Everything that you love about a tasty curry can be found here, from your favourite Indian, flavoursome Japanese or from your local Chinese takeaway. Let's explore the most popular curry recipes from around the world and taste some mouthwatering food.
1. Dopiaza curry recipe
Dopiaza curry is traditional meat, and onion curry is made in North India. This curry is popular in countries including Pakistan, Iran, India and Afghanistan. You can alter this recipe to how hot you like it, use less chilli for a milder flavour and add more if you like heat. The term dopiaza means onion-twice, cooked and raw. You can use chicken, lamb, mutton, pork or even vegetables. This recipe serves four people, or without side dishes, it will feed two people as a main course. Dopiaza is a mild sweet curry that would go great alongside salad, rice, naan bread and some Indian chutneys. Sometimes people like to add a little lemon juice to the curry to make it tangier.
The curry consists of the following ingredients; meat, tomato, garlic, spices and onions. If you choose to use lamb, you may need to cook it for longer to ensure that it becomes soft. When choosing oil or ghee, you should know that ghee will make the dish taste better, adding more fat content, whereas oil will make the dish healthier. If you want, you could always use half and half for a great flavour that isn't as heavy. In preparation, feel free to make a spice paste with all of the spices; this will make it easier to cook later on.
- Chicken cut into pieces (1.4kg) or lean meat cubed (675g)
- Onions finely chopped (450g)
- Finely chopped garlic (4 cloves)
- Ghee or oil (1/2 cup)
- Yoghurt (150ml)
- Thinly sliced onion (450g)
- Fresh tomatoes cut into halves (4)
- Chopped fresh coriander or parsley (1 tbsp)
- Cloves (6)
- Brown cardamon (1)
- Cinnamon (2 inches)
- Ground ginger (1/2 tsp)
- Turmeric (1 tsp)
- Chilli powder (1 tsp)
- Garam masala (1 tsp)
Remove any skin from chicken pieces and cut off the fat—Fry the chopped onion and garlic in ghee or oil. Fold in the mixed spices and stir fry for 5 minutes. Mix the meat, yoghurt and a cup of water place it into a casserole dish in a preheated oven at gas mark 4 for 20 minutes.
Add in the raw sliced onion, fresh tomatoes, coriander or parsley, salt to taste, raise the heat to gas mark seven and cook for a further 40 minutes. Serve and garnish with freshly chopped herbs if you'd like.
2. Kofta meatball curry
Koftas are from the Indian subcontinent, the middle east, northern Africa and the Balkans. They are also found in the traditional cuisines of Greece, Morocco, Romania and turkey. To be served with plain basmati rice and chapatis or flatbread. The recipe serves six people, so a great dish for a dinner party. Please note this dish is to be made and left overnight for best results.
- Lean stewing steak (675g)
- Finely chopped garlic (1 large clove)
- Egg yolk (1)
- Chopped fresh parsley (1/2 cup)
- Oil for deep frying
- Coriander ground (1 tsp)
- Mango powder (1/2 tsp)
- Chillies powder (1/4 tsp)
- Cumin seeds (2 tsp)
- Gram flour (2 tsp)
- Paprika (1 tsp)
- Turmeric (1 tp)
- Asafoetida (1/4 tsp)
- Garam masala (2 tsp)
- Fenugreek leaves dried (2 tsp)
To make the meatballs add together the meat, egg yolks, parsley, spices one and garlic and put through a mincer. Mix well and make into 3-4cm balls. It should make around 24 balls. Stand them on the side for 3 hours or can be left overnight covered to dry out. Preheat oil for deep frying, once hot fry balls for 2 minutes each, and put aside.
To make the sauce add ghee to a pan and add onion. Once golden, add spices two mixes and cook for 1 minute. Add tomatoes and a cup of water or stock, simmer for 10 minutes and add salt to taste. The sauce could not be too thick or too runny. If too runny, thicken a little with rice flour.
If the sauce is too thick, add a little water. Keep simmering, add in your meatballs and cook for 30 minutes. Avoid too much stirring, so the meatballs do not break.
3. Saag Aloo
Saag Aloo is a tasty dish usually served with Poori; Saag means spinach, whilst Aloo means potato. The spinach and potato curry are chunky dishes that can be spicy and salty. In India, a cup of Saag aloo is a serving alongside a plate of either Dosa or Poori. Saag Aloo is a traditional Punjabi dish that is vegan, dairy and gluten-free. Saag aloo is made with Saag (a variety of greens, including tiny mustard greens), Potatoes and spices. The recipe can also be made with frozen spinach. In India, it's also called Palak Aloo. Saag Aloo tastes like a curried potato with ginger, chilli and salt.
It is a dish that melts in the mouth. It is Sadies favourite when ordering a takeaway. It is inexpensive to make, and the method is straightforward. This dish works well as a side dish alongside rice, bread, curry and onion bhaji pakoras. You could have it as a midweek meal served with a bowl of dal and some chapatis or rice. It can be prepared in advance and can also be reheated. Saag aloo can be stored in a refrigerator for approximately three days or so. Saag aloo is a dish prepared with a whole range of aromatic spices. The spinach melts down to nothing and coats the potatoes. In Indian restaurants, aloo saag is done with big chunks of potato pieces, but saag aloo is sometimes also prepared in a smooth liquid to go better with Poori.
- Vegetable oil (2 tbsp)
- Cumin Seeds (2 tbsp)
- Mustard seeds (2 tbsp)
- Onion (1 finely sliced)
- Garlic cloves ( 3 large crushed)
- Fresh ginger (thumb sized)
- Maris Piper Potatoes (1kg peeled, cut into 3cm pieces)
- Tomato Puree (1 tbsp)
- Ground Coriander (1 tbsp)
- Hot Chilli Powder (1 tbsp)
- Spinach (250g)
- Red Chilli (1 finely chopped)
Cook the potatoes until it turns tender. Be careful to not overcook the potatoes or they will be too mushy. Drain and leave to steam dry. Meanwhile, let us heat the oil in a large, lidded pan over medium-low heat. Then add some cumin seeds and mustard seeds and fry for 1 min or until they start to sizzle. Add the onions & cover it with a lid; cook for 10- 15 minutes until it turns soft.
Then, add the garlic, ginger, tomato puree, the remaining spices, and one tablespoon of water. Cook it, uncovered, over low heat for 5-10 minutes until softened, So add the potatoes and stir to coat. Let's add a large handful of the spinach and 100 ml of boil water, then cover it and cook for 2 minutes or until the spinach wilts. Add the remaining spinach. Scatter with chopped chilli to serve.
4. Saag Bhajee
Saag Bhaji is a light mild spinach curry that can be served as a veggie side dish or as a standalone main. If serving it solo with rice as a vegetable curry, we recommend bulking it out with potato and tomato to make it into saag aloo or alternatively make the curry with cabbage or cauliflower. The curry is full of flavour, it is salty with hint of sweet caramelised onion. To get the flavours right, we highly recommend that you make homemade Garam Masala.
This vegetable dish is nutty, spiced and the more you eat, the better the flavour. It is a perfect way to cook spinach, and is very healthy. If serving Saag Bhaji as a side, this curry would pair well with a sweet curry to balance the flavour and a chapati. As a side dish, this recipe serves 4 but as a main it would serve 2 people.
- Fresh or frozen spinach (450g)
- Sunflower oil (2 tsp)
- Small onion (1)
- Garlic clove (1)
- Cumin seeds (1/2 tsp)
- Garam masala (1/3 tsp)
Wash fresh spinach, then chop into strips and remove the hard stalks. Boil the spinach until soft in its own natural moisture. Heat a frying pan and fry cumin seeds for 2 minutes, then add in the onion and garlic and fry for 1 minute.
Add the garam masala, stir and fry for about 5 minutes. Then add the drained spinach to the frying pan, add a teaspoon of ghee and continue frying on low heat for a few minutes; season with salt and serve.
5. Punjabi aloo gosht curry
The Indian word Aloo translates to potato, and the Persian word Gosht or Ghosht is a term that refers to the tender meat. Typically lamb. Aloo Gosht is a Pakistani style Punjabi curry made from meat and potato. It originated in the Indian sub continent but is popular in Pakistani, Bangladeshi and North Indian cuisine.
This meal typically takes about 15 minutes to prep, and 1 hour to cook although you may want to cook for longer to ensure that the meat is soft. If you want to try an authentic punjabi curry this is the one. It is best served with a chapati roti or plain boiled rice. Swap this curry for your weekly takeaway to get a home cooked healthy dinner without compromising on flavour. This curry recipe is enough to serve 4 people.
- Shoulder of lamb (600g)
- Onion (1)
- Cumin seeds (1/2 tsp)
- Ground cumin (1 1/2tsp)
- Ground coriander (1 1/2 tsp)
- Turmeric powder (1/2 tsp)
- Paprika or Kashmiri chilli powder (2tsp)
- Cloves (about 10)
- Sea salt (to taste)
- Black pepper (1tsp)
- Chopped tomato (1/2 cup)
- Fresh ginger (thumb sized piece)
- Garlic cloves (4)
- Potatoes (400g)
- Groundnut oil (1/2 cup/80ml)
- Green chilli (optional)
- Coriander leaves for garnish (optional)
- Get your meat ready in one-inch chunks. Set aside.
- Peel the ginger and garlic, then crush it in a pestle and mortar or blitz in a blender until it forms a paste.
- Finely dice the onion. Then in a saucepan, heat the groundnut oil and saute the chopped onion with cumin seeds until the onion becomes golden brown.
- When the onion has become aromatic and is golden brown, add the ginger and garlic paste to it and continue cooking for two minutes, whilst stirring. After that add in the rest of the spices and fry until fragrant.
- Add the chopped tomatoes and increase the heat to medium-high, keep stirring and mash the tomatoes. Next, add in about 60ml of water, give it a mix, reduce the heat to low then put a lid on top.
- Check on the masala mixture occasionally and continue mashing the tomato pieces until everything is smooth. When it has become thick you can add the whole cloves and chunks of meat to it.
- Cook without the lid on a medium heat. for about 5 minutes and then add 1 1/2 cups of water, stir the curry (making sure it doesnt burn on the bottom) then change the heat back to low and cook for half hour or until the meat becomes tender.
- Whilst that is cooking, you can peel the potatoes and cut them into one inch pieces. When the meat is tender, add the potatoe sin and cook for another 15-20 minutes. If you want to add the chillies you should do it now.
- Serve the Aloo Gosht with boiled rice, palao rice or chapati and garnish with chopped fresh coriander on top.
6. Beef Pasanda
Beef Pasanda is a traditional curry that is popular in North India, Rampur and Pakistan. This is a well known Indian restaurant curry; it is a moslem dish, it consists of beef marinated in red wine. There are other variants of this curry, such as lamb and chicken or vegetables if you don't want meat or are a vegetarian.
Pasanda is one of the milder dishes on an Indian menu alongside korma so if you are not into spicy curry this is the dish for you. As a brit, the curry is slightly unusual, the steak is tender, and it is extremely delicious. I am someone who typically prefers a spicy curry with chilli so I do add fresh or dried chilli on top of mine. The thing that makes the curry unusual is the wine, and the whole nuts.
The whole nuts give the curry a nice texture and creates contrast between the sauce and meat giving you something more interesting. This recipe has been adapted from the traditional Indian curry. To improve the recipe I added two teaspoons of sugar to bring out the flavour of the almond, and topped with a little desiccated coconut before serving. This delicious Beef Pasanda has a rich nutty flavour that most people will love. This recipe serves 4 people but please feel free to double the recipe.
- Steak pieces either sirloin, fillet, rump etc. (225g)
- Red wine (300ml)
- Roughly chopped onion (1 large)
- Roughly chopped garlic (4 cloves)
- Fresh ginger roughly chopped (5cm)
- Oil (1/2 cup)
- Ground almonds (2 tbsp)
- Whole almonds (20)
- Tomato puree (1 tbsp)
- Sugar (2 tsp)
- Salt to taste
- Turmeric (1 tsp)
- Ground cumin (1 tsp)
- Ground coriander (1 tsp)
- Paprika (1 tsp)
- Chillie powder (1 tsp)
- Poppy seeds (1 tsp)
- Dry fenugreek leaves (1 tbsp)
- Garam masala (2 tsp)
Beat down the steak to a thin piece with a wooden meat hammer or rolling pin around as thick as a pound coin. Place the meat in a bowl with the red wine and leave overnight. Fry the onion, ginger, garlic in some oil until golden; once cooled, puree them.
Fry the puree in the remaining oil. Once simmering, add spices 1 for 5 minutes and keep stirring; mix in the ground and whole almonds and tomato puree with a little water if it is too dry.
Combine the meat, wine and puree mixture in a shallow casserole dish, make sure the meat is well covered. Salt to taste and cook for 40 minutes at gas mark 5. Meanwhile, soak spices 2 in water. After 40 minutes, add to the casserole dish and stir well, cook for a further 20 minutes, then serve. If it looks too dry at any point, just add water.
7. Chicken Korma
Korma originated in India and Pakistan. It consists of meat or vegetables cooked in yoghurt or cream and spices to make a thick sauce. In England, it is a very popular dish to be ordered with a Peshwari naan and pilau rice from an Indian takeaway. This dish is for non-chilli lovers as it is creamy and sweet instead of tangy, salty and spicy. You can use any meat or vegetable you would like; traditionally, it is made with chicken. This dish serves 4. However, it is so tasty you may want to serve it to 2 for a date night.
- Poultry or meat (675g)
- Cashew and almond mixture (1/2 cup)
- Chopped fresh ginger (1.25cm)
- Chopped garlic (1 clove)
- Green chillies (2)
- Saffron (1/2 tsp)
- warmed milk (2 tbsp)
- Ghee (1 tbsp)
- Sunflower or corn oil (2 tbsp)
- Medium chopped onion (1)
- Yoghurt (75ml)
- Double cream (75ml)
- Chopped fresh coriander (1/2 cup)
- Whole green cardamons (2)
- Whole cloves (3)
- Cassia bark (1 inch)
- Coriander seeds (1 tsp)
- White cumin seeds (1 tsp)
Cut your meat into 1-inch cubes—blend nuts, garlic, ginger and the chillies into a coarse paste with 150ml of water. Soak the saffron in warm milk. Heat oil and ghee, then fry the spices, add the onion until golden, add your nut paste with yoghurt and cook for 10 minutes.
Add in the meat mixing well, simmer for 1 hour or until the meat is tender. Add a little bit of water bit by bit if you need to. Ten minutes before serving, squeeze saffron strands in their bowl, get the most colour out of them, and add the milk. Add double cream, fresh coriander and salt to taste.
To top this meal off serve with some basmati rice and sprinkle the korma with some desiccated coconut and ground almond for extra flavour.
8. Katsu curry
Katsu curry is a traditional meal that is loved by people all around the world. Although it is a traditional Japanese dish, many countries have reinvented their own versions. Traditionally it is served over rice with a Panko coated chicken breast and the sauce is poured over. Katsu is one of the most popular dishes at Wagamama to date. People will travel long and far just to get the sweet succulent taste of the beautiful curry, the dish has been around since 1899 and so the recipes have been perfected over time.
This recipe I have made I am so proud of, I don’t have to travel to a restaurant to get it made for me anymore, it has been tried and tested over and over again, my children love it, my partner who is obsessed with Katsu curry will not buy it again, he loves my recipe. I like to serve my Katsu sauce with basmati rice or sticky Japanese rice, with a pumpkin and spinach croquette, it is simply delicious.
Chicken or vegetable stock (600ml)
Turmeric (1/2 tsp)
Medium curry powder (2tsp)
Plain Flour (2tbsp)
Soya Sauce (1tbsp)
Black Pepper (Pinch)
Large Carrots (2)
White/brown Onions (2)
Garlic Cloves (2)
Fresh Ginger (pinch)
Vegetable/ground nut Oil (1tbsp)
- To begin you will need to peel and chop up your onions, carrots, ginger and garlic as small and fine as you can. Get a pan on medium heat and add the 1 tbsp of oil.
- Once the oil is hot add in your chopped onions, carrots and ginger once slightly golden put 2 teaspoons of curry powder and turmeric, mix until all of the veg is coated.
- Add in the chopped garlic for 20 seconds, add the flour and mix until everything is well coated, add the soya sauce and syrup, then slowly add in your vegetable or chicken stock but do not stop mixing as you will need to remove any flower lumps.
- Once all the stock has been added add a pinch of salt and black pepper, keep stirring until the ingredients are all combined and cook on a medium heat until your carrots are nice and soft, you can tell this by putting a fork into the carrot and if it goes through easily its ready to be turned off.
- Let your mixture cool and put into the blender on medium speed until all the ingredients have been blended into a perfect consistency (like a smoothie/soup)
- Serve over cooked Japanese sticky rice and your choice of crusted chicken or pumpkin croquette, Enjoy!
Sambar originated in india and has become popular over the years. It is most known from chennai sambar is usually served with dosa. It can also be used as a base to add to vegetable curries. This recipe makes more than one meal.
Sambar is considered a healthy balanced mean because of the mixed vegetables and lentils that are in it, very soothing for the stomach and great with idlis.
We have tried an instant sambar mix by a company called Gits, all you have to do is add water and vegetables such as okra to it and it was surprisingly tasty. It had a salty sweet sour taste but goes delicious with even plain rice and some bread.
- Red lentils (1 tbsp)
- Medium onion (1)
- Peas (225g)
- Tinned mixed vegetables (400g)
- Ghee (2 tbsp)
- Lemon juice (1 tsp)
- Desiccated coconut (1 tbsp)
- Ground channa dhal (1 tbsp)
- Ground urad dhal (1 tbsp)
- Ground toor dhal ( 1 tbsp)
- Turmeric (1 tbsp)
- Coriander seeds (2 tbsp)
- Cumin seeds (1 tbsp)
- Black pepper (1/2 tsp)
- Chilli powder (1/2 tsp)
Boil the lentil in 600ml of water for 20 minutes or until soft whilst they are cooking remove the darker coloured bubbly scum that will be around the sides of the pan as it adds a bitter, sour taste. Then add the onions, peas and tinned vegetables. Strain the water and keep the stock. Take a cup of the stock and mix all the spices with it to form a paste.
After that, in a saucepan heat, the ghee, add the spice paste and fry for 2 minutes, and add the lemon juice, coconut, and vegetables. Add the stock little by little and simmer for 5 minutes or until all vegetables and lentils are thoroughly cooked. Season with salt and serve.
10. Chinese chicken curry
Cooking Time: 2 hours
I love this Chinese chicken curry recipe because of its silky texture and in-depth flavour. This is the perfect Saturday night dinner! (it is much better and healthier than a Chinese takeaway) – Not only do you get more control over how many calories you are consuming but It is also a really easy recipe to follow even for a beginner. Below are instructions on how to cook it.
- 1 brown onion (Diced)
- 500 g diced chicken
- 1 tbsp sunflower oil
- 1 tsp Medium Curry powder
- 3 Heaped tbsp plain all-purpose flour
- 600ml of boiling water
- vegetables (optional)
- Start by dicing your onion, cook in a large saucepan with 1 tbsp of oil on medium heat. Once it has softened and starts to brown, add diced chicken and stir regularly until seared (Approximately 10 minutes).
- Add the curry powder, stir thoroughly and cook for a further 2 minutes. After that add your chicken stock/cube and stir cooking for a further one minute. Add the 3 tbsp of flour, stir the flour thoroughly into the onion and chicken mixture, and reduce to low heat. Slowly start adding the boiled water, whilst continuously stirring over a 5-10 minute period producing a smooth sauce. You will need to work fast to ensure that no lumps form throughout, season with salt and black pepper if necessary.
- Transfer into an oven-safe dish, and cover with a lid or foil. Cook on 160 degrees (gas mark 3) for approximately 1 hour and 30 minutes. Stir every 30 minutes, add more boiling water if necessary. Serve with your choice of rice, and naan bread (Cook according to package instructions).
- Enjoy your Chinese style chicken curry!