Chicken Curry Ramen combines grilled chicken thighs with tasty broth, veggies, and ramen noodles!!😋

Chicken Curry Ramen combines grilled chicken thighs with tasty broth, veggies, and ramen noodles. Add plenty of curry powder, fresh garlic, and fresh ginger for an extra flavor-packed meal that the whole family will love!

Overhead view of a bowl of ramen with chicken curry, and a small bowl of green onions.

Curry Ramen Recipe

While there are many ramen creations on the internet, this one is a fairly easy recipe and combines easy-to-find ingredients. The curry powder is key for flavor and is in the spice section in most grocery stores.

Ingredients Used for Curry Chicken Ramen:

  • Chicken – I like to use chicken thighs for this one because you get tender chicken every time. However, chicken breasts work great too (but be careful to avoid drying it out).
  • Curry Powder – Curry powders usually consist of turmeric, cumin, ginger, and black pepper. While some blends contain garlic and cinnamon as well, curry has a warm and robust pungency that adds incredible flavor to everything it touches.
  • Veggies – Really, any combo of veggies is nice. I used a combo of carrots, mushrooms (Bella or Shiitake mushrooms), and spinach for this go-around. Bell peppers would be nice too.
  • The broth – The broth is key to good ramen. Make sure you add all of the ingredients listed including fresh garlic and fresh ginger!
  • Ramen – Of course you’ll need to add some ramen noodles (ditch the seasoning packet) for the complete experience.
  • Large Eggs (optional) – We like serving this with soft cooked eggs and some diced green onions.  A pinch of chili flakes or a drizzle of chili oil would also be delicious.
  • How to make Chicken Curry Ramen:

    Step 1
    Prep the chicken. No need to add a marinade to the chicken. Just add the curry powder, kosher salt, and freshly ground black pepper to the chicken. You can also add a drizzle of olive oil if desired. I like to let it sit out for about 30 minutes prior to cooking.

  • A pan of the raw chicken thighs with a small bowl of curry powder.
  • Step 2
    Grill the chicken. Light a grill to medium heat. When hot, add the chicken thighs, flipping it to get grill marks on both sides. Grill until golden brown, approximately 165 degrees f on a digital thermometer.

    Let the chicken rest for about 6-7 minutes. Then slice it into strips or bite-sized pieces.

  • A Big Green Egg with curry chicken thighs.
  • Step 3
    Cook carrots and mushrooms (or other veggies). Meanwhile, cook the veggies. In a medium stock pot, add a drizzle of sesame oil, and then add the chopped carrots and mushrooms. Cook until softened, stirring occasionally. Add salt and pepper to taste. Remove veggies and set aside on a plate.A pot of the sautéed mushrooms and carrots.
  • Step 4
    Make broth. Use the same pot to cook the broth. Add additional oil to the pan over medium-low heat. (Don’t let the pan get too hot when cooking garlic or you’ll burn it!) Add the garlic and ginger and stir for a minute or so, until fragrant.

    Then add the remaining broth ingredients – the chicken broth (or chicken stock), soy sauce, and fish sauce. Add additional salt and pepper as needed. Bring the broth to a simmer and cook for about 15 minutes (or longer) to enhance the flavor of the broth.

    Step 5
    Add spinach and ramen. At the last minute, add the ramen noodles and break apart with a fork. Then add the spinach and let simmer for another couple of minutes and give a good stir until the ramen and spinach are softened.

    Step 6
    Assemble bowls. To individual serving bowls, add the broth and ramen mixture. Top with the veggies, the sliced grilled chicken, and sliced green onions.

    Optional. You can add a soft-boiled egg as well. Optional but delicious!

    A closeup on a bowl of chicken curry ramen with veggies and a runny egg.


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