- Meat and poultry
- Cuts of chicken
- Chicken breast
I have worked long hard and lovingly to perfect my chicken curry and believe that this is as good as it gets. Hope you enjoy it as much as we do.
218 people made this
- 2 tablespoons vegetable oil
- 3 teaspoons curry powder
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 teaspoon ground ginger
- 1 teaspoon dried red chilli flakes
- 2 teaspoons turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 large onion, chopped
- 3 large garlic cloves, finely diced
- 500g chicken breast fillets, diced
- 1 large tin coconut milk
- 1 chicken stock cube
- 120ml boiling water
- 1/2 tablespoon cornflour, mixed with a little water
- salt to taste
MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min
- Slowly heat oil in wok. Add all spices to oil and mix until blended.
- Add onion, garlic and diced chicken breast and cook for about 7 minutes until chicken is well coated and cooked on the outside.
- Stir in coconut milk, chicken stock cube and boiling water.
- Continue to stir until completely blended, then reduce to a simmer for about 40 minutes.
- When fully cooked add a little cornflour mixed with a little water to obtain required thickness. Season to taste with salt.
Perfect for freezing if it lasts that long - best make double the quantity.
Reviews & ratingsAverage global rating:(30)
Reviews in English (26)
YOU SHOULD BE ASHAMED OF YOURSELF! You have turned two normal people into PIGS! We polished the whole lot in ONE meal! It was gorgeous.-03 Apr 2013
Loved this recipe was more like a Thai curry I added xtra curry powder to make it a bit more spicy, also added king prawns yummmmmWill make it again and again-16 Feb 2014
Whoa....don't know how to thank you.made this today following your recipe and it turned out so perfect, my husband loved it.it was delicious.i used olive oil instead.-28 Jan 2014
Recipe of Ultimate Thai chicken red curry wook
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We hope you got insight from reading it, now let’s go back to thai chicken red curry wook recipe. You can have thai chicken red curry wook using 12 ingredients and 7 steps. Here is how you do that.
The ingredients needed to make Thai chicken red curry wook:
- Take 250 grams of noodle.
- Get 500 grams of chicken.
- Use 1 medium of leek.
- Provide 1 medium of carrot.
- Take 1 slice of cabbage.
- Provide 1 slice of parsnip.
- Provide 1 cup of red curry paste.
- Get 1 can of coconut milk.
- Use 10 ml of oil.
- Get 1 tbsp of salt.
- Provide 1 pinch of lemon pepper.
- Get 1 pinch of chilli.
Steps to make Thai chicken red curry wook:
- Cook the noodels. Put them on cold..
- Slice all the vegetabels..
- Slice the chicken..
- Fry the chicken in a pan with oil and after it get some color add the curry paste..
- Add the vegetabels and fry well..
- Put the coconut milk in and let it sink in..
- Add the noodels and some more curry paste. Add salt, chili or pepper if wanted. Enjoy!.
Add in the red pepper and cook until tender. This Thai Red Curry Chicken recipe is one of my favorite Thai recipes! It's so flavorful, so fragrant and yet so easy to make. This meal is actually one of the most popular curry meals around the world. It's a great dish to make over the weekend instead of take out for your family.
If you find this Thai chicken red curry wook recipe valuable please share it to your friends or family, thank you and good luck.
Ultimate chicken curry recipe - Recipes
This mild chicken curry is simple, tasty and nourishing. If you like more spice, add a little extra curry powder or a sprinkle of fresh sliced chilli to serve.
How do you store your spices? I have a really bad habit of chucking the little cardboard boxes in the pantry and scrunching down the paper in an attempt to keep them fresh… I should know better!
I first worked on this recipe quite a while ago, using fresh spices, and we really enjoyed the meal. When I went to photograph it last week I used the same spices that had been sitting around in the pantry for a few months. The result? A much blander, not so great dinner! I made a few tweaks, with the help of one of my chief recipe testers (mum), and cooked it again with fresh spices… much better.
Moral of the story – make sure your spices haven’t been sitting around in the pantry for too long, your curry will taste much better for it! And let me know if you have any great spice storing ideas that don’t take up too much space!
- 1 (3 pound) chicken, cut into pieces
- ¼ cup vegetable oil
- 2 medium (2-1/2" dia)s onions, chopped
- 8 cloves garlic, chopped
- ¼ cup mild curry powder
- 2 tablespoons hot curry powder
- 1 teaspoon ground black pepper
- 1 pinch salt to taste
- 5 medium (2-1/4" to 3" dia, raw)s russet potatoes, peeled and cut into 1-inch pieces
Place chicken into a large saucepan and cover with water bring to a boil. Reduce heat to medium and simmer until chicken is no longer pink in the center, about 20 minutes.
Meanwhile, heat vegetable oil in a large skillet over medium heat cook and stir onion and garlic until onion is tender, about 5 minutes. Stir mild curry powder, hot curry powder, black pepper, and salt into onion mixture continue to cook and stir for 5 minutes, then transfer mixture to chicken and broth.
Stir potatoes into chicken mixture. Simmer until potatoes are tender, about 20 minutes more.
Ultimate chicken curry recipe - Recipes
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We moved to Vancouver from Edmonton when I was eight years old. My mom was tired of the endless snowy winters and mosquito-filled summers. I didn’t want to move—my whole life was in Edmonton. My best friend and I spent.
The Juiciest Baked Chicken Thighs
Perfect pantry juicy baked chicken thighs, every time!
This looks really great..going to give it a try.
Replace Itadakimasu with SEDAP GILER.
That’s what you’ll probaby hear in all the mamaks that dot Malaysia )
I cannot wait to try this. Something warming and delicious that’s not soup – thank god!
Looks delish! I’m loving all the malaysian recipes on your blog lately! Maybe malaysian fried chicken next?
Amazing! I can’t wait to try this! I’m vegetarian, how would you recommend cooking with aubergine?
Sounds delicious, but I think the instructions are missing when to add the potatoes.
thanks for that! they get added when all the liquid is added. i updated the recipe :)
Just before you add the coconut oil, it sYs to add the potato
Hi! What are the shallots for?
thanks for catching that! they go in right at the beginning with the lemongrass to get crushed up for the chili paste mixture.
We usually cook the curry paste/spices until the oil splits off in order to maximise the aroma and flavour, just so you know. Then you can add in the santan and etc. I think a good English speaking cooking show that explained it was John Torode’s Malaysian Adventure.
Are the instructions missing when to add the shallots?
the shallots go in the mixture (lemongrass, garlic, shallots, ginger, and Thai chilis) that is pounded with the motar and pestle at the beginning.
Cannot wait to try this! Winter is coming and this recipe conjoured up memories of walking through the Penang markets many moons ago. Will report back, I’m a Malaysian food tragic and salivating as I type.
Stephanie I said I’d report back. You’re to be congratulated for making an authentic curry easy! I have books full of wonderful recipes that require one to jump on a plane to find many of the ingredients.
Your recipe is quick with easily accessible ingredients and is delicious. The lime is the hero for me. I had a little cauliflower I needed to use so threw that in at the very end and blanched some snow peas I also had to use (it’s Sunday, clean out the fridge night), and mopped it up with a store bought roti. I wish I had an authentic paratha, you can’t beat those.. Thank you, this recipe will make frequent appearances at my table.
thanks so much for taking the time to write and for making this!! so exciting that you loved it :)
Ok so I’m about to make this delicious curry for the second time in a week and only have one lemongrass stalk. It seems the zest of one lemon with some rocket or baby spinach works as a substitute for lemongrass so I’ll be using spinach as I have that. Just thought I’d let people know in case they’re caught out like me. It’s short work for such an authentic result and well worth trying.
Hi! This looks great! Do you know what kind of curry powder can be used?
i neha, i just used a chinese malay curry powder, but any will do!
Delicious! Made it tonight for dinner with friends and the pan was practically licked clean! Thx for sharing :)
yay! so glad you guys had a good time :)
I bought a Malaysian curry from a country fayre but find it quite bitter ? What would you recommend for me to add please ? Thanks for any advice !
i’m not sure if you are looking for ingredient suggestions (protein, vegetables) or suggestions on what to add to the paste (coconut milk, etc).
It was delicious. This would definitely be a frequent dish at my home. Thank you.
I threw in some tomato’s at the same time as the potato. Didn’t marinate the chicken just fried the chicken spice paste together till it split. Great recipe had it with roti. Yum!
ooh tomatoes in there sound amazing! thanks for letting me know how it went :)
Curry comes not from India but from the British and people in India do eat beef openly and behind closed doors.
I made this last night, it was fantastic and I thought I’d fallen asleep and was dreaming I was in a restaurant in Malaysia. Easy to make, delicious and made me look like a curry star! I couldn’t get my hands on any free range chicken thighs with skin on, and used thighs with skin off that was good but next time will source chicken thighs with skin on and bone in, as I think this would add to the fabulousness that this dish was. It’s going into my food library for sure! Thanks
jules – this comment made my day :)
and now i’m craving kari ayam. can’t wait until you try with bone in skin on chicken!
I am making this now… like right now… this instructions mention ginger but there is no ginger in the ingredients. I am going to wing it for now, but what is the amount meant to be please?
it’s one tbsp freshly minced. hope the curry came out okay with you winging it :)
It looks really delicious.
Can curry paste be used? If so, is there a difference?
you can use curry paste but there will be quite a difference in flavor because all curry pastes have different ratios. that being said, you can use it, just know that it’ll taste like whatever curry paste you use!
This is great informative information you have been shared…
If making in an instant pot or a slow cooker, when should I add the potatoes?
for both, add the potatoes at the same time as the chicken. for the instant pot, just halve the potatoes (keep them very large), for the slow cooker the potatoes can be regular sized.
Do you put in salt at all or just the fish sauce- should that make it salty enough? Trying out this recipe right now and I am going with not adding salt…
i find that the fish sauce makes it salty enough, but you can add some salt too, if you want a bit more :)
Nice curry. Threw in some carrots for extra veg and cooked in the instant pot (multicooker). Thanks for sharing.
Looks great! Could I do this with shrimp?
I made this as a part of a New Years dinner party.
I used a slow cooker and found that, after a while, the coconut milk split and ‘curdled’ quite badly.
I let it cool, removed the solids and had a go at it with a stick blender and am pleased to say it came back together nicely.
I reheated gently and found that the seasoning needed some love. A little palm sugar and a few squirts of fish sauce fixed this.
My wife loved it so much she is saying she will never eat another curry!
The left overs with roti and coconut rice were delicious!
Thanks – what a great recipe!
Question, how many curry leaves would you add to the curry powder? I’d rather just make some. :)
the curry leaves are absolutely optional – you can crumble up 1-2 dried ones and add it to your curry powder. they add a nice herb-y citric touch (they don’t have any curry flavor). hope that helps!
Thanks so much! I have made this and it was most excellent. I’ll start keeping that curry powder on hand now.
This is an awesome super delicious recipe. I made the spice powder from scratch and it was well worth it. My new staple dish with paratha
Do you cook this with the lid on or off thanks :)
For future reference, mines cooking now!
i cook it with the lid off to evaporate some of the liquid :)
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- 2 pounds skinless, boneless chicken breast halves
- 2 teaspoons salt
- ½ cup cooking oil
- 1 ½ cups chopped onion
- 1 tablespoon minced garlic
- 1 ½ teaspoons minced fresh ginger root
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon cayenne pepper
- 1 tablespoon water
- 1 (15 ounce) can crushed tomatoes
- 1 cup plain yogurt
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon salt
- ½ cup water
- 1 teaspoon garam masala
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon fresh lemon juice
Sprinkle the chicken breasts with 2 teaspoons salt.
Heat the oil in a large skillet over high heat partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
Reduce the heat under the skillet to medium-high add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the 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. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.
- Raghavan's Blend
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 2 teaspoons black or yellow mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon whole cloves
- 12 to 15 dried red cayenne chiles (like chiles de arbol), stems discarded
- 1 teaspoon ground turmeric
- 2 tablespoons canola oil
- 1 small onion, coarsely chopped
- 4 medium-size cloves garlic, coarsely chopped
- 4 pieces fresh ginger (each about the size and thickness of a 25-cent coin no need to peel the skin), coarsely chopped
- 2 teaspoons Raghavan’s Blend (above) or store-bought Madras curry powder
- 1/2 cup canned diced tomatoes with their juices
- 1/2 cup half-and-half
- 1 1/2 pounds skinless, boneless chicken breasts, cut into 2-inch cubes
- 1 teaspoon coarse kosher or sea salt
- 2 tablespoons finely chopped fresh cilantro leaves and tender stems
Special Thai Lime Leaf Chicken Curry
This Thai spin on classic green curry recipe is exquisitely Thai in taste, flavor, and texture. Made with a lime leaf as well as lime juice, the curry paste is extremely aromatic and dark green in color. It is similar to classic Thai green curry, but also delightfully different. If you like Thai flavors, you'll love this unique curry!
This is the perfect weeknight curry &mdash it's primarily comprised of ingredients you probably already have on hand: chicken, onions, garlic, spices, double cream, and tinned tomatoes. Not a spice lover? All good while there are a lot of warm-ground spices that season the dish, this curry isn't spicy at all.
Wait, shouldn't there be curry powder in this curry?
Curry powder is simply a combination of various ground spices, which are present in this recipe! This combination of spices will yield that familiar curry flavor, and it's on the milder side. If you're looking to kick up the heat, try stirring in some cayenne a little at a time.
What condiments should I serve with this?
Mango chutneys or lime pickle are great accompaniments for curry. Their uses go way beyond curry, so you won't have any problem getting to the bottom of the jar.
How long will the leftovers last?
Kept in an airtight container, this curry can last up to 4 days.
And don't forget the homemade naan! Or check out our easy guide for how to cook rice and make yourself a perfect fluffy bowl of the good stuff.
Editor's Note: This introduction to this recipe was updated on 15 September 2020 to include more information about the dish.
Easy Chicken Curry Recipe Instructions
via From The Pantry To The Table
Add a little oil to a deep pan over medium heat. Fry the chicken until the skin is lightly browned.
Add in the onions, potatoes and curry powder, then stir to coat. Now add in the stock and lower heat to a simmer.
Allow everything to cook for about 20 minutes. If the pan starts looking dry, add in some more stock a bit at a time to allow everything to cook.
At the 20 minute mark add in the seasoning, coconut cream, and tomatoes. Cook for a further 15 minutes at a gentle simmer.
5 mins before serving dinner, add in the baby spinach. Be sure to not add it in too early so that it doesn’t wilt. Stir through.
Serve with rice, naan bread, or as is.