tbsp oil
• 1 onion, chopped
• 1 tbsp ginger-garlic paste
• 2 tbsp Madras curry powder
• 1 can (14 oz) crushed tomatoes
• 1 tbsp tamarind paste
• 1 cup water
• Salt to taste

Method:

1. Sauté onion in oil until golden.
2. Stir in ginger-garlic paste and curry powder, cook 1 minute.
3. Add tomatoes and tamarind paste, simmer 10 minutes.
4. Add chicken and water, cover and simmer 20 minutes.

Tamarind gives this curry a sour edge that cuts through the heat nicely.

10. Chicken Vindaloo

Chicken vindaloo is the hottest curry most people will ever order, built on vinegar, garlic, and a heavy hand with dried chilies.

Yield: 4 servings | Prep: 20 minutes (plus marinating) | Cook: 35 minutes

Ingredients:

• 1.5 lbs chicken thighs, cubed
• 3 tbsp vinegar
• 6 garlic cloves
• 1 tbsp ginger
• 1 tbsp dried red chilies
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 3 tbsp oil
• 1 onion, chopped
• 1 tomato, chopped
• 1 tsp sugar
• Salt to taste

Method:

1. Blend vinegar, garlic, ginger, chilies, cumin, and mustard seeds into a paste. Marinate chicken 1 hour.
2. Heat oil, fry onion until golden.
3. Add chicken with marinade, cook 5 minutes.
4. Add tomato and sugar, simmer 25 minutes until thick.

Vinegar and chili together give this its sharp, unmistakable bite.

11. Chicken Katsu Curry

Chicken katsu curry pairs crispy breaded cutlets with the same sweet Japanese curry sauce, giving you crunch and comfort in one plate.

Yield: 4 servings | Prep: 20 minutes | Cook: 30 minutes

Ingredients:

• 4 chicken breasts, pounded thin
• 1 cup panko breadcrumbs
• 1/2 cup flour
• 2 eggs, beaten
• Oil for frying
• 1 onion, sliced
• 2 carrots, chopped
• 3 cups chicken broth
• 1 package (3.5 oz) Japanese curry roux

Method:

1. Bread chicken in flour, egg, then panko.
2. Fry until golden and cooked through, about 4 minutes per side.
3. Sauté onion and carrots, add broth, simmer 15 minutes.
4. Stir in curry roux until thick.
5. Slice chicken, serve over rice with curry sauce poured alongside.

The contrast between the crispy cutlet and smooth sauce is what makes this dish so popular.

12. Jamaican Curry Chicken

Jamaican curry chicken leans on Jamaican curry powder, Scotch bonnet pepper, and thyme for a sauce that’s earthy, spicy, and a little sweet from browned chicken skin.

Yield: 4 servings | Prep: 20 minutes (plus marinating) | Cook: 40 minutes

Ingredients:

• 2 lbs chicken thighs, bone-in
• 2 tbsp Jamaican curry powder, divided
• 3 tbsp oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 scotch bonnet pepper, whole
• 2 sprigs thyme
• 2 potatoes, cubed
• 1.5 cups chicken broth
• Salt and pepper to taste

Method:

1. Season chicken with half the curry powder, marinate 1 hour.
2. Heat oil, brown chicken, set aside.
3. Sauté onion and garlic, add remaining curry powder.
4. Return chicken, add scotch bonnet, thyme, potatoes, and broth.
5. Simmer covered 30 minutes until chicken is tender.

Keep the scotch bonnet whole so you get flavor without blistering heat.

13. Malaysian Kari Ayam

Malaysian kari ayam blends Indian spice technique with coconut milk and lemongrass, landing somewhere between a South Asian curry and a Southeast Asian soup.

Yield: 4 servings | Prep: 15 minutes | Cook: 35 minutes

Ingredients:

• 1.5 lbs chicken thighs, cut into pieces
• 3 tbsp oil
• 2 tbsp meat curry powder
• 1 onion, sliced
• 3 garlic cloves, minced
• 1 stalk lemongrass, bruised
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 2 potatoes, cubed
• Salt to taste

Method:

1. Mix curry powder with a little water to form a paste.
2. Heat oil, fry onion, garlic, and lemongrass until fragrant.
3. Add curry paste, cook 2 minutes.
4. Add chicken, coconut milk, broth, and potatoes.
5. Simmer 25 minutes until chicken and potatoes are tender.

Lemongrass gives this curry a citrusy lift that separates it from heavier Indian curries.

14. Sri Lankan Kukul Mas Curry

Sri Lankan kukul mas curry gets its deep color and smoky flavor from roasted curry powder, a Sri Lankan pantry staple that’s darker than Indian curry powder.

Yield: 4 servings | Prep: 15 minutes | Cook: 35 minutes

Ingredients:

• 1.5 lbs chicken thighs, cubed
• 2 tbsp roasted Sri Lankan curry powder
• 2 tbsp oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 10 curry leaves
• 1 can (14 oz) coconut milk
• 1 tsp turmeric
• Salt to taste

Method:

1. Heat oil, fry curry leaves, onion, garlic, and ginger until soft.
2. Add turmeric and roasted curry powder, cook 1 minute.
3. Add chicken, stir to coat, cook 5 minutes.
4. Pour in coconut milk, simmer 25 minutes until thickened.

The roasted spices give this curry a toasty, almost smoky backbone you won’t find in milder curries.

15. Chicken Karahi

Chicken karahi is a Pakistani restaurant classic cooked fast in a wok-like pan, built on tomatoes, ginger, and a generous hit of green chilies.

Yield: 4 servings | Prep: 10 minutes | Cook: 25 minutes

Ingredients:

• 1.5 lbs chicken, bone-in pieces
• 3 tbsp oil
• 4 tomatoes, chopped
• 1 tbsp ginger, julienned
• 4 garlic cloves, minced
• 3 green chilies, slit
• 1 tsp cumin seeds
• 1 tsp red chili flakes
• 1/4 cup cream
• Cilantro to garnish

Method:

1. Heat oil, add cumin seeds and garlic, cook 1 minute.
2. Add chicken, cook until browned.
3. Add tomatoes and chili flakes, cook until tomatoes break down.
4. Cover and simmer 15 minutes until chicken is tender.
5. Stir in cream and ginger, garnish with cilantro and chilies.

It’s tangy and rich at once, a good one for sharing straight from the pan.

16. Thai Massaman Chicken Curry

Thai massaman chicken curry is the mildest, nuttiest Thai curry, built on roasted peanuts, potatoes, and warm spices like cinnamon and star anise.

Yield: 4 servings | Prep: 15 minutes | Cook: 35 minutes

Ingredients:

• 1.5 lbs chicken thighs, cubed
• 3 tbsp massaman curry paste
• 1 can (14 oz) coconut milk
• 2 potatoes, cubed
• 1/4 cup roasted peanuts
• 2 tbsp fish sauce
• 2 tbsp palm sugar
• 1 cinnamon stick
• 2 tbsp tamarind paste

Method:

1. Fry curry paste in 2 tbsp coconut cream until fragrant.
2. Add chicken, cook until coated.
3. Pour in remaining coconut milk, add potatoes and cinnamon stick.
4. Simmer 25 minutes until potatoes are soft.
5. Stir in peanuts, fish sauce, sugar, and tamarind.

This curry tastes almost like a stew, sweet and nutty rather than sharp or spicy.

17. Indonesian Gulai Ayam

Indonesian gulai ayam is a golden, coconut-based curry built on a spice paste of turmeric, galangal, and candlenuts, giving it a flavor unlike any other curry here.

Yield: 4 servings | Prep: 20 minutes | Cook: 35 minutes

Ingredients:

• 1.5 lbs chicken thighs, cut into pieces
• 4 shallots
• 4 garlic cloves
• 1 inch turmeric root (or 1 tsp powder)
• 1 inch galangal
• 3 candlenuts (or macadamia nuts)
• 2 tbsp oil
• 1 can (14 oz) coconut milk
• 2 kaffir lime leaves
• 1 lemongrass stalk, bruised
• Salt to taste

Method:

1. Blend shallots, garlic, turmeric, galangal, and candlenuts into a paste.
2. Fry paste in oil until fragrant, about 5 minutes.
3. Add chicken, cook until coated.
4. Pour in coconut milk, add lime leaves and lemongrass.
5. Simmer 25 minutes until chicken is tender and sauce thickens.

The candlenuts give the sauce a subtle richness that’s hard to place but easy to love.

18. Chicken Dhansak

Chicken dhansak is a Parsi dish that blends lentils into the curry itself, giving you a thick, slightly sweet-and-sour sauce unlike any other curry on this list.

Yield: 4 servings | Prep: 15 minutes | Cook: 45 minutes

Ingredients:

• 1.5 lbs chicken thighs, cubed
• 1/2 cup red lentils
• 2 cups water
• 2 tbsp oil
• 1 onion, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric
• 1 tbsp dhansak masala
• 1 tomato, chopped
• 1 tbsp tamarind paste
• 1 tsp brown sugar

Method:

1. Cook lentils in water until soft, about 20 minutes. Blend smooth.
2. Heat oil, sauté onion until golden.
3. Add ginger-garlic paste, turmeric, and dhansak masala.
4. Add chicken and tomato, cook 5 minutes.
5. Stir in lentil puree, tamarind, and sugar. Simmer 20 minutes.

The lentils thicken the sauce naturally, so it clings to rice instead of pooling around it.

19. Filipino Chicken Curry

Filipino chicken curry is a milder, coconut milk-based curry studded with potatoes and carrots, closer to a stew than the spicier curries from South Asia.

Yield: 4 servings | Prep: 15 minutes | Cook: 35 minutes

Ingredients:

• 1.5 lbs chicken thighs, cut into pieces
• 3 tbsp oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 2 tbsp curry powder
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 2 potatoes, cubed
• 1 carrot, sliced
• 1 red bell pepper, sliced
• Fish sauce to taste

Method:

1. Heat oil, sauté onion and garlic until soft.
2. Add chicken, cook until browned.
3. Stir in curry powder, then coconut milk and broth.
4. Add potatoes and carrot, simmer 20 minutes.
5. Add bell pepper, cook 5 more minutes. Season with fish sauce.

It’s a comforting, family-style curry, less about heat and more about tender vegetables and chicken in a mellow sauce. For more chicken dinner ideas, check our best chicken recipes.

How to Choose a Chicken Curry Recipe

Pick your curry based on spice tolerance first, then on how much time you have. Mild, creamy curries like korma and butter chicken suit spice-sensitive eaters and kids, while vindaloo and Madras reward people who like sweat-inducing heat.

Cook time matters too. Thai curries and jalfrezi come together in under 30 minutes, while slow-simmered options like Jamaican curry chicken or gulai ayam need closer to 40 minutes for the flavors to deepen.

Recipe	Heat Level	Cook Time	Base
Butter Chicken	Mild	35 min	Tomato cream
Chicken Tikka Masala	Mild-Medium	30 min	Tomato cream
Indian Homestyle Curry	Medium	35 min	Onion tomato
Thai Green Curry	Medium-Hot	20 min	Coconut milk
Chicken Korma	Mild	30 min	Yogurt cashew
Japanese Curry	Mild	35 min	Roux
Thai Red Curry	Hot	20 min	Coconut milk
Chicken Jalfrezi	Medium	25 min	Tomato pepper
Chicken Madras	Hot	30 min	Tomato tamarind
Chicken Vindaloo	Very Hot	35 min	Vinegar chili
Chicken Katsu Curry	Mild	30 min	Roux
Jamaican Curry Chicken	Medium-Hot	40 min	Curry powder
Malaysian Kari Ayam	Medium	35 min	Coconut curry powder
Sri Lankan Kukul Mas	Medium-Hot	35 min	Roasted spice coconut
Chicken Karahi	Medium-Hot	25 min	Tomato ginger
Thai Massaman	Mild	35 min	Coconut peanut
Indonesian Gulai Ayam	Mild-Medium	35 min	Spice paste coconut
Chicken Dhansak	Mild-Medium	45 min	Lentil tomato
Filipino Chicken Curry	Mild	35 min	Coconut milk

If you’re new to curry cooking, start with butter chicken or Filipino chicken curry. Both use common grocery store spices and forgive small mistakes. Once you’re comfortable, work toward the ones with toasted whole spices or homemade pastes, like Sri Lankan kukul mas or Indonesian gulai ayam.

Tips for Tender Chicken and Balanced Sauce

Thigh meat stays juicier than breast meat through a long simmer, so reach for boneless thighs whenever a recipe allows it. Breast meat works fine in quicker curries like Thai green curry, where the cook time is short.

Marinating chicken in yogurt or an acid like lemon juice for at least 30 minutes breaks down the meat and helps it absorb spice flavor instead of just sitting on the surface.

Build your spice base before adding liquid. Frying onions until truly golden, then blooming spices in the oil for a minute, brings out flavors that boiling alone never will. Skipping this step is the most common reason a curry tastes flat.

Balance heat with something sweet or sour. A touch of sugar, tamarind, or coconut milk tames the raw edge of chili powder without dulling the dish. Taste as you go and adjust salt last, since reduced sauces concentrate as they cook.

Let curries rest for 10 minutes before serving. The sauce thickens slightly and the flavors settle, so the last bite tastes as good as the first. For more ways to use chicken thighs and breasts beyond curry, browse our best chicken breast recipes or our quick and easy chicken recipes.