Ayesha Curry Recipes: 15 Family Dinners She Cooks for Steph and the Kids, Starting With Her Mom’s Brown Sugar Chicken

Ayesha Curry recipes are the meals that feed one of the busiest families in sports, and millions of people have watched her make them. Her kitchen segment with husband Stephen Curry on The Ellen Show has passed 14 million views on YouTube, and her own early video series, Chef Curry With the Pot, sits at 5.9 million. Ayesha is the Canadian-born cookbook author behind The Seasoned Life and The Full Plate, and she hosted Ayesha’s Home Kitchen on Food Network. Her style is simple: bold flavor, one pan when possible and dinner on the table fast, the same idea behind these favorite meals of famous athletes. Below are 15 Ayesha Curry recipes, family dinners inspired by dishes she has shared on TV and online, starting with her mom’s brown sugar chicken. Each slide has a short list of what you will need and easy steps..

Ayesha Curry Recipes Start With Her Mom’s Brown Sugar Chicken

Of all the Ayesha Curry recipes, this is the one with the deepest family story. Her mother made oven-roasted chicken with a sticky brown sugar glaze, and Ayesha showed the recipe on The Rachael Ray Show as a taste of her childhood. The sugar melts with garlic and a little spice into a glossy coating, while shallots soften in the pan juices. You can read more about her life and career on her Wikipedia page, and serve this the way you would a classic chicken and potatoes supper..

You will need: 8 bone-in chicken thighs or drumsticks, 1/3 cup brown sugar, 2 tbsp olive oil, 4 garlic cloves minced, 1 tsp smoked paprika, 1/2 tsp chili flakes, 1 tsp salt, 1/2 tsp black pepper, 6 shallots halved and a few sprigs of thyme.

How to make it: 1. Heat the oven to 425F and pat the chicken very dry. 2. Mix the brown sugar, oil, garlic, paprika, chili flakes, salt and pepper into a paste. 3. Rub the paste over the chicken and set it skin side up on a sheet pan with the shallots and thyme. 4. Roast for 35 to 40 minutes, spooning the pan juices over the top halfway through. 5. Rest 5 minutes and serve with rice or a green salad.

Ayesha Curry Recipes for the Holidays: One-Pan Penne Primavera

Ayesha made a holiday version of pasta primavera for a popular online food channel, and the appeal is clear: the pasta, vegetables and sauce all cook in one wide pan, so there is almost nothing to wash, a theme you will notice in many Ayesha Curry recipes. Broccoli, peas, cherry tomatoes and zucchini add color that looks festive on a December table. Finish it with parmesan and lemon zest, and stir in a handful of cooked shrimp if you want more protein. It is a lighter partner to rich baked pasta for a crowd during a busy holiday week.

You will need: 12 oz penne, 4 cups vegetable or chicken stock, 2 cups broccoli florets, 1 cup peas, 1 zucchini diced, 1 cup cherry tomatoes, 3 garlic cloves, 2 tbsp butter, 1/2 cup parmesan, 1 lemon and salt and pepper.

How to make it: 1. Add the penne, stock and garlic to a large deep pan and bring to a boil. 2. Simmer for 8 minutes, stirring often so the pasta does not stick. 3. Add the broccoli, zucchini and peas and cook 3 to 4 minutes more until the liquid is mostly absorbed. 4. Stir in the tomatoes, butter, parmesan and lemon zest. 5. Season, squeeze over a little lemon juice and serve right away.

Steak and Roasted Veggies for a Weeknight Feast

A good steak is a family favorite in many busy homes, and Ayesha’s quick steak with roasted vegetables, which she showed in a popular online video, shows how to make it work on a school night. Like most Ayesha Curry recipes, it is about timing, not fancy tools. The vegetables roast first on a hot sheet pan while the steak gets a hard sear in a skillet and a short rest under foil. A garlic and herb butter melts over the top at the end. If your family loves a hearty plate like this, they will also enjoy steak and eggs for breakfast on the weekend.

You will need: 2 strip or sirloin steaks about 1 inch thick, 1 lb baby potatoes halved, 3 carrots cut in sticks, 1 bunch asparagus, 3 tbsp olive oil, 2 tbsp butter, 2 garlic cloves, fresh rosemary or parsley and salt and pepper.

How to make it: 1. Toss the potatoes and carrots with oil, salt and pepper and roast at 425F for 25 minutes, adding the asparagus for the last 10. 2. Season the steaks well and let them sit at room temperature for 20 minutes. 3. Sear in a very hot oiled skillet for 3 to 4 minutes per side for medium rare. 4. Add the butter, garlic and herbs and spoon the foaming butter over the steaks. 5. Rest 5 minutes, slice and serve with the vegetables.

Ayesha Curry Recipes for Pasta Night: Roasted Red Pepper Sauce

This creamy, bright orange sauce is one of those Ayesha Curry recipes and the kind of dinner Ayesha likes to make when the kids want pasta and she wants something with more vegetables in it. Roasted red peppers are blended with garlic, a splash of cream and parmesan until silky, then tossed with penne or rigatoni. It tastes rich but comes together in about 20 minutes. If you keep a few shortcuts in the pantry, these easy jarred sauce upgrades work on the same busy nights.

You will need: 12 oz penne or rigatoni, 1 jar (12 oz) roasted red peppers drained, 3 garlic cloves, 1/2 small onion, 2 tbsp olive oil, 1/2 cup heavy cream, 1/2 cup parmesan, a pinch of chili flakes, basil and salt.

How to make it: 1. Cook the pasta in salted water and save 1 cup of the cooking water. 2. Soften the onion and garlic in olive oil for 4 minutes. 3. Blend the onion mixture with the peppers, cream and chili flakes until smooth. 4. Warm the sauce in the pan, add the pasta, parmesan and enough pasta water to make it glossy. 5. Top with basil and extra cheese.

Her Mom’s Leftover Chicken Soup

Ayesha has talked on TV about the chicken soup her mother made from whatever was left after a big dinner, and it is a favorite way to stretch a roast chicken among Ayesha Curry recipes. The bones simmer into a quick stock, then carrots, celery and noodles or dumplings go in with the shredded meat. Nothing is wasted, and the pot feeds everyone for days. Make a double batch and add it to your list of freezer meals for the holidays, because it reheats perfectly.

You will need: 1 leftover roast chicken carcass plus 2 cups shredded meat, 10 cups water, 1 onion, 3 carrots, 2 celery ribs, 2 garlic cloves, 1 bay leaf, 2 cups egg noodles or small dumplings, parsley, salt and pepper.

How to make it: 1. Simmer the chicken carcass, half the onion, a carrot and the bay leaf in the water for 1 hour, then strain. 2. Dice the remaining onion, carrots and celery and soften them in a little oil in a clean pot. 3. Pour in the strained broth and simmer for 15 minutes. 4. Add the noodles or dumplings and the shredded chicken and cook until tender. 5. Season well and finish with parsley.

Quick Turkey Chili for a Family Cook-Along

During one of her live cook-along videos, Ayesha made a fast turkey chili that viewers could cook right along with her. Lean ground turkey keeps it lighter than beef, while beans, corn, chili powder and smoked paprika give it a deep flavor in about 40 minutes. Like other Ayesha Curry recipes for busy nights, it works best with a toppings bar so everyone builds their own bowl. Serve it over rice, cornbread or creamy polenta, and keep it on your list of fast family dinners for game nights.

You will need: 1 1/2 lb ground turkey, 1 onion, 1 red bell pepper, 3 garlic cloves, 2 tbsp chili powder, 1 tsp dried oregano, 1 tsp smoked paprika, 1 can crushed tomatoes, 2 cans beans drained, 1 cup corn, 1 cup stock and salt.

How to make it: 1. Brown the turkey in a large pot with a little oil, breaking it up. 2. Add the onion, pepper and garlic and cook 5 minutes. 3. Stir in the spices and toast them for 1 minute. 4. Add the tomatoes, beans, corn and stock and simmer for 25 to 30 minutes. 5. Season and serve with sour cream, cheese, green onions and avocado.

Ayesha Curry Recipes for Date Night: Crab Bucatini

Not every dinner has to be about the kids. Crab bucatini is one of Ayesha’s special-occasion pastas, with sweet lump crab, garlic butter, lemon and a little heat. Bucatini is a thick spaghetti with a tiny hole through the middle, so it holds onto every drop of sauce, which is why it shows up in Ayesha Curry recipes for date night. Toasted breadcrumbs on top add crunch. If you love seafood dinners, these golden Maryland crab cakes are another way to make a pound of crab feel like a celebration.

You will need: 8 oz bucatini or spaghetti, 8 oz lump crab meat, 4 tbsp butter, 4 garlic cloves sliced, 1/2 tsp chili flakes, 1 lemon, 1/4 cup white wine or stock, 1/2 cup toasted breadcrumbs, parsley and salt.

How to make it: 1. Cook the pasta in salted water and save 1 cup of the cooking water. 2. Melt the butter and gently cook the garlic and chili flakes for 2 minutes. 3. Add the wine or stock and lemon zest and simmer 1 minute. 4. Toss in the pasta, crab and a splash of pasta water until glossy. 5. Finish with lemon juice, parsley and the breadcrumbs.

Roast Chicken With Lemon and Ginger

A whole roast chicken is a Sunday classic, and this version inspired by Ayesha leans on fresh ginger and lemon, flavors that reflect her mixed Jamaican and Chinese family roots. Slices of ginger and lemon go inside the bird and under the skin, and scallions roast in the pan juices. The skin turns crisp and golden while the meat stays juicy, a fragrant twist that fits right in with Ayesha Curry recipes. For more inspiration, see how chefs around the world do their own famous roast chicken.

You will need: 1 whole chicken about 4 lb, 2 lemons, a 3 inch piece of ginger sliced, 6 garlic cloves, 4 scallions, 3 tbsp softened butter, 1 tbsp olive oil, 1 1/2 tsp salt and 1/2 tsp black pepper.

How to make it: 1. Heat the oven to 425F and dry the chicken well inside and out. 2. Mix the butter with grated zest of 1 lemon, a little grated ginger, salt and pepper and rub it under and over the skin. 3. Stuff the cavity with lemon halves, ginger slices and garlic. 4. Roast in a skillet on a bed of scallions for 70 to 80 minutes until the thigh reaches 165F. 5. Rest 15 minutes, then carve and spoon over the pan juices.

Chicken Tenders With Mango Slaw

Chicken tenders are a guaranteed win with kids, and Ayesha’s take adds a fresh, crunchy mango slaw so the grown-ups get something bright on the plate too. The tenders are coated in seasoned flour, egg and panko, then baked or pan-fried until golden. The slaw mixes cabbage, carrot, mango, cilantro and lime, a sweet and tangy match for the crisp chicken that makes it one of the most kid-friendly Ayesha Curry recipes. If your family loves this kind of dinner, try these homemade chicken nuggets next.

You will need: 1 1/2 lb chicken tenders, 1/2 cup flour, 2 eggs, 1 1/2 cups panko, 1 tsp garlic powder, 1 tsp paprika, salt, oil, 3 cups shredded cabbage, 1 carrot, 1 ripe mango cut in thin strips, cilantro, 2 limes and 1 tbsp honey.

How to make it: 1. Season the flour with garlic powder, paprika and salt. 2. Dip each tender in flour, then beaten egg, then panko. 3. Bake on an oiled rack at 425F for 15 to 18 minutes, or pan-fry until golden and cooked through. 4. Toss the cabbage, carrot, mango and cilantro with lime juice, honey and a pinch of salt. 5. Serve the tenders with the slaw and a dipping sauce.

Ratatouille With Cheesy Grits

Ayesha once cooked ratatouille over creamy, cheesy grits on a daytime talk show, a Southern twist on the French vegetable stew. Eggplant, zucchini, peppers and tomatoes are layered or simmered with garlic and herbs until soft and sweet, then spooned over a bowl of grits. It is a filling meatless dinner and one of the most surprising Ayesha Curry recipes. Chef Thomas Keller’s elegant layered style is covered in these ratatouille recipes if you want to make it look restaurant-ready.

You will need: 1 eggplant, 2 zucchini, 1 yellow squash, 1 red bell pepper, 4 tomatoes, 1 onion, 3 garlic cloves, thyme, olive oil, 1 cup grits, 4 cups milk or water, 1 cup shredded cheddar, 2 tbsp butter and salt.

How to make it: 1. Cook the onion and garlic in olive oil until soft. 2. Add the diced eggplant, zucchini, squash and pepper and cook 10 minutes. 3. Add the tomatoes and thyme and simmer 15 minutes until thick, or bake the vegetables in thin layers. 4. Meanwhile whisk the grits into simmering milk or water and cook until creamy, then stir in the butter and cheese. 5. Spoon the ratatouille over the grits and finish with olive oil.

Ayesha Curry Recipes for a Crowd: Garlic Shrimp Pasta

When the whole family is over, a big bowl of shrimp pasta like the ones Ayesha has shared can be tossed together in minutes. Plump shrimp are seared with garlic and chili, then tossed with spaghetti, butter, lemon and parsley in one large bowl so everyone can serve themselves. It is one of those Ayesha Curry recipes that disappear fast at a holiday gathering. Leftover shrimp can be turned into these easy shrimp appetizers for a party the next day.

You will need: 1 lb spaghetti or angel hair, 1 1/2 lb large shrimp peeled, 4 tbsp butter, 2 tbsp olive oil, 6 garlic cloves, 1/2 tsp chili flakes, 1 lemon, 1/2 cup parmesan, 1/2 cup parsley and salt.

How to make it: 1. Cook the pasta in salted water and save 1 cup of the cooking water. 2. Sear the shrimp in oil for 1 to 2 minutes per side and set aside. 3. Melt the butter with the garlic and chili flakes for 2 minutes. 4. Toss the pasta, shrimp, lemon juice and zest, parmesan and a splash of pasta water in a big bowl. 5. Finish with parsley and serve family style.

Cheesy Guacamole With Havarti

Ayesha surprised a lot of people when she showed her guacamole with chunks of creamy havarti cheese folded in. The cheese adds a mild, buttery bite against the lime, cilantro and jalapeno, and it makes the dip feel more like a snack board in a bowl. Serve it with tortilla chips for game day or with tacos on a weeknight. It is an easy dish to bring along with these crowd-pleasing potluck ideas this season.

You will need: 3 ripe avocados, 1/2 cup havarti cut in small cubes, 1/4 red onion finely diced, 1 jalapeno seeded and minced, 1 tomato diced, 1/4 cup cilantro, 2 limes, 1/2 tsp salt and tortilla chips.

How to make it: 1. Halve the avocados, remove the pits and scoop them into a bowl. 2. Mash with lime juice and salt, leaving some chunks. 3. Fold in the onion, jalapeno, tomato and cilantro. 4. Gently stir in the havarti cubes. 5. Taste, add more lime or salt, and serve right away with chips.

Maple Bacon Glazed Donuts, Her Comfort Treat

Ayesha has called maple bacon donuts one of her favorite comfort treats, and making them at home is a weekend project the kids love to help with. Soft yeast donuts are fried or baked, dipped in a maple glaze and topped with crumbled crispy bacon, so every bite is sweet and salty. They are the sweetest of all the Ayesha Curry recipes here and perfect for a holiday brunch. If you like a homemade fried treat like this, these apple fritter recipes are just as fun to make.

You will need: 1 packet instant yeast, 3/4 cup warm milk, 1/4 cup sugar, 1 egg, 3 tbsp melted butter, 2 3/4 cups flour, 1/2 tsp salt, oil for frying, 2 cups powdered sugar, 1/4 cup maple syrup, 2 tbsp milk and 6 slices cooked bacon crumbled.

How to make it: 1. Mix the yeast, milk, sugar, egg and butter, then add the flour and salt and knead to a soft dough. 2. Let it rise until doubled, about 1 hour. 3. Roll it out 1/2 inch thick, cut donuts and let them rise 30 minutes. 4. Fry at 350F for about 1 minute per side and drain. 5. Whisk the powdered sugar, maple syrup and milk, dip the donuts and sprinkle with bacon.

Ayesha Curry Recipes From Her Roots: Jerk-Style Chicken

Ayesha’s mother has Jamaican roots, and island flavors show up often in Ayesha Curry recipes. A jerk-style marinade of scallions, allspice, thyme, garlic, ginger and hot pepper turns chicken legs and thighs smoky and spicy on the grill or in the oven. Serve it with rice and peas, a fresh salad or warm flatbread to cool the heat. For more dishes in this spirit, explore these Caribbean dinners full of island flavor.

You will need: 3 lb chicken legs and thighs, 6 scallions, 4 garlic cloves, 1 inch ginger, 1 or 2 hot peppers (use less for kids), 1 tbsp allspice, 1 tbsp thyme, 2 tbsp soy sauce, 2 tbsp brown sugar, 2 limes and 2 tbsp oil.

How to make it: 1. Blend the scallions, garlic, ginger, peppers, allspice, thyme, soy sauce, sugar, lime juice and oil into a paste. 2. Rub it over the chicken and marinate at least 4 hours or overnight. 3. Roast at 425F for 35 to 40 minutes or grill over medium heat, turning often. 4. Rest 5 minutes. 5. Serve with rice, salad and lime wedges.

Her Smart Tip for Keeping Lettuce Fresh

Ayesha’s food tips are almost as popular as her recipes. In a short segment on a talk show, she shared how she keeps lettuce crisp for longer so less of it ends up in the trash: wash and dry the leaves well, wrap them loosely in a paper towel and store them in a container or bag in the fridge. Dry leaves stay fresh for days, ready for salads and wraps. Fellow celebrity mom Chrissy Teigen has her own family-favorite recipes to use up those greens.

You will need: 1 or 2 heads of romaine or leaf lettuce, a salad spinner or clean towels, paper towels and a large lidded container or zip-top bag.

How to make it: 1. Separate the leaves and rinse them in cold water. 2. Spin or pat them completely dry. 3. Line a container with a paper towel, add the leaves loosely and top with another paper towel. 4. Seal and store in the crisper drawer, changing the paper towel if it gets damp. 5. Use within 5 to 7 days for salads, tacos and wraps.