45+ Delicious Curry Dinner Recipes to Satisfy Your Taste Buds

Curry is one of the most versatile and beloved dishes worldwide, offering a wealth of flavors, textures, and cultural variations.

Whether you’re craving something spicy and bold, or prefer a milder, creamier taste, curry can be tailored to satisfy all your flavor preferences.

In this blog, we’ve compiled 45 curry dinner recipes that will transform your kitchen into an aromatic paradise.

From traditional Indian curries to Thai-inspired dishes and fusion recipes, there’s something for every curry lover.

Whether you’re a seasoned home cook or a beginner, these recipes will guide you step by step to create comforting and hearty meals for any occasion.

45+ Delicious Curry Dinner Recipes to Satisfy Your Taste Buds

With these 45 curry dinner recipes, you’re sure to find plenty of options to add variety and excitement to your weeknight dinners.

The beauty of curry lies in its versatility – it can be made with virtually any protein, vegetable, or spice combination.

So, get your ingredients ready, unleash your inner chef, and start experimenting with these flavorful recipes that promise to spice up your dinners.

From rich, creamy curries to bold, zesty dishes, you’ll never get bored with curry again.

Spicy Chicken Curry

This flavorful and aromatic spicy chicken curry is made with a blend of rich spices, tender chicken, and a creamy coconut milk base. It’s perfect for those who love bold, spicy dishes with deep, complex flavors. The balance of heat from the chili and warmth from the spices creates a comforting yet exciting meal that pairs wonderfully with rice or naan.

Ingredients:

• 500g chicken thighs, boneless and skinless, cut into cubes
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 2 tomatoes, chopped
• 1 can (400ml) coconut milk
• 2 tbsp curry powder
• 1 tsp chili powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp garam masala
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked basmati rice for serving

Instructions:

1. Heat the oil in a large pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger, cooking for another 2 minutes until fragrant.
3. Stir in the chopped tomatoes, curry powder, chili powder, turmeric, cumin, and garam masala. Cook until the tomatoes break down, about 5 minutes.
4. Add the chicken cubes, salt, and pepper. Cook for 7-10 minutes until the chicken is browned on all sides.
5. Pour in the coconut milk, and bring the mixture to a simmer. Reduce the heat and let it cook for another 15 minutes until the chicken is fully cooked and the sauce has thickened.
6. Taste and adjust seasoning if necessary.
7. Serve the curry over rice, garnished with fresh cilantro.

This spicy chicken curry is an incredibly satisfying and rich dish that offers a tantalizing mix of flavors and textures. The coconut milk adds a creamy smoothness that balances the heat from the spices. It’s an excellent meal for a cozy dinner and is sure to impress your guests. Serve it with basmati rice or naan for a complete, comforting meal.

Vegetable Korma Curry

A delightful and mild curry, vegetable korma is made with a medley of seasonal vegetables simmered in a fragrant, creamy sauce made with yogurt, ground nuts, and warming spices. This curry is the perfect choice for those who prefer a flavorful dish without too much spice. It’s creamy, aromatic, and packed with nutrients from the vegetables.

Ingredients:

• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 potato, peeled and diced
• 1 carrot, peeled and chopped
• 1 cup cauliflower florets
• 1/2 cup green peas
• 1/2 cup chopped green beans
• 1/2 cup cashew nuts, ground into a paste
• 1/2 cup plain yogurt
• 1 cup vegetable broth
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground cardamom
• 1/4 tsp cinnamon
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the oil in a large pan over medium heat. Add the chopped onion, and cook until soft and golden, about 5-7 minutes.
2. Add the garlic and ginger, cooking for 2 more minutes until fragrant.
3. Stir in the diced potato, carrot, cauliflower, green beans, and peas. Cook for 5 minutes, stirring occasionally.
4. Add the ground coriander, cumin, cardamom, cinnamon, salt, and pepper. Mix well, and cook for 2 minutes to release the spices’ fragrance.
5. Pour in the vegetable broth and bring to a boil. Reduce heat to low, and cover the pan. Simmer for 15-20 minutes until the vegetables are tender.
6. Stir in the cashew paste and yogurt, simmering for another 5 minutes to combine everything into a creamy sauce.
7. Garnish with fresh cilantro and serve.

The vegetable korma curry is a rich and comforting dish that highlights the delicate flavors of the vegetables. The cashew paste and yogurt create a luxurious, creamy texture that complements the mild spices beautifully. This curry is perfect for those who want a hearty, wholesome meal without too much heat, making it an excellent vegetarian option for dinner. Serve it with rice or flatbread for a satisfying meal.

Beef Vindaloo Curry

Beef vindaloo is a tangy, spicy, and flavorful curry that originates from Goa. The dish is known for its bold use of vinegar, which gives it a distinct tangy taste, combined with heat from the chilies and warmth from the spices. The beef becomes tender after slow cooking, making it an ideal dish for those who enjoy a flavorful, spicy curry with a touch of acidity.

Ingredients:

• 500g beef chuck, cut into cubes
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tbsp red wine vinegar
• 2 tbsp tomato paste
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp ground turmeric
• 2-3 dried red chilies (or 1 tsp chili flakes)
• 1 cinnamon stick
• 2-3 cloves
• 1 cup beef broth
• Salt to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. Heat the oil in a large pot over medium heat. Add the chopped onion and cook until softened and golden, about 7-8 minutes.
2. Add the garlic and ginger, cooking for another 2 minutes until fragrant.
3. Stir in the vinegar, tomato paste, coriander, cumin, paprika, turmeric, dried chilies, cinnamon stick, and cloves. Cook for 2-3 minutes to toast the spices.
4. Add the beef cubes and brown them on all sides for about 5 minutes.
5. Pour in the beef broth, ensuring the meat is partially submerged. Bring to a boil, then reduce the heat and cover the pot. Simmer for 1-1.5 hours until the beef is tender and the sauce has thickened.
6. Taste the sauce, and adjust seasoning with salt as needed.
7. Serve the beef vindaloo hot, garnished with fresh cilantro, alongside rice or naan.

Beef vindaloo is an explosion of flavors with its tangy, spicy, and slightly smoky taste. The vinegar and spices work together to create a curry that’s rich and deep, while the slow-cooked beef offers tenderness that melts in your mouth. This dish is perfect for spice lovers looking for an adventurous dinner that’s both satisfying and bold. Pair it with rice or naan for a full meal experience.

Prawn Masala Curry

This prawn masala curry is a rich and flavorful seafood dish that’s perfect for a quick and satisfying dinner. The prawns are cooked in a spicy tomato-based sauce with a combination of aromatic spices, creating a perfect balance of heat and tang. The dish is ideal for those who love seafood and want a hearty curry without spending too much time in the kitchen.

Ingredients:

• 500g prawns, peeled and deveined
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tomatoes, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp chili powder
• 1/2 tsp ground turmeric
• 1 tsp garam masala
• Salt and pepper to taste
• 1/2 cup water
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions:

1. Heat the oil in a large pan over medium heat. Add the chopped onion and sauté until golden and soft, about 5-7 minutes.
2. Add the garlic and ginger, cooking for another 2 minutes until fragrant.
3. Stir in the chopped tomatoes, cumin, coriander, chili powder, turmeric, garam masala, salt, and pepper. Cook until the tomatoes break down and the spices are aromatic, about 5 minutes.
4. Add the prawns to the pan and cook for 3-4 minutes until they turn pink and opaque.
5. Pour in the water and bring to a simmer. Let the curry cook for another 5 minutes, allowing the flavors to meld together.
6. Taste and adjust seasoning if necessary.
7. Garnish with fresh cilantro and serve with rice.

Prawn masala curry is a simple yet delightful dish with bold flavors and a comforting texture. The succulent prawns, combined with the savory spices and tangy tomato base, create a perfectly balanced curry. It’s an excellent choice for a quick, flavorful dinner when you’re craving something light yet filling. Pair it with rice for a satisfying meal that’s sure to please any seafood lover.

Lamb Rogan Josh

Lamb Rogan Josh is a classic Kashmiri curry that is tender, aromatic, and rich in flavors. The lamb is slow-cooked in a mixture of yogurt, spices, and tomatoes, creating a robust, flavorful dish with a deep red color. This curry is perfect for a special occasion or when you want to treat yourself to a hearty, flavorful meal.

Ingredients:

• 500g lamb shoulder, cut into cubes
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1/2 cup plain yogurt
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 tsp garam masala
• Salt to taste
• 1 cup water or lamb broth
• Fresh cilantro for garnish
• Cooked basmati rice or naan for serving

Instructions:

1. Heat the oil in a large pot over medium heat. Add the chopped onion and cook for about 5-7 minutes until softened.
2. Add the garlic and ginger and sauté for another 2 minutes until fragrant.
3. Stir in the yogurt, tomato paste, cumin, coriander, paprika, cinnamon, cloves, and garam masala. Cook for 2-3 minutes, allowing the spices to bloom.
4. Add the lamb cubes and brown them on all sides, about 5-7 minutes.
5. Pour in the water or lamb broth, bring to a boil, then reduce the heat. Cover and simmer for 1-1.5 hours, until the lamb is tender and the sauce has thickened.
6. Taste the sauce and adjust seasoning with salt.
7. Garnish with fresh cilantro and serve with basmati rice or naan.

Lamb Rogan Josh is a luxurious and deeply flavorful curry that’s perfect for a special meal. The tender lamb combined with the fragrant spices and creamy yogurt creates a mouthwatering dish that is both comforting and exotic. This curry pairs wonderfully with basmati rice or naan, making it a complete and satisfying meal. It’s an impressive dish that’s sure to wow your guests or make your weeknight dinner feel extraordinary.

Tofu and Spinach Curry

A healthy and delicious vegetarian option, this tofu and spinach curry combines firm tofu with nutritious spinach in a creamy, spiced coconut milk sauce. The dish is light yet flavorful, perfect for those seeking a plant-based meal that’s both satisfying and full of nutrients. It’s an easy-to-make curry that can be enjoyed by vegetarians and non-vegetarians alike.

Ingredients:

• 400g firm tofu, cubed
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground turmeric
• 1 can (400ml) coconut milk
• 1/2 cup vegetable broth
• 200g fresh spinach, washed and chopped
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions:

1. Heat the oil in a large pan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the garlic and ginger, cooking for another 2 minutes until fragrant.
3. Stir in the cumin, coriander, and turmeric, cooking for 1 minute to toast the spices.
4. Add the cubed tofu to the pan and cook until lightly browned on all sides, about 5 minutes.
5. Pour in the coconut milk and vegetable broth, and bring the mixture to a simmer.
6. Add the chopped spinach, stirring until it wilts and incorporates into the sauce.
7. Cook for another 5 minutes, letting the curry thicken slightly. Taste and adjust seasoning with salt and pepper.
8. Serve with rice, garnished with fresh cilantro.

Tofu and spinach curry is a nourishing and flavorful dish that showcases the natural sweetness of the coconut milk paired with aromatic spices. The tofu adds a great source of protein, while the spinach provides vitamins and minerals, making it a healthy option for a light dinner. This curry is both comforting and vibrant, and it pairs perfectly with a side of rice for a complete, balanced meal. Whether you’re a vegetarian or just looking to eat more plant-based meals, this dish is a must-try.

Chickpea and Potato Curry

Chickpea and potato curry is a hearty, filling vegetarian dish that’s packed with flavors and textures. The combination of tender chickpeas, soft potatoes, and a rich, spiced tomato sauce makes this curry both comforting and nutritious. With minimal preparation time, it’s perfect for busy weeknights when you need a quick and satisfying meal.

Ingredients:

• 1 can (400g) chickpeas, drained and rinsed
• 2 medium potatoes, peeled and diced
• 2 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tomatoes, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 tsp chili powder
• 1 tsp garam masala
• Salt and pepper to taste
• 1/2 cup vegetable broth
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. Heat the oil in a large pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger and cook for another 2 minutes until fragrant.
3. Stir in the chopped tomatoes, cumin, coriander, turmeric, chili powder, garam masala, salt, and pepper. Cook for 5 minutes, allowing the tomatoes to break down and the spices to release their aroma.
4. Add the diced potatoes and cook for 5 minutes, stirring occasionally.
5. Pour in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer for 20 minutes, until the potatoes are tender.
6. Add the chickpeas and cook for an additional 5-7 minutes, allowing the flavors to meld together.
7. Taste and adjust seasoning with salt and pepper.
8. Garnish with fresh cilantro and serve with rice or naan.

Chickpea and potato curry is a perfect dish for those seeking a flavorful, filling, and budget-friendly meal. The earthy chickpeas pair beautifully with the soft, creamy potatoes, and the spice blend creates a savory, aromatic sauce that’s both comforting and satisfying. This dish can be enjoyed by vegetarians and meat-eaters alike, making it a versatile option for any dinner. Served with rice or naan, it’s a wholesome meal that will leave everyone full and happy.

Coconut Fish Curry

Coconut fish curry is a fragrant, light, and flavorful dish made with delicate white fish simmered in a rich coconut milk sauce. The combination of aromatic spices and the sweetness of the coconut creates a beautiful balance of flavors. This dish is perfect for those who enjoy seafood and want something fresh, light, and easy to prepare.

Ingredients:

• 500g white fish fillets (such as cod, tilapia, or snapper)
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 can (400ml) coconut milk
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp chili powder (optional)
• Salt and pepper to taste
• 1 tbsp lime juice
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions:

1. Heat the oil in a large pan over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and golden.
2. Add the garlic and ginger, and cook for another 2 minutes until fragrant.
3. Stir in the turmeric, cumin, coriander, and chili powder (if using). Cook for 1 minute to release the spices’ flavors.
4. Pour in the coconut milk, and stir well to combine. Bring the mixture to a simmer and cook for 5 minutes.
5. Season the fish fillets with salt and pepper, then add them to the pan. Cover and cook for 10-12 minutes, until the fish is fully cooked and flakes easily with a fork.
6. Add lime juice to the curry and stir gently.
7. Taste the sauce and adjust seasoning with salt, pepper, or lime juice as needed.
8. Garnish with fresh cilantro and serve with rice.

Coconut fish curry is a deliciously light yet satisfying dish that combines the richness of coconut milk with the freshness of fish. The blend of spices adds depth, while the coconut milk offers a creamy texture that complements the tender fish beautifully. It’s a perfect choice for a quick weeknight dinner or when you’re craving something comforting yet fresh. Served with rice, this curry will surely become a family favorite.

Eggplant and Lentil Curry

Eggplant and lentil curry is a wholesome, hearty vegetarian curry that’s full of flavor and texture. The eggplant absorbs the rich, spiced sauce, while the lentils provide protein and a satisfying heartiness. This dish is perfect for those who enjoy plant-based meals or want to enjoy a meatless dinner without sacrificing flavor.

Ingredients:

• 1 large eggplant, cubed
• 1 cup dried red lentils, rinsed
• 2 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 can (400g) chopped tomatoes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1 tsp garam masala
• Salt and pepper to taste
• 3 cups water or vegetable broth
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions:

1. Heat the oil in a large pan over medium heat. Add the chopped onion and sauté until soft and golden, about 5-7 minutes.
2. Add the garlic and ginger, cooking for another 2 minutes until fragrant.
3. Stir in the cumin, coriander, turmeric, cinnamon, and garam masala, cooking for 1 minute to bloom the spices.
4. Add the cubed eggplant and cook for 5 minutes, stirring occasionally.
5. Stir in the lentils, chopped tomatoes, water or broth, and salt and pepper. Bring the mixture to a boil.
6. Reduce heat, cover, and simmer for 25-30 minutes, until the lentils are tender and the eggplant is soft.
7. Taste and adjust seasoning with salt and pepper.
8. Garnish with fresh cilantro and serve with rice.

Eggplant and lentil curry is a comforting and nutritious dish that’s packed with flavor and texture. The tender eggplant soaks up the spices, while the lentils provide a hearty, satisfying base. This dish is perfect for vegetarians or anyone looking for a wholesome, plant-based meal. Pair it with rice for a filling and flavorful dinner that will leave you feeling satisfied and nourished.

Butter Chicken (Murgh Makhani)

Butter chicken, or Murgh Makhani, is a rich, creamy, and indulgent curry that’s a favorite in Indian cuisine. The chicken is marinated in a spiced yogurt mixture, then cooked in a luscious tomato-based gravy with butter and cream. This dish is perfect for those who enjoy mild, rich, and comforting flavors with a luxurious texture.

Ingredients:

• 500g boneless chicken, cut into cubes
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 can (400g) tomato puree
• 1/2 cup heavy cream
• 3 tbsp butter
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp chili powder (optional)
• 1 tsp turmeric
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked basmati rice or naan for serving

Instructions:

1. Marinate the chicken in yogurt, chili powder, turmeric, cumin, coriander, and salt for at least 30 minutes.
2. Heat the oil in a large pan over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
3. Add the garlic and ginger, cooking for another 2 minutes until fragrant.
4. Stir in the tomato puree, garam masala, smoked paprika, and salt. Simmer for 10 minutes until the sauce thickens.
5. Add the marinated chicken to the pan and cook for 10-12 minutes until the chicken is cooked through.
6. Stir in the butter and heavy cream, allowing it to melt and incorporate into the sauce. Simmer for an additional 5 minutes.
7. Taste and adjust seasoning with salt and pepper.
8. Garnish with fresh cilantro and serve with basmati rice or naan.

Butter chicken is the epitome of comfort food with its rich, creamy texture and delicate spices. The tender chicken in the buttery tomato sauce creates a satisfying and indulgent dish that’s perfect for special occasions or whenever you’re craving a cozy meal. Served with rice or naan, this dish is sure to become a favorite among curry lovers.

Sweet Potato and Chickpea Curry

Sweet potato and chickpea curry is a nourishing and vibrant vegetarian curry that’s perfect for a light yet hearty meal. The combination of tender sweet potatoes, protein-rich chickpeas, and aromatic spices in a creamy coconut milk base makes this curry both satisfying and nutritious. It’s a great choice for a healthy dinner full of flavor.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (400g) chickpeas, drained and rinsed
• 2 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 can (400ml) coconut milk
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp cinnamon
• 1/2 tsp chili powder (optional)
• Salt and pepper to taste
• 2 cups vegetable broth
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions:

1. Heat the oil in a large pan over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
2. Add the garlic and ginger, cooking for another 2 minutes until fragrant.
3. Stir in the cumin, coriander, turmeric, cinnamon, and chili powder (if using), and cook for 1 minute to bloom the spices.
4. Add the sweet potatoes and cook for 5 minutes, stirring occasionally.
5. Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer, and cook for 10-15 minutes, until the sweet potatoes are tender.
6. Stir in the coconut milk and chickpeas, and cook for another 5-7 minutes.
7. Taste and adjust seasoning with salt and pepper.
8. Garnish with fresh cilantro and serve with rice.

Sweet potato and chickpea curry is a wholesome, flavorful dish that balances the natural sweetness of the sweet potatoes with the earthiness of chickpeas and the richness of coconut milk. It’s a vibrant and satisfying vegetarian option that’s not only healthy but also full of spices that create a perfect harmony of flavors. Pair it with rice for a complete, comforting meal that will leave you feeling nourished and content.

Pork Vindaloo

pork vindaloo is a fiery, tangy curry that originates from Goa, known for its bold flavors and spice profile. The pork is marinated in a mix of vinegar, garlic, ginger, and a blend of spices, then slow-cooked to perfection in a rich, aromatic sauce. It’s perfect for those who love intense, spicy dishes with a tangy kick.

Ingredients:

• 500g pork shoulder, cut into cubes
• 2 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tbsp white vinegar
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1 tsp ground turmeric
• 1/2 tsp ground cloves
• 1/2 tsp cinnamon
• 1 tsp garam masala
• 2-3 dried red chilies (or 1 tsp chili flakes)
• 1 cup pork broth or water
• Salt to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions:

1. In a bowl, marinate the pork with vinegar, garlic, ginger, ground cumin, coriander, paprika, turmeric, cloves, cinnamon, and salt for at least 1 hour.
2. Heat the oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
3. Add the garlic and ginger, cooking for another 2 minutes until fragrant.
4. Stir in the tomato paste and cook for 1 minute.
5. Add the marinated pork and brown it on all sides, about 5-7 minutes.
6. Stir in the garam masala, dried red chilies (or chili flakes), and pork broth. Bring to a boil, then reduce the heat and simmer for 1-1.5 hours, until the pork is tender.
7. Taste and adjust seasoning with salt.
8. Garnish with fresh cilantro and serve with rice.

Pork vindaloo is a bold and spicy dish that packs a punch with its complex flavors and fiery heat. The tangy vinegar balances the rich spices, and the slow-cooked pork becomes tender and flavorful. This curry is a great choice for those who enjoy spicy, tangy dishes and is ideal for a hearty dinner. Served with rice, it’s a satisfying and memorable meal that will warm you from the inside out.

Korma Chicken Curry

Korma chicken curry is a mild, creamy, and indulgent curry known for its luxurious texture and aromatic flavors. The chicken is cooked in a rich sauce made from ground nuts, yogurt, and a blend of warm spices, creating a velvety sauce that complements the tender chicken beautifully. This curry is perfect for those who prefer a milder, fragrant dish with a touch of sweetness.

Ingredients:

• 500g boneless chicken, cut into cubes
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1/4 cup ground almonds or cashews
• 1/2 cup plain yogurt
• 1/2 cup cream
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 tsp garam masala
• Salt and pepper to taste
• 1/2 cup water or chicken broth
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. Heat the oil in a large pan over medium heat. Add the chopped onion and cook until soft and golden, about 5-7 minutes.
2. Add the garlic and ginger, cooking for another 2 minutes until fragrant.
3. Stir in the ground cumin, coriander, turmeric, cinnamon, cloves, and garam masala. Cook for 1 minute to bloom the spices.
4. Add the chicken cubes and cook until lightly browned, about 5-7 minutes.
5. Stir in the ground almonds or cashews, yogurt, and cream, mixing to create a rich, smooth sauce.
6. Pour in the water or chicken broth, bringing the mixture to a simmer. Cook for another 15-20 minutes, until the chicken is tender and the sauce has thickened.
7. Taste and adjust seasoning with salt and pepper.
8. Garnish with fresh cilantro and serve with rice or naan.

Korma chicken curry is a flavorful yet mild dish that offers a delicious blend of creamy textures and aromatic spices. The rich, nutty sauce and tender chicken make it a comforting choice for those who prefer a more subtle curry. It pairs beautifully with rice or naan, making it an elegant and satisfying meal that’s perfect for both casual dinners and special occasions.

Methi Malai Murg (Fenugreek Cream Chicken)

Methi Malai Murg is a creamy, aromatic chicken curry made with fresh fenugreek leaves (methi) and a rich cream base. The slight bitterness of the fenugreek is balanced beautifully with the creaminess of the sauce, creating a unique and flavorful dish. This curry is perfect for those looking to try something different with the addition of fenugreek’s distinct flavor.

Ingredients:

• 500g boneless chicken, cut into cubes
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1/2 cup fresh fenugreek leaves (methi), chopped
• 1/2 cup heavy cream
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 tsp garam masala
• Salt to taste
• 1/2 cup water or chicken broth
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions:

1. Heat the oil in a large pan over medium heat. Add the chopped onion and cook until soft and golden, about 5-7 minutes.
2. Add the garlic and ginger, cooking for another 2 minutes until fragrant.
3. Stir in the cumin, coriander, turmeric, and garam masala. Cook for 1 minute to bloom the spices.
4. Add the chicken cubes and cook until browned, about 5-7 minutes.
5. Stir in the chopped fenugreek leaves and cook for 2-3 minutes until they wilt.
6. Pour in the heavy cream and water or chicken broth. Bring the mixture to a simmer and cook for 15-20 minutes, until the chicken is tender and the sauce has thickened.
7. Taste and adjust seasoning with salt.
8. Garnish with fresh cilantro and serve with rice.

Methi Malai Murg is a rich and aromatic curry that combines the subtle bitterness of fenugreek leaves with the creamy texture of the sauce. The spices enhance the dish, making it a flavorful and comforting choice for anyone looking to explore the unique taste of fenugreek in Indian cuisine. Served with rice, it’s a wonderful dinner option for those who enjoy trying bold and distinctive flavors.

Goan Fish Curry

goan fish curry is a tangy, aromatic seafood curry from the coastal region of Goa. The dish is known for its unique blend of coconut milk, tamarind, and spices, giving it a perfect balance of creamy, tangy, and spicy flavors. It’s a great way to enjoy delicate fish with bold, tropical flavors, making it perfect for seafood lovers.

Ingredients:

• 500g firm white fish (such as cod, tilapia, or mackerel), cut into pieces
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 can (400ml) coconut milk
• 1 tbsp tamarind paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 tsp chili powder (optional)
• Salt to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions:

1. Heat the oil in a large pan over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
2. Add the garlic and ginger, and cook for another 2 minutes until fragrant.
3. Stir in the cumin, coriander, turmeric, and chili powder (if using), and cook for 1 minute to release the flavors.
4. Pour in the coconut milk and tamarind paste, bringing the mixture to a simmer. Cook for 10 minutes, allowing the flavors to meld together.
5. Add the fish pieces and cook for 5-7 minutes, until the fish is cooked through and flakes easily with a fork.
6. Taste and adjust seasoning with salt.
7. Garnish with fresh cilantro and serve with rice.

Goan fish curry is a delightful seafood dish that combines tropical coconut milk with tangy tamarind and spices for a rich, complex flavor. The fish absorbs the aromatic sauce, resulting in a flavorful and comforting meal. This curry is light yet satisfying, making it an ideal dinner option for those who enjoy seafood. Paired with rice, Goan fish curry offers a delicious and exotic experience perfect for any occasion.

Note: More recipes are coming soon!