15 chicken curry nut recipes

A savory dish that brings memories of India into your kitchen and onto your dinner plate.

Curry your chicken with this scrumptious dish that will invite a delicious aroma into your home.

Hot cherry fruit compote baked with rum, curry powder, candied ginger, and brown sugar. A retro holiday side dish for ham or turkey, or chill and serve as dessert with ice cream.

Grilled chicken and fruit kabobs with bananas, peaches, and plums dusted in curry powder, served with a tangy Dijon mustard-leek sauce. A low-calorie summer dinner with bold sweet-savory contrast.

Spicy couscous with curry, cumin, and cinnamon, tossed with sauteed tomatoes and green onions. A fragrant 15-minute side dish or light main course.

Tender chicken breast tossed with curry mayo, mango chutney, crunchy celery, and roasted nuts. A luncheon classic that's ready to chill and serve.

Thai cashew chicken stir fry hits hot with red curry paste, chili paste, and fish sauce, then finishes with roasted cashews and scallions. A 20-minute wok dinner that beats takeout.

Indian pulao rice stuffing for chicken with curry powder, pistachios, raisins, pineapple juice, and chicken broth. A fragrant, jeweled rice that finishes cooking inside the bird.

Sri Lankan chicken buriyani layers spice-braised chicken with cardamom and clove-scented rice. Curry leaves, lemongrass, and Worcestershire sauce give this biryani its distinct island character.

Shahi chicken curry with cashew nut paste, cream, garam masala, and golden raisins in a rich tomato-spice sauce. A royal Mughlai-style Indian chicken dish.

North Indian almond pistachio saffron curry sauce with dry-roasted nuts, cardamom, mace, and heavy cream simmered into a luxurious, golden coating for grilled meats and chicken.

An easy no-fuss curry chicken but without the fat of a traditional curry chicken. Pop this in the slow cooker or crockpot and serve with some rice.

Nice way to dress up peas. The mushrooms, water chestnuts and celery add some needed texture. Just a hint of curry adds some nice warmth but is not in any way overpowering and the chicken bouillon powder infuses the flavor.

This classic central That dish is traditionally made with shrimp or chicken, but we prefer using oyster mushrooms since they are just as meaty in texture and yet more subtle in taste. Although it is served as a soup course in North American Thai restaurants, it actually falls somewhere between a soup and a curry. In Thailand, it is served as a condiment to rice, just like any of the other dishes on the table.

Flattened chicken breasts stuffed with curried rice, sweet raisins, and herbs, then pan-browned and simmered in white wine. An elegant weeknight main that looks fancy but comes together in about an hour.