Chicken Curry Recipe

We be serving our Chicken Curry Recipe on our modified Rice Pilaf.
Always highly complimented - one of our most requested items!

Using a chafing dish, we’ll bake rice, enough to fill half of the pan, following our recipe, but with some nice changes to go with this delicious Curry.

Then, after the chicken is finished, we’ll put it right on top of the cooked rice, and serve. In the chafer, the rice will add moisture and wonderful taste to the chicken.

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Portions/Servings This recipe will feed 24 people.
Read about Party Food Quantities to plan for more or less.

There are simplier and cheaper ways to go, yes, but this dish is so worth it... Sometime you gotta pull out all the stops - this is one of them.

Ingredients for Chicken Curry Recipe

12 boneless, skinless, split chicken breasts,
   cut into 1” pieces
Olive Oil for frying
12 cloves of garlic, minced
3 large onions, chopped
1 cup curry powder (only best quality,
   such as MTR branded products available
   at and others.)
2 tablespoons each of red paprika, cinnamon,
   and ginger
1 tablespoon each of sugar and cayenne
4 ounces of tomato paste
6 cups (48 oz) of plain Greek yogurt
5 cups (40 oz) coconut milk, sweetened
Juice from 3 lemons - only fresh

Directions for Chicken Curry Recipe

The day of your party, follow our rice pilaf recipe, cutting the ingredients in half. Prep as directed, also adding 2 tablespoons of curry powder and one tablespoon of saffron. Then place in the food pan of your chafing dish, and bake at 400° F for 1+ hour, covered tightly in foil.

When the rice is in the oven, begin the chicken in a thick bottom pot big enough to hold all the ingredients, frying the onion until you can see through it. Then add all the other ingredients except for the lemon juice, bring it to a boil, then reduce the heat and cook for 30 minutes on low heat at a simmer. Check a piece of chicken with your thermometer - you’re looking for 165° . When you get to that temp, add the lemon juice and cook for another minute or two. Remove from heat and keep covered until the rice is done.

Rice done? Remove it from the oven, open the foil, give it a stir, and pour the Curry on top of the rice. Cover with foil.

Add a little boiling water to thin the Curry if needed as the party progresses. And remember to check the water level under the food in the chafer. If you need to add more, always add boiling water.

We garnish this dish with a few sprinkles of paprika and some fresh greens. We also have some chutney on hand, often mango, and some fresh Indian breads - Roti is our favorite.

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