27+ Flavorful Summer Chicken Curry Recipes for Sunny Days

Summer is the perfect time to refresh your menu with vibrant, lighter meals that still pack a punch of flavor—and chicken curry fits the bill beautifully.

While curries are often associated with rich, warming dishes, they can also be bright, refreshing, and surprisingly suited to warm-weather dining.

In this collection of 27+ summer chicken curry recipes, you’ll find creative spins featuring seasonal produce, tropical fruits, cooling herbs, and light, creamy bases like coconut milk and yogurt.

Whether you’re grilling outdoors, cooking for a family picnic, or looking for an easy weeknight dinner, these recipes deliver bold, diverse flavors with a summery twist.

27+ Flavorful Summer Chicken Curry Recipes for Sunny Days

Chicken curry doesn’t have to be a cold-weather comfort food—it can shine just as brightly in the summertime with the right ingredients and a creative touch.

These 27+ summer chicken curry recipes show how versatile and refreshing curry can be when infused with seasonal fruits, fresh herbs, and light sauces.

Whether you’re savoring the sweetness of grilled pineapple, the creaminess of coconut milk, or the zing of fresh mint and lime, each dish offers a delicious new take on a timeless favorite.

Mango Coconut Chicken Curry

Sweet mango and creamy coconut milk come together in this vibrant chicken curry that’s light, tropical, and ideal for summer.

This dish balances fruity and savory elements, making it a crowd-pleaser at outdoor dinners or beach picnics.

Ingredients:

• 1 lb boneless chicken breast, cut into cubes
• 1 ripe mango, peeled and pureed
• 1/2 cup diced mango (optional, for texture)
• 1 can (13.5 oz) coconut milk
• 2 tbsp curry powder
• 1 tbsp coconut oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Cooked jasmine rice, to serve

Instructions:

1. In a large skillet, heat coconut oil over medium heat. Add onions and sauté until translucent, about 5 minutes.
2. Add garlic and ginger, cooking for another minute until fragrant.
3. Stir in curry powder and cook for 1 minute to release the spices.
4. Add chicken pieces and cook until lightly browned on all sides, about 6–8 minutes.
5. Pour in the coconut milk and mango puree, stirring to combine.
6. Simmer uncovered for 10–15 minutes, until the chicken is cooked through and the sauce thickens slightly.
7. Season with salt and pepper to taste. Fold in diced mango for a fresh burst.
8. Garnish with cilantro and serve with rice.

This curry delivers a beautiful mix of spice and sweetness, making it a perfect dish for warm evenings when you want something comforting yet light.

The mango brightens the dish, while coconut milk keeps it creamy and satisfying.

Lemongrass Chicken Curry with Zucchini

Infused with citrusy lemongrass and paired with tender zucchini, this curry offers a refreshing take on the traditional dish.

It’s low on heaviness but full of flavor — a perfect match for a summer evening meal.

Ingredients:

• 1 lb boneless chicken thighs, sliced
• 1 tbsp vegetable oil
• 1 stalk lemongrass (white part only), minced
• 1 zucchini, sliced into half-moons
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 1 can (13.5 oz) light coconut milk
• 1 tbsp green curry paste
• 1 tsp fish sauce (optional)
• Juice of 1 lime
• Fresh basil leaves, for garnish
• Cooked rice or rice noodles, to serve

Instructions:

1. Heat oil in a large pan over medium heat. Sauté onion until soft, then add garlic and lemongrass and cook for 2 minutes.
2. Stir in green curry paste and cook for 1 minute to release its aroma.
3. Add chicken and cook until it begins to brown, about 5–6 minutes.
4. Pour in coconut milk and bring to a gentle simmer.
5. Add zucchini slices and cook for another 8–10 minutes, or until chicken is fully cooked and zucchini is tender.
6. Stir in fish sauce (if using) and lime juice, adjusting salt to taste.
7. Garnish with fresh basil and serve over rice or noodles.

Zesty, herbal, and light on the palate, this curry is tailor-made for summer.

The lemongrass brings a bright citrus profile, and the zucchini keeps the dish seasonal and fresh.

Spiced Yogurt Chicken Curry with Mint

This cooling yogurt-based curry is layered with aromatic spices and finished with a fresh mint garnish.

It’s lighter than traditional cream-based curries but still packs a rich, tangy punch — perfect for a summer lunch or dinner.

Ingredients:

• 1 lb boneless chicken thighs, cubed
• 1 cup plain Greek yogurt
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1 tbsp olive oil
• 1 small red onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• Juice of 1/2 lemon
• Salt to taste
• Fresh mint, chopped, for garnish
• Warm naan or rice, to serve

Instructions:

1. In a bowl, combine chicken, yogurt, garam masala, turmeric, cumin, and lemon juice. Mix well and marinate for at least 30 minutes (or up to 2 hours).
2. Heat olive oil in a skillet over medium heat. Add onions and cook until golden, about 7 minutes.
3. Stir in garlic and ginger and cook for 1 minute.
4. Add the marinated chicken along with all the yogurt mixture to the skillet.
5. Cook over medium heat, stirring occasionally, for 15–20 minutes until the chicken is tender and the sauce has thickened.
6. Adjust salt to taste.
7. Garnish with fresh mint and serve with naan or rice.

This yogurt curry is a refreshing twist that keeps the dish creamy without the weight of cream or butter.

The mint adds a cooling finish, making this a go-to recipe for hot days when you still want bold, warming spices.

Pineapple and Chili Chicken Curry

A zesty and spicy summer curry, this dish combines the sweetness of fresh pineapple with a kick of chili, creating a flavorful balance.

It’s the perfect choice when you’re craving something bold and tropical.

Ingredients:

• 1 lb boneless chicken breast, cubed
• 1 cup fresh pineapple, diced
• 2 tbsp red curry paste
• 1 can (13.5 oz) coconut milk
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1–2 fresh red chilies, sliced (or 1 tsp dried chili flakes)
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Rice or quinoa, to serve

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onions and bell pepper and sauté for 5–6 minutes until softened.
2. Stir in garlic and curry paste, cooking for 1–2 minutes until fragrant.
3. Add chicken cubes and cook until they begin to brown on all sides.
4. Pour in the coconut milk, pineapple, soy sauce, and brown sugar. Stir well to combine.
5. Add chili slices (or chili flakes) and simmer for 10–12 minutes, until the chicken is cooked through and the sauce has thickened.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro and serve with rice or quinoa.

This curry is an exciting mix of sweet, spicy, and savory.

The pineapple adds a refreshing tropical sweetness, while the chili delivers a gentle heat that’s perfect for summer evenings.

Roasted Tomato and Basil Chicken Curry

Bright roasted tomatoes and fragrant basil shine in this summery chicken curry, making it a delightful dish for those looking for a fresh and herby twist on traditional curries.

Ingredients:

• 1 lb chicken breast, cubed
• 4 large tomatoes, halved
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 2 tsp curry powder
• 1 tsp paprika
• 1/2 cup fresh basil leaves, chopped
• 1 can (13.5 oz) coconut milk
• Salt and pepper to taste
• Cooked rice or flatbread, to serve

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved tomatoes on a baking sheet, drizzle with olive oil, and roast for 20–25 minutes until softened and slightly charred.
2. In a large pan, heat olive oil over medium heat. Add onions and garlic and sauté until softened, about 5 minutes.
3. Stir in curry powder and paprika, cooking for 1 minute.
4. Add chicken cubes to the pan and cook until browned on all sides.
5. Once the tomatoes are roasted, blend them into a smooth puree (you can do this with an immersion blender or in a regular blender).
6. Pour the roasted tomato puree into the pan with the chicken, then add the coconut milk and stir to combine.
7. Simmer for 15–20 minutes, allowing the flavors to meld together.
8. Season with salt and pepper to taste, then stir in fresh basil.
9. Serve with rice or flatbread.

This curry is rich in flavor and texture, with the roasted tomatoes adding depth and the basil infusing it with a fresh, aromatic quality.

It’s perfect for an al fresco meal, combining the flavors of summer with a comforting curry base.

Cucumber and Mint Chicken Curry

For a lighter, more refreshing take on chicken curry, this recipe uses cool cucumber and mint to balance the warmth of the spices, creating a perfect dish for those hot summer days when you want something flavorful yet light.

Ingredients:

• 1 lb boneless chicken breasts, cubed
• 1 cucumber, peeled and diced
• 1/2 cup fresh mint leaves, chopped
• 1 tbsp olive oil
• 1 tbsp cumin
• 1 tsp coriander
• 1/2 tsp turmeric
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (13.5 oz) coconut milk
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Warm pita or rice, to serve

Instructions:

1. Heat olive oil in a pan over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Add the garlic, cumin, coriander, and turmeric, cooking for another 2 minutes until fragrant.
3. Stir in the chicken cubes and cook until browned on all sides.
4. Pour in the coconut milk and bring the mixture to a simmer. Let it cook for 10–12 minutes until the chicken is cooked through and the sauce thickens.
5. Add the diced cucumber and cook for an additional 2–3 minutes until the cucumber softens slightly.
6. Stir in lemon juice, and season with salt and pepper to taste.
7. Garnish with fresh mint and cilantro.
8. Serve with warm pita or rice.

This curry has a wonderful contrast of cooling cucumber and fresh mint against the rich coconut base, making it a perfect dish for enjoying outside on a hot day.

The flavors are bright and light, yet still deeply satisfying.

Lemon and Herb Chicken Curry

This zesty and fragrant chicken curry is packed with fresh herbs and a tangy lemon base, giving it a light and refreshing taste that’s perfect for summer dinners.

It’s a simple yet delicious way to enjoy curry without the heaviness.

Ingredients:

• 1 lb boneless chicken thighs, cubed
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1 cup chicken broth
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Cooked couscous or rice, to serve

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Stir in garlic and grated ginger, cooking for 1 minute until fragrant.
3. Add curry powder, turmeric, and cumin, and cook for another 1 minute to release the spices’ aroma.
4. Add the cubed chicken to the pan, browning on all sides for about 6–8 minutes.
5. Pour in chicken broth, lemon juice, and lemon zest, bringing the mixture to a simmer. Cook for 10–15 minutes, until the chicken is fully cooked and the sauce has thickened slightly.
6. Stir in fresh parsley and season with salt and pepper.
7. Serve with couscous or rice.

This light yet flavorful curry brings the brightness of lemon and fresh herbs, making it perfect for a summer evening.

The tangy lemon juice cuts through the richness of the spices, giving it a refreshing balance.

Sweet Potato and Chicken Curry with Spinach

This hearty and nourishing chicken curry is packed with fiber-rich sweet potatoes, fresh spinach, and comforting spices.

The vibrant colors and flavors make it perfect for a light yet filling summer meal.

Ingredients:

• 1 lb boneless chicken breast, cubed
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1/2 tsp ground cinnamon
• 1 can (13.5 oz) coconut milk
• 2 cups fresh spinach
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Cooked quinoa or rice, to serve

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and sauté until softened, about 5 minutes.
2. Stir in garlic, curry powder, and cinnamon, and cook for 1–2 minutes until fragrant.
3. Add the cubed chicken and cook until browned on all sides, about 5–6 minutes.
4. Add the cubed sweet potatoes and coconut milk, stirring to combine. Bring to a simmer and cook for 15–20 minutes, or until the sweet potatoes are tender and the chicken is fully cooked.
5. Stir in the fresh spinach and cook for an additional 2–3 minutes, until wilted.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro and serve over quinoa or rice.

This hearty yet healthy curry combines the sweet flavor of sweet potatoes with the earthy spices, while the spinach adds a nutritious and vibrant touch.

It’s perfect for a filling summer meal that still feels light.

Summer Vegetable and Chicken Curry

Packed with seasonal vegetables like bell peppers, carrots, and peas, this chicken curry is a colorful and nutritious dish that celebrates the freshness of summer.

The mild spices make it perfect for a family-friendly dinner.

Ingredients:

• 1 lb boneless chicken breast, cubed
• 1 red bell pepper, sliced
• 1 carrot, sliced
• 1 cup green peas (fresh or frozen)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil or cilantro, for garnish
• Rice or naan, to serve

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onions and cook for 5 minutes, until softened.
2. Stir in garlic, curry powder, and cumin, and cook for 1 minute to release the spices’ flavors.
3. Add the chicken and cook for 6–8 minutes until lightly browned on all sides.
4. Add the sliced bell pepper, carrot, peas, coconut milk, and chicken broth. Bring to a simmer and cook for 15–20 minutes until the vegetables are tender and the chicken is fully cooked.
5. Season with salt and pepper to taste.
6. Garnish with fresh basil or cilantro.
7. Serve with rice or naan.

This curry highlights the best of summer produce, with vibrant vegetables adding both texture and flavor.

It’s a light yet satisfying dish that’s perfect for using up fresh, seasonal ingredients.

Coconut-Lime Chicken Curry

This tropical-inspired curry brings the fresh flavors of coconut and lime together in a light, creamy sauce.

It’s a bright, zesty dish that’s perfect for summer, with a balance of sweetness and tang from the coconut and lime.

Ingredients:

• 1 lb boneless chicken breasts, cubed
• 1 can (13.5 oz) coconut milk
• 2 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1/2 tsp ground ginger
• Zest and juice of 2 limes
• 1 tbsp honey or brown sugar
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Rice or quinoa, to serve

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, curry powder, and ginger, cooking for 1 minute until fragrant.
3. Stir in the cubed chicken and cook until browned on all sides.
4. Pour in the coconut milk, lime zest, lime juice, and honey, and bring to a simmer.
5. Let the curry cook for 10–12 minutes, until the chicken is fully cooked and the sauce has thickened.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro and serve with rice or quinoa.

This curry is tangy and refreshing, with the coconut milk giving it a creamy texture while the lime adds a citrusy brightness.

It’s a great choice for those warm summer nights when you want something light yet satisfying.

Spicy Paprika Chicken Curry with Roasted Corn

This vibrant chicken curry combines the smoky heat of paprika with sweet roasted corn, making it a fun and exciting dish for summer.

The smoky flavors add depth, while the corn brings a burst of sweetness.

Ingredients:

• 1 lb boneless chicken thighs, cubed
• 2 ears of corn, husked and roasted
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp paprika
• 1 tsp cayenne pepper (optional, for extra heat)
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Rice or tortillas, to serve

Instructions:

1. Preheat your oven to 400°F (200°C). Place the ears of corn on a baking sheet and roast for 25–30 minutes, turning occasionally, until charred and tender.
2. Once the corn is roasted, cut the kernels off the cob and set them aside.
3. Heat olive oil in a large skillet over medium heat. Add onions and cook until softened, about 5 minutes.
4. Add garlic, paprika, and cayenne pepper, and cook for 1 minute.
5. Add the chicken and cook until browned on all sides.
6. Pour in the coconut milk and chicken broth, bringing the mixture to a simmer. Cook for 10–15 minutes, until the chicken is fully cooked and the sauce thickens slightly.
7. Stir in the roasted corn and cook for an additional 2–3 minutes.
8. Season with salt and pepper to taste.
9. Garnish with fresh cilantro and serve with rice or tortillas.

This curry brings a perfect balance of smoky heat and sweetness, with roasted corn offering a surprising element.

It’s great for summer dinners when you want something bold and flavorful.

Grilled Chicken and Eggplant Curry

This flavorful curry combines the smoky taste of grilled chicken with the richness of eggplant, offering a unique and satisfying dish.

Perfect for grilling season, this curry is hearty but still light enough for a summer evening.

Ingredients:

• 1 lb boneless chicken breasts, grilled and sliced
• 2 medium eggplants, cubed
• 2 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1/2 tsp ground cinnamon
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp tomato paste
• Salt and pepper to taste
• Fresh mint, for garnish
• Rice or couscous, to serve

Instructions:

1. Preheat your grill to medium-high heat. Grill the chicken breasts until fully cooked, about 5–7 minutes per side, then slice into thin strips. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add onions and cook until softened, about 5 minutes.
3. Stir in garlic, curry powder, and cinnamon, and cook for 1–2 minutes until fragrant.
4. Add the cubed eggplant and cook until softened, about 7–8 minutes.
5. Stir in coconut milk, chicken broth, and tomato paste, and bring the mixture to a simmer.
6. Let the curry cook for 10–12 minutes until the eggplant is tender and the sauce has thickened.
7. Add the grilled chicken slices to the curry and cook for an additional 3–4 minutes to combine the flavors.
8. Season with salt and pepper to taste.
9. Garnish with fresh mint and serve with rice or couscous.

This grilled chicken and eggplant curry has a smoky depth that’s balanced by the richness of the coconut milk.

The mint garnish adds a refreshing touch, making it a perfect meal for summer evenings.

Grilled Peach and Chicken Curry

Sweet grilled peaches combined with tender chicken make for a deliciously fruity curry, bringing a unique balance of flavors perfect for summer.

The smoky sweetness of peaches is complemented by the richness of the curry sauce, making it an ideal dish for warm evenings.

Ingredients:

• 1 lb boneless chicken breasts, cubed
• 2 ripe peaches, halved and grilled
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1 tsp ground coriander
• 1 can (13.5 oz) coconut milk
• 1/2 cup chicken broth
• 1 tbsp honey (optional, for extra sweetness)
• Salt and pepper to taste
• Fresh basil or cilantro, for garnish
• Rice or quinoa, to serve

Instructions:

1. Preheat the grill to medium-high heat. Grill the peach halves for 3–4 minutes per side until charred and softened. Once cooled slightly, slice into small pieces.
2. Heat olive oil in a large skillet over medium heat. Add onions and sauté for 5 minutes until softened.
3. Stir in garlic, curry powder, and coriander, cooking for 1 minute until fragrant.
4. Add the cubed chicken to the skillet and cook until browned on all sides, about 6–8 minutes.
5. Pour in the coconut milk and chicken broth, stirring to combine. Let the curry simmer for 10–12 minutes, until the chicken is fully cooked and the sauce thickens.
6. Add the grilled peach slices and honey (if using), stirring gently to combine.
7. Season with salt and pepper to taste.
8. Garnish with fresh basil or cilantro and serve with rice or quinoa.

This curry is a perfect summer dish, with the sweet, smoky peaches offering a surprising yet delightful contrast to the rich coconut milk sauce.

It’s an ideal meal for outdoor gatherings or a cozy evening.

Carrot and Ginger Chicken Curry

Light and aromatic, this curry features the sweetness of carrots paired with fresh ginger, making it both refreshing and comforting.

It’s a flavorful dish that combines a blend of spices for a satisfying yet light summer meal.

Ingredients:

• 1 lb boneless chicken breast, cubed
• 3 medium carrots, sliced
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp soy sauce
• Salt and pepper to taste
• Fresh parsley or cilantro, for garnish
• Cooked rice or couscous, to serve

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onions and cook for 5 minutes until softened.
2. Stir in garlic, ginger, curry powder, and turmeric, cooking for 1–2 minutes until fragrant.
3. Add the chicken cubes to the skillet and cook until browned on all sides, about 6–8 minutes.
4. Add the sliced carrots, coconut milk, chicken broth, and soy sauce. Stir to combine and bring to a simmer.
5. Let the curry simmer for 15–20 minutes until the carrots are tender and the chicken is cooked through.
6. Season with salt and pepper to taste.
7. Garnish with fresh parsley or cilantro and serve with rice or couscous.

This carrot and ginger curry is aromatic and flavorful, with a delicate balance of sweetness from the carrots and a spicy kick from the ginger.

It’s a simple, satisfying dish that’s perfect for a summer dinner.

Avocado and Chicken Curry

This creamy avocado chicken curry brings a smooth, rich texture and a cool flavor that pairs wonderfully with the spices of curry.

The avocado adds a refreshing twist that lightens up the dish, making it a perfect summer choice.

Ingredients:

• 1 lb boneless chicken breast, cubed
• 2 ripe avocados, peeled and diced
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 1 can (13.5 oz) coconut milk
• 1 tbsp lime juice
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Rice or warm naan, to serve

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onions and sauté for 5 minutes until softened.
2. Stir in garlic, curry powder, and cumin, cooking for 1–2 minutes until fragrant.
3. Add the cubed chicken and cook until browned on all sides, about 6–8 minutes.
4. Pour in the coconut milk and bring to a simmer. Cook for 10–12 minutes, until the chicken is cooked through and the sauce has thickened.
5. Stir in the diced avocados and lime juice, cooking for an additional 2–3 minutes until the avocado softens and integrates into the sauce.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro and serve with rice or naan.

This avocado and chicken curry is creamy and smooth with a cool, refreshing touch, thanks to the avocado.

It’s a lighter take on curry, making it an ideal dish for a relaxing summer meal.

Mango and Coconut Chicken Curry

A tropical delight, this curry brings together the sweet and tangy flavor of ripe mangoes with the rich creaminess of coconut milk.

The result is a refreshing and satisfying curry that’s perfect for the summer heat.

Ingredients:

• 1 lb boneless chicken thighs, cubed
• 1 ripe mango, peeled and diced
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 1 can (13.5 oz) coconut milk
• 1 tbsp lime juice
• 1 tbsp honey (optional, for extra sweetness)
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Rice or couscous, to serve

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onions and cook for about 5 minutes until softened.
2. Stir in garlic, curry powder, and turmeric, cooking for 1–2 minutes until fragrant.
3. Add the cubed chicken and cook until browned on all sides, about 6–8 minutes.
4. Pour in the coconut milk and bring to a simmer. Let the curry cook for 10–12 minutes, until the chicken is cooked through and the sauce has thickened.
5. Stir in the diced mango, lime juice, and honey (if using), cooking for another 3–4 minutes.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro and serve with rice or couscous.

This mango and coconut chicken curry is a beautiful balance of sweet and savory, with the tropical flavors offering a refreshing twist on a classic curry.

Perfect for a summer dinner, it’s light yet rich and satisfying.

Zucchini and Tomato Chicken Curry

This light and fresh chicken curry is packed with summer vegetables like zucchini and tomatoes, making it perfect for a healthy, seasonal meal.

The combination of vegetables and spices offers a rich flavor without feeling heavy.

Ingredients:

• 1 lb boneless chicken breast, cubed
• 2 medium zucchinis, sliced
• 2 medium tomatoes, chopped
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1/2 tsp ground coriander
• 1 can (13.5 oz) coconut milk
• 1/2 cup chicken broth
• Salt and pepper to taste
• Fresh basil or cilantro, for garnish
• Rice or couscous, to serve

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onions and sauté for 5 minutes until softened.
2. Stir in garlic, curry powder, and ground coriander, cooking for 1 minute until fragrant.
3. Add the cubed chicken and cook until browned on all sides, about 6–8 minutes.
4. Stir in the zucchini, tomatoes, coconut milk, and chicken broth. Bring to a simmer and cook for 10–12 minutes, until the chicken is cooked through and the vegetables are tender.
5. Season with salt and pepper to taste.
6. Garnish with fresh basil or cilantro and serve with rice or couscous.

This zucchini and tomato chicken curry is light and full of flavor, with the vegetables providing freshness and the spices adding warmth.

It’s a perfect choice for a healthy summer meal.

Thai Basil and Lemongrass Chicken Curry

A fragrant and aromatic curry, this dish features the bold flavors of Thai basil and lemongrass, creating a refreshing and aromatic chicken curry that’s perfect for summer.

The combination of herbs and spices brings a vibrant, fresh flavor profile.

Ingredients:

• 1 lb boneless chicken breast, thinly sliced
• 1 stalk lemongrass, bruised and chopped
• 1 cup Thai basil leaves
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tsp sugar
• Salt and pepper to taste
• Lime wedges, for serving
• Rice or noodles, to serve

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onions and sauté for 5 minutes until softened.
2. Stir in garlic, curry powder, and turmeric, cooking for 1–2 minutes until fragrant.
3. Add the sliced chicken and cook for about 6–8 minutes, until browned on all sides.
4. Stir in the lemongrass, coconut milk, chicken broth, fish sauce, and sugar. Bring to a simmer.
5. Cook for 10–12 minutes, until the chicken is fully cooked and the sauce has thickened slightly.
6. Add the Thai basil leaves and cook for another 1–2 minutes, just until wilted.
7. Season with salt and pepper to taste.
8. Serve with rice or noodles, and garnish with lime wedges.

This Thai basil and lemongrass chicken curry is aromatic and packed with fresh, herbal flavors.

The lemongrass gives it a unique depth, and the basil adds a lovely finishing touch, making it a great option for a flavorful summer meal.

Sweet Corn and Coconut Chicken Curry

This curry combines the sweetness of fresh corn with the creamy richness of coconut milk, creating a light yet hearty dish perfect for summer.

The corn adds texture, while the coconut milk gives it a smooth, velvety finish.

Ingredients:

• 1 lb boneless chicken breasts, cubed
• 2 cups fresh or frozen corn kernels
• 1 can (13.5 oz) coconut milk
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp turmeric
• 1 cup chicken broth
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Rice or naan, to serve

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onions and cook for 5 minutes until softened.
2. Stir in garlic, curry powder, cumin, and turmeric, cooking for 1–2 minutes until fragrant.
3. Add the cubed chicken and cook for 6–8 minutes, until browned on all sides.
4. Stir in the corn, coconut milk, and chicken broth. Bring to a simmer and cook for 10–12 minutes, until the chicken is cooked through and the sauce has thickened slightly.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro and serve with rice or naan.

This sweet corn and coconut chicken curry is a vibrant, sweet and savory dish that combines the creaminess of coconut milk with the natural sweetness of corn.

It’s perfect for a light, summer dinner.

Thai Red Curry Chicken with Pineapple

This Thai-inspired curry is a sweet and spicy treat with the addition of juicy pineapple.

The tangy fruit enhances the curry’s depth, while the red curry paste provides a bold and flavorful base.

Ingredients:

• 1 lb boneless chicken breast, sliced
• 1 cup fresh pineapple chunks
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 tbsp Thai red curry paste
• 1 can (13.5 oz) coconut milk
• 1/2 cup chicken broth
• 1 tbsp fish sauce
• 1 tsp sugar
• Salt and pepper to taste
• Fresh basil, for garnish
• Rice or noodles, to serve

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onions and cook for 5 minutes until softened.
2. Stir in garlic and red curry paste, cooking for 1–2 minutes until fragrant.
3. Add the sliced chicken and cook for 6–8 minutes, until browned on all sides.
4. Stir in the coconut milk, chicken broth, fish sauce, and sugar, bringing it to a simmer.
5. Add the pineapple chunks and cook for 8–10 minutes, until the chicken is cooked through and the sauce has thickened.
6. Season with salt and pepper to taste.
7. Garnish with fresh basil and serve with rice or noodles.

This Thai red curry chicken with pineapple is a tropical, tangy dish with the perfect balance of heat and sweetness.

It’s a flavorful and fun dish to enjoy during the summer months.

Lemongrass and Mint Chicken Curry

Infused with the fresh flavors of lemongrass and mint, this curry has a light, aromatic quality that makes it perfect for hot summer days.

The combination of herbs with the richness of coconut milk creates a refreshing and delicious curry.

Ingredients:

• 1 lb boneless chicken thighs, cubed
• 1 stalk lemongrass, bruised and chopped
• 1/4 cup fresh mint leaves, chopped
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1 can (13.5 oz) coconut milk
• 1/2 cup chicken broth
• 1 tbsp lime juice
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Rice or quinoa, to serve

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onions and sauté for 5 minutes until softened.
2. Stir in garlic, curry powder, and lemongrass, cooking for 1–2 minutes until fragrant.
3. Add the cubed chicken and cook for 6–8 minutes, until browned on all sides.
4. Stir in the coconut milk and chicken broth, and bring to a simmer.
5. Let the curry cook for 10–12 minutes, until the chicken is cooked through and the sauce has thickened slightly.
6. Stir in the lime juice and chopped mint, cooking for an additional 2 minutes.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro and serve with rice or quinoa.

This lemongrass and mint chicken curry is refreshing, light, and packed with aromatic herbs.

The mint adds a cooling touch, making it a perfect dish to enjoy during summer.

Cucumber and Yogurt Chicken Curry

A cooling and creamy curry, this dish incorporates refreshing cucumber and tangy yogurt, making it an ideal choice for a hot summer day.

The yogurt helps to balance out the spices, creating a mild and flavorful curry that’s both satisfying and light.

Ingredients:

• 1 lb boneless chicken breasts, cubed
• 1 cucumber, peeled and diced
• 1 cup plain Greek yogurt
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 cup chicken broth
• Salt and pepper to taste
• Fresh mint or cilantro, for garnish
• Rice or naan, to serve

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onions and cook for 5 minutes until softened.
2. Stir in garlic, curry powder, coriander, and cumin, cooking for 1–2 minutes until fragrant.
3. Add the cubed chicken and cook for 6–8 minutes, until browned on all sides.
4. Stir in the chicken broth and let the curry simmer for 10 minutes, allowing the sauce to thicken slightly.
5. Stir in the yogurt and cucumber, cooking for an additional 3–4 minutes, until the chicken is cooked through.
6. Season with salt and pepper to taste.
7. Garnish with fresh mint or cilantro and serve with rice or naan.

This cucumber and yogurt chicken curry is a refreshing, cooling dish that’s perfect for summer meals.

The yogurt provides a creamy base while the cucumber adds a crisp freshness, balancing the curry’s spices.

Grilled Pineapple and Bell Pepper Chicken Curry

Sweet and smoky grilled pineapple combined with bell peppers creates a vibrant and colorful curry that’s ideal for summer grilling season.

The smoky flavor of the grilled pineapple adds depth, while the bell peppers provide a juicy contrast.

Ingredients:

• 1 lb boneless chicken breasts, cubed
• 1 cup pineapple, diced (preferably grilled)
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1/2 tsp smoked paprika
• 1 can (13.5 oz) coconut milk
• 1 tbsp lime juice
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Rice or tortillas, to serve

Instructions:

1. Preheat the grill to medium-high heat. Grill the pineapple until slightly charred, about 3–4 minutes per side. Once cooled, chop into small pieces.
2. Heat olive oil in a large skillet over medium heat. Add onions and cook for 5 minutes until softened.
3. Stir in garlic, curry powder, and smoked paprika, cooking for 1 minute until fragrant.
4. Add the cubed chicken to the skillet and cook until browned on all sides, about 6–8 minutes.
5. Stir in the grilled pineapple, bell peppers, coconut milk, and lime juice. Bring to a simmer and cook for 10–12 minutes, until the chicken is cooked through and the vegetables are tender.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro and serve with rice or tortillas.

This grilled pineapple and bell pepper chicken curry has a smoky-sweet flavor profile that’s perfect for summer.

The grilled pineapple adds a unique twist, making this dish a fun and flavorful option.

Watermelon and Mint Chicken Curry

A truly refreshing take on chicken curry, this dish combines juicy watermelon and aromatic mint, creating a summery curry that’s light, fragrant, and perfect for hot weather.

The coolness of the watermelon contrasts beautifully with the warm spices of the curry.

Ingredients:

• 1 lb boneless chicken thighs, cubed
• 2 cups watermelon, cubed
• 1/4 cup fresh mint leaves, chopped
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1/2 tsp ground cinnamon
• 1 can (13.5 oz) coconut milk
• 1 tbsp lime juice
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Rice or couscous, to serve

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onions and cook for 5 minutes until softened.
2. Stir in garlic, curry powder, and cinnamon, cooking for 1–2 minutes until fragrant.
3. Add the cubed chicken and cook until browned on all sides, about 6–8 minutes.
4. Stir in the coconut milk and bring to a simmer. Cook for 10–12 minutes, until the chicken is cooked through and the sauce has thickened slightly.
5. Stir in the watermelon and lime juice, cooking for an additional 2–3 minutes, just until the watermelon begins to soften.
6. Season with salt and pepper to taste.
7. Garnish with fresh mint and cilantro and serve with rice or couscous.

This watermelon and mint chicken curry is an incredibly refreshing dish that combines the sweetness of watermelon with the aromatic heat of curry.

It’s a perfect dish for those scorching summer days when you crave something cool and light.