Chicken curry is a common dish in several countries and regions such as in India, Pakistan, East Asia, and in the Caribbean.

As the name indicates, the main ingredients used to prepare this dish are chicken and curry powder or paste. However, given its popularity there are several recipes variations combining different ingredients. You can find chicken curry recipes prepared with coconut milk, ginger, lemon grass, saffron, etc.

Below you can find two chicken curry recipes: The first one combines chicken drumsticks with curry powder, ginger, potatoes, garlic and sour cream. In the second recipe besides curry powder, orange juice and chicken broth improve the flavor of chicken breasts.

Chicken Curry Recipe 1

10 chicken drumsticks
3 medium potatoes
4 tablespoons curry powder (or more if desired)
8 oz. sour cream
2 large onions
2" piece fresh ginger
3 cloves garlic
Salt to taste
5 tablespoons cooking oil
1 cup water

Cut onions, ginger and garlic into smaller pieces. Put them into a food processor and mince finely. Skin and cut potatoes into quarters. Mix the curry powder with some water to make a paste.
Heat oil in a non-stick Dutch oven. Stir-fry the minced onion mixture until fragrant. Add in the curry paste and stir-fry, mixing well for 2 minutes. Add the chicken and potatoes. Mix well.
Cook, covered, for about 2 minutes. Add sour cream and water. Mix well. Bring to boil and reduce heat to simmer. Cook, covered, on low heat for about 30 minutes. Serve with rice.

Chicken Curry Recipe 2

2 teaspoons brown sugar
2 teaspoons curry powder
1/2 teaspoon dry mustard
1/4 teaspoon pepper
4 boneless chicken breast halves, cut in bite-size pieces
1-3/4 cups chicken broth
1 1/2 cups orange juice
1 1/4 cups long grained rice, uncooked
10 ounce package frozen Peas

Combine brown sugar, curry powder, mustard and pepper. Sprinkle 1 tablespoon seasoning mixture over chicken, tossing to coat. Reserve remaining seasoning mixture.
Bring chicken broth, orange juice, rice and reserved seasoning mixture to a boil in a large non stick skillet. Add chicken; reduce heat, cover and simmer 15 minutes.
Stir in peas; cover and simmer 10 minutes or until liquid is absorbed. Correct salt if necessary.