21 Chicken Recipes from Comforting Chicken Soups to Spicy Chicken Curries

Indonesian Chicken Congee Recipe with Shredded Omelette for Bubur Ayam

This authentic bubur ayam recipe for a traditional Indonesian chicken congee with shredded omelette has long been one of our best chicken recipes on Grantourismo, topping the list of our most-read recipe posts year after year.

A classic local breakfast in Indonesia, this recipe makes the Balinese version of chicken congee or rice porridge eaten all over Southeast Asia, made with poached chicken breast.

It’s a fantastic dish so it’s no surprise that readers love it, but what is surprising is that, as with many of our top recipes on Grantourismo, this dates back to 2010, the year we launched Grantourismo with a yearlong grand tour of the world and a series called The Dish, based on quintessential dishes we learnt to cook in the places we settled into.

Terence learned to make this bubur ayam recipe while cooking with Desak, the cook at the villa we settled into for two weeks in Bali. As part of Terence’s quest to learn as much as he could about Balinese cuisine during our time there.

Desak taught him everything from this bubur ayam recipe to a basa gede Balinese sauce recipe and Balinese-style saté and ayam betutu, a steamed chicken dish wrapped in banana leaf made with the basa gede, and Terence taught her some Australian and European dishes. 

Bubur Ayam Recipe for Indonesian Congee with Chicken and Shredded Omelette

Cambodian Chicken Rice Porridge Recipe for Borbor Sach Moan

This Cambodian chicken rice porridge recipe for borbor sach moan, Cambodia’s chicken congee, is another of our best chicken recipes.

Our Cambodian recipes are incredibly popular with our readers, but while it’s no surprise to see that our fish amok recipe for amok trei, a rich fish curry steamed in banana leaf, ranks as one of our most popular recipes on the site year after year, it’s a delightful surprise to see this recipe for Cambodia’s take on Chinese congee is so popular.

This nourishing dish is a classic Cambodian-Chinese comfort food favourite that is also one of our favourites. This recipe uses chicken breasts poached in stock, however, here in Cambodia you’ll find chicken, pork, meatballs, fish, dried fish, seafood, snails, and frog legs used in rice porridge.

You’ll also see a range of condiments sprinkled, splashed and doused on Cambodian congee, including fish sauce, dried fish floss, chilli oil, chilli flakes, pickles, and fresh aromatic herbs.

It doesn’t get as much attention as Cambodian breakfast noodle soups, such as kuy teav and nom banh chok, but it’s just as delicious.

Cambodian Chicken Rice Porridge Recipe for Borbor Sach Moan, Cambodia’s Congee

Cambodian Pickled Lime Chicken Soup Recipe for Sngor Ngam Ngov

This Cambodian pickled lime chicken soup recipe makes sngor ngam ngov, a slightly sweet, slightly sour, perfumed citrus-driven soup that brims with pieces of succulent chicken thighs, fragrant from the lime and aromatics such as lemongrass and coriander that swim in this nourishing broth.

In contrast to a ‘samlor’, which describes anything from a hearty soup to a stew to a curry and is often kroeung-based, a ‘sngor’ is a clearer soup that’s still distinguished by herbs, but herbs added whole rather than pounded into a paste. ‘Ngam ngov’ is pickled lime in Khmer, which is what gives this soup its punchy zingy flavour.

While a Cambodian pickled lime soup is almost always made with chicken or ‘moan’ in Khmer, moan rarely appears in the name as the soup is really about those pickled limes. Many Cambodians have a lime tree in the garden and will have big jars of pickled limes in the kitchen. If you can’t get hold of any, use preserved lemons.

Easy to make, this is a nourishing comforting soup. In many ways, this is Cambodia’s chicken soup for the soul and of Cambodia’s countless soups, there are few more comforting.

While I can easily polish off a pot of the stuff on my own, this is a soup made for these uncertain times and is a soup that should be shared. It’s one of my favourite Cambodian chicken soups and another of our best chicken recipes.

Comforting Cambodian Pickled Lime Soup with Chicken Recipe for Sngor Ngam Ngov

Russian Chicken Noodle Soup Recipe with Chicken Meatballs for a Comforting Old-Fashioned Soup

Our Russian chicken noodle soup recipe with chicken meatballs makes another one of my Russian family recipes, my Russian grandmother’s chicken noodle soup – with a few tweaks. It’s an old-fashioned chicken noodle soup – let’s call it a retro soup – but it’s also a comforting soup as only chicken soups made from scratch can be.

This Russian chicken noodle soup recipe is also an easy soup to make, coming together quickly, in just 30 minutes or so.  The juicy chicken meatballs cook in the soup and there’s no stock to make, the flavour coming from the meatballs and subtle use of spice. It’s also a fantastic soup for leftovers, refrigerating well, and tasting even better the next day.

The flavours are well balanced, but if you want even more punch, you could add a little paprika to the chicken meatballs, or a sprinkle of chilli flakes to the broth to give it a little kick.

That’s not such a Russian thing to do, but plenty of fresh fragrant dill, a dollop of sour cream, and a dish of dill pickles and slices of dark rye bread on the side, will well and truly ensure this Russian chicken noodle soup recipe doesn’t lose its identity.

Russian Chicken Noodle Soup Recipe with Chicken Meatballs for a Comforting Old-Fashioned Soup

Classic Cambodian Chicken Noodle Soup Recipe for Kuy Teav

This classic Cambodian kuy teav recipe makes Cambodia’s popular breakfast chicken noodle soup, kuy teav sach moan. It’s another fantastic chicken breasts recipe using beautiful poached chicken breasts that are shredded, but you could also use other chicken parts. It’s also another one of our best chicken recipes and another of my personal favourites.

This chicken soup is in the restrained style you’d typically find in a simple local eatery or market or street food stall in Cambodia. A good clear flavourful stock is the hallmark of this soup rather than a bowl abundant with ingredients.

In Khmer, ‘sach moan’ means ‘chicken meat’ but you’ll also spot kuy teav sach chrouk with pork (chrouk) and kuy teav sach ko with beef (ko) on menus. My best tip to making this classic Cambodian kuy teav sach moan recipe is to have a good chicken stock on hand. I’m lucky to be married to a man who almost always has stock ready to use.

When Terence needs chicken stock for a dish, he’ll make a big batch and we’ll split it up re-sealable plastic bags or plastic containers and freeze the stuff. We provide tips in this recipe for making chicken stock at home.

Classic Cambodian Kuy Teav Recipe for Cambodia’s Favourite Chicken Noodle Soup

Soto Ayam Recipe for Yogyakarta’s Indonesian Chicken Noodle Soup

Our soto ayam recipe for Indonesia’s beloved chicken noodle soup is based on the aromatic breakfast noodle soup we became smitten with on our last day in Yogyakarta on the Indonesian island of Java, and it’s another of our best chicken recipes.

We’d travelled there to explore the archaeological sites of Borobudur and Prambanan, but became just as enamoured with the food. We’d noticed signs for soto ayam on rickety old food carts all over the city, but it wasn’t until our last morning that we had time to taste Yogyakarta’s take on Indonesia’s soto ayam from a spotlessly clean 30-year-old food stall ran by a fastidious cook near, located by the walls of the Sultan’s Palace.

‘Soto’ means soup and ‘ayam’ is chicken and this Indonesian chicken soup with noodles is the go-to street food breakfast for many locals across the country. It’s essentially an aromatic chicken broth with rice noodles, garnishes and condiments.

While there are countless versions of this Indonesian chicken noodle soup, the Yogyakarta cook’s stood out for the consommé-like clarity of the light soup and fragrant aromas from the stock.

But just as our favourite chicken soup recipe might differ markedly from your favourite chicken soup recipe, there seems to be a soto ayam recipe for every village, town, city, and region on the country’s 18,307 islands. My dream is to try them all!

Soto Ayam Recipe for Yogyakarta’s Indonesian Chicken Noodle Soup for the Soul

Burmese Chicken Coconut Noodle Soup Recipe for Ohn No Khao Swe

This ohn no khao swe recipe for Myanmar’s Burmese chicken coconut noodle soup – a cousin of Chiang Mai’s khao soi that is actually a Shan noodle soup – is another of our best chicken recipes and one of the most popular chicken recipes on the site. This ohn no khao swe recipe is one that Terence has been making since we first became smitten with the dish in Yangon on our first trip there years ago.

Our ohn no khao swe recipe for Myanmar’s much-loved coconut chicken noodle soup – probably the most popular dish alongside mohinga – combines the best of the many renditions Terence and I sampled on our Myanmar travels, starting with the first ohn no khao swe we savoured at Yangon’s grand old hotel, The Strand.

Ohn no khao swe – more correctly, ohn no khao swè, but you’ll also see it written as ohn no khauk sway, on no khauk swe, ohn no khau sway, and ohn no khau swe – consists of egg noodles in an aromatic chicken soup with a coconut milk base, and chicken drumsticks (although you could use chicken breasts if you prefer).

It’s typically garnished with crunchy fried noodles, boiled eggs, shallots, fried garlic, dried chilli, lime, coriander (cilantro), and sometimes fried chickpea fritters.

Generally considered to be a street food dish, offered by roving vendors and available from markets and roadside stalls, you’ll also see it on menus everywhere from simple family-ran eateries and cafés to hotel restaurants and shopping mall food courts. Don’t hesitate to order it – and obviously, make it!

Ohn No Khao Swe Recipe for Burmese Chicken Coconut Noodle Soup

Northern Thai Chicken Curry Noodle Soup Recipe for Chiang Mai’s Khao Soi Gai

This khao soi gai recipe makes the delicious Chiang Mai curry noodle chicken soup that is as beloved by foreign foodie travellers to the Northern Thailand city, as much as it is loved by locals. So it was no shock to see this on our list of top chicken recipes for the year.

Khao soi gai is a one-bowl meal of egg noodles, a rich, oily coconut cream-infused stock, and a leg or thigh of bone-in chicken (‘gai’ is Thai for chicken) topped with crunchy noodles. Slurped at market stalls, simple eateries and fancy restaurants, khao soi gai is perhaps the best known of the wonderful Northern Thai-style Lanna specialties and quickly becomes addictive.

We’ve based whole trips to Chiang Mai in the past on seeking out the best bowls of khao soi. It’s a lunchtime favourite across Chiang Mai and it’s so popular that I reckon that when locals meet and ask each other “have you eaten rice today?” to mean “have you eaten yet?” that they should be asking “have you eaten khao soi gai yet?”

Khao soi is thought to have arrived in Northern Thailand with Chinese Muslim traders who travelled from Southern China to what we now know as Myanmar, stopping in the Lanna kingdom on the way.

However, the soup also shares DNA with Myanmar’s ohn no khao swe, above, leading me to believe that it arrived in Lanna along the old established trading route between Moulmein and Chiang Mai. You can read more about that theory in the post.

Khao Soi Gai Recipe – How to Make Chiang Mai Curry Noodle Chicken Soup 

Cambodian Banana Flower Chicken Salad Recipe for Gnoam Trayong Chek

Our Cambodian banana flower chicken salad recipe, or banana blossom chicken salad, makes gnoam trayong chek in Khmer, a fragrant and crunchy salad that is all about the texture and aromas. Made with succulent shredded poached chicken, this is one of our best chicken recipes.

It’s another chicken recipe that’s super-easy to make, but you have to work fast so your banana flower doesn’t brown. This banana blossom chicken salad falls into the category of Cambodian ‘gnoam’ salads – also spelt as ‘nhoam’ – a fresh salad that’s prepared with cooked ingredients, namely poached chicken in this case.

The other sort of salad you’ll come across in Cambodia is called a ‘p’lear’, which is based on raw ingredients, such as raw fish that’s ‘cooked’ in a citrus-based dressing like a ceviche or carpaccio. This Cambodian banana blossom chicken salad has cousins in Thailand and Vietnam, each of which vary slightly to the next and they’re all delicious.

If you enjoy this, also check out our other classic Cambodian salads. We have recipes for a crunchy green papaya salad, a fragrant grilled beef salad, a light pork and jicama salad, a Cambodian minced pork larb, and a green mango and smoked fish salad.

Classic Banana Flower Salad Recipe for Cambodia’s Gnoam Trayong Chek

Cambodian Lemongrass Chicken Stir-Fry Recipe for Chha Kroeung Sach Moan

This Cambodian lemongrass chicken stir-fry recipe makes chha kroeung sach moan, an aromatic stir-fried chicken dish that’s a popular street food specialty sold everywhere from mobile carts to rustic eateries that’s also cooked in the home.

My recipe is based on a dish that Terence and I used to order at least a couple of nights a week for a few months after we moved to Siem Reap years ago.

We used to go to a simple local Cambodian eatery that used to be on the corner of Wat Bo Road and Street 27 in Wat Bo Village and we’d order this and a couple of other dishes and sip icy cold Angkor beers at a breezy outdoor table. Sadly, that spot was long ago replaced with a pharmacy.

Super easy to prepare, this stir-fry can also be made with beef or pork, or you can do a vegetarian version, but we love this with chicken and it’s easily another of our best chicken recipes. Serve it with steamed rice and cold beers.

Cambodian Lemongrass Chicken Stir-Fry Recipe for Chha Kroeung Sach Moan

Stir-Fried Chicken with Cashews Recipe for Cambodia’s Cashew Chicken

This stir-fried chicken with cashews recipe makes the Cambodian dish cha moan krop svay chanti. The incredibly delicious dish is Cambodian-Chinese, with its origins in China, in a dish that is a cross between a Sichuanese dish and a Cantonese dish.

Found in similar forms elsewhere in Southeast Asia, including Thailand, it’s also similar to a dish known as ‘cashew chicken’ in the USA and Australia. The Chinese and Thai versions of this dish both use light and dark soy sauces – the dark soy is generally used to give depth of colour – but the Cambodian cashew chicken does not.

In Cambodia, the chicken is marinated in fish sauce and sugar and then stir-fried in fish sauce and oyster sauce among other ingredients. Cambodians use chicken legs or chicken thighs as aside from congees and soups, in which poach chicken breasts are typically used for texture, brown chicken meat is preferred here for flavour, and we agree with that. This is another of our best chicken recipes and it’s very addictive.

Serve it with some stir-fried morning glory and steamed rice.

Stir-Fried Chicken with Cashews Recipe for Cambodia’s Take on Cashew Chicken

Cambodian Chicken Curry Recipe for a Gentle Comforting Southeast Asian Curry

This Cambodian chicken curry recipe is the one that Terence based his chicken curry pies on, above. It makes one of Southeast Asia’s most comforting chicken curries and it’s another of our best chicken recipes.

While the curry has a depth of flavour that comes from dried spices and fresh aromatic ingredients, it has a richness thanks to a liberal use of coconut cream and milk, and a gentleness due to the mild red chillies.

We’ve been making this Cambodian chicken curry recipe for eight years now, however, along with our recipe for red kroeung, the herb and spice paste that’s the base for so many Cambodian recipes, the first recipe we used was from Authentic Cambodian Recipes From Mother to Daughter by Sorey Long and Kanika Linden.

Although Terence has tweaked the recipe quite a bit over the years, we want to acknowledge the source as we learnt so much from the book. It also inspired us to embark upon our own Cambodian cuisine history and cookbook.

Cambodian Chicken Curry Recipe for a Gentle Comforting Southeast Asian Curry

Southern Thai Chicken Curry Recipe for an Aromatic Geng Gari Gai 

This 120-year old geng gari gai recipe from Southern Thailand makes an aromatic chicken curry that is another of our best chicken recipes. Chef David Thompson said it “has a rich and delicious depth that only something rooted in the past can have,” when Terence observed the Bangkok-based chef teaching the dish at a culinary workshop in Singapore some years ago as part of Asia’s 50 Best Restaurants Awards events.

Thompson’s restaurant Nahm (which he no longer helms) was voted Asia’s Best Restaurant that day. Geng gari gai is what the chef calls a ‘foreign’ curry, as it uses ingredients that fall outside the traditional Thai curry paste traditions.

“Foreign curries, coming from the Muslim south or over the border from Burma, still have the hallmarks of their origins,” Thompson explained, such as dry spices from Burma, India, Persia, and the Middle East that travelled to Thailand with traders.

Terence has been making this geng gari gai recipe for many years, so we’re always pleased to see that it ranks as one of our most popular chicken recipes on the site.

Geng Gari Gai Aromatic Chicken Curry Recipe from Southern Thailand

Vietnamese Chicken Curry Recipe for an Easy Cà Ri Gà

Another one of our best chicken recipes on Grantourismo, this Vietnamese chicken curry recipe for ca ri ga – or more correctly, cà ri gà – is a gently spiced Vietnamese curry that’s made with Vietnamese curry powder, a dry spice blend, rather than the ‘wet’ spice pastes made of pounded fresh herbs, roots and spices of Cambodia’s kroeungs and Thailand’s curry pastes.

Terence only started making this Vietnamese chicken curry recipe for cà ri gà in recent years – despite having accumulated countless curry recipes since we first began cooking and eating Vietnamese food 35 years ago, and first began travelling to Vietnam over a decade ago.

It was after I returned from hosting a culinary tour in Vietnam, where I’d fallen in love with this mildy spiced chicken curry that I bought from a mobile vendor outside a market in a Khmer neighbourhood in Saigon (Ho Chi Minh City), that I asked Terence to make this. And it’s exactly how I remembered it!

Easy Vietnamese Chicken Curry Recipe – How to Make Cà Ri Gà

Southern Fried Chicken Recipe for Belles Hot Chicken’s Spicy Nashville Style Chicken

This Southern fried chicken recipe by Belles Hot Chicken’s chef Morgan McGlone, which we’ve shared with Morgy’s permission, makes some of the best fried chicken in the spicy Nashville-style of chicken that you’ll find outside of the USA.

The Australian chef learnt to make it during his time in the South, where he immersed himself in learning how to make and perfect the South’s famous hot chicken. As you’d expect, Morgy’s Southern-style fried chicken recipe is the real deal. Boneless skin-on chicken thighs are coated in seasoned flour that forms a ‘glue’ on the chicken and then the pieces are deep fried to get a crispy skin.

The fried chicken pieces are then dipped in a spicy oil mixture that the chef calls ‘Masala chicken fat’ but the real secret to why this Southern fried chicken recipe makes the best fried chicken is the final spicy seasoning that elevates this fried chicken to the next level.

This recipe makes us a big batch of succulent spicy chicken pieces that we’ll tuck into with crunchy fries or spicy potato wedges, eat in chicken burgers, and use as leftovers to make chicken fried rice, below. It’s another of our best chicken recipes and another favourite with our readers.

This Southern Fried Chicken Recipe Makes Belles Hot Chicken’s Spicy Nashville Style Chicken

Chicken Fried Rice Recipe Made With Spicy Southern Fried Chicken

This chicken fried rice recipe is another of our best chicken recipes and is a result of experimentation, inspired by the tonkatsu fried rice that Terence made with leftover tonkatsu and onsen eggs. Terence made this chicken fried rice with leftover Nashville-style fried chicken from chef Morgan McGlone’s Belles Hot Chicken Southern fried chicken recipe, above.

This is a fantastic chicken dish to make to use up your leftover rice, especially if you’re like us and always seem to have steamed rice in the fridge. Because, as you know if you’re a regular reader, we’re big rice lovers, which explains my ‘Make Rice Not War, A Celebration of Rice Diversity to Inspire Curiosity and Connection’ project and these 66 rice dishes from around the world nominated by 65 rice lovers.

If you’re also a rice lover, see our recipes for Chinese special fried rice, a classic Cambodian fried rice (bai cha) and my Cambodian shrimp fried rice with shrimp paste (bai cha kapi). This chicken fried rice is so addictive that Terence now makes it every couple of weeks or so. 

Our Best Chicken Fried Rice Recipe Is Made With Spicy Southern Fried Chicken Leftovers

Chicken Katsu Burger Recipe for Crunchy Tender Chicken Cutlets with Spicy Slaw

This chicken katsu burger recipe places a crunchy tender chicken cutlet, prepared using the classic Japanese katsu method of panko-breaded and deep-fried chicken, between spicy Asian slaw, tangy Japanese-style barbecue sauce, and soft burger buns.

Serve with hand-cut fries and you’re in chicken katsu burger heaven. While we love Japanese pork tonkatsu in sandwiches, tender chicken thighs fried with Japanese panko breadcrumbs give the kind of crunch we love about the Belles Hot Chicken burger (see above), where the super soft bun contrasts perfectly with the crispy breaded deep-fried chicken skin.

With this chicken katsu burger, it’s the panko breadcrumbs that offer that crunch that we love so much and make this another of our best chicken recipes and a reader favourite.

Chicken Katsu Burger Recipe for Crunchy Tender Chicken Cutlets with Spicy Slaw

Chicken Kiev Recipe for a Retro Russian Classic Cooked For Russia’s Tsars

This chicken Kiev recipe makes the retro Russian classic that was once cooked for Russia’s tsars, that was democratised during the Soviet Union, and popularised outside the USSR in the 1970s. An iconic Russian dish of chicken breasts stuffed with parsley butter, coated in egg and bread crumbs and fried, it was another dish on my baboushka’s table for family meals.

For our chicken Kiev recipe, we brine the chicken breasts, which results in an incredibly moist chicken cutlet. While most chicken Kiev recipes use ordinary breadcrumbs, we like to use Japanese panko breadcrumbs because they are super dry and have shapes that give you a lovely textured surface to the cooked chicken breasts, as well as adding extra crunch. Just don’t tell baboushka!

We serve our chicken Kiev with creamy mashed potato and vegetables such as baby carrots and Brussels sprouts sautéed in crispy bacon. This is a fantastic chicken breasts recipe and another of our best chicken recipes and one of my favourite chicken recipes. 

Succulent Chicken Kiev Recipe for a Retro Russian Classic Cooked For Russia’s Tsars

Russian Kotleti Recipe for Delicious Deep-Fried Chicken Meat Patties

If you’re like us and you always have some minced chicken in the freezer, then try this Russian kotleti recipe. It makes delicious deep-fried Russian style chicken meat patties or chicken cutlets of the kind my Russian baboushka made, which I grew up eating in my grandparents’ home in Blacktown in the western suburbs of Sydney in the 1970s.

My grandmother served these juicy chicken mince patties with mashed potatoes and a crunchy garden salad or as one dish of an array of plates, such as Russian cabbage rolls, borscht, beetroot and potato salad, and vareniki and pelmeni (Russian dumplings), served as part of a shared family feast, as so many of our meals were.

This ground chicken patties recipe is another of our best chicken recipes and one of my favourite chicken recipes. If you love chicken, you are going to love this chicken cutlet recipe, and if you enjoy Russian food, do browse my other Russian family recipes.

Russian Kotleti Recipe for Delicious Deep-Fried Russian Style Chicken Meat Patties

Roast Chicken Recipe with Aromatic Cambodian Herb Butter and Stuffing

My roast chicken recipe will make you a moist, aromatic roast chicken thanks to a Cambodian herb butter and a chicken stuffing I make with a Khmer yellow kroeung, a perfumed herb and spice paste pounded from fresh lemongrass, kaffir lime zest, galangal, turmeric, garlic, and shallots.

I use the yellow kroeung two ways. I use it in a traditional chicken stuffing of the kind my Australian grandmother used to make, only I replace the European herbs she’d use with kroeung paste. Nanna’s roast chicken stuffing was made with stale bread, creamy salted butter (never margarine; my grandparents had been dairy farmers), finely chopped onion fried until translucent, salt, pepper, and herbs such as parsley, thyme, sage, and rosemary. I also make a kroeung butter, which is a cinch.

My only tip is to take care when separating the chicken skin from the breast so that it doesn’t rip, and very gently feel your way beneath the skin, right across the chicken’s body, spreading the kroeung butter over as much of the surface as you can.

I cook the chicken with baby corn, carrots, potatoes, and purple shallots for a Cambodian-inspired feast. This is another of our best chicken recipes and perhaps my favourite chicken recipe.

Best Roast Chicken Recipe with Aromatic Cambodian Herb Butter and Stuffing

Homemade Chicken Curry Pie Recipe Made with Cambodian Chicken Curry

This chicken curry pie recipe which uses the classic Cambodian chicken curry (link above) to make a flavourful spicy chicken pie quickly became another of our best chicken recipes for our readers soon after we published it. Unlike the classic curried chicken pie which uses curry powder to flavour the chicken filling, our curried chicken pie recipe uses a Cambodian red kroeung curry paste.

Cambodia’s classic chicken curry has potatoes, long beans and Asian eggplants, which we’ve included to create a really hearty chicken pie. A chicken curry pie recipe is nowhere near as popular back home in Australia where the classic meat pie rules in our meat pie and sausage roll loving country, however, I’m a chicken curry pie lover and when they’re made by Australia’s best bakeries they’re incredibly delicious.

If you’re a pie lover, you might also like to try Terence’s recipe for a curried beef pie made with Saraman curry based on Cambodia’s wonderful Saraman curry, a rich complex curry that’s a cousin of Thailand’s Massaman curry, and his spicy pork minced pie filled with prahok k’tis, a rich pork mince, prahok, coconut cream, and pea eggplant dip.

If you’re also partial to a sausage roll, also try his Saraman curry sausage rolls and sausage rolls with eggplant and pork inspired by the Cambodian char-grilled eggplant and minced pork.

Homemade Chicken Curry Pie Recipe Made with Cambodian Chicken Curry

Do let us know if you make or have made any of our best chicken recipes as we’d love to hear how they turned out for you. You can leave a comment below or contact us via social media or email.