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Our favorite Curry recipes - 45 recipes

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1. In a pot heat oil then brown chicken on all sides, remove from pot then set aside 2

  • 1 kg Chicken legs
  • 3 tbsp curry powder
  • 3 cups coconut milk
  • 3 medium sweet potatoes, quartered
  • 2 medium carrots, chopped
  • 1 large red capsicum (bell pepper), sliced
  • 1 large red onion, chopped
  • 6 cloves garlic, minced
  • 3 pcs curry leaves
  • freshly ground black pepper
  • fish sauce
  • oil
4.4/5 (9 Votes)

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I use left over grilled cilantro chicken for this recipe

  • 3 tbs veg oil
  • 4 cloves garlic, minced
  • 1 1/2 tsp grated fresh ginger
  • 1 small onion, coarsely chopped
  • 1 tsp curry powder
  • 1 tsp chili powder
  • 1 tsp ground coriander
  • 4 cups cooked jasmine rice; clumps broken up
  • 1 cup raisins or dried cranberries
  • 3 tbs soy sauce
  • 2 cups shredded cooked chicken (can use rotisserie)
  • 1 scallion thinly sliced, white and green parts
  • 4 tbs fresh cilantro leaves (or 2 tsp dried)
4.5/5 (2 Votes)

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Preheat 400. Combine all ingredients and bake 18-20 mins

  • Topping:
  • 1 cup finely chopped cooked chicken
  • 1/4 cup thinly sliced green onions w/tops
  • 1 8oz. package cream cheese, softened
  • 1 cup shredded mozzarella cheese
  • 1/4 cup golden raisins
  • 1 garlic clove, pressed
  • 1/2 tsp curry powder
  • 1/4 tsp. salt
  • 1/4 cup flaked coconut
  • 1/4 cup sliced almonds
  • 1/4 cup apricot jam or mango chutney
  • Additional thinly sliced green onions
  • Apple Wedges
  • Celery Sticks
5/5 (2 Votes)

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A quick and easy recipe for any night of the week! This quick chicken, spinach & tomato curry will become a favorit...

  • 1 onion, chopped
  • 2 tablespoons curry powder
  • 1 teaspoon ground cinnamon
  • 6 to 8 chicken thigh fillets, skinned and cut into bite-sized pieces
  • 1 1/2 cups chopped tomatoes
  • 1/2 cup plus 1/3 cup chicken stock
  • 1/2 cup plus 1/3 cup frozen chopped spinach
  • 8 tablespoons fat free natural yogurt
4.7/5 (3 Votes)

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A deliciously spicy chicken curry flavored with the Jamaican flavors of curry powder, allspice, garlic, ginger, and...

  • 4-pounds boneless, skinless chicken thighs, cut into 1 1⁄2-inch pieces
  • 1 ⁄4 cup fresh lime juice
  • 2 tablespoons curry powder
  • 1 ⁄4 cup coconut oil
  • Kosher salt and freshly ground black pepper to taste
  • 1 teaspoon ground allspice
  • 3 cloves garlic, finely chopped
  • 3 scallions, finely chopped
  • 3 sprigs thyme
  • 2 carrots, thinly sliced
  • 1 chayote squash, cut into 1⁄2-inch cubes
  • 1 russet potato, peeled and cut into 1⁄2-inch cubes
  • 1 (1-inch) piece ginger, minced
  • 1 cup coconut milk
  • 1 Scotch bonnet or habanero chile, slit in half lengthwise
  • cooked white rice, for serving
4.1/5 (18 Votes)

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Peel and clean shrimp, marinate in pinches of cumin, turmeric, curry powder, cayenne, Sriracha, salt, pepper, and e...

  • 12 shrimp
  • Pinch of cumin
  • Pinch of turmeric
  • Pinch of curry powder
  • Pinch of cayenne
  • Sriracha, to taste
  • Salt and pepper, to taste
  • Extra-virgin olive oil
  • 1/3 cup red lentils
  • 1/3 cup green lentils
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon curry powder
  • 1 teaspoon ginger
  • 2 tablespoons butter
  • 1 medium white onion, diced
  • 2 large carrots, diced
  • 2 garlic cloves, minced
  • 1 cup chicken stock
  • 1 (15-ounce) can coconut milk
  • 1 teaspoon red curry paste
  • 1 teaspoon curry paste
  • 1 1/2 teaspoon tomato paste
  • Scallions for garnish
3.9/5 (18 Votes)

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In a hurry for some chicken curry? It takes only 10 minutes to assemble this hearty dish; let your slow cooker do t...

  • 3 pounds boneless, skinless chicken thighs, trimmed
  • 2 medium onions, halved and thinly sliced
  • 8 garlic cloves, thinly sliced
  • 16 peeled fresh ginger, thinly sliced (about 1 ounce)
  • 2 tablespoons curry powder, preferably Madras
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • Coarse salt
  • 2 packages frozen green peas (10 ounces each)
  • 2 cups unsweetened coconut milk
  • 1/2 cup toasted cashews (optional, for serving)
  • 1/4 cup cilantro leaves (optional, for serving)
4.2/5 (9 Votes)

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I have edited this curry dish from it's original form by adding bamboo shoots and altering the chili paste original...

  • 2 tablespoons olive oil
  • 1 package chicken tenders or breasts, cut into cubes
  • 2 shallots, thinly sliced
  • 3 tablespoons green curry paste
  • 1-1/2 tablespoons chili & garlic sauce
  • 1/2 tablespoons chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ginger, grated
  • 1 14-ounce can coconut milk
  • 2 cups water
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 can sliced bamboo shoots, drained
  • 1 bunch Swiss chard, cleaned, trimmed and thinly sliced
4/5 (22 Votes)

By

1. In a wok, heat oil over medium-high heat

  • Serves 3
  • 2 tablespoons Canola or Vegetable Oil
  • 2 Fresh Garlic Cloves, Finely Minced
  • 1 Large Yellow Onion, Finely Chopped
  • 2 1/2 teaspoons Curry Powder
  • 2 teaspoons Ground Cumin
  • 1/4 teaspoon Crushed Red Pepper Flakes
  • 1 teaspoon Ground Tumeric
  • 1 pound Boneless Chicken Breasts, Cut into 1"Bite Size Pieces
  • 1 1/2 teaspoons Tomato Paste
  • 1 cup Coconut Milk
  • 2 teaspoons Kosher Salt
  • 1 cup Hot Water (optional)
3.8/5 (8 Votes)

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Saute onion and Curry Powder in Butter

  • 1/4 cup minced Onion
  • 1.5 tsp Curry Powder
  • 4 TBS butter
  • 3 TBS Flour
  • 3/4 tsp Salt
  • 3/4 tsp Sugar
  • 1/8 tsp Ginger
  • 1 cup Chicken Broth
  • 1 cup Milk
  • 2 cups diced, cooked Chicken
  • 1/2 tsp Lemon Juice
  • Cooked White Rice
4.2/5 (5 Votes)

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To make Kofta Balls: Squeeze any excess liquid from the grated vegetables and combine them together in a large bow...

  • Kofta:
  • One egg
  • 1/3 cup water
  • 250 g (9 oz) sweet potato, scrubbed and grated
  • 200 g (7 oz) potato and/or carrot, scrubbed and grated
  • 1 small red onion, grated
  • 2 tsp fresh grated ginger
  • 2 tbs mild curry powder
  • 1-2 tbs peanut oil
  • 3-4 tbs potato flour (or plain flour)
  • vegetable oil for deep frying
  • Curry Sauce:
  • 3 tbs peanut oil (use ghee if you prefer)
  • 4 cardamom pods, crushed and pods removed
  • 1 brown onion, diced
  • 2 garlic cloves, minced
  • 1 tsp fresh grated ginger
  • 1 tsp turmeric
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp chilli flakes (optional)
  • 1 tsp ground cinnamon
  • 80 g (3 oz) raw almonds, ground
  • 2 tbs tomato paste
  • 2 cups vegetable stock
  • 1 1/2 cups natural set yoghurt (or try cream, soy cream and/or coconut cream)
4/5 (3 Votes)

By

This makes enough to freeze left-overs, which keep for up to a month

  • 1 Tbsp. peanut oil
  • 1 cup chopped onion (about 1 medium)
  • 1 1/2 Tbsp. minced garlic (about 4 cloves)
  • 2 1/2 lbs. skinless, boneless chicken breast, cut into 1 in. pieces
  • 1/3 cup chunky peanut butter
  • 1 1/2 tsp. curry powder
  • 1 tsp. salt
  • 1 tsp. crushed red pepper
  • 1/2 tsp. freshly ground black pepper
  • 1 (6 oz.) can tomato paste
  • 3 cups chopped plum tomato (about 6 tomatoes)
  • 2 (14 oz.) cans chicken broth
  • 8 cups hot cooked brown rice
  • 3/4 cup Greek-style yogurt (such as Fage)
4.3/5 (3 Votes)

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Spicy Peanut Chicken over Rice Filipino style chicken curry