Are you looking for the best herbs and spices to use in your chicken curry?
If so, then you are in the right place.
I’m sharing 10 of the best herbs and spices to use in chicken curry.
These spices will add flavor and depth to your dish and help to take it to the next level.
So if you are ready to make the best chicken curry ever, then be sure to include some (or all!) of these herbs and spices in your recipe!
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10 Best Herbs and Spices for Chicken Curry
To make sure your chicken curry is full of flavor, you need to use the right herbs and spices.
A good chicken curry should have a balance of sweet, savory, and spicy flavors.
And of course, it should be packed with chicken!
Here are 10 of the best herbs and spices to use in chicken curry:
Parsley has a clean and peppery taste (which is why it is often used as a garnish) that can really brighten up a dish.
It’s also packed with nutrients like vitamins A and C, making it a great way to add some extra health benefits to your meal.
When using parsley in chicken curry, I would recommend adding it towards the end of the cooking process so that the flavor doesn’t get lost.
You could also add a bit of chopped parsley to the rice that you are serving with the curry for an extra boost of flavor.
Thyme usually has a sharp, almost minty flavor (but not quite as strong), and adds a nice depth of flavor to chicken curry.
It’s also a very versatile herb, so you can use it in many different ways.
Here are a few tips on how to use thyme in your chicken curry:
- If you’re using dried thyme, make sure to rehydrate it first by soaking it in water for about 10 minutes. This will help it to release its flavor better.
- To get the most flavor out of thyme, add it early on in the cooking process so that it has time to infuse its flavor into the dish.
- If you find that the thyme is too strong, you can always remove it before serving.
This lemony-pine-like herb is a classic for chicken curry.
It’s flavorful without being overwhelming, and a little goes a long way.
You can use fresh or dried rosemary in your dish.
If using fresh, add it near the end of cooking so it doesn’t lose its flavor.
If using dried, add it at the beginning so it has time to release its flavor into the dish.
Rosemary pairs well with other classic curry spices like cumin, coriander, ginger, and garlic.
It also goes well with lemongrass, lime leaves, and chilies.
So feel free to experiment until you find a combination you like best!
Sage is earthy, slightly peppery taste with hints of mint (but not as intense as mint leaves), making it the perfect addition to chicken curry.
To use sage in your curry, you can either add it in at the beginning with your other spices to allow it time to infuse its flavor into the dish.
Or, if you want a more subtle sage flavor, add it towards the end of cooking.
When using sage, a little goes a long way since it is such a potent herb.
I would start with 1/2 teaspoon (or even less) and increase from there to avoid overwhelming your dish.
And finally, be sure to remove any large sage leaves before serving since they can be quite tough and not very pleasant to eat.
Oregano has a slightly bitter, pungent taste (if you’ve ever had Italian seasoning, you’ve tasted oregano).
It is commonly used in chicken curry recipes because it can add a lot of flavor without making the dish too spicy.
Here are a few tips for using oregano in your chicken curry:
- Add it at the beginning of cooking so that the flavor has time to develop.
- If you want a more subtle flavor, add it towards the end of cooking.
- Use fresh oregano if you can find it – it will have a more potent flavor than dried oregano.
- Don’t go overboard – a little goes a long way! Start with a small amount and add more to taste.
Basil is a balance between sweet and savory (so if you find your curry is too sweet or savory, basil can help even things out).
It’s also pungent and a bit spicy, so a little goes a long way.
I would recommend starting with about 1/2 teaspoon of dried basil (or 1-2 teaspoons of fresh, chopped basil) per pound of chicken.
You can always add more to taste after the curry has finished cooking.
If you’re using dried basil, add it towards the beginning of cooking so that it has time to rehydrate and release its flavor.
If you’re using fresh basil, wait to add it until the end of cooking so that it doesn’t lose its bright color and flavor.
7. Garlic Powder
If you’re out of fresh garlic (or just don’t want to deal with peeling and chopping), garlic powder is a great alternative for adding flavor to your chicken curry.
Here are a few tips for using it:
- Add garlic powder early on in the cooking process so that it has time to infuse its flavor into the dish.
- Be careful not to add too much garlic powder, as it can quickly overpower other flavors. Start with a little bit and then taste as you go, adding more if necessary.
- If you find that your dish is too garlicky, try adding a pinch of sugar or lemon juice to balance out the flavor.
With these tips in mind, give garlic powder a try the next time you make chicken curry! You might just be surprised at how much it enhances the flavor of the dish.
8. Onion Powder
Onion powder adds something special (and savory) to chicken curry, and I love using it to give my dish an extra boost of flavor.
Here are a few tips for using onion powder in your chicken curry:
- Add it during the cooking process: You can add onion powder at any point while cooking your chicken curry. I like to add it towards the end of the cooking time so that the flavors have a chance to meld together.
- Use it as a garnish: Another great way to use onion powder is to sprinkle it on top of your finished dish as a garnish. This is especially tasty if you’ve added other herbs or spices like cumin or garam masala.
- Make your own: If you can’t find onion powder at the store, don’t worry! It’s easy to make your own at home. Just blend dried onions in a food processor or blender until they’re finely ground.
9. Curry Powder
Curry powder is often used in Indian and Thai cuisine, and it’s a great way to add flavor to your chicken curry.
Here are a few tips on how to use curry powder so that your dish comes out tasting its best:
- Add the curry powder to the pan before cooking the chicken. This will help to release the flavors of the spices and make them more aromatic.
- If you want a milder curry, start with 1 teaspoon of curry powder and add more to taste. If you want a spicier curry, start with 2 teaspoons.
- Curry powder is usually made up of a blend of different spices, so if you have any allergies or sensitivities, be sure to check the ingredients list before using it.
10. Smoked Paprika
Smoked paprika has a smoky and spicy flavor (you can find both sweet and hot varieties) that pairs well with chicken.
It’s also a great way to add some color to your dish – the red hue will really make your curry stand out!
When using smoked paprika, be sure to start with a small amount and increase to taste.
You don’t want to overwhelm your dish with smoke flavor! I would recommend using 1/2 teaspoon for a small batch of curry, and increasing from there.
Smoked paprika is also a great way to add some depth of flavor to other dishes like roasted vegetables, soup, or chili.
Give it a try next time you’re in the kitchen!
10 Best Herbs and Spices for Chicken Curry
- Garlic Powder
- Onion Powder
- Curry Powder
- Smoked Paprika
- Choose any of these spices or herbs to add to your chicken curry recipe.
- Prepare the rest of your meal.
- Enjoy in no time!