8 Global Takes on Chicken Curry
Chicken curry isn’t a single dish but a category. Whether they’re made to be creamy or brothy; sweet or savory; fiery or mild, all chicken curries are fragrantly spiced. Here are eight takes from around the world.
1. Thai Green
British cookbook author Nigel Slater makes his own incredible curry paste, which makes his dish extra fragrant.
2. Chicken Kapitan
Australian chef Neil Perry created a simple version of this sweet-and-spicy Malaysian curry.
4. Black Pepper Curry
This South Indian-style coconut curry gets its heat from the black pepper.
5. Massaman Curry
This Muslim-Thai curry is spiced with sweet five spice powder and simmered in a tomato-coconut broth.
After being marinated with a delicious lemongrass-curry paste, chicken thighs cooked in a fragrant coconut broth for this Malaysian dish. For a faster version, try using bottled red curry paste.
7. Simple Indian-style in the Slow Cooker
Chicken curry becomes a comfort food dish when made in the slow cooker with sweet madras curry powder, potatoes and cauliflower.
Kristin Donnelly is a former Food & Wine editor and author of the forthcoming The Modern Potluck (Clarkson Potter, 2016). She is also the cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.