88 recipes
Wok-fried rice stick noodles with chicken, shrimp, barbecued pork, snow peas, and dried mushrooms in a curry-soy sauce. An authentic Singapore noodle dish ready in 30 minutes.
Southern-style curry chicken simmered in tomato sauce with jalapeno, onions, and curry powder, served over rice. A one-skillet comfort meal with a mild, warming spice that's ready in an hour.
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.
Hot Indian chicken curry blooms cumin and cardamom in oil, then builds a tomato-onion masala with ginger, garlic, and Thai chili. Garam masala spiced, served over rice.
Grilled curry chicken rice salad layers yogurt-marinated chicken strips over curried rice with bell pepper, snow peas, raisins, and peanuts. Cool Indian-inspired main for hot weather.
Stir-fried chicken and apples in a honey-curry glaze with raisins, celery, and parsley over rice. A sweet, spiced 20-minute weeknight dinner.
Mulligatawny soup with chicken, apples, potatoes, and curry spices in a rich broth. This Anglo-Indian classic balances warm curry and allspice with sweet apple for a deeply layered bowl.
Great for a summer barbeque. Malasian style chicken on bamboo skewers with satay sauce.
Oven-baked curry with chicken, shrimp, clams, mussels, and Italian sausage over saffron rice with coconut milk. Part paella, part curry, all showstopper.
Grilled tandoori chicken kebabs marinated in spiced yogurt with cumin, coriander, and ginger, threaded on skewers with blanched cauliflower and sweet red peppers. Bold Indian flavour, easy grilling.
Tender chicken simmered in a rich coconut milk and red curry paste sauce with zucchini, jalapeños, and fresh basil. A quick, creamy Thai red curry ready in 40 minutes.
Thai green curry chicken simmers tender chicken in coconut milk and aromatic green curry paste, balanced with fish sauce, ginger, and a touch of sugar. A fragrant, weeknight-friendly curry over rice.
Thai green chicken curry with eggplant simmered in coconut milk and green curry paste, finished with Thai basil, cilantro, and red chilies.
Quick chicken curry with brandy, mango chutney, and a creamy sauce made in one skillet. A 30-minute weeknight dinner with bold, complex flavor.
Hawaiian chicken salad with curried sour cream, chutney, toasted coconut, and ginger, served in cantaloupe halves or over shredded lettuce.
Grilled West Indies spice-rubbed chicken breast with curry, paprika, cumin, and cayenne, served with molasses-glazed grilled bananas. A Caribbean-inspired grill plate with bold heat and tropical sweetness.