Every curry recipe you'll ever need from katsu to korma
Spice up your kitchen
When it comes to comfort food, you can't beat a rich, warming, fragrant curry – and whether you like yours creamy, mild or extra hot, we've got a dish that's sure to set your senses tingling. Our collection of crowd-pleasing curries covers everything from Indian favourites to Indonesian delicacies, with options for speedy midweek meals, slow-cooked suppers and special-occasion show-stoppers. Ready to spice things up with a new recipe or two? Feast your eyes on these flavoursome beauties...
Saag aloo chicken jalfrezi
If you often have chicken left over from your weekend roast, this saag aloo chicken jalfrezi could become your new go-to Monday night dinner. Ready in just 30 minutes, it's as thrifty as it is delicious – and it even makes use of a few surprise store cupboard ingredients (namely a can of cream of tomato soup and a few spoonfuls of brown sauce). Serve it up with chapatis, naan bread or basmati rice for a wholesome, filling meal.
Vegetarian bunny chow
A rich, aromatic curry piled into a hollowed-out loaf of bread, this much-loved street food hails from Durban, South Africa, where it was originally eaten by Indian migrants looking for an easy way to transport their curries to work. No bunnies are harmed in the making of this dish; in fact, it's veggie through and through, and comes loaded with potatoes, tomatoes, butter beans and spinach. With its bready exterior, it's safe to say that it needs no rice on the side!
Thai green chicken curry
Why bother with a Thai takeaway when this meal for two is so quick and easy to make? The recipe calls for a shop-bought Thai green curry paste, but don't worry; by adding fish sauce, garlic and ginger, you'll still get that authentic taste. Chunks of chicken breast are gently simmered in coconutty curry sauce, making for a satisfying dish that'll really warm your cockles. As a bonus, it's on the table in 30 minutes – just serve it up with rice.
Beef rendang
Fabulously aromatic, beef rendang is a dry curry from Indonesia that's made by slowly cooking a shin of beef to perfection. Our recipe instructs you to cook it in the oven, but you could use a slow cooker instead. The combination of coconut, soy, garlic, ginger, herbs and spices gives it layers of rich, delicious flavour, making it so irresistible you'll want to devour every morsel. Serve it with rice, chunks of chilled cucumber and prawn crackers for the ultimate Indonesian taste sensation. If you have any left over, it'll keep in the fridge for a few days (and it also freezes well).
Burmese pork curry
This lovely Burmese curry requires few ingredients and little preparation time, but it has bags of flavour. It's made with pork shoulder or leg (which is a plus if you're trying to keep costs down), and it's perfect for those who are chilli-averse, as it's mild, sweet and salty, with a base of soy sauce, ginger and onions. It needs slow cooking to ensure that the pork falls apart and becomes super tender – but trust us, the wait will be worth it.
Paneer malai korma
This light, creamy curry is made with paneer, a cheese that doesn't melt on cooking. Perfectly balanced, a hint of chilli, tomato and coconut milk add subtle sweetness, while garlic and ginger provide the aromatics. It's very easy to make, and will be on the table in around half an hour. Serve it with rice or bread (or both!).
Sri Lankan red chicken curry
New to Sri Lankan curries? This straightforward recipe is the perfect introduction. Sri Lankan curry powder is made from toasted spices, which give an intense depth of flavour and aroma, so it's worth making it at home – plus, it keeps for up to a month in the fridge. Once marinated, chicken thighs are cooked in stock, coconut milk, and more spices and aromatics, resulting in a satisfying, soul-nourishing dish.
Japanese curry rice
Curry was introduced to Japan at the end of the 19th century by the British military, and these days it's one of the country's favourite foods. This mild dish is really easy to make – not very spicy, with fruit, ketchup, tomatoes and stock – making it decidedly different from the dishes you'll find on your typical Indian restaurant menu. Curry rice is usually vegetarian, as in this recipe, but you can add pork, chicken or beef if you like.
Thai beef curry with peanut sauce
Made using a jar of shop-bought Thai red curry paste, this recipe couldn't be simpler. Some classic Thai ingredients are included too – think fish sauce, palm sugar and lemongrass – so there's plenty of fragrance and flavour. The coconut sauce is thickened with ground roasted peanuts, so it's the ultimate combination of sweet, salty and spicy. The recipe includes instructions on how to prepare perfect Thai jasmine rice, too.
Pav bhaji
This winning combination of vegetable curry (bhaji) and buttery fried bread rolls (pav) has been popular in Mumbai ever since the 1850s, when it was a popular packed lunch for textile mill workers. These days, it's one of the city's staple street foods, but it's easy to prepare at home too. The curry has a base of mashed root vegetables and frozen peas, while the tasty topping consists of crunchy fried onions and fresh coriander.
Mustard prawn curry
A delightful dish that's on the table in an hour (with no hard-to-find ingredients), this mustard prawn curry has a fragrant, lightly spiced tomato sauce that's cooled down with a hint of cream. Not in the mood for prawns? The recipe would work well with any meaty white fish (such as hake or monkfish) too. Serve it with basmati rice for a hearty, filling dinner.
Saffron chicken korma
Creamy, aromatic and not too spicy, a classic chicken korma is always a sure-fire crowd-pleaser. In our recipe, saffron adds an earthy, slightly sweet flavour, and gives the dish a wonderful colour. Not only does this curry taste amazing, but it's also ready in just 30 minutes – and it serves four hungry people.
Jackfruit vegan curry
Jackfruit is slightly sweet – and when cooked, some think it has a flavour similar to pulled pork. Its sweetness makes it the perfect curry ingredient, as it balances out the spiciness of the sauce. In this easy, speedy recipe, a creamy tomato base is infused with garlic, ginger, onions and spices, making for a zingy, tangy vegan dinner for four.
Beef keema curry
A keema is a nourishing Indian curry made with spicy minced meat and vegetables (usually peas). Our recipe calls for beef mince, though you could use lamb if you prefer. Made with a base of onion, ginger, garlic and chilli paste (which is super quick to whiz up in a food processor), this vegetable-packed dish is as comforting as it is tongue-tingling. Ready in 35 minutes, it's best served with rice – and a spoonful of yogurt to balance out the heat.
Tofu panang curry
Wonderfully fragrant, panang curries are popular throughout Thailand. This recipe uses a homemade panang curry paste that you can whip up by combining garlic, chillies and galangal – ginger's citrussy cousin – in a blender. After that part's done, this creamy vegan curry will come together in no time. Top tip: be sure to use firm tofu, which won't break up in the sauce.
Chicken, coconut and pineapple curry
Reminiscent of the curries of South India, this simple dish – made with cashews, pineapple and creamy coconut – is one of the tastiest midweek dinners around, with tender chunks of chicken breast in a rich, glossy sauce. It's ready in around half an hour and isn't too spicy, as the heat from the chillies is tempered by the juicy pineapple. Serve it up with flatbreads or rice, depending on your carby preferences.
Get the recipe for chicken, coconut and pineapple curry here
Cinnamon-spice chickpea curry
This vegan curry couldn't be simpler – and it's budget-friendly too, using canned chickpeas, canned tomatoes, a few spices, ginger and an onion. Also known as chole, it's very popular throughout North India, where it's eaten for breakfast, lunch and dinner, and it usually comes served with flatbreads or rice.
Slow cooker prawn curry
The Indian state of Goa is famed for its amazing fish curries, made with coconut and chilli – and just one spoonful of this punchy prawn dish will transport you to its white, sandy beaches on even the dullest of days. The sauce is slow-cooked, and the prawns, spinach and coriander are added at the end, along with a squeeze of fresh lime. This means that you can prepare the sauce in advance, leave it in the fridge for a few days, then add the finishing touches when you're ready to serve. Easy!
Chicken katsu curry
Katsu curry is simply Japanese curry rice with the addition of some breaded, fried meat (usually chicken). It's definitely worth buying panko breadcrumbs for this recipe, as they're coarser and airier than Western breadcrumbs. If you like, you can also fry the chicken in an air fryer at 180ºC (350ºF) for four minutes a side, spraying with oil on both sides.
Sri Lankan pumpkin curry
Rich and coconutty, this vegan Sri Lankan curry is a dish everyone can enjoy (and if pumpkin's not in season, you can use butternut squash instead). It's topped with fried curry leaves, shallots and mustard seeds – a process known as tempering that's common in Sri Lankan cooking. If you plan on using dried curry leaves, be sure to soak them in water for 30 minutes first.
Spinach and coconut dahl
Lentils (dahl, or dal) are common in Indian curries, with a couple of regional variations. In North India, they're served thick, like in this dish, while in South India they're more soupy. This recipe calls for yellow lentils (toor dal), which can be bought at Asian supermarkets. It's healthy comfort food at its best – warming, aromatic and spicy.
Jamaican goat curry
Goat curry is synonymous with Jamaica (though you can use mutton for this recipe if you prefer). Packed with aromatic ingredients like allspice berries, ginger, garlic and thyme, this one's best left to marinate overnight for maximum flavour, tender meat and thick gravy. It's traditionally served with rice and peas – rice and kidney beans cooked in coconut milk along with allspice and thyme.
Thai red curry with duck and lychees
Duck is widely eaten across Thailand – especially in curries. Here, it's paired with lychees (feel free to use tinned instead of fresh), which counter the heat of the red curry paste, which you can easily make from scratch in a blender. Not a fan of lychees? You could also use pineapple chunks if you prefer. It takes just 45 minutes to make, and tastes great served with jasmine rice.
Get the recipe for Thai red curry with duck and lychees here
Burmese prawn curry
Burmese curries don't use curry powder, nor copious amounts of spices; instead, they use significant quantities of garlic, ginger, onion and chilli. This simple prawn curry is quick to prepare and cook, so it's perfect for a busy weeknight. What's more, you can make the base sauce ahead of time, then add the prawns when you're ready to serve.
Butter chicken
Butter chicken (murgh makhani) originated in Delhi, but it's now a popular restaurant dish across the world. Traditionally, the chicken is cooked in a tandoor oven – but this recipe replicates the flavour by using tandoori masala, a shop-bought spice blend, instead. The combination of tender chicken and spicy, buttery, tomatoey sauce hit the spot every time.
Tofu massaman curry
Massaman curry isn't like other Thai curries (red and green curry, we're looking at you). In comparison, it's quite mellow, made with spices more commonly seen in Indian cuisine, such as cardamom, cloves and cumin. Meanwhile, the Thai element comes from the addition of lemongrass, coconut and galangal. Rich and creamy, this vegan curry doesn't take long to cook once you've made the paste.
Caribbean curried jackfruit
This plant-based curry is on the table in just 45 minutes (far quicker than its meaty cousin, curried goat), but despite the speedy cooking time, it's still chock-full of aromas and flavours. The jackfruit – which you can buy in tins at large supermarkets – soaks up all the spices perfectly. Black eyed beans add even more protein, giving this dish excellent healthy eating credentials.
Coconut fish curry
Turmeric gives this coconut fish curry its lovely colour. A mild, creamy dish with few ingredients, it makes a brilliant speedy supper when you're strapped for time. The recipe calls for halibut, which can be expensive, so if you're on a budget you could try it with hake instead. All it needs is some basmati rice on the side.
Potato, paneer and chickpea curry
Paneer is an unaged cheese, so it has a very mild taste – a bit like ricotta. It comes as a block and doesn't fall apart when cooked, so it's the perfect ingredient for a veggie curry. This potato, paneer and chickpea dish is aromatic and spicy (but not overly hot), is quick enough for a midweek meal, and can be served either with flatbreads or rice.
Lamb vindaloo
Vindaloo comes from the Indian state of Goa, which was once ruled by Portugal. Its name is derived from the Portuguese words for vinegar and garlic, vin and alho, which are two of the curry's key ingredients, along with chillies and a blend of spices. It's a slow-cooked, rich dish that packs a punch – but if you prefer yours less hot, remove the white membrane from the chillies before adding them in.
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