Best Curry Recipes

The origins of the word ‘curry‘ are disputed; there is no disputing the heady spices and superb balance of flavors that characterize each recipe. Curry is a generic phrase for various rich, flavorful sauce dishes found worldwide, notably in Asia. Every bite of a dish, from Butter Chicken to Rogan Josh, Pork Vindaloo, makes you want to take another and delve in even more.

Cardamom, cumin, cinnamon, cloves, garlic, ginger, and fennel are some of the classic spices utilized. There are a variety of coconut-based curries in Thailand, ranging from red to green, yellow to massaman, Kaeng pa to Penang, and more, all flavored with aromatic galangal, lemongrass, kaffir lime, bird’s eye chilies, and other ingredients.


A basic curry recipe will not disappoint. It includes curry powder and chicken. This isn’t a traditional curry, but it is a good option if you’ve never tried it before. It has mild flavors and is excellent for the first-time cook. The best part about this recipe is that it tastes fantastic! You can serve it with rice or naan bread! The spices and flavor combination will leave you wanting more. It’s sure to become one of your new favorite recipes.

What Is Curry?

Curry is a blend of spices, not a single one. The umbrella word refers to a “spiced meat, fish, or vegetable stew,” commonly made with freshly created powder, spice paste, or a store-bought ready-made mixture. Curry is most likely a mistranslation of the Southern Indian term “Kari,” which refers to a spiced dish with sauteed vegetables and meat.

The Portuguese, who occupied Goa in Western India in the 17th century, coined “Kari” to describe a spiced stew served over rice. In Portuguese, Kari became “caril” or “career” and then “curry” in English. Curry is estimated to have originated in what is now Pakistan as early as 2500 BC. It has now evolved into a genuinely global food, having traversed the globe via colonization, immigration, indentured labor, trade, and entrepreneurship.

Best Curry Recipes

Here Are The Best 10 Curry Recipes

1. Chicken Masala

I’m going to start you off with a simple homestyle curry that I grew up eating. Indian herbs and spices are used in this chicken masala stew.

With a few tweaks, you can make it as hot or spicy as you desire, just the way you like it. You’re all set with a plate of rice and some rotis or naan to go with it.

2. Pork Vindaloo

Vindaloo is more than a curry; and it’s an adventure. In the early 15th century, the Portuguese brought the core idea of this cuisine to India. It’s sour, tangy, and slightly sweet, and it’s wonderfully heated. It became famous in Britain for its HEAT in curry house vindaloos.

Authentic Indian Vindaloo, on the other hand, does not have to be scorchingly hot but rather a harmonious combination of sweet, sour, and spice. Vindaloo can be made using almost any ingredient, and pork, chicken, beef, and shrimp are all options. I was hoping you could take a peek at my beautiful pork Vindaloo bowl.

3. Butter Chicken

If you go to an Indian restaurant, this is arguably one of the most well-known curry dishes, and it’s also likely to be the first one you taste because it doesn’t look as daunting as some of the other fiery contenders.

Tender and juicy grilled or roasted chicken pieces marinated in spiced and herbed yogurt, then tossed in one of the creamiest and luscious tomatoey sauces. It can’t get much better!! This one is the most popular both in its native country and worldwide.

4. Goan Fish Curry

Goa Fresh seafood is famed in India’s sun, surf, and sand state on the western coast. I’m not sure how I will avoid serving you their famous fish curry. The curry’s base is a quick curry paste made with fresh aromatics and Indian spices (don’t worry if the list of ingredients seems excessive. Even if you forget one or two ingredients or make replacements, it will still be delicious).

Magic happens when you combine oniontomato sauce with this particular paste and coconut milk. In the end, it’s all creamy and luscious.

5. Rogan Josh

Goat meat is affectionately referred to as mutton. In India, it is prevalent. I grew up eating goat meat once a week, generally on Sundays, when families prepare their favorite or special dinner. Rogan Josh hails from India’s Kashmir area. A sauce scented with aromatic spices including fennel, cloves, cardamom, and ginger braises succulent morsels of goat or lamb. Don’t be put off by its flaming red hue! Kashmiri red chilies, known for their brilliant color more than their heat, are to blame for the red color. Try it with lamb instead of beef, which is more readily available.


6. Egg Masala Curry

Now you may inquire, do you also carry the eggs? Yes, we do. We carry almost everything. Try something other than scrambling or poaching your eggs… Indian-style cooking! They’re delectable. In our masala curry base, we have simple hard-boiled eggs. I could eat this one any day of the week.

7. Sri Lankan Curry

Sri Lanka, like its neighbors, has a long history with curry. Thousands of South Indian indentured laborers came to this adjacent country to work on British-owned spice, coffee, and sugar plantations. Curry has evolved in a rainbow of colors, ranging from bright yellow to creamy white, vivid red, and rich brown.

Another curry recipe that is sure to impress your guests is Sri Lankan. This is a crowd-pleasing dish thanks to its unique blend of flavors. With a little bit of effort and a recipe that uses the best curry powder, you’ll have a delicious meal on your hands. And don’t forget to add a side dish of rice or plain bread! You’ll thank yourself later! And don’t forget to share with family and friends!

Sri Lankans are passionate about spices, and it shows in their cuisine. Many of them create their spice blends, and this Sri Lankan curry powder is nothing more than a combination of common spices. The same recipe can be used for any protein of your choice. The following recipe is one of my favorites for chicken and shrimp curry, and it’s fantastic.

8. Chickpea Curry

This is a vegetarian’s dream come true. If you’re considering becoming vegan, this chickpea curry, also known as chana masala, is an excellent example of why Indian cuisine is the way to go. There are simply many options and methods for making something delicious and intriguing. The best part is that it doesn’t have to be spicy or hot; you can have as much as you like. Cook your chickpeas in this simple one-pot curry and serve with a side of rice or naan roti.

9. Pathia Curry

Pathia is an ancient Parsi curry from Persia found chiefly in curry houses in the United Kingdom. With the addition of chiles and tamarind, it is spicy, sweet, and sour. I had no idea it existed until a few years ago, and it’s now my favorite. Try it, and all those Brits love it.


How To Store Curry?

Refrigerate any leftover curry in a sealed, airtight container. The ingredients determine the shelf life of the dish; if you use meat, keep what you can eat in the fridge for 2-3 days and the remainder in the freezer. The same may be said about paneer (Indian cottage cheese) and any curry made with yogurt or cream.

A vegan curry without meat or dairy has a bit more leeway—it can be kept refrigerated for up to 3-4 days. You can also freeze your curry for up to 3 months by placing it in a freezer container or plastic freezer bag. The flavor and texture of your curry will deteriorate the longer it sits in the fridge, so don’t forget to date your container!

What To Serve With Curry?

The majority of curries are served with a bowl of hot, freshly cooked rice. While there are many different types of rice, we recommend basmati or jasmine rice for your curry. The exquisite fragrances of curry contribute a lot to the enjoyment of the dish, and using various varieties of rice allows you to enjoy your dinner even before you taste it.

You might be able to scoop it up with naan bread or paratha if the sauce has thickened significantly. However, there are many Indian bread varieties to suit any curry. Cooling side dishes, such as cucumber or corn salads, or even a chaat platter, can be served alongside the curry. To counteract the heat, plain yogurt or lassi are excellent choices. Then, to round out the dinner, serve a traditional Indian dessert!

What Do You Put In A Curry?

As you may know, curry powder is predominantly a British invention, developed to make it easier to season curries once the British returned home. Spices such as cloves, cardamom, ginger, nutmeg, fennel, caraway, ajowan seeds, dried basil, mustard seeds, mace, poppy seeds, sesame seeds, saffron, or cinnamon are commonly included in this mixture, which has a base of turmeric (a gorgeous yellow spice from the ginger family).

It may be found in supermarket aisles in the United States and the United Kingdom, but it is unlikely to appear on an Indian grocery list. Depending on the area and the type of meat or vegetables used, most recipes call for a unique blend of Indian spices and herbs. Garam masala, a warm Indian spice blend with cinnamon, cloves, and plenty of black pepper, is a popular choice.


Look no further if you’re looking for a quick, healthy curry recipe that won’t take hours to prepare. This chickpea curry recipe is low-cal and gluten-free and is ready in 20 minutes! It is also naturally gluten-free, so it’s a healthy option for those looking to cook but don’t have a lot of time. The flavor of this dish is incredibly versatile and is sure to impress your guests. One of the easiest curry recipes to make is the Kerala curry. This coconut-based dish uses only a few spices, perfect for a family dinner or special occasion. In the UK, curry is also a popular choice, dating back to the 18th century when British ex-pats returned from India and were hungry for a taste of home. Curry houses were created in a short period as a result.

If you’re not an experienced cook, you can still try Sri Lankan chicken curry. This delicious curry is easy to prepare and versatile. There are several Sri Lankan chicken curry recipes online that you can adapt to your preferences. Most takeaways in the UK don’t use the traditional Kadai. This pan is heavy, but it will absorb the flavors of the spices and oils. And if you’re not into the Indian kitchen, you can always buy a cheap stainless steel pan instead, and it’s a lot easier to stack and store.